Susan Cooke Cook Books

One of the best things you can do for your family is to cook healthy, nutritious and delicious meals. Science is proving what we have long suspected: the food you eat is largely responsible for how healthy you are. In addition, the eating habits you instill in your children are likely to be with them for the rest of their lives. Those are some very good reasons for serving your family the most nutritious meals that you can possible make. These tips will help you make sure that you are cooking and serving healthy meals to your family.

Serve whole grains like brown rice, bulgur wheat and kasha.

Rice is a staple in the diets of some of the healthiest populations in the world. Cooking rice can be tricky, but it’s surprisingly easy if you invest in a rice cooker which maintains the proper heat to cook rice without turning it into a gluey, sticky mess. Use a little olive oil to keep grains from sticking together and salt and season lightly. A rice cooker can also be used to cook other whole grains like bulgur wheat for tabouleh and kasha.

Include lots of fresh fruits and vegetables in your meals.

Fresh fruits and vegetables include fiber, vitamins and minerals that your body needs, along with extra water that helps you stay hydrated. Veggies and fruits are best served raw, but steaming and stewing are great ways to cook them as well, especially if you include the stewing juices as part of the meal. Keep produce fresh longer with Green Bags or Produce Keepers so that salads and fresh fruits are an appealing option for snacks.

Steam veggies and fish to preserve nutrients

Vegetables taste fresher and better when they are lightly steamed. You may even find that your children will eat up all their beans and peas without any butter or other heavy fats when they taste this good. Invest in a good set of steaming pans like a 4 piece Double Boiler and Steamer Pot or a 3 Tier steamer to cook meals all at once.

Add spices to your cooking arsenal.

Spices add more to your meals than flavor. Many spices contain important nutrients and trace minerals that are not found anywhere else. Chili and pepper, for instance, contain small amounts of capsaicin, an anti-inflammatory agent that promotes healthy digestion. Use fresh herbs if you can. It is surprisingly easy to grow them in your own kitchen when you’ve got a good set of herb pots, and invest in a good spice rack like one that can measure spices for recipes.

Send healthy lunches along to school and work.

Don’t let school lunches and take-out snacks sabotage your efforts at a healthy diet. Invest in a set of good portion control containers complete with ice packs so that you can send lunch along with them to school and work. You can even pack up fruit or veggie sticks with dip in containers designed to hold both and keep them separate until you’re ready to dip them yourself.

Grill meats instead of frying them in their own grease.

Enjoy the flavor of your meats without all the unhealthy fats. Grill them on a grilling rack instead of broiling or roasting in a pan that leaves roasts, ribs and burgers swimming in their own fat. There are many roasting pans with racks on the market. If you want something a little more compact, you can invest in a tabletop or counter top grill to cook your meats to perfection.

Serve fresh fruits for breakfast, desserts and snacks.

Melon and pineapple are great snack foods and make wonderful breakfasts and desserts. Take some of the tedium out of the peeling, slicing and wedging with a melon slicer that’s designed just like an apple corer, but a whole lot bigger. You can slice cantaloupes, honeydews, even watermelons, with one easy motion, making it a lot easier for you to serve healthy fruits to your family.

Control what goes into your family’s foods by making supermarket staples at home yourself.

The peanut paste scare drove home what a lot of us have know for a long time, you can’t control what goes into everything your family eats, especially if you are serving store-bought foods. Pick up a few specialty appliances to make homemade foods that your family loves, some options are a peanut butter maker, a yogurt maker or a food dehydrator to make your own fruit leather, yogurt and peanut butter.

The most important things to keep in mind when trying to make your family’s diet healthier are these:

- Whole foods are generally better. Fresh fruits and vegetables, whole grain breads and nuts will go a long way toward improving your diet.

- The more refined something is, the less healthy it is likely to be. Skip white breads and white rice and avoid snacks made with white sugar.

- You can almost always make it healthier if you make it yourself.

About the Author:

Sandy Darson is a freelance writer who writes about cooking tips and tools, often discussing specific topics such as kitchen supplies.

