Meatless Cooking - vegan cookbook, vegetarian

Click here for more information I pre-ordered this book before it came out because I loved the author's previous book, The Mediterranean Vegan Kitchen. When it arrived I started using it immediately and have not been disappointed. I hope she goes on to write a Vegan Francaise cookbook and many more.



The recipes are relatively simple and straightforward. I am thrilled that they avoid vegan ingredients that are not indigenous to the region - there are no calls for tofu, fake meat or tempeh, etc.



Where an Italian recipe traditionally calls for cheese or eggs, the author finds a vegan version or invents one, staying within the norms of the cuisine. Most recipes are less than a page. There are no pictures. Every recipe I have tried has been delicious and even my husband (who thinks all Italian food should be smothered in cheese) has liked these dishes.



Anyone who like Italian food will appreciate this book.

Do you love Italian food, but are tired of greasy, unhealthy versions in restaurants? Looking to lighten up on fat and cholesterol? A vegan or vegetarian looking for authentic Italian without strange soy meat substitutes?



Enter Donna Klein's Vegan Italiano. Author of TheThe Mediterranean Vegan Kitchen, The PDQ (Pretty Darn Quick) Vegetarian Cookbook: 240 Healthy and Easy No-Prep Recipes for Busy Cooks, and the The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes, Klein writes easy-to-follow, delicious vegan recipes that, best of all, are free of strange soy substitutes like TVP crumbles, soy sausage, tofu or tempeh. Only garden-fresh natural ingredients are used, with a touch of olive oil for flavor.



Naturally, Italian standards such as bruschetta, minestrone, gnocchi, and lasagna are included. Bruschettas include Asparagus, Apulian-Style with Cherry Tomatoes and Basil, and Cherry Tomato and Roasted Red Pepper. Lasagnas include Spinach and Eggplant and Zucchini. The main part of the book is dedicated, not surprisingly, to pasta, with numerous farfalle, linguine, and fusili offerings. There are also numerous ideas for fresh wild greens salads, vegetable side dishes, pizzas and breads, and desserts. Many of the dessert offerings would be perfect on a hot summer's day on the patio: fruits poached in red and white wine, macedonias, and granitas.



The great thing about vegan Italian recipes is that they're delicious as written, but if you want to add cheese, feel free. It's much easier to add animal products to a successful vegan recipe than it is to subtract them from a traditional one.



The majority of recipes are easy to prepare and contain detailed nutritional info. Fans of Donna Klein's other vegan and vegetarian cookbooks, as well as those looking for healthier updates on authentic Italian cuisine, will do well to check out Vegan Italiano. Although not as thorough as Klein's Mediterranean Vegan Kitchen (much of Vegan Italiano felt like carryovers from MVK), these are still healthy, delicious Italian favorites that are easy to prepare.

I've had this book only for a few weeks but I have used it many times already. It is often the first cookbook I head for when looking for something to cook.



That's because it is full of simple recipes using common ingredients, many of them quick and easy to put together. A really good everyday cookbook. The only reason I didn't give it a higher rating is that it didn't have more recipes.

After becoming vegan due to severe diabetes and high cholesterol, I was growing tired of the same dishes. Finding this rich resource has made it much easier to stick to my diet as I have prepared many of the recipes. It is not only a good recipe resource, but an enjoyable glimpse into the culture or Italy through their food choices. Very good book.

I bought this fairly recently and I've made a number of dishes from it that have all turned out perfectly. I'm thrilled to have found a vegan cookbook that uses simple, healthy ingredients with no tofu or meat substitutes in sight!



I've served a couple of these meals to non-vegetarians and they were super impressed!

The bad: No Graphics except for the cover. Cookbooks should be in COLOR, with pictures for each recipe!



The good:

1. Every single recipe in here is amazing. The desserts especially. I loved the apple cake and grilled stuffed peaches...mmm, yum!

2. The author has a great chatty style. It feels like you're over at your best friend's house who happens to be an amazing cook and you're sipping on Limoncello as she tells you about her day whilst cooking quick appetizers for a summer picnic :) (my imagination got carried away there).

