The Good Mood Diet or Gale Gands Just a Bite

The Good Mood Diet: Feel Great While You Lose Weight

Author: Susan M Kleiner

The first diet that will help you feel good while losing weight written by a respected nutritionist and author of the bestselling books Power Eating and Power Food. Dr. Kleiner is a leading nutrition authority on eating for strength who has put together a diet that has already been successfully tested in a Seattle weight-loss group and documented in a series by the Seattle Post-Intelligencer. This book proves that you can choose healthy foods that both make you feel great and, when eaten according to the plan, help you lose weight. Most diets cause chemical changes in the brain that make the dieter feel depressed. The typical plan is often too low in calories. In THE GOOD MOOD DIET the participants eat feel-good foods with both ideal timing and ideal combinationsa balance of protein and fats to go with carbohydrates. Eating from a list of feel-good foods, including fish, flax seed and eggs, and eliminating feel-bad foods including refined sugar, helps dieters feel better and lose weight. However, sweets and alcohol are not taboo. Eating a bit of chocolate and drinking a glass of red wine a day is okay once youre two weeks into the diet.

Library Journal

What you eat affects how you feel; you can even eat in such a way that will maximize your energy levels and improve your mood while helping you lose weight. This is the basic premise of the Good Mood Diet, as presented by nutritionist Kleiner (Power Eating) and Seattle Post-Intelligencer columnist Condor. The authors break food down into "feel great foods" and "feel bad foods," explaining each food type's effect on your body and energy levels. The key is the right combination of "feel good foods" at each meal. Those looking for a diet that doesn't make them give up coffee or diet soda will appreciate the tips offered on how to enjoy coffee, alcohol, chocolate, and fast food in moderation while still following the plan. The various real-life experiences and success stories shared will encourage readers to give the plan a try, and the nearly 50 pages of recipes, which cover breakfast to dessert, along with the 14 days' worth of menus, will help them get started. Suitable for all public libraries.-Mindy Rhiger, Sagebrush Books, Minneapolis Copyright 2006 Reed Business Information.

Interesting textbook:

Gale Gand's Just a Bite: 125 Luscious, Little Desserts

Author: Gale Gand

Sweets. As kids, we could never get enough, and anything sugary, gooey, and good was gratefully devoured. As adults, we give a polite "no thank you" when a dessert tray passes by, or take but a sliver of cake if offered, showing restraint that would make any ten-year-old incredulous. Well, that's not fair. Why should kids get all the fun? Now, adults can have the best of both worlds.

Gale Gand's Just a Bite is equal parts kitchen table, kid-giggling joy and uptown, grown-up chic. Award-winning pastry chef Gale Gand has collected the recipes from her Food Network show Sweet Dreams and renowned restaurant Tru into a book that is as charming and accessible as the author herself. These recipes aren't just for the expert baker or pastry connoisseur but also for the everyday cook looking to lighten up the end of a meal, or even replace the ubiquitous brownie with, say, Banana Brulee Spoonfuls. With easy-to-follow instructions, a handful of ingredients, and a craving for fun, you'll be whipping up Devil's Peaks with Double-Chocolate Drizzle and popping them in your mouth before, as a kid, you could have licked the frosting beater clean.

Gale has also assembled a mini-menu of sorts for her delectables. Called the Tasting Trio, three of the treats are served together for maximum, sweet tooth bliss. Combinations like Bomb Poppers, Marshmallow Moons, and Butterfly Cupcakes; or Orange-Vanilla "Fried Eggs" on Cinnamon Toast, Meringue Cigarettes, and Mini Granita Watermelons. Or try your own assortments, putting together yummys like Stained-Glass Cookies and Fig Nortons with Peanut Butter Cookie -- Grape Jelly Ice Cream Sandwiches and Mini Root Beer Floats. The possibilities are endless and the flavors ... wow, with flavors like this, who needs to be a kid again?

Mario Batali

Gale’s mastery as both an artist and a chef is evident on every page of this gorgeous, whimsical book. Anyone can make an oversized confection; it takes a superior talent to craft such tiny masterpieces.

Library Journal

Gand, the pastry chef of Chicago's acclaimed Tru restaurant, is also the host of Sweet Dreams, a popular Food Network series. Her last book was Butter Sugar Flour Eggs; here she presents recipes for the "bite-size" (or two- or three-bite size) desserts she serves on her "Tasting Trio" plates though each one could also be served on its own. Gand loves miniature sweets "a combination of dessert and toy" but flavor is all-important. Her recipes are organized by categories of "bites" Cookie Bites, Creamy Bites, Frozen Bites, etc. with color photographs of such delectable creations as Banana Brul e Spoonfuls, Tiny Lemon Angel Cakes, and Taffy Lady Apples. For all baking collections. Copyright 2001 Cahners Business Information.

