The South Beach Diet Cookbook
Author: Arthur Agatston
Great food that's good for you - that's the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy and sugary food and promote long-term weight loss. It's not "diet" food - it's satisfying, flavorful dishes that are good for your health and your waistline. Whether you're already a South Beach Diet success story or brand-new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprive. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder; Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust. Each recipe is marked "Phase 1," "Phase 2," or "Phase 3," so you'll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf.
Publishers Weekly
Cardiologist Agatston (The South Beach Diet) follows up his blockbuster book on weight-loss with this volume of more than 200 recipes, a number of which are culled from the kitchens of chefs in Miami Beach and other cities. Each recipe is designated as Phase 1, 2 or 3 to help readers discern the segment of the diet for which they are appropriate. Carbohydrates are off-limits during Phase 1, but "good carbs" (like whole grains) are gradually reintroduced in Phase 2. Phase 3 segues into a less restrictive but still healthy eating regimen. Among the Phase 1 recipes are the simple Reuben Wrap (which calls for cabbage leaves instead of bread; the author notes readers "will have to have a `rye' sense of humor for this"), as well as more complex main dishes such as Coconut Chicken and Sage and Rosemary Pork. Phase 2 and 3 eaters will find delicious options such as Sesame Baked Chicken, Crab Royale and Couscous Salad. Noting that a variety of foods and recipes combats the repetition and boredom that are many dieters' downfall, Agatston presents a wide array of choices, with plenty of enticing fish and vegetarian dishes. He also includes breakfasts, snacks and desserts, as well as ideas for home entertaining "South Beach-style" with a focus on fresh veggies, fat-free dips, shrimp and nuts for appetizers, and main dishes of grilled tuna or flank steak. Agatston leaves no stone unturned, even providing shopping lists and recipes for homemade condiments that forgo sugars. Agent, Richard Pine. (Apr. 13) Forecast: Although it may seem like everyone and their mother is on the Atkins diet, South Beach is also popular. The diet book sold more than five million copies, and many of those readers will want this follow-up. Copyright 2004 Reed Business Information.
Book review: Tomorrows Professor or Cases in Leadership
The Golden Book of Chocolate
Author: Carla Bardi
This book might easily be the most lavish, the most complete, and most beautiful book ever published on the subject of that most sensuous of all foods-chocolate. Filled with history, anecdotes, and recipes, and featuring hundreds of lavish full-color photos, The Golden Book of Chocolate is literally a chocolate lover's dream come true. A fascinating detailed account chronicles chocolate's origins among the Aztecs of ancient Mexico, its importation to Europe, and the development of the modern chocolate industry as we know it today. But recipes are at the heart of this book. Separate chapters are devoted to chocolate's central role in easy-to-follow recipes for:
• Cookies • Bars and Brownies • Muffins and Cupcakes • Pastries • Elegant Desserts • Pies and Tarts • Puddings and Creams • Tea and Coffee Cakes • Layer Cakes • Candy • Savory Dishes • Drinks • Basic Recipes
Each recipe includes a list of ingredients, step-by-step instructions, and a large, full-color photo of the finished item. The book's final "Basic Recipes" chapter shows how to prepare chocolate ingredients that go into the making of other chocolate-based delicacies. They include chocolate pastry cream, chocolate custard, chocolate sauce, and several other sumptuous ingredients. This beautiful book is embellished with a ribbon place marker bound into the spine and features golden-tipped page edges.
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A Capsule History of Chocolate
Among the Aztecs the drinking of chocolate was confined to the royal house, the lords, and the nobility. A report by Spanish conquistador Bernial Diaz del Castillo noted that Montezuma drank chocolateseveral times a day from beakers made of pure gold. The Spanish brought chocolate to Europe in the late 1500s, and by the 1660s it was a favorite drink of Renaissance Italian noblemen. In the 1800s it became a popular drink among the literary figures who gathered in London's coffee houses, and in the nineteenth century the world's first chocolate candy was produced in the city of Bristol, England .
Publishers Weekly
Enrobed in gold foil like a high-end chocolate bar, this fat tome offers chocolate lovers a rich variety of ways in which to enjoy their favorite treat. Cookies, brownies, cupcakes and cakes, mousses and every other decadent sweet dish imaginable-plus some unusual savory ones-are all featured in full-page, easy-to-read spreads accompanied by lavish photos. The recipes are ranked in three levels of difficulty, with the majority given the easiest rating, though not always deservingly, and their styles span the range from homey, traditional offerings such as no-bake chocolate squares and several chocolate chip cookie variations, to refined, restaurant-quality desserts like chocolate crème brûleé as well as a few more exotic creations (shortbread with passion fruit drizzle; white chocolate and lime Bundt cake). The book opens with a comprehensive overview of the science, history and business of chocolate, though any true chocolate lover will likely already be up to speed on the health benefits of the cacao bean. Unfortunately, after that introduction the authors forgo further tips or hints about ingredients or preparation. Nonetheless, this will make an attractive gift for anyone keen on chocolate, whether or not they choose to try their hand at the recipes. Full-color photos throughout. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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