3. The recipes are true to Italy so you won't find fake soy/gluten based meats or vegan cheeses that are difficult for beginning vegans to make or use. These recipes are true vegan recipes, meaning they were never intended to have meat/cheese/eggs etc.! So it doesn't feel like you're missing anything and most people won't even realize they just had a completely vegan meal until you tell them so!

4. She describes each region in the beginning of the book and tells you which region each recipe comes from as well.



Verdict...GET IT! - Vegan Cookbook - Vegetarian - Italian - Cookbook - Cooking - Meatless Cooking
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Meatless Cooking - vegan cookbook, vegetarian

Artisan Bread - artisan bread, bread

Click here for more information I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.

This is a terrific book ... I've tried the basic approach and it is great. To make it more useful (for some) I'd like to add a few notes.



The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...



Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.



As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.



In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)



Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.



It its also ideal for whole wheat. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour.



Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise.



Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees.



By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)

I have many bread baking books and was skeptical that this one would be any better or different. I expected either a catch in the "5 minutes", poor quality bread, or both. I made my first batch last week and was very impressed with both the ease and taste. You can really make the dough in just a few minutes and keep it in your fridge for use over the next 2 weeks. It was wonderful to be able to pull a chunk of the dough out of the container and have delicious bread (the last was more like a big roll) in just over an hour. I could make a loaf when I got home from work and serve it for dinner. There are many recipes included, but it also gave me a much more relaxed attitude toward the bread and I found myself making up my own additions by the time I was forming my second batch. I showed the book to a friend and rather than copy a few of the recipes, she decided to order the book herself because she said that everything looked good and it looked like stuff she would really make. Not many cookbooks earn that comment.



The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!



This is a great book for all cooking experience levels. The recipes are easy and the results impressive. - Artisan Bread - Bread - Cookbook - Easy - Baking - Gift Idea
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Artisan Bread - artisan bread, bread

Zojirushi Bread Machine - bread machine, bread cookbook

Click here for more information I bought this book last Christmas after receiving a machine for a gift. I made a few recipes from the owner's manual and experienced quite a few flops. I refused to be defeated and knew there must be a book out there that would help me make good bread (with the machine that I had begged for). THIS is the book! I read all the reviews that precede 2002 and got the book right away. I love the way Hensperger explains ingredients, the science of bread and how the machine works. We use our machine at least 3-4 times a week. Some of my favorites from the book include the Hamburger and Hot Dog Buns (I will never buy storebought again!), the Garlic Foccacia, the Orange Bread with White Chocolate, Apricots and Walnuts, and for sandwiches my family loves the Instant Potato Bread and the Maple Buttermilk Bread, both of which turn out light and fluffly.I remember reading a review that discussed the different ways to measure flour. For some reason, if I do it Hensperger's way, I always have to add more flour. So, I just scoop it without aerating the flour first.Another review mentioned that you "have to" use SAF yeast. I haven't found this to be true. I have used the SAF, but have also used fast-acting and bread machine yeast. Both have turned out fine. All of the ingredients have been at a local supermarket (I live in a small town - 23,000, on the Central Coast of CA) except the specialty flours like barley, spelt, semolina, etc. Those I have found at a health-food store.I can't say enough good things about this book! My copy is tattered and stained and I am enjoying working my way through all the recipes. It is a book I definitely can't live without

I am a fan of Beth Hensperger's, and have baked my way through others of her bread books, and so was very excited when I discovered this book. Several of the breads I have made have been fantastic -- the Whole Wheat Cuban Bread and the Spelt Bread, for example. But I've had many problems when baking from this book (I bake twice weekly, and experiment once a week), which suggests that some of the recipes weren't tested, they were just "written" or adapted from convetional recipes. I'll mention two, the Honey Wheat Berry Bread and the Sennebeck Hill Bread. If you follow the instructions for the 2-pound loaf, in both cases, you'll have a bread that will rise way beyond the capacity of the largest machine -- I have a Zo, with a huge capacity. I was lucky enough to be in the kitchen at the time, and rescued the breads by taking the pan out, putting a greased heavy duty aluminum collar around the baking pan, secured with paper clips, and baking in the oven. That's not what I expect from someone as skilled as Hensperger. And I don't want to have to be in the kitchen when using a bread machine. So be forewarned.