Imus Ranch or Cheese Companion

Imus Ranch: Cooking for Kids and Cowboys

Author: Deirdre Imus

The Imus Ranch ransports the reader to a unique place that the author and her husband, talk-show host Don Imus, created: a 4,000-acre working cattle ranch set in rolling hills and mesa country 50 miles east of Santa Fe. The children--who have cancer--visit the Imus Ranch and work alongside authentic western ranch hands, learning to ride horses and rope calves. The experience refuels their bodies and their spirits, and they leave stronger than when they came.

As Deirdre Imus explains:"We welcome kids who have known too much sickness and too much death, and we give them something they urgently need: a sense of independence and purpose through healthy, vigorous living."

Not only do the kids enjoy adventure at the ranch, but they learn from the Imuses that nutritious foods are fundamental to a happy, healthy life. Illustrated with full-color photographs that reflect the ranch's warmth and vitality, the book presents more than 125 vegetarian recipes that meet the true taste test: kids and cowboys love them! Readers will come away with a new appreciation of how important and how easy it is to incorporate healthier living into their everyday lives.

Publishers Weekly

Imus founded the Deirdre Imus Environmental Center for Pediatric Oncology, a program that aims to identify, control and ultimately prevent environmental factors that cause adult and, especially, pediatric cancer. She rounds out this collection of basic vegetarian fare with a lengthy essay about life on the Santa Fe, N.Mex. ranch where she and her husband, radio personality Don Imus, practice "healthy living and healthy cooking" and teach self-reliance and horsemanship to kids who have "known too much sickness and too much death." Imus's diet is "organic, whole-food, ovo vegetarian, meaning that we don't eat dairy or animal products, but we do eat eggs," and she explains it with a rundown of the ranch's organic "vegan pantry." The informal recipes focus on basics like Orange Poppy Seed Muffins and Cowboy Potato Chowder, and fast sandwiches like I-Man Chimichangas. Dinner selections feature nostalgic favorites such as Spanish Rice updated with brown rice and olive oil, and Imus cleans up desserts (including Carrot Cake and Jeannie's All Out Brownies) by substituting unbleached flour and unrefined sugar. In addition to healthy lifestyle prescriptives and thank-you notes from some of the camp's young alumni, Imus includes sidebars on topics ranging from non-toxic head lice remedies to green cleaning agents to the dangers of PVC in children's toys. She ends this informative book with a complete nine-day menu, spanning the average duration of Imus Ranch guests. (May) Forecast: While serving more to promote the worthy mission of the Imus Ranch than to provide unique recipes, this consciousness-raising cookbook may appeal to novice vegetarians or to those interested in supporting holistic education and children's health. Copyright 2004 Reed Business Information.

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Cheese Companion: The Connoisseur's Guide

Author: Judy Ridgway

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Library Journal

After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.--John Charles, Scottsdale P.L., AZ

Classical Cooking The Modern Way or Simply the Best All American

Classical Cooking The Modern Way: Methods and Techniques

Author: Philip Pauli

Europe's most authoritative culinary reference comes to the New World

A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

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Simply the Best All American: Our 250 Regional Favorites from Around the Country

Author: Weight Watchers

The premier name in dieting brings together the best recipes from across the country. From coast to coast, America's favorite pastime is eating. But many of our most beloved foods aren't always good for the waistline-or our health. Now, the most trusted name in weight control re-creates more than 250 of America's all-time favorite dishes in healthy, tasty new recipes that will appeal to even the most finicky eater. From Cherry Pie, Red Flannel Hash, and Lady Baltimore Cake to Seared Ahi Tuna with Mango Salsa, Steakhouse Fries, and Key Lime Sorbet, this bound-to-be-popular cookbook is packed with delicious, low-calorie recipes everyone can enjoy without guilt. It includes:

• Great-tasting recipes that reflect our nation's growing interest in regional products, such as Washington State salmon and Maine blueberries
• 32 full-color photographs
• A combination of classic recipes such as Yankee Pot Roast and Jambalaya and new cuisine dishes such as Spicy Asian Broth and Peppered Buffalo Tenderloin Steaks with Merlot and Cherry Sauce
• Easy cooking tips and fanciful American cooking lore
• Recipes featuring Weight Watchers' phenomenal
• 123 Success Weight Loss Plan POINTS values

With these irresistible recipes for time-tested favorites, sensible eating has never been so delicious!

