Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes Review

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(More customer reviews)The Halibut recipe in this book is absolutely wonderful! It is very easy to follow and uses ingredients that are already stocked in my kitchen. Great for a quick meal during the week; the family thought I really spent a lot of time on it. The most important thing about this recipe and other recipes in the book is that it is very health conscience. Recipes are low fat, quick and best of all -GREAT TASTING! Cat Cora is now my favorite chef!

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Weight Watchers Take-Out Tonight : 150+ Restaurant Favorites to Make at Home--All 8 POINTS or Less Review

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(More customer reviews)This may be the best book published under the Weight Watchers' umbrella. It is a wonderful collection of favorite recipes from eight culinary genres. Chinese, Mexican, Indian, Thai, Italian, Greek, Japanese and Deli cuisine is featured. I love food (that's my problem) and delights such as General Tso's Chicken, Chicken Saltimbocca, Spanakopita, Shrimp Pad Thai and Moo Goo Gai Pan are now healthy, tasty and guiltless. You will not believe that these recipes are all 8 points or less. What is even more remarkable is that the family or guests will not suspect that these recipes came from Weight Watchers. This is a great leap forward for Weight Watchers as it makes the most popular restaurant meals not only available in your home, but healthy and delicious.
The book, unlike some earlier Weight Watchers' cookbooks, is very well laid out. The chapters are color coded and the index is arranged by cooking cuisine, with the recipes listed alphabetically. There are many beautiful illustrations as well. Many of the recipes come with a box called Clever Cook's Tips that give the user some useful suggestions, techniques and recipe substitutions.
You don't have to be a Weight Watchers' client to appreciate this book. The recipes are just good, dieting or not! Buy this one...you won't be disappointed.

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Now you can have take-out tonight and every night and still lose weight! Craving Chinese, Mexican, Thai, or even Japanese for dinner? No problem and no need to worry about the fat and calories thanks to Take-Out Tonight! Based on the Weight Watchers Winning Points® weight loss plan, Take-Out Tonight! serves up more than 150 mouthwatering recipes that reinvent all of America's most-loved take-out dishes -- all 8 POINTS or less! Few people consider, before they stop in for take-out or pick up the phone to call for delivery, how these made-to-order meals fit into their lives if they're trying to lose weight. Truth is, they don't. So let Take-Out Tonight! help you prepare healthy, delicious meals for you and your family using the smart cooking hints people have come to expect from Weight Watchers cookbooks. Take-Out Tonight! includes: CHINESE CLASSICS, like Shrimp-and-Pork Wontons, Chinese Barbecued Pork, and Szechuan Chicken with Peanuts • MEXICAN MUST-HAVES, like Family-Style Chicken Enchiladas, Chimichurri Steak with Jicama Salsa, and Nachos Supreme • DELI SPECIALS, like Crunchy Chicken Salad Wraps, Reuben Sandwiches, and Crumb-Topped Jumbo Bran Muffins • TOTALLY THAI, like Shrimp Pad Thai and Coconut Rice Pudding • ITALIAN DELIGHTS, like Pizza with the Works, Spaghetti and Meatballs, and Cannoli Each recipe offers easy how-tos, tips, and complete nutritional information, as well as POINTS per serving. With Take-Out Tonight! there's really no reason to order out -- so get cooking!

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share Review

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(More customer reviews)This is my third book by Paula Wolfert. I intend to get all of them. Her books are not just full of recipes, but also contain relevant background information and insights into other cultures. I'm especially interested in learning more about cooking in clay. So this is the perfect book for me. In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums. I came across a thread on tagines and another on how to cure claypots. Paula contributed to both threads. Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums. Clearly, a very neat lady.
Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.
Update (1-21-2010):
I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication. There's a thread on eGullet that deals with cooking from this book. Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking" You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.
Update (2-17-2010):
I'm still happy with this book and I'm cooking at least one new recipe from it per week. My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage." The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic." The beans were just terrific with the tomatoes and sage. It was an instant favorite for us while it was also one of the easiest recipes to make. I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.) I'm completely sold on cooking in clay, thanks to Ms. Wolfert. Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots. Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.) I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.

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