Article Source: ArticlesBase.com – Tips for Cooking a Healthy Meal

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Vegan Cupcakes Take over the World $10.74 Description not available.

Ace of Cakes: Inside the World of Charm City Cakes (Hardcover) $22.63 Charm City Cakes is a funky, artist-run Baltimore bakery founded by Duff Goldman that specializes in truly spectacular cakes, some of them carved, air-brushed, or built on elaborate supporting scaffolds, and many of them baked according to customer spe...

Kids Around the World Cook! $10.46 This cookbook, with photographs and line drawings throughout, provides young cooks with recipes from around the world.

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The Complete Magnolia Bakery Cookbook (Paperback) $12.52 Combines recipes from the Magnolia Bakery Cookbook and More from Magnolia into a new comprehensive edition of sweet treats. Original. 100,000 first printing.

The Great Potato Cookbook (Hardcover) $18.01 Over 250 color photos illustrate an array of recipes with potatoes as the central ingredient--including Westphalian Potato Soup, Austrian Apricot Dumplings, Moist Potato Doughnuts, Bouillon Potatoes Served with Beef and more--in a book that also has "C...

Salt $10.77 Mark Kurlansky, who wrote COD, now turns his attention to salt, looking at its history and the odd associations it has had for p

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Cooking $20.98 From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.

The World Of Jewish Cooking $9.5 Buy and sell [The World Of Jewish Cooking] at great prices.

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New World Chinese Cooking $40.95 Buy and sell [New World Chinese Cooking] at great prices.

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Vegetarian Cooking Around The World $43.95 Buy and sell [Vegetarian Cooking Around The World] at great prices.

Cajun (Cooking Around The World) $6 Buy and sell [Cajun (Cooking Around The World)] at great prices.

Holiday Cooking Around The World $38.95 Buy and sell [Holiday Cooking Around The World] at great prices.

Cooking Up World History $46.95 Buy and sell [Cooking Up World History] at great prices.

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Slow Cooking from Around the World $14.48 Slow Cooking from Around the World by Carolyn Humphries Published in 2007 by Foulsham

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Vegetarian Cooking Around the World $5.48 Vegetarian Cooking Around the World : Includes New Low-Fat Recipes (Easy Menu Ethnic Cookbooks) by Behnke, and Alison Rev Exp Published in 2002 by First Avenue Editions

Wide Wide World Texas Cooking $3.98 Wide Wide World Texas Cooking by Rh Value Publishing Published in 1984 by Random House Value Publishing

Indonesian Cooking Around the World $10.48 Includes a dascinating introduction and a comprehensive glossary with information about all the special ingredients, equipment and cooking techniques needed to create these wonderfully exotic dishes.

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The WORLD OF JEWISH COOKING $14.98 A Comprehensive and Beautiful Treasury of Jewish CookingThere is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)

Prehistoric Cooking $25.48 Based on experimental archaeology at the author’s world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.

Home Cooking Around the World $4.98 In this intriguing collection of recipes, food journalist David Ricketts offers an international riff on home cooking. Starting with basic recipes that are familiar to all American home cooks, he presents variations of these dishes as they are prepared in other cultures. Chicken noodle soup becomes Vietnam-ese Chicken Noodle Soup with Fresh Herbs; beef stew, African Beef and Kale Stew with Pumpkin Seed Sauce; and rice pudding, Asian Black Rice Pudding. The resulting dishes-from Peru, Thailand, Greece, Scandinavia, and Morocco, among other countries-are tantalizingly familiar, yet enticingly exotic, with new flavor combinations that make each recipe a delicious adventure into another cuisine. Many of the wonderful comfort-food recipes in Home Cooking Around the World are ideally suited to our hectic pace of living. They are prepared in one pot or skillet and can often be left unattended while simmering. Beginning cooks can use the book with ease, while experienced cooks will find new variations on familiar themes to expand their repertoires.

Persian Cooking $18.98 Persian Cooking is a collection of 322 authentic recipes from one of the world’s oldest culinary traditions. Clear and concise instructions make the dishes turn out exactly as they are supposed to. Persian cooking is based on vegetables, fruits, grains and meat used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any store. A guide to specialty stores is also included. As has often been observed, rice preparation defines the quality of the Persian chef. It is covered here in detail.