Table of Contents:

1	New England
	Connecticut
	Maine
	Massachusetts
	New Hampshire
	Rhode Island
	Vermont
2	Mid-Atlantic
	Delaware
	Maryland
	New Jersey
	New York
	Pennsylvania
3	The Midwest
	Illinois
	Indiana
	Iowa
	Michigan
	Minnesota
	Missouri
	Ohio
	Wisconsin
4	The Plains
	Kansas
	Nebraska
	North Dakota
	Oklahoma
	South Dakota
5	The South
	Arkansas
	Kentucky
	North Carolina
	South Carolina
	Tennessee
	Virginia
	West Virginia
6	The Gulf States
	Alabama
	Florida
	Georgia
	Louisiana
	Mississippi
7	The Southwest
	Arizona
	New Mexico
	Texas
8	The Mountain West
	California
	Colorado
	Idaho
	Montana
	Nevada
	Utah
	Wyoming
9	The Pacific and Northwest
	Alaska
	Hawaii
	Oregon
	Washington

Neiman Marcus Taste or Harumis Japanese Cooking

Neiman Marcus Taste: Timeless American Recipes

Author: Kevin Garvin

Neiman Marcus first opened its doors to shoppers in 1907, and since then it has been a fixture of American elegance and style. Now Neiman Marcus opens another door, this time to their acclaimed kitchens, with their 100th anniversary cookbook—a retrospective of the timeless, legendary dishes that have satisfied generations of Americans over the past fifty years.

The Zodiac, Neiman Marcus’s first restaurant, debuted in the company’s Dallas flagship store in 1953. It was a sensation, combining the indulgences of great shopping with satisfying dining. Over the years, the initial Director of Restaurants, the renowned Helen Corbitt, elevated the culinary stature of the Neiman Marcus food operation from comforting and delicious to elegant and iconic. Taking up where Helen Corbitt left off, Executive Chef Kevin Garvin has continued to build on this foundation and to enhance the Neiman Marcus reputation for superb food and wonderful recipes.

More than a celebratory collection, Neiman Marcus Taste will delight not only the store’s loyal devotees but also home cooks across the country with more than 110 recipes for every occasion. Ranging from Sunday supper favorites, such as Potato and Bacon Soup and Chicken Tetrazzini, to dinner-party showstoppers, including Lobster Macaroni and Cheese and Pear Galettes with Caramel Sauce and Coconut Ice Cream, the recipes in this collection are both nostalgic and innovative. And Garvin doesn’t forget to include Neiman Marcus’s timeless classics, such as Savory Parmesan Popovers, Garlic and Herb Monkey Bread, and Chocolate Velvet Cake.

Neiman Marcus Taste is truly a commemoration of theNeiman Marcus traditions of sophistication, elegance, and luxury. An ode to 100 extraordinary years, this lavishly illustrated cookbook is both an homage to Neiman Marcus’s culinary tradition and a compilation of the creative, contemporary dishes on the menu today.

New interesting textbook:

Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

Author: Harumi Kurihara

Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

AUTHORBIO:
Harumi Kurihara is Japan's most popular cooking and lifestyle personality. She has sold more than seven million copies of her cookbooks, as well as more than five million copies of her cooking magazine. A nationwide sensation in her home country, she also appears on Japanese television and runs housewares shops and restaurants. This is her first book to be published in the U.S.

Publishers Weekly

The publisher calls Kurihara "Japan's Martha Stewart" because of her numerous bestselling cookbooks, her lifestyle magazine and line of kitchenware, but judging by the overall simplicity of these recipes-and that Kurihara is "not interested in decorating [her] food for the sake of it"-that comparison is questionable. The recipes in this volume are divided into basic categories: appetizers, soups and noodles, rice, tofu, seafood, chicken and egg, beef and pork, sushi, vegetables, and desserts and drinks. They range from extremely accessible, such as Beef on Rice and Chicken with Red and Green Peppers, to more intimidating, such as Shrimp and Squid Tempura. But even the more involved entries are doable thanks to Kurihara's encouraging and straightforward (if not always elegant, thanks to an occasionally awkward translation) prose. She covers traditional Japanese favorites like Okonomiyaki Hiroshima fu (Japanese-Style Savory Pancake) and more contemporary takes with international influences, like Tofu with Basil and Gorgonzola Dressing, which she describes as "a rather Italian way to serve up tofu." Throughout, the emphasis on eating mindfully, varying ingredients and keeping portions small (especially for dessert) means that this is a healthful cookbook that doesn't try too hard to be one. Photos. (Apr. 4) Copyright 2006 Reed Business Information.

Library Journal

Kurihari is wildly popular in Japan, where she has a cooking magazine, a line of housewares, and several best-selling cookbooks in print. She has sometimes been called Japan's Martha Stewart, but, as evidenced by her first book to be published here, she has a more down-to-earth, straightforward style. True, she does have a large collection of serving dishes and plates, but that is in large part a reflection of the Japanese aesthetic sense--the emphasis on "variety, seasonality, and presentation" that, Harumi believes, is what makes the cuisine unique. She presents both classic Japanese dishes and more contemporary recipes, often influenced by other cuisines, from Japanese Pepper Steak with Ginger Mashed Potatoes to Tofu with Basil and Gorgonzola Dressing. She also includes a mini-tutorial on sushi, illustrated with step-by-step photographs, and there are color photographs, many full-page, of all the recipes. An unintimidating, informed, and quite engaging introduction to a cuisine few Americans cook at home, this this book is recommended for most collections. Copyright 2006 Reed Business Information.