Product Description
On a protein-based diet but bored with the same plain meatdishes?Hate giving up the foods you love?Back to Protein shows youhow to have all the great taste without the carbs. With more than 450protein recipes, this is the most complete protein cookbook everwritten!

You can make fantastic:Lasagna-without pasta
Pizzas-without the crust
Chicken Enchilada-without the shells
Quiche-without the crust
Beef Stroganoff-without noodles
Crusted Beef Wellington-without pastry
Sloppy Joes-without a sugar sauce
Taco salad meat-without a packaged mix
"BLT" Chicken-without the bread
Chimichangas-without tortillas
Crunchy Chicken Breast Strips-without the breading

There are over 40 recipes for burgers! Over 27 ground beef dishes!13 beef stews! 14 beef roasts! 48 steak recipes! 59 pork! 95 chicken! 29turkey! 53 fish and seafood! 20 lamb! 22 exotic recipes using alligator,bison, etc., plus many others, including numerous variations.

All high-energy, no- or very low-carbohydrate recipes with:

No sugar
No refined flour
No artificial sweeteners (except for two recipes)

If you are looking for hundreds of new ways to prepare protein, thisbook is for you! ... Read more

Customer Reviews (21)

Nicely Done!
I am enjoying this book.Doing low carb can be boring, but this cookbook is written for just that.It is broken down itnto ranges of no carb, trace carb, very low carb and low carb recipes in each section with an explanation of those terms in the beginning of the book noting trace is 1 carb, very low is <5 carbs and low is <10 carbs. I liked the ranges as they allow me to quickly look, choose and plan.

The book is specifically about meat with each type of meat having its own section.There are aver 400 recipes, and most are very user friendly.One of my favorites is Salsbury Steak...great comfort food.I also find this is adaptable for other who are not doing low carb by just adding a single serving of mashed potatoes.

Great book for me.I recommend this book to others who are doing primarily protein as the bulk of their low carb diet.

Dishes you will repeatedly make!
This recipe book is full of so many dinner foods your family will ask for for years!

450 recipes - only 200 if you don't cook with alcohol
None of the other reviews have mentioned that at least half of the recipes use wine or beer as one of the ingredients.If you like cooking with alcohol, it's a great cookbook.If you don't cook with alcohol, there are still over 200 very yummy recipes for you to try.

Pleasure Reading!
I have not had the opportunity to explore the vast reaches of this book. But every time I pick a new recipe from it... It is wonderful. The first time I went on the Atkins Diet, I thought I never wanted to see another slab of cream cheese in my life!

As I'm sitting here writing this review I'm sipping a delicious beverage that cannot stop drinking. Absolutely fabulous stuff! Made from roasted soya that you brew like coffee. My doctor said my cholesterol dropped 30 points thanks to this. Look for it online at www.s oycoffee.com.

As for the book, it's pure pleasure reading. Thanks to books like this one, it is becoming a joy to be on a low-carb, high protein diet! In short... BUY IT!

BUY IT...end of story!
I keep this book in my kitchen at all times. So many recipes, so many ideas AND EASY!!There's no need to say more...just buy the book--it's my "meat bible". (Good shrimp recipes & interesting exotic game recipes) ... Read more

Product Description
Provides comprehensive coverage of the chemical basis of quality attributes and also examines consumer preferences and sensory perception. ... Read more

Product Description
More and more people are rediscovering the unsurpassed pleasures of the meals they ate when they were growing up. With the clarity and practicality that have become her hallmarks--and with an eye toward today's health concerns--Moore provides over 150 recipes for the hearty fare that readers crave, including Country-Fried Chicken, Mom's Mashed Potatoes, and Sweet Buttermilk Muffins. ... Read more

Product Description
More than 125 recipes, for all tastes and occasions, show the way to no-fuss, easily prepared salads, soups, snacks, and entrees using beef, lamb, pork, and veal and are accompanied by tips on buying, storing, and cooking different cuts of meat. ... Read more

Customer Reviews (1)

Too bad!
It's really too bad that all the Mr. Food cookbooks are going out of print.They are the greatest!!

This book in particular I bought to try and feed my picky, meat and potatoes husband.I love it!Like all his other books (I have 10), his recipes are easy and tasty, and most recipes make fabulous leftovers.

Try to snap up some of the Mr. Food cookbooks before they are no longer available. ... Read more

Product Description
"Leiths Meat Bible" is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need. Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd's pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. There are also tempting and inventive ideas for cooking with cheaper cuts of meat.This huge book includes full colour photographs, illustrated techniques tips, wine recommendations for every recipe, troubleshooting guides, a glossary of cooking terms, and much more. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen. ... Read more

Product Description
Both Traditional & Americanized version of 100 Popular Chinese Recipes.

This Book has been updated with an Active Table of Contents

From Soups & Appetizers to Meats & Vegetables.
With Tofu Recipes, Meat & Poultry Recipes, as well as Fortune Cookies & Deserts this is the cookbook for those wishing to Master the Taste of the Orient. ... Read more

Customer Reviews (3)

Active Table of Contents
This Book has been Updated With an Active Table of Contents. A Link to Every Recipe.