Greek Cooking for Everyone $10.48 Greek Cooking for Everyone : Second Edition by Theoni Pappas, and Elvira Monroe 2nd Published in 1993 by Wide World Publishing, Tetra

Cooking with Bad Guys $3.98 Cooking with Bad Guys : Recipes from the World’s Most Notorious Kitchens by Don Abel Published in 1995 by Overlook Hardcover

Hawaii — Cooking with Aloha $12.98 Hawaii — Cooking with Aloha by Monroe & Margah Edition 8 Published in 1993 by Wide World Publishing, Tetra

Home Cooking $3.48 Finally, there’s a cookbook series that gives today’s busy families a delicious and quick reason to eat and drink at home. Each title also offers special features, including tips and advice on cooking techniques, photography of prepared dishes and ingredients, and buying and serving wines as well as food pairings with favorite wines from around the world, all written by some of today’s best food and wine writers. With over 125 original recipes, the only thing left on everyone’s mind is–let’s eat–and for the adults, salute! This all-inclusive cookbook brings together recipes for today’s families. You’ll find something special for every occasion, from lunches-to-go and dinners prepared ahead of time, to leisurely meals for two. With stunning photography of prepared dishes, ingredients, and cooking techniques, this book is a must for every busy family who loves to cook great meals at home.

Camp Cooking $15.98 WINNER OF 2007 GOURMAND WORLD COOKBOOK AWARD – Best First Cookbook, Canada Learn how to successfully plan and prepare meals for camping trips of all kinds! Includes over 70 recipes. Whether you’re a beginner at camp cooking wondering how to create a menu and set up a kitchen in the woods, or a more experienced camper looking for some new techniques and recipe ideas, Camp Cooking: The Black Feather Guide can help. Wendy Grater, Mark Scriver of Black Feather Wilderness Adventures and senior guide Joanna Baker have been feeding groups of all sizes, on all kinds of outdoor trips, for well over half a century combined. In Camp Cooking: The Black Feather Guide, they share their extensive knowledge, favorite recipes and proven methods so that you too can make your "on trip" meals successful. Beautiful photographs, clear instruction, expert advice, and a lot of great recipes make this an indispensable guide for anyone who wants to eat well in the wild. Learn About: Choosing and using equipment Assessing the food needs of the group Planning and preparing meals with flavor, variety, nutrition, and style Packing techniques and recommendations Managing waste and respecting the environment And much more…

Trattoria Cooking $21.48 Advance Praise for Trattoria Cooking "Who wouldn’t love doing Biba’s research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she’s written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." –Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." –Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano’s Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone’s library." –Craig Claiborne "Biba Caggiano’s Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." –Bradley M. Ogden

Classic French Cooking $14.48 Written by the prize winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime of learning. In this book she brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

Japanese Cooking $31.98 When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words–and the dishes they help produce–are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M.F.K.Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author’s son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

Cooking With Trout (Cooking with) $14.98 Trout is one of the world’s best-loved fish. What’s more, it is low in fat and high in protein, minerals and vitamins. Opening with a practical look at the freshwater and sea varieties of trout available, this book presents valuable advice on how to choose the best fish, how to store, prepare and cook it, and the kitchen equipment that will help you achieve perfect results.

The Tao of Cooking $15.98 Taking full advantage of a rich variety of fresh ingredients, The Tao of Cooking offers the adventurous cook a chance to experiment with 300 meatless recipes from around the world. Divided into 12 chapters, the book includes recipes for entrees, breakfasts, soups, appetizers, side dishes, and pasta and more than 50 recipes for breads and desserts. Menus for complete meals, a glossary of ingredients, and a thorough index contribute to making it one of the most useful and joyful treasures on your cookbook shelf. These superb recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian favorite!

Cooking Around the World $9.48 These are recipes which are all accessible to the Western cook, whether served individually or in combination as a complete Japanese meal.

