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Book Reviews July 2014



More than 175 quick, easy and creative raw recipes are featured in Raw, Quick & Delicious! by Douglas McNish. McNish makes it easy to prepare these nutrient-rich dishes, all the meals for every time of the day are covered including breakfast, smoothies, drinks and juices, snacks, salads, dressings, main courses, pasta and noodles, sides and desserts. The Raw Food Know-How section provides answers to the most frequently asked questions about both raw foods and the lifestyle.

the complete fibromyyalgia


The Complete Fibromyalgia Health, Diet Guide & Cookbook gives common sense tools that will help fibromyalgia patients help themselves on the road to improvement and perhaps recovery. Written by Dr. Louise S. McCrindle and Dr. Alison C. Bested, the resource provides hope, support and resources for a condition that is often misunderstood, left undiagnosed and untreated.


the plant recipe book


San Francisco garden design expert Baylor Chapman provides an easy-to-follow, lushly illustrated guide to creating spectacular centerpieces with living plants. Poised at the intersection of gardening and interior design, the book offers arrangements suitable for any space, budget or style. The Plant Recipe Book has 100 “recipes,” each beginning with an ingredient list of tools, plants and materials with step-by-step instructions for creating the arrangement at home.


man made meals


Part cookbook, part technical manual, part crash course on culinary literacy, Man Made Meals: The Essential Cookbook for Guys by Steven Raichlen will teach men to navigate the kitchen with confidence, style and tenacity. The book includes 300 recipes ranging from breakfast to dessert, and condiments to killer cocktails. Each recipe has a quick-reference, four-part side bar about ingredients, supplies, tips and prep time. Full-color photos and step-by-step directions are also included.




Wine Institute’s new book Down to Earth: A Seasonal Tour of Sustainable Winegrowing in California is a consumer-friendly guide to environmentally and socially responsible practices that show how sustainability influences California vintners and growers throughout the year as they grow and make wines. The book was written by Janet Fletcher and photographed by George Rose. Fifteen vintners and growers are profiled. The book also includes a dozen seasonal recipes, timed to what’s fresh in the garden.


Elimination Diet-front.indd


About 15 million people suffer from food allergies in the US alone. Many of those issues can be solved with just a few shifts to your eating habits.

The Elimination Diet is a comprehensive guide that will pinpoint your exact food sensitivities no mattr what they are–gluten, dairy, egg, soy, nuts, seafood or anything else. You’ll discover the most common “trigger” foods and their symptoms, and finally free yourself from pain, discomfort and other digestive troubles.


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