Cook Books - Great Recipes by Master Chefs

My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) by Julia Child, Alex Prud'Homme

Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France.

Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds with the spirit so key to her success as a cook and teacher and writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.

Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on her memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.

Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories by Lisa Lillien

* H-O-T Hot Boneless Buffalo Wings
* Sassy Southwestern Roll-Ups
* Cheesy-Good Cornbread Muffins
* Holy Moly Guacamole
* HG s So Low Mein w/Chicken
* Cheeseburger Lettuce Cups ;
* Chocolate Chip Cookie Crisp Puddin Shake
* Swirls Gone Wild Cheesecake Brownies
* Personal Pretzel-Bottomed Ice Cream Pie, and many more.

America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants by Ron Douglas

Wouldn't it be nice if you could treat yourself to dishes from your favorite restaurants anytime? Now you can -- at home! In America's Most Wanted Recipes, Ron Douglas reveals copycat versions of carefully guarded secret restaurant recipes and shows family chefs how to prepare them at home, saving time and money. With these easy and mouth-watering recipes, families can enjoy a night out in their very own kitchens.

- Great selection: With more than 200 recipes from 57 of America's most popular restaurants -- including The Cheesecake Factory, KFC, Olive Garden, P.F. Chang's, Red Lobster, Outback Steakhouse, and many more -- no taste or craving will be left unsatisfied.

- Cut the cost: Watch your wallet without giving up restaurantquality food! You can save your family thousands of dollars each year by preparing these recipes just once a week.

- Skip the lines: Forget about waiting to be seated. You can have your favorite meals "on demand" from the comfort of your own kitchen. Time-saving tips and shortcuts will have dinner on the table in no time.

- Eat healthy: Low-fat alternatives and waist-slimming suggestions make these dishes delicious -- and nutritious.

- Impress your family and friends: These recipes are all fast, simple, and virtually indistinguishable from the originals. We bet your family and friends won't be able to tell the difference!

Cook Yourself Thin: Skinny Meals You Can Make in Minutes by Lifetime Television

For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! Cook Yourself Thin shows how to cut calories, change diets, and improve health without sacrificing the foods we love.

Cook Yourself Thin is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! (See Deep Dark Chocolate Cake, page 197.) There's never enough time to cook? Cook Yourself Thin keeps it simple─with easy instructions and fun recipes you'll want to make again and again.

What are you waiting for? Cook Yourself Thin!

Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.

RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN.

Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever.
List Price: $27.00
Our Price: $16.09
More Info!

The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less by Dr. Arthur Agatston

List Price: $27.99
Our Price: $9.75
More Info!

Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less by Mark Bittman

Presented here are 404 dishes -- 101 for each season -- that will get you in and out of the kitchen in 20 minutes or less. Mark Bittman's recipe sketches provide exactly the directions a home cook needs to prepare a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. Add a salad here, a loaf of bread there, and these dishes become full meals that are better than takeout and far less expensive.

These 404 recipes are as delicious and sophisticated as they are simple: Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside-Down Pie. When the air starts to cool, try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts. On a cold winter night, warm up with White Bean Stew served over crusty slices of olive oil-brushed baguette. Or welcome spring with Shrimp with Asparagus, Dill, and Spice or Poached Eggs and Truffled Arugula Prosciutto Salad.

Because good ingredients are the backbone of delicious home cooking, Bittman includes a guide to the foods you'll want on hand to cook the Kitchen Express way, as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. With Mark Bittman's Kitchen Express, you can have dinner on the table in not much more time than it takes to read a traditional recipe.
List Price: $26.00
Our Price: $13.95
More Info!

How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food by Mark Bittman

Today's favorite kitchen companion—revised and better than ever.

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"
—Al Roker

"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."
—Mario Batali

"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."
—Bobby Flay

"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."
—Jean-Georges Vongerichten

"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."
—Isaac Mizrahi

"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."
—Mollie Katzen, author of the Moosewood Cookbook

"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."
—Lisa Loeb, singer/songwriter

Exclusive Recipe Excerpts from How to Cook Everything

List Price: $35.00
Our Price: $18.95
More Info!

