Recipe Excerpts from The Lee Bros. Southern Cookbook
Praise for The Lee Bros. Southern Cookbook
"The Lee Bros. have written the classic Southern cookbook. They write with flair, brilliance, and hilarious commentary on the recipes, customs, and eccentricities of the South they celebrate with such passion. Their recipes are so good that I believe cookbook writers like the Lee Bros. may turn Southern cooking into an actual cuisine." --
Pat Conroy, author of The Prince of Tides
"I'm a bag fan of that particular brand of Southern poetry and smarts that make up the Lee Bros.' contributions--the best food pieces I read in the Wednesday New York Times each week--so I attacked Matt and Ted's new book like a hungry wolf. I found the same genius and eye for a good story, as well as simple-to-make recipes of the new exotic cooking of the American South. These recipes make my mouth water, and the prose makes my eyes well up for its beauty, simplicity, and truth." --
Mario Batali, chef/owner, Babbo restaurant
"These guys can cook! Just reading the recipes makes me ravenous for scintillating Southern dishes. Sign me up for Tuesday Fried Chicken and Sweet Potato Buttermilk Pie!" --
Bobby Flay, chef/owner, Mesa Grill, BOLO, and Bar Americain
"The brothers Lee chronicle a South unbound by geography. They celebrate a people loosed from the burden of history but still mindful of the ties that bind. In the Lee South, boiled peanuts and edamame play well together. So do black and white, young and old, native and outlander. You'll feel welcome here." --
John T. Edge, author of Southern Belly: the Ultimate Food Lover's Companion to the South
"The Lee Bros. Southern Cookbook makes me daydream of a long ago summer on a Pawleys Island back porch, the aroma of the marsh and the dinner table mingling with laughter of many generations of families and a few too many glasses of wine. Oh to the magic of being at table together in the South." --
Frank Stitt, author of Frank Stitt's Southern Table
"The wit and enthusiasm of the Lee Bros. is irresistible, as are the recipes--a mix of traditional Southern classics and unique, highly individual creations--which will have you reaching for your cast- iron (or stainless steel) skillet." --
Scott Peacock, author of The Gift of Southern Cooking
Book Description
You don't have to be southern to cook southern.
From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live. 32 pages of full-color photographs of the recipes; fifty b/w photographs from the Lee Bros.' travels throughout the South.
Customer Reviews:
Not what I imagined.......2007-10-04
I liked the book but did not love it. The many many recipes for all the broth were overkill. I made the biscuits and they did not WOW me.
I don't like boiled peanuts and cheese straws are not enough for this book.
Sorry to be against the majority but this one got returned.
terrific read - great writing.......2007-09-30
I based my purchase on others opinions and I am glad that I did. I have not attempted to re-create any recipes because reading the book itself is such a delight. I am looking forward to doing some of the preserving and found such inspiration from this.
Just ok........2007-08-07
I was really excited to buy this book. I love southern cooking...with that said...I haven't made one dish from this book. I intended to make boiled peanuts...a family favorite...but they take like 8 hours to make. I was delighted to find they had a recipe for them!
It is a really big cookbook. I was attracted to the fact these genteel brothers both pursued the same careers...seems sweet. It just couldn't hold a candle to a cookbook I purchased back in the 80's by an old woman out of Kentucky (ok, I really don't know where she was from or how old she was...but there was a lot of wisdom in that book so I assumed she was old!)...I believe it was called The Heritage of Southern Cooking by Camille Glenn. I just looked it up on this site and it has been reissued with new photographs for 2007. Now that is a good cookbook! If I had to choose between the Lee Bros. and hers...get Camille's. Another good option is one of Nathalie Duprees cookbooks. (Though I couldn't stand watching her cooking show...she was not TV ready!)
Bayou by way of Brooklyn.......2007-08-07
What a disappointing hodge-podge of old yarns, uninteresting recipes and advertisements (for themselves and their pals!) These boys are from New York. It's never stated, but my guess is that they are closer kin to Dolly Levi than to the sainted Robert E. Lee. Caveat emptor.
Good, but preview it before you buy it.......2007-06-13
It's a labor of love, but one that tends to favor low country fare. It's heavy on seafood recipes and those items can be pricey or hard to get for non-coastal cooks. The commentary was good and the pictures were pretty and representative of southern food.
This book might be better for the southern gourmet or foodie, rather than the everyday time-pressed southern cook. It's a nice receptacle of southern culture and food, but it's large and clunky and takes up too much space on the kitchen counter. For such a large book, the smallish print is difficult to read. A nice coffee table gift item?
Amazon.com
Todd Wilbur has baked, boiled, digested, fried, and tested--all in the name of duplicating some of America's favorite convenience foods. He now shares 41 of these naughty but nice gastronomical delights in Top Secret Recipes. If you've ever craved a McDonald's Big Mac at 3:00 A.M. on a Sunday morning, then Wilbur has just the recipe for satisfying your junk-food desires. Even better, no cordon-bleu expertise is needed for this particular clone--just simple frying and chopping skills! Simplicity is the key to all of Wilbur's replicated recipes--all are composed of rudimentary ingredients available at any store, needing only minimal preparation. These recipes are fun and fast--two dozen Snickers Bars in less than 10 minutes (plus cooling time), a delicious Orange Julius in less than 60 seconds (that's considerably quicker than waiting in line for the real thing)! These culinary creations are organized in alphabetical order by manufacturer or restaurant, and illustrated with simple pencil drawings. Top Secret Recipes is a chatty and informative guide to recreating the burgers, candy bars, and cookies of your strip-mall dreams. --Naomi Gesinger
Customer Reviews:
Non Fiction.......2007-09-03
A fun book that looks at how to make your own home made facsimile versions of some famous junk food. At least famous in America, some of them some other people probably will not have heard of. If you want some cooking silliness, this one is definitely for you, or to throw a version of something passable by way of some of those mini-humans.