I received this book for Christmas, and have been having lots of fun with it. I first made a country-style bread that combined whole wheat and bread flours with a touch of maple syrup, and it was yummy. I'll be trying one of the Italian semolina bread recipes this weekend for an Italian dinner party. But my favorite so far has been the Vienna bread. It is best while still warm from the machine (slathered with butter, if you're feeling naughty). It is fairly dense for a white bread, makes great sandwiches, and keeps well for several days. I haven't yet tried any of the biga (starter) breads, but I am looking forward to them. I wish the book contained a cinnamon-raisin bread recipe that was *not* gluten-free; I'll have to improvise.The instructions in this book are clear and very easy to follow. I also appreciate knowing which recipes are suitable for use with the delay timer. While some ingredients are hard to find, plenty of the recipes call for readily available items. I've discovered that the vital wheat gluten required in most recipes is available at my local Safeway, as are Red Star yeast and semolina flour. The fact that vital wheat gluten is *not* the same as wheat gluten flour is mentioned in the book, but not emphasized strongly enough. Also, I have to remember to add salt along with the liquid ingredients, although the recipes list salt with the dry ingredients, because my bread machine manual states that salt can interfere with the action of the yeast if it comes in contact with the yeast too early. Perhaps this is a possibility unique to my machine (a Breadman Ultimate). I agree with an earlier poster who complained that recipes using the Dough cycle (for breads to be baked in an oven) call for unplugging the machine at the completion of the cycle; this seems unnecessary. Overall, I am pleased with and inspired by this book, which contains a great amount of useful information and a slew of easy and delicious-sounding recipes! Thanks, Beth!

I absolutely LOVE this book!! Buy-it-a-ring-march-it-down-the-aisle love it!! I'm one of those people with more cookbooks than I shake a whisk at and I go to this one over and over and over! It has everything! I've never had a loaf go wrong and every recipe I've tried is just delicious.



To start with, the Roman Bread alone (p. 409) is worth the price of the book! The granola bread, the blueberry coffee cake, Mexican chocolate bread, brioche rolls...I could go on and on!! It has everything from the simplest white and wheat to unique breads using exotic grains and interesting nuts, fruits and herbs (persimmon bread, lavender rosemary bread). It's made me a better baker because there are so many notes on the science of how bread "works". And it's not just bread - if you could make pot roast in a bread machine this book would tell you how to do it! There are jam recipes, quick bread recipes and recipes for using the leftover bits. There are pizza and calzone recipes that include the toppings, not just the dough. The Cheese Pizza Torte is amazing!

I love my bread machine but I'm not the biggest fan of the shape of the pan, so I often use the dough recipes and then proof the bread and bake it in a regular pan. Many of the recipes for country loaves have you do that anyway for a more authentic loaf.



My husband bought me the book as a Christmas present when I was 4 months pregnant. Here it is August and the bread machine hasn't gone back into the cupboard yet! It's a miracle our daughter wasn't born weighing 17 pounds! Forget whatever companion book Amazon recommends with this book - buy the latest Billy Blanks or Kathy Smith video (or both!) - you'll be eating A LOT of bread if you get this book! - Bread Machine - Bread Cookbook - Cookbook - Bread - Bread Recipes - Baking
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Zojirushi Bread Machine - bread machine, bread cookbook

Favorite Chefs - cookbook, cooking

Click here for more information I just received this book a couple of days ago and I love it! The layout is very nice and across the top of the page of every recipe the five ingredients are listed, so that you can quickly flip through the cookbook and have an overview of the ingredients used. So far I have made:



Rosemary-Parmesan Shortbread - so delicately delicious and addictive, great with wine and I even had a few the next day with my coffee. My son kept finding his way back to the pantry to sneak some extras.



Asian Beef Roll-ups - very flavorful (but I confess I did not roll them up), the next day my husband put the leftovers in a hotdog bun and topped them with the braised red cabbage and loved it that way too. I do think I will grill the flank steak whole next time and slice it after it's cooked. Those thin slices cooked way too fast and came close to being more like beef jerky, but that has more to do with my skills than the recipe. I also think I'll will double the sauce (so good!) and try to use it in different dishes.



Braised Red Cabbage - this was good, but next time I will try to get my helping first instead of last, the crumbled bacon over the top definitely got people's attention! Not too mention the yummy smell of maple ("I smell syrup and bacon!" was heard a few times while I cooked this).