The Way to Cook by Julia Child

To help out readers who lack the most basic knowledge, she organizes the book by techniques rather than by ingredients. Soups are first, a relatively unintimidating choice to build confidence through delicious results such as true French Onion Soup and a contemporary Black Bean Gazpacho. Next come breads, updated to use a food processor to cut the kneading time. The fish chapter covers broiling a salmon steak and creating a sophisticated Crown Mousse of Trout. Chapters on poultry, meats, vegetables, and desserts are equally ample and wide-ranging.

When The Way to Cook was published in 1989, it accompanied a television series. A related set of videotapes, the first to teach cooking comprehensively, was offered simultaneously. However, more than 600 color photos in this book make it fully complete on its own.

The Way to Cook is a good reference volume, a useful gift, and a handsome way to follow Julia's career as she transformed from a French classicist to the ever-evolving, always clear and reliable teacher we have come to adore. --Dana Jacobi
List Price: $39.95
Our Price: $26.37
More Info!

Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby by Annabel Karmel

Making your own baby food is not only more economical than buying commercial brands, it also assures that your child consumes only the freshest, top-quality ingredients. British television personality and children's nutrition expert Annabel Karmel's essential collection of best-ever purees grants new parents their wish: one hundred quick and easy recipes that will make for a healthy and happy baby. From first tastes and weaning, right through to meals for older babies, all the recipes are suitable for children aged six months and older. And with all these fruit and vegetable favorites, and innovative fish, meat, and chicken purees, the dishes are so tasty you will want to eat them yourself!

In addition to easy and delicious recipes, Top 100 Baby Purees also includes information on:

• Weaning your baby and transitioning to solid foods
• Food allergies
• Time-saving food preparation tips
• Freezing and reheating your homemade baby food
• Tricks on finding the hidden nutrition in everyday foods

Featuring a preface by Dr. Michel Cohen, New York pediatrician and author of The New Basics: A-to-Z Baby & Child Care for the Modern Parent
List Price: $16.00
Our Price: $6.94
More Info!

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters

Some readers may look askance at advice that they search out sources for locally produced food, for example, given the everyday exigencies of shopping and getting meals on the table. Yet it is precisely the need to "remake" our relationship to food that, Waters contends, determines the ultimate success of all our cooking and dining, not to mention our health and that of the planet. This relatively small book has a large message, and good everyday recipes to back it up. --Arthur Boehm
List Price: $35.00
Our Price: $21.00
More Info!

Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities by Carol Fenster

In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before.

In Gluten-Free Quick & Easy, a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month. Recipes for make-ahead baking mixes and techniques to shorten baking times means cooks stay on track. And her comprehensive menu plans and ideas help pull together a week's worth of meals with ease. Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entrŽes and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.
List Price: $18.95
Our Price: $11.10
More Info!

My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) by Julia Child, Alex Prud'Homme

Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France.

Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds with the spirit so key to her success as a cook and teacher and writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.

Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on her memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.

America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants by Ron Douglas

Wouldn't it be nice if you could treat yourself to dishes from your favorite restaurants anytime? Now you can -- at home! In America's Most Wanted Recipes, Ron Douglas reveals copycat versions of carefully guarded secret restaurant recipes and shows family chefs how to prepare them at home, saving time and money. With these easy and mouth-watering recipes, families can enjoy a night out in their very own kitchens.

- Great selection: With more than 200 recipes from 57 of America's most popular restaurants -- including The Cheesecake Factory, KFC, Olive Garden, P.F. Chang's, Red Lobster, Outback Steakhouse, and many more -- no taste or craving will be left unsatisfied.

- Cut the cost: Watch your wallet without giving up restaurantquality food! You can save your family thousands of dollars each year by preparing these recipes just once a week.

- Skip the lines: Forget about waiting to be seated. You can have your favorite meals "on demand" from the comfort of your own kitchen. Time-saving tips and shortcuts will have dinner on the table in no time.

- Eat healthy: Low-fat alternatives and waist-slimming suggestions make these dishes delicious -- and nutritious.

- Impress your family and friends: These recipes are all fast, simple, and virtually indistinguishable from the originals. We bet your family and friends won't be able to tell the difference!

Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Food Network) by Guy Fieri, Ann Volkwein

Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.

Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.

A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg

At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance.

In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.
List Price: $14.00
Our Price: $11.20
More Info!

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child

Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of text, so we can find the answers to life's burning questions in a flash.

Part of what makes Julia Child such an icon is that she can describe a complicated dish, and in the next breath convince us to make it. Classic Chocolate Mousse, Sabayon, Scalloped Potatoes Savoyarde, and Butterflied Leg of Lamb sound manageable when they follow recipes for Roast Chicken, Mashed Potatoes, and Scrambled Eggs. And with Child's help, they are. "Quick, snappy answers" for both basic and complicated cooking questions make this a work we'll never outgrow. And if Julia can use a cheat sheet, so can we! Fans of Child will love that her personality shows through in comments like, "Don't crowd the pan... or you'll be sorry," and, to introduce her Basic Vinaigrette Dressing, "I use the proportions of a very dry martini." Eight pages of photos taken by her husband, Paul, including one of Child with the famous dancing goose, make this even more of a treasure.

If there is anyone qualified to offer kitchen wisdom, it must be Julia Child. After a lifetime of cooking and teaching, her knowledge is a perfect gift for fans, novices, or anyone responsible for putting dinner on the table every night. --Leora Y. Bloom
List Price: $14.95
Our Price: $8.15
More Info!

Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit by Cheryl Alters Jamison

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle
List Price: $32.95
Our Price: $188.36
More Info!

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld

As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear–out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal.

But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long–term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.

Jessica Seinfeld's book is practical, easy–to–read, and a godsend for any parent that wants their kids to be healthy for a long time to come.

Bob Greene, author of The Best Life Diet:
"I found the techniques for adding vegetables to meals extremely creative and the recipes fantastic! Deceptively Delicious is a must have for your healthy kitchen."

Questions for Jessica Seinfeld

Amazon.com: My seven-year-old inspects the food on his plate like a hawk (if there was a hawk that only ate bagels and macaroni). Anything with the least bit of color goes untouched. What's a mom or dad to do?

Seinfeld: Two of my three children were exactly the same way. The vegetables, which I worked hard to prepare, not only went untouched, they were often insulted ("Eeewww...!"). And the harder I pushed them to eat good food, the harder they pushed back. We were literally ruining each other's meals.

That conflict was the inspiration for the book. I realized I wasn't going to win the power struggle, so I decided to join them on their turf. I started with the foods they would eat (chicken nuggets, tacos, macaroni and cheese) and I added a pureed vegetable of the same color. So if your child only eats macaroni and cheese (or noodles and butter), you should add cauliflower or yellow squash puree, which utterly disappears. Everyone wins: they get the nutrition they need and you get the satisfaction of doing a better job as a parent.

Amazon.com: That same picky second-grader will often try something new one time and declare he likes it, but the next time we serve it, he seems to have lost his spirit of adventure and won't eat it again. Any advice?

Seinfeld: First and foremost, remember that not every meal you prepare for a child will be a success. Kids at this age are naturally testing preferences, pushing boundaries, and changing their minds. That's part of their development and those are urges not worth battling. As I learned the hard way, the more pressure you apply, the more kids will "hate" certain foods. And, while it would be nice if kids had a "spirit of adventure" when it comes to food, I've found it's best to eliminate adventure and stick to the basics--foods they already love, laden with added nutrition they don't know is there. Finally, be consistent, firm and patient. I have a rule in my house: you don't have to eat what's on the plate, but what's on the plate is all that's being served. Eventually, they come around.

Amazon.com: Are your kids interested in cooking yet? Are there ways to introduce healthy eating habits with the child helping in the kitchen?

Seinfeld: My children are interested in baking because they love any excuse to be around sweets. But I make sure whatever we bake has pureed veggies in it and is actually low in refined sugar. So my children actually think baking cakes, brownies, and cookies with sweet potatoes, carrots, or beets is the proper way to cook.

Amazon.com: What are your kids' favorite recipes in the book?

Seinfeld: Every recipe in this book is a favorite. I've tried out countless creations on my kids, and if they didn't love them (which happened frequently!), they didn't make it into the book. But, if pressed, I will say they are crazy about the tacos, the chicken nuggets, the brownies, the pancakes, and my birthday cakes. [See her recipe for delicious brownies made with carrot and spinach.]