Fun recipies.......2007-02-01
I've had a lot of fun with some of the recipes in this book. People have asked for the recipies of items I've taken to potlucks and BBQ's. There are a few items that don't quite hit the mark, but overall it's a good cookbook.
Hit and miss oversimplified clone recipes.......2006-10-21
I bought this book out of intrigue to find out the secret sauce behind famous recipes. While there are a few select recipes where the secret sauce is let out, there are dozens of others where the recipes are plain oversimplifications and superficial replicas. What should be an exciting book is mostly common sense.
The book was frustrating because the clone recipes produced average mimics at best. Detail is replaced by simplicity as most recipes seem embarassingly easy and unrefined, lacking the clarity that makes a famous fast food recipe truly unique. I didn't buy this book to be told that a Quarter Pounder with Cheese recipe requires 1/4 lb ground beef and a Kraft cheese slice. Each recipe comes with pointless engineering diagrams showing the assembly, with notes showing the reader to place the cooked hamburger patty in between the top and bottom of the bun.
The book does contain some interesting fast food history with each recipe. However, 95% of the recipes are common sense that could have been derived by the most casual of cooks. For a book that appeared to have a lot of promise, it hasn't turned my hamburgers into Big Macs or my milkshakes into Blizzards.
AWSOME cookbook!.......2006-01-02
I love to cook, hope to go to college at the Culinary.
My sis' Laura, got this for me for Christmas.
The book is sooooo cool!
The hint on it was 'no more fast food!!"
LOVE IT!!!
I will let everone have my e-mail; svgypson@yahoo.com
Todd Wilbur is KING!.......2002-11-19
I made my own Twinkies and Reese's cups!! They were pretty darn close, that's good enough for me because everything was delicious!! (My hips aren't crazy about the book.) It's fun to impress people as well as make their mouths water when you tell them what you have accomplished. If you like to have fun in the kitchen, this book will not disappoint you. Then again, I do not know you. Enjoy!! :o)
Book Description
ISBN: 1570068194 TITLE: 2007 Top U.S. Hotels, Resorts Spas AUTHOR: Zagat Survey DESCRIPTION: Consumer based survey covering the top-rated hotels, resorts spas across the U.S.A.
Amazon.com
The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995 Julia Child Cookbook Award for Design.
Book Description
The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995Julia Child Cookbook Award for Design.
Customer Reviews:
Great Ideas... Bad Proportions.......2007-05-10
I love this book for the meals it has inspired. With a few exceptions, the proportions are pretty strange in this book. Everything must be tasted and tested for consistency, texture, and flavor.
The photos are gorgeous, and with some tweaking all of the recipes I've tried have been absolutely mind-blowing!
Haven't been thrilled with the recipes.......2007-01-14
We have tried many recipes from this book, and haven't been pleased with any of them. They turn out OK, but I expected more complex flavors and better textures from Bobby Flay recipes. I know people who have eaten at his restaurant in New York and were very impressed, so obviously he isn't publishing his best recipes. I wouldn't buy another of his cookbooks.
Bold, Straigthforward Recipes.......2002-09-04
I've been a fan of Bobby Flay's cooking shows on TV for a few years. He makes cooking a way to have fun and socialize while not taking away from the true art of cooking. So, after eyeing this book on the shelves for a few months, my sweet wife ordered it for me online.
This book is a winner! In it you'll find many fresh applications of the wonderful flavors of the southwest. For the most part, the recipes are straightforward and easy to follow. It's amazing how far you can go with just a few basic ingredients (Chile, corn, onion, garlic, etc.) In addition to learning lots of specific recipes, Bobby also gives you a great feeling for how to improvise and come up with your own bold creations. I just cooked my first few recipes from the book (New Mexico BBQ Salmon, chipotle buttered roasted corn), and they came out great!
P.S. As an extra bonus, the book is filled with lots of beautiful color photos of the dishes. It's all very artistic.
Watch his television show instead.......2001-10-21
Catch Bobby's show for a month, visit his web site and print a few recipes and you'll have this book already. No need to purchase, nothing new or exciting in here just a few of his vinagrettes, sauces and spiced up main courses. This book was a waste of my money. I had hoped he'd discuss technique and not just cram the book full of recipes I'd already seen him create on the show.
Excellent!.......2001-06-07
The first cookbook by Chef Bobby Flay. Here is an wonderful book that shows what an excellent Southwestern-style chef he is.
This book contains explanations to some of his ingredients, as well as techniques to use, when using an ingredient, for example, using yellow tomatoes versus red tomatoes. He, also, adds resources where you can find some of his hard-to-find ingredients. This is a definite plus, as a lot of the chiles are hard-to-find in my area, but so worth the effort, because once you assemble the recipe, it is SO delicious! You just can't believe it.
I tried a few of these recipes on my husband, who has a distinct taste that is hard to please, to say the least, and he has loved each recipe I have made from this book. Favorites of ours are the Pan Seared New York Steak with Chipotle Butter, Caesar Salad with Red Chile Croutons and the Peach & Blueberry Cobbler!
In addition to writing cookbooks, Bobby Flay hosts three television shows on the Food Network: "Food Nation with Bobby Flay", "Hot Off the Grill with Bobby Flay" and "Grillin' and Chillin'".
"Food Nation" is a tour of the United States in the least likely spots, where Bobby Flay explores the cuisine of that area. Spots visited have been the Pennsylvania Dutch country, Kentucky, Nashville and Boston.
"Hot Off the Grill" shows Bobby Flay assemble meals with some volunteers that may be like the more average at-home cook, showing me, how easy these dishes really are to prepare.
