Live longer, happier, healthier! Rev up your sex life! Super-charge your immune system!

Learn about natural breakthroughs to outwit: allergies, arthritis, cancer, candida albicans, colds, flu and sore throat, environmental and body toxins, fatigue, high cholesterol, high blood pressure and homocysteine and sinus headaches.

Modern medicine is based on curing illness. Alternative medicine is based on preventing illness and promoting wellness and longevity. That’s what this book is about.

Includes 139 gourmet garlic recipes!

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5 Stars The most knowledgable man on garlic
Charlie Fox knows more about health and garlic than anyone on this planet. Written from his heart and with all the passion in the world on a topic that is dear to him.

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From Nina Simonds, the best-selling authority on Chinese cooking, here is a groundbreaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine.

The emphasis is on what’s good for you, not bad for you. It’s primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles.

Feeling tired? Ms. Simonds offers a spoonful of ginger in her hearty chicken soup. A cold coming on? Try Cantonese-Style Tofu (to sweat out the cold) in Black Bean Sauce (healing to the lungs and digestion). Your immune system needs building up? Wild mushrooms (a cancer deterrent) are tossed with soba noodles (a stress reliever). Concerned about cholesterol and clogged arteries? Instead of giving up all the foods you love, indulge in Yin-Yang Shrimp with Hawthorn Dipping Sauce.

Whatever your health concerns may be, you will find the right restorative and satisfying recipes. Babies and toddlers have special needs, as do adolescents, pregnant and menopausal women, the aging–and all of these are addressed with specific recommendations. The wealth of information Nina Simonds offers here derives from her extensive research into the evidence amassed over three thousand years by practitioners of Chinese medicine, and from her interviews with leading experts today in food as medicine, who offer their firsthand testimony.

It is all here in this remarkable book. But, above all, it is the range of dishes, from the exotic to the earthy, that will convince you that you can enjoy marvelous food every day–relishing its good taste and knowing it is good for you.

User Ratings and Reviews

4 Stars Good Asian food that you can manage on a weeknight
I’ve had this cookbook for a number of years, and I freely admit that I haven’t made every recipe in the book. There are some dishes, however, that have become standbys, such as the saucy ground turkey wrapped in lettuce leaves. (In fact, I just grabbed the book so I could make those lettuce wraps as my contribution to a potluck Halloween party — everyone says, “This is better than PF Changs!”)

It’s not that these are the most authentic, knock-your-socks-off recipes. If I’m ready to spend a couple of hours putting together an awesome Asian meal, I’ll turn to Barbara Tropp or to The Key To Chinese Cooking. However, the recipes in this book are solidly GOOD, with an underlying sense of healthful eating, and many recipes are vegetarian (or nearly so).

However, what makes this cookbook a winner is that the recipes are straightforward enough to make during the week, after an exhausting day at work (when something to balance your energy sounds most appealing — doesn’t “hot and sour salmon with greens” sound restorative?).

Plus, there’s a good chance you have most of the ingredients you need in the house already, and can whip together something more interesting than “maybe I’ll just open a can of chili.” That’s how the book falls open to the recipe for chile chicken with cashews — I usually have a bag of frozen chicken breasts, a can of water chestnuts, scallions, soy sauce, sesame oil, ginger, cashews… it doesn’t ask for a heck of a lot more. A few minutes of rummaging around in the refrigerator, and I have a meal that sounds like I planned it.

Also, the healthy stuff — yin-yang, and advice about food-based remedies (mussels are good to strengthen the kidneys, for instance) — is enjoyable and educational.

Nice book. I recommend it.

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THE BEST LITTLE MARINADES COOKBOOK offers a variety of homemade marinades, pastes, and rubs that add signature flavors before the meat is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are just a few that add distinction and depth. COMING IN JUNE.

