EatingWell Serves Two: 150 Healthy in a Hurry Suppers
Author: Jim Romanoff
A fusion of simplicity, healthy ingredients and just-right quantities, these delicious, exciting new recipes are designed for today's growing world of empty-nesters, couples without children and smaller households.
For millions of fast-paced, modern households, the old cookbook standard of "serves four" is increasingly outdated and a daily nuisance. With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.
But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.
More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less.
Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste. Full-color throughout.
Publishers Weekly
An introduction covering the most basic of basics and dishes such as Tex-Mex Taco Salad might send serious home chefs in search of another book, but this straightforward, convenience- and health-driven volume has more gourmet gusto than readers might expect. And Romanoff, recipe developer for EatingWell magazine, provides recipes that make enough dinner for two people and can be prepared "in 45 minutes or less (under 30 minutes, in some cases)." Each recipe includes information on active time and total time to complete the dish and nutrition data; many have make-ahead instructions. Especially tempting options include Lamb, Fig & Olive Stew; a dressed-up grilled cheese (Grilled Manchego with Spinach and Spicy Plum Chutney); Pomegranate Duck; Coffee Bean & Peppercorn Steak; and quick desserts like Balsamic Vinegar-Spiked Strawberries, and Roasted Grapes. A section on sides such as Quick Cheese Grits and Avocado-Corn Salsa and suggested menus for a variety of occasions New Year's Eve, a "hot date," pizza night make planning a healthy meal easy, even when time is limited. (Oct.) Copyright 2006 Reed Business Information.
Interesting book: Business Analysis and Valuation or Foundations of Macroeconomics
Three Guys from Miami Cook Cuban
Author: Glenn M Lindgren
Take three self-described "guys," three marriages, a mingling of cultures, and a 20-year love affair with all things Cuban, and you have a recipe for a great new Cuban cookbook.
Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raъl Musibay, and Jorge Castillo - three brothers-in-law with a passion for Cuban food and culture. Their website, iCuban.com: The Internet Cuban has attracted millions of visitors since they created it in 1996. The trio has made several appearances on the Food Network and they are frequent sources of Cuban cooking tips and advice for professional chefs and amateur cooks all over the world.
The Three Guys from Miami quickly became known for their great parties, centered around whole pigroasts or an elaborate Cuban-style paella. In fact, the Three Guys' "Paella Cubana" was featured on an episode of "Tyler's Ultimate" with Tyler Florence on the Food Network.
Latin food and Cuban food in particular, is experiencing a new renaissance in the around the world. Hardcore "Foodies" are always on the lookout for the latest ethnic taste sensation, and Cuban cuisine is a great change of pace from Italian or Asian food. Whether on a trip to South Florida and the Keys, or a visit to Gloria Estefan's Bongo's Cafй in DisneyWorld, people from all over the world are getting to know and love great Cuban food.
Three Guys from Miami Cook Cuban is a fun, and easy-to-follow guide that will let even inexperienced home cooks turn out some great Cuban meals. The recipes are easy to prepare and you'll actually enjoy the entire process. The book is laced with plenty of Three Guys' humor and a running commentary.
The Three Guys recipes represent three lifetimes of enjoying Cuban food, and a long process creating, collecting, and refining the recipes they love. Their book is a synthesis of many recipes, recipe ideas, and cooking tips they have received from Cubans (and Cuban food lovers) all over the world. They have combined the best ideas from these great chefs with their own special twists to create the "tried and true" recipes they like best.
Publishers Weekly
This cookbook boasts solid renditions of Cuban dishes, but readers will have to suffer through the cheesy repartee among its three authors, who have a Cuban culture Web site, www.iCuban.com. A brief introduction entices with information about Cuban migration to Miami, but margin notes to the recipes tend toward repetitious and obvious exchanges. A recipe for Fried Stuffed Potatoes, for example, begins with Ra l commenting, "This is one Cuban snack that if you haven't tried, you probably don't know what in the heck it is." Still, the food itself is alluring. Avocado and Pineapple Salad is refreshingly unusual, and marinating Cuban-Style Skirt Steak in a mix of onion, herbs and sour orange juice before grilling delivers maximum flavor with minimal work. The authors nicely cover savory snacks like Cornmeal Pancakes, numerous types of empanadas, and Plantain Chips. They also remain true to authentic Cuban cuisine by not skimping on the frying, though fat-phobic Americans will probably avoid the Fried Pork Chunks. Occasionally the recipes slip into a cutesy tone (one for Cuban Bread cheerleads, "it's a little sticky, but you can do it!" then begins a later step with, "When you return from the pool..."). Overall, this effort stands out less because of its appeal than because it has so few competitors. (Nov.) Copyright 2004 Reed Business Information.
Library Journal
The titular "three guys" are three brothers-in-law: Ra l Musibay and Jorge Castillo, who were both born in Cuba, and Lindgren, a Minnesotan who spends as much time as possible in Miami. They have an immensely popular web site, iCuban.com, devoted to Cuban food and culture. In their first book, they present many of their favorite recipes and stories. Lindgren is the writer, but the three share a somewhat wacky sense of humor (as documented in some of the photographs here). However, their book includes a lot of culinary and social history, along with 100 recipes for both traditional Cuban dishes and more contemporary variations. Numerous color photographs and an attractive design add to the appeal. One of the few recent titles on the subject, this is strongly recommended. Copyright 2004 Reed Business Information.
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