Crossroads Cooking $5.48 Elisabeth Rozin’s Ethnic Cuisine–dubbed by the Los Angeles Herald Examiner "one of the most thought-provoking cookbooks . . . in recent memory"–focused on the unique "flavor principles" of cultures around the world. In The Universal Kitchen, she showed us the elemental culinary concepts that have threaded them together throughout time. Now, in Crossroads Cooking, Elisabeth Rozin explores how separate ethnic cuisines merge to form exciting new traditions. "Crossroads cooking"–very different from self-conscious "fusion" or a "melting pot" that blurs the identity of its ingredients–is the happenstance meeting and mating of traditions, thereby creating cuisines both diverse and distinct. Crossroads Cooking takes us across all five continents, through the history–and onto the tables–of dramatic crossroads from Singapore, Israel, and the Balkans to Franco-German Alsace, Creole New Orleans, the Philippines, and the Caribbean. Thailand has absorbed both India’s robust spices and China’s delicate textures and refashioned them with Malaysian coconut, lemongrass, and fish sauce in its own image. In South Africa, Dutch food went native in an unlikely alliance with Malaysian, Indian, and African. The flavorful food of Turkey or Afghanistan is a multi-ethnic legacy of Silk Road conquerors, merchants, and pilgrims. Crossroads Cooking’s 200 recipes display these hybrid cuisines at their richest and most rampant. "Culinary wizard and anthropologist Elisabeth Rozin" (Philadelphia Inquirer) climaxes her classic exploration of world food with a journey to 16 cross-cultural hot spots

Scandinavian Cooking $15.48 Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord! Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons-from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg. A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic. Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book (1999), Scandinavian Feasts (2001), The Great Holiday Baking Book (2001), and Quick Breads (2003)-all available in paperback from the University of Minnesota Press. Her articles have been published in Bon Appetit, Cooking Light, Cuisine, and Redbook. She has appeared on television’s Baking with Julia Child and Martha Stewart’s Living, and lives in Duluth, Minnesota.

Cooking USA $4.48 What’s more American than fried chicken and apple pie? Join Georgia Orcutt and John Margolies on a cross-country culinary journey to find all the delicious possibilities. Cooking USA spans the 50 states, offering 50 recipes guaranteed to stir up as much nostalgia as fabulous food. Louisiana Chicken Gumbo, Maryland Crab Cakes, Washington Apple Dumplings — each state offers its own scrumptious slice of America. Full of fun facts (Who knew Delaware was home to the world’s largest frying pan? Or that Oregon is the number one blackberry producer in the U.S.?) plus colorful artwork reminiscent of small-town life of yesteryear, this collection of regional flavors truly celebrates the tastes of the States.

Cuba Cocina!: The Tantalizing World Of Cuban Cooking-Yesterday, Today, And Tomorrow $8.77 Buy and sell [Cuba Cocina!: The Tantalizing World Of Cuban Cooking-Yesterday, Today, And Tomorrow] at great prices.

Portuguese Cooking $15.48 One of Europe’s oldest countries, Portugal is blessed with a flavorful, complex food tradition that brings together influences from Europe, Africa, and the Muslim world. It is also one of the world’s most scenic destinations, luring travelers with its pristine beaches and charming villages. Carol and David Robertson have traveled extensively in Portugal, and that depth of experience resonates throughout this happy blend of travel guide and cookbook. Carol’s lively journal entries and witty drawings, accompanied by David’s evocative photographs, showcase the wonders of the Portuguese landscape, culture, and cuisine. The first half of the book describes each region and its people. The second half is a stylish cookbook containing simple, delicious dishes based on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and olive oil. Highlights include Chicken Braised in Red Wine, Bacalhau (Codfish) Fritters, Tomato Acorda, and Pudim Flan, as well as regional favorites unknown to the American palate. The result is a personal travel book for “foodies” looking for more adventurous fare. Portuguese Cooking also includes a primer on ports, Madeiras, and other wines from the country’s notable wine tradition.

Cooking Jewish $22.48 Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here’s the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene’s traditional matzoh balls and Judy’s contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz familyâ??by the end of the book you’ll have gotten to know the whole wacky clanâ??and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother’s is the best.") Every recipe, a joy in the belly.

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