Amazon.com: I have to ask it, since I know many readers will: do these recipes require a squad of personal chefs to prepare, or can a busy mom or dad without seven years of Seinfeld residuals put them together by themselves?

Seinfeld: I'm a busy mom with three kids, a job, and a husband who travels constantly, but I'm uncompromising when it comes to my kids' health and nutrition. Leaving that to someone else is out of the question. My parents had three kids and both worked too, and we always managed to eat healthy meals as a family. That's the standard I've always wanted to meet. So when I started creating recipes from my pureed veggie experiments, I had three criteria: my kids had to love the food, the preparation had to be quick, and the process had to be simple. Believe me, if I can do these recipes quickly and easily, ANYONE can.

Amazon.com: How are the reading skills of Sascha, your oldest child and pickiest eater? Have you blown your cover by publishing your secrets?

Seinfeld: My daughter is almost seven and she not only can read, she's fully aware that her mother cooks with vegetables all the time. Two years ago, she was a picky four-year-old who thought she hated vegetables. But once she was converted and started seeing those purees going into the desserts she loves, she started to ignore the fact that they were going into the rest of her foods as well. Now it's the only kind of cooking she knows. So, to anyone with young children--start cooking Deceptively Delicious food when they are young! It's much easier than trying to change habits later on.

List Price: $12.95
Our Price: $6.98
More Info!

The Fat Flush Plan by Ann Louise Gittleman

The Fat Flush Diet Plan is a revolutionary diet program from one of the Top 10 Nutritionists in the United States, according to Selfmagazine. Based on a satisfying, healthful, and cleansing combination of essential fats, balanced proteins, and quality carbohydrates, Ann Louise Gittleman's Fat Flush was first popularized on iVillage.com, The Women's Network, and quickly embraced by millions of women across America. Thousands of dramatic testimonials later, the Fat Flush message board has become one of the most popular diet and fitness boards in the history of iVillage. Now, widely known nutrition specialist and bestselling author Ann Louise Gittleman shares this program with readers.

Simple, safe, and highly effective, The Fat Flush Diet Plan works via a process of detoxifying the liver, thereby increasing metabolism­­an excellent way to begin dieting as well to continue weight loss. This is also the only diet program that can successfully break through the weight loss plateau every dieter faces and "flush out" pockets of stubborn fat. In addition, the program provides an array of other quality of life benefits such as:

• Increased energy
• Sounder sleep
• Improved skin texture and stronger nails
• Decreases in depression and anxiety
• And much more

This phenomenal diet program is worth its weight (loss) in gold to the growing number of women across America taking stock in their health and well-being.The keys to overweight are liver toxicity, waterlogged tissues, fear of eating fat, excess insulin, and stress, asserts nutritionist Ann Louise Gittleman. Her Fat Flush Plan addresses these problems with a targeted diet.

The Fat Flush Plan, filled with nutritional analysis and detailed explanations, is not a quick read. Despite Gittleman's assertion that the plan is "as easy as 1-2-3," it is quite regimented. No white flour, white sugar, margarine, vegetable shortening, artificial sweeteners, or caffeine. The diet emphasizes essential oils (e.g., flaxseed and GLA), protein (eight ounces or more, plus two eggs a day), vegetables, thermogenic spices (e.g., ginger and cayenne), water, and diuretic beverages (eight glasses/day of diluted, unsweetened cranberry juice). In its first two-week phase, the plan is a rigid, low calorie (1,100-1,200 calories/day), low-carb (no grains or starchy vegetables) diet. Phase two lets you increase your calories to 1,500 and add two "friendly carbs." Phase three, the "lifestyle program," moderately adds more dairy, carbs, and calories. Gittleman promotes walking and recommends strength training in phase three.

The book includes 41 recipes such as Grilled Lamb Chops with Cinnamon and Coriander, Breakfast Egg Fu Yung, and Cumin Sautéed Scallops. The Fat Flush Plan is recommended for dieters willing to commit to a strict plan for weight loss. --Joan Price
Our Price: $18.44
More Info!