"Grillin' and Chillin'" has only been on during barbecue season (that I have noticed), but shows Bobby Flay with Jack McDavid, a real southern cook. Together they barbecue huge spreads all on the grill!
Bobby Flay also has his own line of spice and condiments. A wide assortment from dry rubs, drink mixes, infused oils and spice blends. These are available to purchase at his "Mesa Grill" web site: www.mesagrill.com
Also, he owns and works at two restaurants in New York City: "Mesa Grill" (Southwestern cuisine) and "Bolo" (Contemporary Spanish cuisine).
I thoroughly enjoyed this cookbook and would highly recommend it!
Book Description
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.
Customer Reviews:
Cooking!.......2007-06-13
Well...I love to cook. So when I came upon a book called becoming a chef, I basically jumped at it. I thought that it was very well written. I think that it gave me more knowledge on becoming a chef and about the restaurant business.
Okay, but could be better.......2007-01-10
It was required reading for me for intro to culinary careers. Since culinary arts, and specifically pastry, is my passion and mid-life career change, much of the book didn't help. Also, like another, I found the first part really boring (especially after having just finished Making of a Chef by M. Ruhlman). It's good if you think culinary is something you may want to do or if you are looking at the different schools and options other than formal school.
keep reading no matter how boring it seems.......2005-09-30
When I began reading the book, I thought it was a complete waste of money- the begining was just aweful. BUT, after a while it gets so interesting that I did not want to put it down. I give it 4 and not 5 only becaUSE you cannot begin a book that is full of good stuff with the most boring stuff: disappoint people with the first chapter- its a waste of a great book since poeple will not want to keep reading it!!
Thinking about it........2005-07-19
This book is an excellent read. I love to cook and this book put into perspective what the restaurant industry is like. I highly recomend getting this book if you are intrested in becoming a chef.
Thinking of being a chef? Read this book first........2005-05-06
AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.
It gives a realistic look into what working in the high end kitchens in the World is REALLY like.(The long hours, heat, working sick, tempers,low pay, etc.) What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into!
I suggest to anyone who is considering taking on the challenge of earning the title "Professional Chef"-REad this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself-do you love food, or do you just think it would be a glory filled way to fame?
Book Description
The forces that shape America's most powerful consumer agency
Because of the importance of what it regulates, the FDA comes under tremendous political, industry, and consumer pressure. But the pressure goes far beyond the ordinary lobbying of Washington trade groups. Its mandate-one quarter of the national economy-brings the FDA into the middle of some of the most important and contentious issues of modern society. From "designer" babies and abortion to the price of prescription drugs and the role of government itself, Inside the FDA takes readers on an intriguing journey into the world of today's most powerful consumer agency.
In a time when companies continue to accuse the FDA of nitpicking and needlessly delaying needed new drugs, and consumers are convinced that the agency bends to industry pressure by rushing unsafe drugs to market, Inside the FDA digs deep to reveal the truth. Through scores of interviews and real-world stories, Hawthorne also shows how and why the agency makes some of its most controversial decisions as well as how its recent reaction to certain issues-including the revolutionary cancer drug Erbitux, stem cell research, and bioengineering of food-may jeopardize its ability to keep up with future scientific developments.
Inside the FDA takes a closer look at the practices, people, and politics of this crucial watchdog in light of the competing pressures and trends of modern society, revealing what the FDA is supposed to do, what it actually does-and fails to do-who it influences, and how it could better fulfill its mandate. The decisions that the FDA makes are literally life and death. Inside the FDA provides a sophisticated account of how this vitally important agency struggles to balance bureaucracy and politics with its overriding mission to promote the country's health.
Fran Hawthorne (New York, NY) is a senior contributing editor of Institutional Investor and has connections deep within the business and finance communities. Hawthorne has been covering healthcare and business for more than twenty years for such publications as Fortune, BusinessWeek, and Crain's New York Business. She is the author of The Merck Druggernaut (cloth: 0-471-22878-8; paper: 0-471-67906-2).
Download Description
"The forces that shape America's most powerful consumer agency
Because of the importance of what it regulates, the FDA comes under tremendous political, industry, and consumer pressure. But the pressure goes far beyond the ordinary lobbying of Washington trade groups. Its mandate-one quarter of the national economy-brings the FDA into the middle of some of the most important and contentious issues of modern society. From ""designer"" babies and abortion to the price of prescription drugs and the role of government itself, Inside the FDA takes readers on an intriguing journey into the world of today's most powerful consumer agency.
In a time when companies continue to accuse the FDA of nitpicking and needlessly delaying needed new drugs, and consumers are convinced that the agency bends to industry pressure by rushing unsafe drugs to market, Inside the FDA digs deep to reveal the truth. Through scores of interviews and real-world stories, Hawthorne also shows how and why the agency makes some of its most controversial decisions as well as how its recent reaction to certain issues-including the revolutionary cancer drug Erbitux, stem cell research, and bioengineering of food-may jeopardize its ability to keep up with future scientific developments.
Inside the FDA takes a closer look at the practices, people, and politics of this crucial watchdog in light of the competing pressures and trends of modern society, revealing what the FDA is supposed to do, what it actually does-and fails to do-who it influences, and how it could better fulfill its mandate. The decisions that the FDA makes are literally life and death. Inside the FDA provides a sophisticated account of how this vitally important agency struggles to balance bureaucracy and politics with its overriding mission to promote the country's health.
Fran Hawthorne (New York, NY) is a senior contributing editor of Institutional Investor and has connections deep within the business and finance communities. Hawthorne has been covering healthcare and business for more than twenty years for such publications as Fortune, BusinessWeek, and Crain's New York Business. She is the author of The Merck Druggernaut (cloth: 0-471-22878-8; paper: 0-471-67906-2)."
