Smoothies Blends and Shakes or Cooking from the Heart

Smoothies, Blends and Shakes: Over 75 Deliciously Healthy and Irrestible Step-by-Step Recipes

Author: Suzannah Olivier

This fabulous book opens with an essential guide to somothie ingredients and the juicing and blending techniques.

New interesting book: Model Minority Imperialism or Exceptional State

Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish

Author: Michael J Rosen

America’s best-known chefs—in a stellar gathering—recall the dishes that warm their hearts in a collection benefiting one of the nation’s leading antihunger organizations.
Cooking from the Heart features one hundred of the country’s most beloved and well-known chefs, who each contribute not only a superb dish—whether a holiday tradition, comfort food, cross-cultural innovation, or family classic—but also the story of why that dish means the world to them. The chefs speak as parents, children, partners, neighbors, husbands, wives, and friends. Cooking from the Heart is a joyous collection of recipes in which love is always the first ingredient. Here are Ming Tsai and his family wrapping potstickers on the Ping-Pong table in his grandmother’s house; Gale Gand and her son making pie crusts with a rolling pin that’s been in their family for five generations; Seth Bixby Daugherty improvising a mulberry crisp on a cross-country peace march; Marcel Desaulnier recounting the Christmas his mother sent him her chocolates and cookies while he was serving in Vietnam; and Lidia Bastianich crushing herbs under her infant grandchildren’s noses to awaken their senses to rich aromas. From Jean-Georges Vongerichten’s grandmother’s Alsatian Lamb Stew to Rick Bayless’s hometown Orchard Peach Cobbler, from Sara Moulton's Grilled Fish discovered on a magical trip to Greece to Emeril Lagasse’s favorite Bolognese Sauce for Sundays with friends, Cooking from the Heart presents an inexhaustible range of recipes you’ll want to make your own. These are stories to cherish; they will remind you of—and even inspire—your own family’s mealtimes and traditions.

Publishers Weekly

To support the Share Our Strength anti-hunger agency, 100 of the most notable American-based chefs have contributed recollections and recipes to this fundraising volume. A whiff or taste of food evokes love, hate, comfort or amusement as food heritage and memories are intertwined. Whether of Italian, Jewish, Chinese or any of the other cultures that form the American melting pot, a mother's or grandmother's cooking has always been a display of love. Drawing on the reminiscences of many American food notables, such as Emeril Lagasse, Alice Waters, Daniel Boulud and Thomas Keller, the book offers a format for each chef to provide a dish and its corresponding memory: Gordon Hamersley brings to the table Slow Roasted Duck, in honor of his own wedding; Martin Yan's Home-style Clay Pot reminds him of China before the Cultural Revolution; and Nancy Silverton bakes Coconut Cupcakes for her third-grade son's birthday. Ranging in complexity from Lisa Schroeder's simple Moroccan Poached Halibut to Joyce Goldstein's more complex Chocolate-dipped Custard-filled clairs, many of the dishes are made up of several parts. While sometimes challenging for the inexperienced cook, these components provide additional recipes that are excellent in themselves, for example the aromatic Curried Tomatoes that goes with Susan Feniger's Bombay Chicken. The book's quality recipes will fill the stomach and inspire the inner chef, while providing a delightful read. (Sept.) Copyright 2003 Reed Business Information.

Library Journal

A stellar cast of chefs contributes recipes to this book, which will benefit Share Our Strength, the national antihunger agency that sponsors Taste of the Nation and other fund-raising events involving restaurants throughout the country. Along with recipes, the chefs supply thoughtful, often touching reminiscences about their selections and the importance of food and family in their lives. Pastry chef Gale Gand, for example, talks about her mother, "the best baker [she's] known," and then describes teaching her six-year-old son to carry on the family pie-baking tradition; other contributors include such well-known names as Jean-Georges Vongerichten, Emeril Lagasse, Rick Bayless, and Daniel Boulud. Recipes range from homey treats like Blueberry Roly-Poly to elegant dishes such as Roasted Wild Scottish Salmon with Morel Vinaigrette. Highly recommended. Copyright 2003 Reed Business Information.