User Ratings and Reviews

5 Stars Best Little Review
A great little reference book for our cookbook library!! Thank You!!

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User Ratings and Reviews

5 Stars Not Just a Pretty Book- A Great Reference
The recent publication of Anthony Bourdain’s excellent Les Halles Cookbook, with its repeated insistence on using true demi-glace, turned me back to Raymond Sokolov’s Saucier’s Apprentice, which I hadn’t used in years. As my food interests have swung ever southward in recent years, I have increasingly eschewed the rich, voluptuous sauces of haute cuisine in favor of the clearer, livelier flavors of Provence and Northern Italy. But, as he is so gifted at doing, Bourdain reawoke my interest in good, workmanlike bistro cooking. And it’s a cold winter in Salt Lake city, so I’ve been eating alot of meat. Returning to Sokolov had mixed rewards: the sauces are classic and delicious, but they just feel too overwhelming. They tend to coat food and take center stage, even when perfectly matched in a well-composed menu. I found myself drinking [even] more wine to counterbalance the rich, often buttery sauces. So I went looking for something that I thought would be a compromise: updated sauces of classic character, but more transparent to the palette and more amenable to a composed, coursed menu.

It turns out that I didn’t need to compromise at all. I found Michel Roux’s Sauces, somewhat skeptical that such a pretty book could be good, and discovered that the classic sauces needn’t overwhelm the food on which they’re served. I have cooked his Sauce Cumberland [which I served on a pheasant terrine] and received actual applause from the assorted restaurant owners and cooks over for supper that night. It was clear, brightly-flavored, balanced, and silky; a hyper-refined version of a classic I had never much cared for. Then I made the Sauce Grand Veneur, which can be a monstrous undertaking [see my review of Sokolov]. With some fond de veau on hand [thank God] Roux’s instructions were quite easy and quick. I can’t say that my sauce equalled the one I had in Burgundy several years ago, but it was the best sauce I’ve ever made: rich, silky, meaty, but, again, not overwheming or overly fatty. I served it on venison, again to apparently sincere expressions of gratitude and ecstasy. Since then I have made Roux’s versions of Sauce Poivrade [again on venison], Red Butter Hollandaise [on tuna], and a couple of the salad dressings. All were improvements on recipes I’ve tried from other books. Consistently, these sauces are fine, elegant, well-balanced, and, most importantly, good with food.

I find that having Sokolov [for his system, his opinions, and his old hotel-food orthodoxies] alongside Roux [with his refined, classic but modern recipes and outstanding visual presentation and food recommendations] is about all the sauce library I need. Certainly it will take years to get through the more appealing sauces in these two books, and to learn to do them well. Short of enrolling in cooking school, there may be no better saucier’s apprenticeship than cooking from these books.

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Use 25 common herbs to make simple herbal remedies, then use those remedies to relieve common illnesses and enhance general health and well-being.

User Ratings and Reviews

4 Stars herbal home remedy
pretty good descriptions. Would have been nice to see more pictures to go along w/the descriptions. Not a bad book & would recommend it to anyone who is interested in making herbal remedies from scratch.

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The story of the powerful McIlhennys of Louisiana, who turned hot peppers into a Tabasco fortune

After the Civil War ended, Edmund McIlhenny, an ambitious and tenacious Louisiana businessman, found himself with few prospects. The South’s economy in ruins and his millions of dollars in Confederacy currency worthless, he had no choice but to return with his wife, Mary, to her family home in Avery Island, a former sugar plantation destroyed by Union soldiers.

To McIlhenny’s surprise, the hot peppers he had planted before being forced off the island had flourished. Desperate to start a new business, he chopped up the peppers, combined them with salt and vinegar, and produced the first batch of hot pepper sauce. Or so the story goes. He called the sauce Tabasco.

In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea—the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico—a secretive family business emerged that would produce one of the best-known products in the world. In short order, McIlhenny’s descendants would turn Tabasco into a gold mine and an icon of pop culture, making it as recognizable as far bigger brands such as Coca-Cola and Kleenex.

To this day, the McIlhenny Co., still run by a family of matchless characters who believe in a rigid code of family loyalty, clings to tradition and the old ways of doing business. Yet by fiercely protecting its beloved brand and refusing to sell out to big food conglomerates, this family business has run circles around its competitors, churning out annual revenues that have surpassed everyone’s expectations.

A delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny’s Gold is the untold story of the continuing success of an eccentric, private company; a lively history of one of the most popular consumer products of all times; and an exploration of our desire to test the limits of human tolerance for fiery foods.