Customer Reviews:
Highly Informative (and Neutral) Look at the FDA.......2007-08-08
Democrats want more Big Pharma regulation and consumer protection. Republicans want to protect Big Pharma's profits. The tobacco and diet supplement industries want to be left the hell alone. And consumers want miracle drugs for free. Somehow, some way, the FDA navigates the minefields of the food and drug industries every day and tries to base its decisions on science. While some authors take cracks at the FDA because of a political agenda, Fran Hawthorne remains neutral and thus provides the most level-headed look at the FDA that's on the shelves. While the reading is pretty dense, this is a book that every concerned citizen needs to read.
If you want to know about an administration that controls a third of our economy, this is the first step........2007-08-03
If you know nothing of the FDA, than this will blow your mind. By the time you are through half the book you will be considered an expert on the subject by all your friends.
Not one of the more exciting reads, but extremely informative. Not just about what you might think it is about, but much much more. This book will give a clearer view of where we all live.
Interesting look at an important regulatory body.......2006-12-20
For those who have ever wondered how the FDA makes decisions and how those decisions effect companies this is a great starting point. Hawthorne takes an objective stance towards the FDA and shows their faults along with the positives. She tracks several instances of FDA oversight and gives their results. I think the part that tracks the companies progress through the FDA's is the most instructive. One of my fields of study was health and pharmaceutical economics and this was a great way to start learning about the FDA.
Fascinating, Informative Look at Food & Drug Administration.......2005-05-28
"Inside the FDA" is a thoughtful, balanced, and well-researched look inside the controversial and troubled Food and Drug Administration. Author Fran Hawthorne is an experienced business journalist and her skills are evident here.
Digging into the FDA's complex and conflicting world, the book provides an informative picture of FDA's bureaucratic, political, and scientific drivers. Ms. Hawthorne does an excellent job of laying out what the FDA is suppose to do, what is really does, and where and why it fails.
It makes for a great read.
Amazing book, although it misses one key insight.......2005-05-07
Far better and more balanced than any book to date on the subject. The book does an amazing job explaining the external forces tugging in all directions at the FDA without those shrill calls for "reform" made by so-called public interests like CSPI or misguided lawmakers like Hinchey out of NY.
The only thing missing from the analysis are the internal forces. FDA attitudes are very much related to the belief system of the staff and the culture fostered by the institution.
If you've ever been on the receiving end of an FDA action, you know the prevailing culture inside the FDA views the entire industry as the police view criminals. The FDA often seems to doubt every iota of data, question every motive and act as if the administrative procedures which insure fairness are somehow boundaries on a power they believe should be limitless. Many parts of the FDA are an "end-justifies-the-means" culture. Staff who don't toe the line and approach industry with all out animosity and suspicion are often suspect themselves of being deficient in intellect and/or integrity.
The book does a bang up job analyzing external forces. If Ms. Hawthorne actually could have gotten inside the front lines at FDA, she would have had all the facts she needed for a superb analysis.
Product Description
WINE DOGS IS ONE OF THE MOST INTERESTING WINE BOOKS EVER PUBLISHED - David Lett: the father of Oregon wine
Wherever wine is made, you're likely to find a good dog stalking the cellar or the vineyard. The USA Edition of Wine Dogs features over 300 wineries across the United States and over 450 stunning photos of their loyal hounds. Along the way, the mutts and purebreds are interspersed with short essays by Robert Parker Jr, Dan Berger, Bruce Cass, Ralph Steadman, Cole Danehower and many more.
Find out which dog ate a couch, who chewed Bill Clinton's leg and discover the identity of the dog who stole Robert Mondavi's heart.
Wine Dogs USA Edition is a photographic journal of stunning pictures and great stories - created all for the love of dogs and wine.
www.winedogs.com
Customer Reviews:
A glass of Wine and Bow-Wow!.......2007-10-02
Light the fireplace, pour yourself a nice glass of wine and curl up with your favorite 'pooch' to really enjoy this great little collection of the first edition of American Wine Dogs!
It's not about the wine, but about all those wonderful canines that inhabit various wineries, often greeting visitors with a friendly tail wag.
It's a dog lover's delight!
Not only are all the pictures delightful to look at, but the the bios are all unique and fun to read.
Makes a great coffee table book and it's sure to have you looking for the friendly welcome of a 'wine dog' on your next visit to a winery!
A must have.......2007-08-20
This book is a must have for those who love dogs and how they enrich the live of those making wine. Give yourself and someone who loves both dogs and wine this outstanding book. You will not regret it.
great book.......2007-07-06
I also have the Wine Dogs Deluxe Edition. Both of these books are the best. The photographs are fabulous and the bios on the individual dogs are hilarious. The book itself is put together to last and to look good. Every page makes me smile. I keep it nearby so that everyday I can turn to a page to get a laugh. I can't wait for the next edition. If you love dogs, you have to get these two books. Can't say enough how much I enjoyed them both.
The dogs of North American wineries.......2007-02-10
The subtitle `the dogs of North American wineries' points to this first USA Edition as the start of something big. Many more states in the Union can look forward to seeing their woofers immortalized in future editions of Winedogs. Following on from the sellout in Australia (that is, all books sold as opposed to `going commercial'), Craig McGill and Susan Elliott have again come through with a beautiful and engaging work. One can only imagine how much fun these folks had whilst out photographing the many mutts. What a job! Going around America photoing dogs and looking for a "100-Point Burger".