Not functioning correctly
The links in the table of contents are not functioning. Unless this feature works, there is no way to scroll through the recipes.

good book!
it is an amazing deal only $0.99 it has over 100 recipes and they are well writin and easy to follow an A++ ... Read more

Customer Reviews (1)

SPAM -- It's What's For Dinner...
If you're even considering this cookbook, you're most likely already familiar with such Hawaiian local staples as SPAM musubi and saimin with SPAM.Which means you're also most likely a fan of SPAM.

Which means you would like this book anyway, as goofy a concept as it might seem on the surface.But let me tell you this, on top of that:

Despite the rather unorthodox main ingredient which this cookbook offers up, the PHOTOGRAPHY is about the best out of any cookbook I own.Even if you hate SPAM or would never even think about cooking anything in here, it's fun to just flip through the pages to look at the whimsical presentations they've come up with.Endless fun.

And if you like SPAM, the recipes are actually very, very good. ... Read more

Product Description
Dedicated to a systematic description of the processes and techniques used on an industrial scale. ... Read more

Product Description
These essays were presented at the seventeenth Leeds Symposium on Food History, of which this is the fourteenth volume in the series 'Food and Society.' Their common theme is the way in which we cooked our food from the medieval to the modern eras, most especially, how we roasted meats. The authors are distinguished food historians, mostly from the north of England. David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century. Ivan Day, in two essays, talks about techniques of roasting. In the first he tells of the ox roast - the open-air celebration with the cooking done on a blazing campfire. In the second he traces the history of the clockwork spit, the final, most domestic version of the open-hearth device that had been driven by dogs or scullions in earlier centuries. Peter Brears gives us the fruits of many years' involvement in the reconstruction of the kitchens at Hampton Court and other Royal Palaces in his account of roasting, specifically the 'baron of beef', in these important locales. The final two chapters discuss aspects of baking rather than roasting. Laura Mason tells of the English reliance on yeast as a raising agent - in the earliest times deriving it from brewing ale, and Susan McClellan Plaisted gives an account of running a masonry wood-fired oven in living-history museums in America, discussing the transmission of cooking techniques from the Old to the New World, and the problems encountered in baking a satisfactory loaf. The book is very generously illustrated, both by photographs of artefacts and reproductions of early prints and engravings that elucidate their purpose and function. ... Read more

Product Description

Customer Reviews (1)

disappointment...
I received this book and thought it was a little smaller than I imagined it would be. Thumbing through it you can't help but notice how incredibly small the type they've chosen is, so those with older eyes will have to break out the "cheaters."

The illustrations in the book have taken a lot of artistic license. They're water colors, some of which a beginner may have trouble trying to actually distinguish that cut of meat in a market. And also, I found that ALL the illustrations have a weird splatter detail on them, as if they were freshly cut with a chainsaw and thrown against the background; even the live animal paintings have this splatter effect, as if they were just witnessed to they're predecessors demise.

The good is that it does have a wealth of information, if you can read it and aren't distracted by the semi-disturbing imagery. Honestly there are better books on this out there. ... Read more

Product Description
An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of lamb. ... Read more

Product Description
An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of veal. ... Read more

Product Description
Master the science of cooking with The Complete Library Of Cooking! Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set.

Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you.

The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking.

These books are arranged so that related subjects are grouped together. With the information contained in this 5 volume set, you can become a better cook and get answers to questions about cooking such as:

Does your homemade bread turn out with a hard crust? Learn how to prevent this in Volume 1 of The Complete Library Of Cooking! (Learn more about Volume 1

Are the eggs I have still fresh? Find out how to tell if your eggs are fresh in Volume 2 of The Complete Library Of Cooking. (Learn more about Volume 2

I would like to eat more fish but I don't like the bones. How do I filet a fish? Find the answer to this and more in Volume 3 of The Complete Library Of Cooking.

What kind of salad should I choose to go with my meal? You will find the answer to this question in Volume 4 of The Complete Library Of Cooking.

I love fresh pineapples, but I can never tell if I am getting one that is ripe or not. How do I test for this? Learn a simple test for this in Volume 5 of The Complete Library Of Cooking!

Here at last is a much needed set of books designed to instruct and inspire beginning cooks who don't know how to cook and is also a perfect guide for the uncertain cook.

This collection addresses the needs and concerns of beginning cooks such as how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils to use, and how not to waste food.

Also woven throughout the volumes are delicious recipes to help the beginning or seasoned cook prepare delicious meals.

Thank you for your time and for reading. ... Read more

Product Description
This colorful collection celebrates the wholesome food eaten by ordinary people in Asia, the Middle East, Africa and Latin America. Includes more than 200 of the world's tastiest dishes--from appetizers and snacks to desserts and drinks. Full-color photos. ... Read more

Product Description
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more