Can't wait to cook some more recipes today!

Yum.







Okay, in all seriousness, yum.







It takes a true genius to come up with Baked Ricotta with Stewed Cherries and make it okay to eat for breakfast! It was seriously just like cheesecake. I love this...







I'm not a huge fan of Claire Robinson's show (I get annoyed easily by cooking show hosts) but I love her philosophy and style. She's French school trained, yet makes things so simple!







The Buttermilk Pecan Chicken was so easy and delish! It's now on my monthly rotation of meals to cook. I cheated a bit though and used a jarred sauce for the noodles which go with it (and added broccoli since I felt we needed a veg with dinner). But oh...I'm enjoying this book. There are little snippets on each page of "What makes this recipe really sing" and "What to toss in if you have it" that are nuggets of information from the author and it's really a great cook book. I'm looking forward to making more recipes from it in the weeks to come!





I received a copy of the book from Hachette Book Group in return for an honest review. No additional compensation has been received and I was not required to write a positive review.

Claire's KISS philosophy (Keep It Simple Stupid) is right up my alley. I like that the recipes deliver quickly and without fuss. I made brown butter banana muffins using up ripe bananas I had stored in freezer. I also made an Edamame hummus (like chickpea) to use up edamame (soybeans) wasn't sure what to do with it. I also made ricotta spaetzle, a nice surprise, b/c I had a spaetzle recipe I liked, but this one is better--very delicate and tender. (Altho' a colander is usually suggested for this, it helps to have a spaetzle maker or a food mill so 'drops' of batter fall into the pot of water easily). The Polenta Fries came out brown and crispy, then dipped into tomato sauce (made mine spicy)--fast, easy, very good! There are many pics in this book which help to inspire. The picture of Prosecco Gelatin Parfait in see-thru trifle cups w/ whipped cream between is calling my name. (Jello for grown-ups--will make that one for sure!). These recipes are elegant and, to my mind, innovative--yet fast and simple. Even though I have countless cookbooks on my shelf, I am glad I bought this one too.

5 Ingredient Fix: Easy, Elegant and Irresistible is written by the new uprising star of the Food Network, Claire Robinson. This cookbook simply helps you put great and delicious food on your table quickly. So, being a hectic mom always running from work, daycare and life, I was thrilled to receive this book as to conduct this review.



5 Ingredient Mix compiles some beautiful recipes using five ingredients or less. The recipes in the book are easy, affordable and quick. What else could I ask for? This cookbook, as it saves a lot of time out of the kitchen, simply works for me. The dishes do not look plain but, simply appear to be exquisite and tasteful. These recipes prove that in order to have a beautiful, lavish meal does not equal long hours in the kitchen.



The book itself is sectioned out in parts categorizing meals from breakfast, appetizers, drinks, main meals to side dishes, desserts and treats. The choices and variety are endless. Robinson also explains her 5 Ingredient philosophy indicating that cooking should be fun, easy, affordable and healthy. She also adds a personal letter to her readers as well as a section informing her readers on what utensils they should have in the kitchen for successful cooking. So, with a quick trip to the supermarket, picking up a small bag of groceries, you can have a restaurant-like dinner on your table in no time. I can't wait to try these recipes but, with the simple cooking in the short time it takes, I am already happy. - Cookbook - Cooking - Favorite Chefs - 3g - Celiac - Fast
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Favorite Chefs - cookbook, cooking

Bread Machine Cookbook - cookbook, bread machine cookbook

Click here for more information when I bought my bread machine a year ago I was really excited about buying a cookbook to try it out. I found so many books, and most of the reviews said "buy this one it's the best", or "you won't need another one"... I got all confused. So, since I have most Betty Crocker cookbooks, I choose this one, 'cause I know they only have try and true recipes. In fact, it didn't let me down. The book starts with an introduction about bread machines in general, how they work, and ingredients. It has a chart with all kinds of flours and teaches you what kind of bread you'll get.Then the recipes. Including here, classics like white bread, Sally Lunn, garlic bread. New ones like orange capuccino brad. It has one of the best bagel recipe.It's divided in 7 chapters:Chapter 1: Good and Savory loavesChapter 2: Wholesome Grains LoavesChapter 3: Fruit and Veggie Harvest LoavesChapter 4: Smaller Can Be jst RightChapter 5: Rustic Loaves and FlatbreadsChapter 6: Satisfying Rolls and BreadsticksChapter 7: Sweet breads and Coffee CakesThe book has plenty of pictures, and this, especially for a beginner, is pretty important to know what it will look like the bread you are gonna bake.A year later, I find myself still using this fantastic book and having excellent results. It has over 130 recipes so it's impossible to get bored.