The brilliant photographs are supplemented by stories written by leading writers including Robert M. Parker Jr, Harvey Posert, Adam Lechmere, Darryl Roberts, Ralph Steadman (illustrations included), Joshua Greene, Bruce Cass, Craig McGill, Sally Ashton and Zar Brooks. In addition, three personal favorite stories are `Border Collie Bocce' by Melodie Hilton which snaps a shot of Miljenko Grgich and his dog Posip; `The Ghost Wineries' by Jack Burton which is a thought-provoking account of Californian history; and Cole Danehower's poignant `Harold's Dog'.
To echo the words of Jack Burton, "Why this book?" The answer comes from a conversation I had with Craig McGill several years ago, prior to the Winedogs project beginning in Australia. The words "bit of fun" were mentioned along with "favorite pastimes", "wine", "dogs" and so on. And fun it is, as the American pooches strut their stuff for the cameras, no doubt watched by their happy owners, the staff of wineries scattered across the States.
Each dog has its own `bio' which can be extraordinarily revealing. Some examples are Riva who likes to hide bras in the garden; Ralph who is the spitting image of Groundskeeper Willie from The Simpsons; Simba whose favorite toy is lavatory rubbish (eeww, why did that dog have to tell us that?!); and Murray the labrador whose favorite food is goat's cheese and whose favorite pastime is `enjoying fine cuisine'. Well done, that dog. And well done McGill and Elliott for launching this book in the USA. The finished art and hard-bound cloth production make Winedogs USA a publication of which the authors can be proud. Looking forward to the next edition!
Amazon.com
For 75 years, Betty Crocker has delivered trusted culinary advice and recipes to millions of consumers. Now Betty's got a new look, she's lightened up her recipes, and she's sharing them with the world in Betty Crocker's Healthy New Choices. As hokey as the title sounds, Betty's latest book (which was actually written by a team of editors, recipe developers, and nutritionists) is filled with sound, basic nutrition advice and information and over 400 appealing recipes for healthy everyday meals. Betty also includes wellness tips and a list of the top 10 foods for health, gives strategies for preventing major diseases, and even explores the mind-body connection. (Yes, Betty has taken up yoga, meditation, and aromatherapy.)
But the recipes are the stars of Healthy New Choices. There are sections for everything from appetizers, snacks, and smoothies to main dishes and desserts. This time around Betty includes vegetarian and ethnic entrees and lightens up classic favorites like Guacamole, Caramelized Popcorn, Macaroni & Cheese, Chicken Fricassee, and Rice Pudding by slashing fat and calories without sacrificing flavor. The recipes are quick, simple, and easy; require no special ingredients or difficult techniques; and are accompanied by nutrition information and diet exchanges. If you're short on time, trying to cook light, and tired of the dozen or so recipes that you regularly depend on, then Healthy New Choices will help brighten up your diet. --Ellen Albertson
Book Description
With Betty Crocker, you can enjoy healthy eating every day! The 400 tempting recipes are full of real taste appeal, yet don't require extra effort or hard-to-find ingredients.
Are these really recipes your family will eat? Absolutely! Whip up Spicy Chicken Chili, Mushroom and Spinach Lasagna, Asian Noodle Salad or Lemon Steak Diane and top off the meal with Brownie Trifle, Caribbean Bananas or Tira Mi Su Coffee dessert. This is the food you'll want to eat every day.
Too busy to even think about changing your cooking habits? There's an entire chapter of express meals that are still healthy, and miles ahead of what you'll get from a takeout meal. No matter how hectic your life is, healthy eating is possible!
There's also great information on wellness and easy changes to painlessly incorporate healthy eating into your lifestyle. And every recipe has complete nutrition information that satisfies everyone's nutrition needs. We have also flagged the recipes to show those that are low fat, low sodium, low cholesterol or high fiber, to help make menu planning a breeze.
You know you've been meaning to do it--now you can! With Betty Crocker's Healthy New Choices, healthy eating isn't tedious--it's terrific!
Customer Reviews:
GREAT COOK BOOK.......2007-08-23
THIS IS A WONDERFUL LOW FAT, GREAT TASTE, BOOK, EASY RECIPES AND THEY ALL TASTE WONDERFUL.
Easy recipes, but not so healthy.......2006-12-06
I really wanted to love this cookbook, especially since the color photos are appetizing, the food is quick and easy to prepare, and most of the recipes seem comforting. However, since this book touts itself as health-conscious, I cannot praise it. Too many of the recipes called for processed ingredients, e.g., bottled sauces (full of artificial thickeners and preservatives), seasoning packets (loaded with MSG/salt and man-made chemicals), ramen noodles (unhealthy trans-fats), even artificially-flavored cheese loaves (yuck!). There is also too much dependence on frozen and canned vegetables, which, though great at reducing cooking times once in a while, should not be the backbone of a healthy eating regimen. Very few recipes here consist of fresh ingredients. In addition, calorie counts seem conservative--I did my own analysis of ingredients on a few recipes and they seemed to have more calories than the book says. I know I'm not the expert, but if 2 ounces of plain pasta has 210 calories, how can 2 ounces of pasta in a cream vegetable sauce have only 215 calories?
Two stars, because the book is presented well and there are a few recipes in here that I will cook (and a few more that I will cook using substitutions of fresh ingredients). But to be honest, there are much better healthy cooking books out there. Try EatingWell's Healthy in a Hurry, or some of the Weight Watchers cookbooks (whether or not you need to lose weight, these provide excellent, healthy recipes).
Quick Healthy Meals.......2006-11-03
This is a great cookbook for working moms - the meals are very healthy and most of them can be whipped up in a half an hour or less. Some of the recipes, however, come out quite bland, which is why I gave the book 4 stars. Through trial and error I have learned which recipes need an extra 'boost' - although most recipes are really quite good. It's nice to be able to put healthy meals on the table, that is important to me and why I love this cookbook.
