Diabetic Cooking for Seniors or Best Summer Weekends Cookbook

Diabetic Cooking for Seniors

Author: Kathleen Stanley

An innovative cookbook for older people with diabetes

As people get older, their dietary needs and physical abilities change. This book addresses issues such as decreased sense of taste, difficulty in meal preparation due to arthritis, the need for more fiber, and food-drug interactions with a straightforward problem/solution approach. Quick, easy-to-prepare recipes with five or fewer ingredients arranged in specific categories such as low-sodium dishes, foods with more fiber, and low-cholesterol meals are key in this innovative new book.

Kathleen Stanley, C.D.E., R.D., L.D., M.S.Ed., is a diabetes educator at Saint Joseph Hospital (Lexington, KY). She is the author of numerous articles, including articles for the American Diabetes Association’s Diabetes Forecast magazine, and she is coauthor of Quick and Easy Diabetic Recipes for One.

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Best Summer Weekends Cookbook

Author: Jane Rodmell

Summer only comes once a year. Make it count.

Summer days and weekends are best spent outside. That's when cooks look for recipes that can be easily prepared and served at the cottage or at home, in the country or in the city.

Those recipes and more are all right here, in Best Summer Weekends Cookbook. This edition combines the best of the popular Summer Weekend Cookbook and More Summer Weekends Cookbook and adds seventy-five new recipes. Whether entertaining neighbors or guests staying for the weekend, cooking for the family, or hosting a once-a-summer everybody come gathering, this compendium will become an indispensable kitchen companion, and at 352 pages, it is a superb resource.

Recipe sections include:

• Appetizers, starters and sundown snacks


• Fresh barbecuing ideas


• Salads and side dishes


• Make-ahead main courses


• Light bites


• Breakfast and brunch


• Sweet stuff and desserts.

Each recipe also has ideas for variations and substitutions for those times you don't have a particular ingredient on hand. Make-ahead tips reduce kitchen work so you can enjoy your guests' company. The appetizing color photographs will make it hard to resist trying every dish. A new collection of Quick Tricks will help you produce fabulous dishes fast.

Potful of Recipes or New Albany

Potful of Recipes

Author: JoAnna M Lund

Every busy cook wants to get in and out of the kitchen as quickly as possible-and still have a delicious meal to show for it. With A Potful of Recipes, bestselling author JoAnna Lund makes preparing healthy, delicious meals easier than ever before. All of the mouthwatering recipes in this book can be prepared in a slow cooker-which means that harried cooks will be serving meals with no fuss, no mess...and absolutely no stress!

Author Bio: JoAnna M. Lund is the author of the bestselling Healthy Exchanges Cookbook, HELP: Healthy Exchanges Lifetime Plan, Cooking Healthy with a Man in Mind, and other books. A popular speaker with weight-loss, cardiac, and diabetic support groups, she lives in DeWitt, Iowa, where she runs the Healthy Exchanges business and publishes the Healthy Exchanges newsletter.

Book review: New Research in Corporate Finance and Banking or Diversified Health Occupations Essentials

New Albany: Cooking With Friends (A Signature Collection)

Author: various

New Albany Cooking with Friends - A Signature Collection takes readers on an exciting culinary adventure around the world while highlighting the unique and beautiful Georgian-inspired Village of New Albany, Ohio. With a wide range of menu selections from A Jaunt through Southeast Asia to Dining a la Provence, this cookbook will become a favorite in every home. The book offers creative menus that will make planning for that special dinner, cocktail party, or family get-together a breeze. Preparation and serving tips are included with each recipe. A Signature Collection also features a primer with helpful tips and ideas on how to form and nurture your own cooking club.

Mystic Seafood or Malcolm Glucks Brave New World

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

Author: Jean Kerr

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood.

Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish. Some of the recipes come from famous chefs and restaurants in the Mystic area; others were developed by the author, who is editor of Taste of the Seacoast magazine.
Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport.