  There are several very positive comments that I have about this book. First, the recipes were tested on all 3 sizes of loaves. Therefore, sometimes proportions of ingredients will not necessarily agree with proportions of bread weight in order to get the same bread. I was happy to have someone else go through these tests so that I didn't have to. Another interesting element to this book is that they show pictures of how "wrong" breads look and list what possible ingredients were out of proportion. This is very helpful in analyzing the outcome of your bread. Finally, I am a picture person and all of the breads have beautiful pictures next to them.

  The big negative I found in the book was that all of the breads I made (about 7) had the same consistency. If you are interested in creating more interesting types of breads, such as light airy french breads with crunchy crusts or ciabatta's - you will be hard pressed to find them in this book.

This excellent bread machine cookbook covers a wide variety of bread types, from standard loaves to multigrains to fruit breads to related items such as rolls, pizza, and coffee cakes. The instructions for each recipe are clearly broken down into easily understandable steps; although some of the breads involve decorative touches that appear difficult, simple sidebar illustrations make these fancy finishes a breeze. The full-page photographs accompanying many of the recipes definitely make your mouth water as well as give some wonderful suggestions for how you can use each type of bread (however, as an earlier reviewer mentioned, I would have preferred to see every recipe illustrated). Overall, I would recommend this cookbook to anyone looking for bread machine recipes ranging from the simple to the more creative.

My husband bought me a breadmaker probably two years ago and all I managed to produce from it were things that could be used to build homes. All my loaves resembled door stops or bricks and I gave up the hobby. Recently, I decided to give it another shot and so I ordered two cookbooks, this one and "Bread!" which I will also review (no 5 stars for that one...).



The recipes include (and this is a long list but I always wish there were more detailed reviews so I try to leave for others what I would have liked to see):

Chapter One: Good and Savory Loaves (all recipes listed have directions for 1 1/2 or 2 lb loaves)

-Classic White Bread

-Sally Lumm

-Sourdough Loaf (and starter directions)

-Pumpkin Seed Bread

-Mediterranean Herbed Bread

-Beer Nut Bread

-Herbed Vinaigrette Bread

-Fiery Four-Pepper Bread

-Cheese Onion Bread

-Roasted Garlic Bread

-Gingery Bread

-Raisin Cinnamon Bread

-Honey Mustard Bread

-Cheesy Mustard Pretzel Bread

-Parmesan Sun-Dried Tomato Bread

-Beer Bacon Bread

-Caraway Cheese Bread

-Toffee Chip Bread

-Honey Lemon Bread

-Orange Cappuccino Bread

-Chocolate Walnut Bread

-Chocolate Mint Bread

-Vanilla Sour Cream Bread



Capter Two: Wholesome Grain Loaves (all recipes for 1 1/2 or 2lb loaves and include either some type of grain like oatmeal or seeds and/or whole wheat flour)

-Honey Whole Wheat Bread

-Toasted Almond Whole Wheat Bread

-Cinnamon Honey Wheat Bread

-Citrus Whole Wheat Bread

-Golden Raisin Bread

-Herb and Crunch Wheat Bread

-Dill Wheat Bread

-Golden Raisin and Rosemary Bread

-Seeded Whole Wheat Bread

-Nutty Prune Wheat Bread

-Zucchini Wheat Bread

-Wild Rice and Apple Bread

-Pumpernickel Bread

-Pumpernickel Pecan Bread

-Buttermilk Rye Bread

-Oatmeal Bread

-Oatmeal Sunflower Bread

-Oat Potato Sandwich Bread

-Orange Oat Cornmeal Bread

-Granola Bread

-Cranberry Corn Bread

-Honey Corn Bread



Chapter Three: Fruit and Veggie Harvest Loaves (again, all recipes for 1 1/2 lb or 2 lb loaves but this time include fruits and/or veggies)