Yummy and Healthy.......2006-02-27
No more thumbing through other cookbooks, searching for the dishes that sound healthy. When we cook recipes out of this book we know we are eating good. Like with most cookbooks, I've picked a few favorites and pretty much ignore most of the book. Some of the recipes just don't sound very intersting. But I like how each recipe lists preparation and cooking time. This is the perfect cookbook for busy, working families who want to be assured they are serving up healthy meals. The recipes are easy to follow, there are no unusual or hard-to-find ingredients, it is nice how the spiral bound book lays flat, and there seems to be a lot of pictures.
Shockingly unhealthy!.......2006-02-04
The chili recipe in this cookbook has just five ingredients in it, three are canned, one processed (pasta) and the other meat. Total sodium based on the labels on the cans I used were: tomato soup 30% of the recommended daily adult intake, beans 16%, broth 58% - total sodium from these three ingredients per serving: 104%. Canned, processed, overly salty, nothing healthy about that! They should have called this book, More of the Same Old Betty Crocker (owned by General Mills).
Average customer rating:
- What's next?
- A Well-Documented Book, A must read for everybody who eats
- If only more could read this book
- Why Do You Eat What You Eat?
- An Important Read in a Lackluster Format
|
Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture, 3)
Marion Nestle
Manufacturer: University of California Press
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Binding: Paperback
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ASIN: 0520240677 |
Amazon.com
In the U.S., we're bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American "paradox of plenty," the recognition that our food abundance (we've enough calories to meet every citizen's needs twice over) leads profit-fixated food producers to do everything possible to broaden their market portion, thus swaying us to eat more when we should do the opposite. The result is compromised health: epidemic obesity to start, and increased vulnerability to heart and lung disease, cancer, and stroke--reversible if the constantly suppressed "eat less, move more" message that most nutritionists shout could be heard.
Nestle, nutrition chair at New York University and editor of the 1988 Surgeon General Report, has served her time in the dietary trenches and is ideally suited to revealing how government nutritional advice is watered down when a message might threaten industry sales. (Her report on byzantine nutritional food-pyramid rewordings to avoid "eat less" recommendations is both predictable and astonishing.) She has other "war stories," too, that involve marketing to children in school (in the form of soft-drink "pouring rights" agreements, hallway advertising, and fast-food coupon giveaways), and diet-supplement dramas in which manufacturers and the government enter regulation frays, with the industry championing "free choice" even as that position counters consumer protection. Is there hope? "If we want to encourage people to eat better diets," says Nestle, "we need to target societal means to counter food industry lobbying and marketing practices as well as the education of individuals." It's a telling conclusion in an engrossing and masterfully panoramic exposé. --Arthur Boehm
Book Description
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our overefficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being.
Like manufacturing cigarettes or building weapons, making food is very big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view.
Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health.
No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this pathbreaking book helps us understand more clearly than ever before what we eat and why.
Customer Reviews:
What's next?.......2006-06-19
When I came back to USA in 1990 from Japan after 10 years, I was a little shocked. It's there are so many obese. I stop seeing proportionate people as I admired once before (since I'm from Japan; we were small and rather plain looking.) What happened! I thought it's that soda-pop as I always watch the countless gallon bottles my next customers are buying at the every grocery shopping. As I was wondering, this nation sued tobacco companies. So I kept wondering, why don't they blame major soda-pop companies for obese. Soda-pop companies are not the sole culprit, but I was surprised to find that tabacco companies and sweet companies are somehow related. Anyhow, whatever the policy that the government had or have, if any, failed. I really hope to do something to improve American diet. Sooner is better. (I go to large Oriental Grocery Store at least once a month. You will be amazed how much size of green section they carry. It's almost 10 times of what Giants or Safeway carries, for example.)
A Well-Documented Book, A must read for everybody who eats.......2005-11-30
I found this book to be very informative about the political workings of the food industry. I agree with several other reviewers that it is a little dull and in an factual style (kind of reminds me of a history book. However I like that kind of reading, so it doesn't bother me.)
This book's basic premise is that the food industry's purpose is to sell as much food as possible. The food industry doesn't care about its consumers and encourages them to eat more than they need, produces lots of useless, cheap, junk food, and will do whatever it can within the political system (mostly legal, but sometimes illegal. The author documents one such example of price collusion) to set up an environment that is the most favorable to its interests.
The book documents how the FDA, Congress, and government agencies are influenced by the food industry. It provides details about the food industry's lobbying, studies and research grants funded by various segments of the food industry, the food industry's attempts to gain brand loyalty though school contracts, conflicts with the school lunch program, and attempts to maximize sales through bonuses for the schools. It chronicles the rise of the supplement industry and their involvement with the FDA.
The author does seem to have a somewhat leftist agenda in the last chapter in giving recommendations; but with that exception, I thought the overall tone of the book was neutral and strictly documentary. It's good solid book which people who are interested in their health or the American food industry should read.
If only more could read this book.......2005-08-07
This book touches upon issues that everyone is aware of but chooses to ignore. The author makes this obvious but in an non-condescending way which is much appreciated. He ties the biases of the food industry in with other industries such as the pharmaceutical and tobacco industries. Drawing the connections between these three and the governmental regulatory agencies that work with/against them respectively (USDA, FDA, ATF), the author illustrates just how much of a problem this is. Not only was I fascinated by the issue, but I found the writing very accessible. Well done and it's too bad more haven't read it.