User Ratings and Reviews

4 Stars McIlhenny’s Gold
This is a classic business book, at 223 papes of text and it can be easly read on a coast to coast flight. The format is typical from founder to floundering decendents, in the case of Tobasco sauce the time span is a remarkable 140 years. This is obviously the history of a single product company whos trade marked name has come to define the industry.

There are some tid bits of history here for example the founding of the company. As the official story goes that a Condfederate soldier named Friend Gleason befriended the Avery family with a handful of “Tobasco” seeds that where scattered into the garden before the Union army took over Avery Island during the Civil War and the pepper plants were the only thing that survived the “Yankee” looting and the sauce was developed by brother in law Edmund McLlhenny and a former slave who were considered to lame by the Avery’s to do any thing but tend the plantations garden. Or was the concept “stolen” by the Averys and McIlhenny from a pre war sauce made by Maunsel White. The author seems to favor the story that it was Maunsels Whites product that became Tobasco sauce.

The myth vs. truth goes on through the narrative and the author interweaves the business story. Some “facts” Tobasco is very profitable to the family (20-25% net margin, current sales $250 million), The produst heasn’t substantially changes until the 1970’s when off shore growning and production of the product started taking place. Since then couples with a declining talents of the family Tobasco seems to be at a crossroads.

The options appear clear: 1. Sell the Tobasco trademark to a mega food company for big bucks, 2. Hire outside managers to revive the product or three keep plodding along as them have been for 140 years. The deciding factor is the over 200 decendents of the Avery McIlhennys families who have equal voting rights for the family ownwed stock.

The author has his opinion and I won’t give out here, you had to read the book.

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300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

User Ratings and Reviews

4 Stars Smoke and Spice book review
Great book, with many recipes and BBQ tips. I’ve used about 4 or 5 recipes from this book and they are very good.

Book layout is excellent and this book covers many types of food to BBQ including Pork, Fish, Fowl and many others. Some basic education on how to smoke food.

I recommend this book for the entry level smoker BBQ library, primarily for the recipes.

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In this groundbreaking cookbook, Nina Simonds offers us more than 175 luscious recipes, along with practical tips for a sensible lifestyle, that demonstrate that health-giving foods not only provide pleasure but can make a huge difference in our lives.

With her emphasis on the tonic properties of a wide variety of foods, herbs, and spices, this book also brings us up to date on the latest scientific research. In every recipe–gathered from cultures around the world in which good eating is a way of life–Simonds gives us dishes that are both irresistible and have a positive effect on one’s well-being. For example:

-Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter.

-Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes.

-Basil has long been used as a healing salve and in teas. So who wouldn’t feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil?

-Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken.

-Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets.

-And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler.

To help us understand what part these health-restoring foods can play in our lives, Simonds peppers Spices of Life with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more.

With its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.

User Ratings and Reviews

2 Stars A Rehash
If you are seeking recipes and information about an array of spices, and herbs, you will find this selection too narrow. There are a handful of European-style recipes that feature Mediterranean herbs, but most are fundamentally Asian. South America, Native North America, and many other cuisines full of exciting flavors are entirely unrepresented. You will, however, find numerous recipes containing ginger, as well as the key spices in Indian curries.

The health claims presented by a series of enthusiasts are a rehash of what is now common knowledge among most of us who have been paying attention to nutrition news over the last decade. Claims are unsubstantiated and, even if substantiated elsewhere, are mixed with those for which claims have been entirely inconclusive, at best.

If you really need a new recipe for ginger cookies or rhubarb-berry crisp, or maybe Asian-style bbq ribs, this is the book for you. Or perhaps if you are rather new to healthful Eastern cuisine, this is a nice introduction.

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Winner of the 1991 James Beard Cookbook of the Year Award.

“James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque…Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.”—Richard Olney, from the Foreword.

“…another cookbook that can stand among the best reference works.”—Gourmet Magazine.

“This is a book I wish I had written myself…Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English.”—Jeremiah Tower, Stars Restaurant.

The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You’ll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more.

The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined.

James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award.

User Ratings and Reviews

5 Stars Sauce Cookbook
The book is excellent I would have liked to have seen picture results of the recipe but other than that it is a well designed book. I would recommend this to a friend.

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Tabasco