-Caramel Apple and Pecan Bread

-Orange Applesauce Bread

-Dried Apricot Bread

-Banana Caramel Bread

-Raisin Banana Bread

-Double-Cherry Pecan Bread

-Cranberry Blueberry Bread

-Sweet Orange Bread

-Peach Maple Bread

-Brandied Pumpkin Bread

-Panettone

-Caramelized Onion Bread

-Spinach Cheese Bread

-Double-Garlic Potato Bread

-Peppery Potato and Carrot Bread

-Maple Sweet Potato Bread

-Dilled Carrot Bread

-Potato Tarragon Bread



Chapter Four: Smaller Can Be Just Right (all recipes in this chapter are for 1 or 1 1/2 lb loaves)

-Buttermilk Bread

-Honey Sunflower Bread

-Multigrain Bread

-Caraway Rye Loaf

-Peanut Butter Bread

-Potato Chive Bread

-Garlic Basil Bread

-Cheddar Cheese and Olive Bread

-Double-Corn Jalapeno Bread

-Spicy Apple Bread

-Almond Chocolate Chip Bread

-Cranberry Whole Wheat Bread

-Greek Olive Bread

-Choco-Banana Bread



Chapter Five: Rustic Loaves and Flatbreads (This chapter includes mainly dough recipes that can be used if your machine has a dough setting)

-Old-World Rye Bread

-Triple Seed Wheat Bread

-Sage Raisin Wheat Bread

-Chocolate Coffee Bread

-Buttermilk Granola Bread

-Cottage Dill Loaf

-Rosemary Apricot Bread

-Lemon Anise Bread

-Sourdough Loaf

-Challah

-French Baguettes

-Roasted Pepper and Artichoke Baguettes

-Zesty Pesto Tomato Baguettes

-Italian Artichoke Braid

-Rosemary Focaccia

-Greek Olive Focaccia

-Crust Mustard Focaccia

-Two-Cheese Pizza

-Mexican Beef Pizza

-Chicken Fajita Pizza

-Mediterranean Peppered Pizza



Chapter Six: Satisfying Rolls and Breadsticks (again, mainly dough recipes)

-Dinner Rolls

-Whole Wheat Dinner Rolls

-Whole Wheat Buttermilk Rolls

-Crescent Rolls

-Curry Rice Dinner Rolls

-Raisin Brioche

-Bagels

-Parmesan Twists

-Cheese-Filled Breadsticks

-Hit-the-Trail Breadsticks

-Dried Cherry Petits Pains

-Crusty Homemade Bread Bowls

-Dried Blueberry Lemon Rolls

-Strawberry and Poppy Seed Rolls

-ORange Pecan Buns

-Festive Raspberry Rolls

-Hot Cross Buns

-Chocolate S'mores Buns

-Sugared Doughnuts

-Honey Lemon Sweet Rolls

-Glazed Cinnamon Rolls

-Sticky Rolls

-Chocolate Caramel Sticky Buns

-Maple Walnut Twists



Chapter Seven: Sweet Breads and Coffee Cakes (dough...)

-Easy Apple Coffee Cake

-Pear Prune Braid

-Pear Kichen with Ginger Topping

-Cherry and White Chocolate Almond Twist

-Apricot Cream Cheese Ring

-Honey Walnut Coffee Cake

-Potica

-Sherried Hazelnut Braid

-Swedish Coffee Ring

-Crunchy Wheat and Honey Twist

-Sweet Bread Wreath



Phew! That's a long list! Anyhoo, I love this book and have made several beautiful and delicious loaves in just the few days I have had it (peanut butter bread, cheesy onion loaf, fiery four-pepper bread, etc). Each one has been beautiful and each recipe tells you if the loaf will, for instance, be shorter and more dense, so you don't freak out and think you've produced yet another cinderblock.



A great buy! - Cookbook - Bread Machine Cookbook - Bread - Baking - Bread Machine Recipes - Cooking
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Bread Machine Cookbook - cookbook, bread machine cookbook

Healthy Eating - health, olive oil

Click here for more information This new cookbook featuring Olive Oil Dessert recipes has opened up our eyes to making desserts more healthful and they taste great too. We've tried several of the recipes and have found them to be delicious, user friendly and have become new family favorites.