Why Do You Eat What You Eat?.......2005-08-06
Nestle presents a well researched, balanced description of how our market system in the US can hurt its citizens if proper checks and balances aren't applied. Our system only works if consumers are informed and can act on that information. Instead, it is abundantly evident that food producers (who are after all in the business of making money, not protecting our health)are experts at manipulating our food choices by advertising to children, lobbying for food labels that mislead the public, and generally doing everything they can to relax regulations meant to protect us that may stand in the way of increased revenue. Nestle's research in many ways is analogous to the saga of big tobacco, but food as she points out is much more nuanced -- you can't tell people just stop eating food like you can cigarettes. So who is at fault? Its not just industry, its our political system, our regulating agencies, school boards, and advocates. Nestle's writing is fine, just too detailed for some audiences at some points. Her research seems exhaustive (and is exhaustively referenced) and she speaks from first hand experience. Nestle is courageous for writing this and it will surely become a classic in public health literature.
An Important Read in a Lackluster Format.......2005-06-15
Here's the thing.
As one reviewer mentioned I think the bulk of negative reviewers have not actually read this book.
The author is a nuritionist, who says that despite the really basic nutritional advice of most nutritionists which has not significantly changed over the course of a half century, the public still views nutritional advice as difficult to understand.
Why?
Because the food industry makes more money when it sells more products. It has a vested interest in getting people to at least buy (if not eat) more food. Most importantly, the least healthy foods (i.e. highly processed foods) have the highest profit margins. To ensure profits, they pressure the government to avoid informing the public in an easily understandable format that they should eat less and avoid processed foods.
Is she saying this is the ONLY reason why americans are fat? No. But the fact that many, many, many americans have problems figuring out what the heck to eat is heavily due to the food lobbyists, a fact which she goes into in nauseating detail.
And therein lies the problem.
Nestle is an Academic and she writes like one. Anyone familiar with non-fiction in the style of Nickle and Dimed, Fast Food Nation, or even Island of the Colorblind will find Food Politics irritating. Not because the book is poorly written, per se, but because it's dull.
She obscures critical points between reams of facts, her narrative style plods along instead of floating or skipping, and I frequently felt like hurling the book across the room screaming get to the point already.
But I did finish the book.
Because the message is far more important then the limited medium. This book is critically important in that it hi-lights the sad reality that billions of dollars being spent vying for a place on the tip of your fork. Sadly very little of this money bears your health in mind.
Book Description
"Ritzer's text is in a class by itself. I can't think of another as insightful and enjoyable."
-- James D. Cover, Furman University
One of the most noteworthy and popular Sociology books of all time, The McDonaldization of Society demonstrates the power of the sociological imagination to today’s readers in a way that few books have been able to do. It is ideal for use in a wide range of undergraduate courses and will be of equal interest to anyone interested in social criticism. This book links a large number of social phenomena to McDonaldization, some which are directly affected by the principles of the fast-food restaurant and others where the effect is more indirect.
Customer Reviews:
Enlightening.......2007-03-10
I am reading this book for my Sociology class and it has completely changed the way I look at society. A must read
The grobalization of nothing.......2006-11-02
McDonalds's is G. Ritzer's perfect paradigm for explaining the actual structure of our planet. He has built his portrait on Max Weber's rationalization concept. This concept expresses man's search for the optimum means to a given end by rules, regulations and larger social structures. Its driving force is economics (capitalism).
This concept affects virtually all aspects of our society all over the world: work, education, health care, leisure, transport, sports, politics, justice, religion and the family. It shows a planet centered on rational consumerism.
The ingredients of the system are efficiency, calculability, predictability and nonhuman technologies for controlling people. It was greatly helped by technological breakthroughs like automobiles, TV, the computer, internet and lasers (DVD) and by fundamental changes in Western societies (single parent families, working women, higher mobility, increasing disposable income, time savings, mediatization and advertising).
But Max Weber foresaw also the lurking irrationalities, the dehumanization and homogenization, which expressed themselves in environmental and health problems (air pollution), McJobs (disenchantment, false friendliness), traffic jams, bureaucratization.
McDonaldization produces the perfect way of life for people who, as Nietzsche said, use the wrong conjugation: they don't live, they are lived.
For G. Ritzer, McDonaldization is the `grobalization of nothing': a world dominated by the imperialistic ambitions of nations, corporations and organizations, whose main intent is growth of their power, influence and profits. `Nothing' is a social form that is generally centrally conceived, controlled and comparatively devoid of distinctive substantive content.'
The author would like to see a more deMcDonaldizated world (see the many recommendations at the end of the book), but McDonaldization is still on the march, certainly in developing countries.
This book is a crucial, superbly documented, text for all those who want to understand the world we live in.
A must read.
Eye Opening Experience.......2006-04-29
This book was required reading for an undergraduate sociology course for Human Relations majors (sociology course for sociology/education/psychology). It was an eye opening experience because the readers/continuous learner is encouraged to step inside the corporate framework that directly affects our ideas and acceptance of an ideology of busines, etc based on the McDonald's corporate culture.
Our class found it powerful reading and most were challenged to think about and ask, "what are we really doing to improve our lives, culture and global community?"
McDonald's: Just another Bureaucracy .......2006-01-13
In his book, "The McDonaldization of Society", George Ritzer writes of McDonald's as a catalyst that provoked rapid and significant changes throughout the fast-food industry and in multinational businesses, changes that directly and circuitously affected people and society in positive and negative ways. However, Ritzer contends that McDonaldization has contributed more negatively to society than positively. It is rare that such an erudite study can also be so readable by the public.
Many people can easily recall the long lasting societal effects of such creations as the fax, the World Wide Web and email, the effects of global warming, the passing of NAFTA and so on, but few have considered the influence of a fast-food franchise such as McDonald's. When people think of McDonald's, they envision the fast-food giant of the industry - serving up their famous "Big Mac", fries, and milkshake. Few people can imagine of the impact of McDonald's upon society, but in "The McDonaldization of Society", George Ritzer illustrates these changes in a clear concise examination of this phenomenon.