Library Journal

Connecticut's Mystic Seaport, a "living history" maritime museum with a re-creation of an 1800s coastal fishing village, hosts thousands of visitors each year. Food writer and editor Kerr provides a history of Mystic and the New England fishing industry, a guide to the local fish and shellfish, and a mouth-watering array of simple seafood recipes, from Grilled Clams with Garlic and Parsley to Butter-Poached Lobster Medallions. She includes a vast amount of information on seafood and related topics, and her highly readable text is illustrated with both period and modern-day photographs and other memorabilia. Strongly recommended. Copyright 2006 Reed Business Information.

New interesting textbook: Foundations of Research in Economics or Making Government Manageable

Malcolm Gluck's Brave New World: Why the Wines of Australia, California, New Zealand, and South Africa Taste the Way They Do

Author: Malcolm Gluck

Come along with award-winning BBC wine show host Malcolm Gluck as he travels through the emerging New World wine-growing regions—from Australia to California. Along the journey, Gluck discusses "Soul and Soil," the two key elements that go into creating delicious wine, and provides enlightening explanations on why the wines taste the way they do. He also introduces the major personalities behind the vintages, revealing the winemakers' passion for the vines, the land, and the product they lovingly produce. More than 150 of the author's photos show the most fascinating places—all English-speaking—with snapshots of owners who are happy to entertain guests.

Jugos Para Una Vida Saludable or 1000 Jewish Recipes

Jugos Para Una Vida Saludable: Una Guia Para Obtener el Maximo Beneficio de las Frutas y los Vegetales Frescos

Author: Cherie Calbom

Because of their high nutritive value, juice diets can be effective in fighting health problems. This book tells how with the most complete information available.

New interesting book: The Great Physicians Rx for Health and Wellness or Mother Massage

1,000 Jewish Recipes

Author: Faye Levy

The third book in the successful 1,000 Recipes series, 1,000 Jewish Recipes, addresses a hot topic in cooking: kosher foods. It will appeal to someone just beginning to cook kosher Jewish dishes, someone looking to expand a repertoire of Jewish family favorites, or someone interested in exploring the culinary heritages that produced universal pleasers such as matzo ball soup, falafel, and challah bread. This book will be the bible of Jewish cooking because no other book can compare to the wealth of recipes and information provided on how to cook kosher.

The book presents 1,000 recipes for every part of a meal - from appetizers to desserts - covering classics, like noodle kugels and cheesecakes, plus hundreds of other dishes, such as Sephardic Salsa and Pareve Pizza, that reflect regional specialties and modern health concerns and eating habits.

Special chapters provide an in-depth look at the foods and traditions of Jewish holidays such as Passover, Rosh Hashanah, and Hanukkah. Recipes derive from around the world - including Israel and Europe, plus Jewish communities in countries as unexpected as Latin America, India and South Africa.

Recipes include: Jerusalem Hummus, Spicy Morrocan Cigars, Three-Cheese Knishes, Old-Fashion Roasted Chick, Barbecue-Sauced Brisket with Onions, Fresh Corn with Cumin Butter, Quick and Easy Apple Blintzes, Cherry Vanilla Pound Cake, Parisian Passover Coconut Macaroons, and Homemade Hanukkah Gelt.

About the Author:

Faye Levy, a classically trained chef in America and France, has written 20 cookbooks in three languages: English, Hebrew, and French. (Her books include Faye Levy's International Jewish Cookbook and The Low-Fat Jewish Cookbook.) She has been a nationally syndicated columnist for the Los Angeles Times and her articles and recipes on Jewish cooking have been featured in magazines such as Gourmet and Bon Appetit. She continues to be inspired by Jewish dishes tasted on her travels throughout the world.

New York Times - Florence Fabricant

It's not a stretch to call Faye Levy's 625-page volume, "1,000 Jewish Recipes," a culinary bible. It may be the only Jewish cookbook you'll ever need.Ms. Levy, who has written a number of reliable cookbooks, both kosher and nonkosher, alternates between Sephardic, or Mediterranean and Middle Eastern, dishes and the Ashkenazic cuisine of Northern Europe and Russia, explaining the characteristics of each style. She takes advantage of the luxury she has in this volume to unbutton her rich creativity and offer variation upon variation for classic dishes.