I have tried several of these recipes and they are very good and easy to make. The comfort cake is to die for and I don't make chocolate cake any other way now! Also, a favorite is the blueberry muffin recipe with the crumble topping. My family loves them.

I am an avid baker who was searching for healthier alternatives to butter. I tried different types of "heart-healthy" margarine but the taste and texture was always way off. Luckily, I received this cookbook for Christmas and am very happy with the results. I never before tried using olive oil for baking desserts but am very pleased with both the taste and texture. Also, the butter flavored extract is a clever trick for those treats and cookies that usually have a familiar buttery taste. My favorite recipe so far is the Blueberry Streusel, especially served a bit warm with a scoop of vanilla frozen yogurt or low-fat ice cream. It was very moist and delicious. I also appreciate finally having a recipe for a butter-free graham cracker piecrust as well as a regular flaky piecrust that doesn't use 'trans-fat laden' shortening. This book will get alot of use in my kitchen. Highly reccommended.

If you want to lower your cholesterol but not give up sweets, this book is for you. It's not just sweets, but breads, scones, muffins, pie dough, etc..But beyond that, if you have food allergies or cook for someone who does, this serves double duty. The substitution charts in back allow you to swap out eggs (sev'l choices for sweet or savory substitutions) and dairy (even buttermilk) easily. You also have a conversion chart to use w/your previous recipes by swapping out high-cholesterol butter or margarine with olive oil, thereby making the desserts healthier and even lighter b/c the olive oil to butter ratio is less. I made Lemon Sugar Cookies and swapped out the one egg (b/c my toddler granddaughter is allergic) with 1/4 cup of applesauce. They were cookies we ALL could eat, they looked exactly like the picture, were delish, and received raves...better than a bakery. The olive oil pie crust is great, don't even need to mix it in the food processor, a simple wooden spoon brings this one together, easy as pie (no pun intended) to roll out too! The book is esthetically beautiful to look at, makes a good gift or coffee table book; but this one will most likely take up permanent residence in my kitchen!

I've only made the "ginger roos" and they were very good! The rest of the desserts look like they will be great too, I can't wait to try them! The only drawback is there is no nutritional information with the desserts. This would have been a bonus for calorie counters.

If you love desserts, this is the cookbook for you! I like to look at dessert cookbooks just to salivate over the pictures. I've tried several of these delicious recipes and have absolutely loved them! Plus its nice to know that there is heart healthy olive oil in them. I've always been big on butter, so I wasn't sure desserts with olive oil would taste good. But trust me, they are delicious! One of my favorites is the Cinnamon Twisties. They are so light and tasty. I only meant to eat a couple, but ended up eating a whole plate full....Easy to do when you're pregnant. This yummy dessert is one of my latest pregnancy cravings...I just can't get enough of them!

I love desserts and these recipes allow me to indulge without eater's remorse. They are delicious and I actually like them better than similiar recipes that call for butter, vegetable oil or shortening. My husband and kids love them too and no dessert from this book has lasted in my house for more than 5 minutes. I haven't tried one of Micki's dessert that I haven't absolutely loved. I am buying this book for my mom for Mother's Day. It's been a long time since I have felt passionate about a cook book. 5 stars!!!

We have big-time sweet teeth at our house, but also bad genes for cholesterol. I liked this recipe book so much I bought one for all my siblings. My family especially likes the Simple Brownies and Cinnamon Twisties. The recipes are laid out well and easy to follow, and it's great knowing the desserts I make aren't as bad as what I used to make.

I got this cook book about 6 months ago and it is the most used cook book in my house. My husband has high cholesterol and loves to eat too many cookies. There are very few lower fat cookies to be found in a grocery store or bakery. The recipes in this book use healthy olive oil and are easy to make, and also very yummy! Our favorites are the chocolate chip, oatmeal, and peanut butter cookies. The book also contains cakes, muffins, bars.... I have just recently tried using the author's conversion method to substitue butter for olive oil in a root beer cookie recipe I found on the internet. It turned out great! - Health - Olive Oil - Baking - Cookbook - Cookies - Good Fats
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