Ritzer writes of the many industries that have strived to emulate McDonald's success by utilizing their system of operation, companies like Pizza Hut, Dominos, Wendy's, Toys R Us, Eye Masters, USA Today and other newspapers (McPapers) and so on. There are a host of other industries that have fashioned themselves after the McDonald's mold, like McDoctors, Books-on-Tapes, McBanks, ATMs, and so forth. These and many other industries are viewed as direct by-products of McDonaldization. However, Ritzer makes it clear that Ray Kroc (McDonald's CEO) neither created the "McDonald's principles nor the idea of a franchise. Ray Kroc's genius was in the way he combined many of the ideas of bureaucracy, the McDonald brothers, and other franchises into the McDonald's franchise of today.
The central theme in Ritzer's book is the "enabling" and "constraining" affects of McDonaldization and how this phenomenon has changed parts of society both in the United States and abroad - from private and public industries to its citizenry. Ritzer contends that McDonald's success is a direct outcome of their implementation of a kind of bureaucratic system that involves the concepts of "efficiency, quantification, predictability, and control" (rules and regulations). This system, according to Ritzer, results in striking changes throughout society, dehumanization of employees and to a great extent even control over consumers. Ritzer considers these four components to be at the heart of McDonaldization and therefore covers the concepts in separate detailed chapters.
Ritzer views McDonald's as a metaphor for bureaucracy with all the benefits and drawbacks of bureaucracies. Bureaucracies function under the same principles of efficiency, quantification, predictability, and control and in Ritzer's view "[w]e must therefore look at McDonaldization as both "enabling" and "constraining." McDonaldized systems enable people to do things they were unable to do in the past (work faster, efficiently, have more free time, etc.). However, these same systems also keep individuals from doing things that they would otherwise do (be creative, have quality time....). George Ritzer writes that "[t]he success of the McDonald's model suggests that many people have come to prefer a world in which there are few surprises". McDonaldization is a "double-edged" sword working for and against people.
Ritzer is more concerned with the social impact of McDonaldization than he is in documenting the history of McDonald's as the goliath of the fast-food industry. Nevertheless, in presenting his case, against McDonaldization, Ritzer succeeds in debunking many of the misconceptions concerning Ray Kroc and McDonald's. He reminds his reader that Mac and Dick McDonald were the originators of McDonald's. It was the McDonald's brothers - not Ray Kroc ? that created the concept of assembly line procedures, cheap prices, short menus, and the idea of fast food.
The reader will learn that bureaucracies function under the concept of "rationality" and how this concept can be found in virtually all forms of bureaucracies. Ritzer also posits that systems based on rationality invariably result in irrationality (all bureaucracies suffer from the "irrationality of rationality") and he links this concept to McDonaldization. Ritzer conveys his concerns with the role played by bureaucratic systems that affect and/or limit interaction among, individual, how they create a robotic state in workers, how bureaucracies stump creativity, freedom of choice and expression and so on.
As support for his contentions on bureaucracies, Ritzer discusses Max Weber's writings on bureaucracies. McDonald's is amplification and an extension of Max Weber's theory of rationalization. Ritzer makes the connection between efficiency, calculability, predictability, and control to Max Weber's theory of bureaucracy in which bureaucracies function by Weber's concept of formal rationality. According to George Ritzer and Max Weber, economics may be at the forefront of all bureaucracies (rational systems) in one form or another; this is Ritzer's opinion concerning McDonaldization.
"The McDonaldization of Society" envelopes concepts in sociology, psychology, politics, and economics, such as, role playing, rituals, behavior modification, reward and punishment, dehumanization, hierarchies, deviancy, rational irrational systems, formal structures, cost v. profits, quantity v. quality and so forth. At the end of the book, George Ritzer outlines some strategies that people can use to fight, resists and/or limit McDonaldization in their lives ? some ideas are logical and others radical. Ritzer's writing on McDonaldization, its concepts and affects on society makes for surprising and enlightening reading.
Full of inaccuracies . . . little creative thought........2005-12-03
I read this book hoping for a fair and balanced critical review of modern business. I found it to be little more than an attempt to justify a position that "all big business is bad". While that may be true, Ritzer spends a decent portion of the book using invalid arguments to support it.
For example, Ritzer claims that McDonalds hires young people "because their minds are more easily controlled than adults" (no mention that they worked cheaper), and was critical that McDonalds did not foster "creativity" on the job. Personally, I don't want teenagers to be creative with my food . . . and it seems it's not a bad idea that they learn a little discipline at work and as they mature and learn to make better decisions they can find jobs to be creative in.
Another criticism Ritzer uses is that universities "control" professors by setting a time schedule for classes - this is obviously not an attempt to control professors; it is instead the only way students can attend more than one class per semester.
Maybe I got turned off in the first chapters with his comparison of McDonalds to Hitler's gas chambers, could he have found something a little less sinister to compare it to?
That said, the argument that society is irreversibly changed because of industrialization . . . for better or for worse is certainly is a valid point . . . I just want to hear it argued with a little more critical review and common sense.
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On a clear, brisk February afternoon in Louisville, Kentucky, in the asphalt parking lot of Lynn's Paradise Cafe, we started a fire. All it took to get going was some wadded-up newspaper, a small pyramid of charcoal, and a match. To keep the flame alive, we put our cheeks to the chilly pavement and blew on the bottom layer of coals. Diners leaving the cafe from early dinners glanced at us, chuckled nervously, and hurried along to their cars. When the pile was glowing, we added some split logs and the plume of smoke rising from the pavement became woodsy and fragrant. By the time the sun went down, the flames were hotter and brighter, so we added more oak. Once the fire was roaring, customers in the restaurant became concerned, and the chef, Sarah, in clogs and a kerchief, shuffled out with the buttoned-up manager, Lori, to check on us.
