I have added more recipes to my arsenal from this book than any other. Most recipes are tasty, not too difficult and don't require hard to find ingreds.

The recipes in this book are wonderful. They may be a little time consuming in some cases, but well worth it. You would never know the dishes were reduced fat if someone didn't tell you. I particularly like the soup recipes, and many of the chicken recipes are regulars at our house now. Portion sizes are actually realistic, not the tiny bits that most 'diet' cookbooks use as a 'normal' portion. This cookbook has been one of the things I used to lower my cholesterol and to lose 24 pounds in the last several months. I have learned from the techniques used in this cookbook how to lighten some family favorites, and my husband has lost weight, too. I highly recommend this cookbook to anyone trying to lower their fat intake without feeling deprived.

I bought this book because I didn't know where to start with low fat cooking, and the other reviews were very favorable. What a find! The six or seven dishes we've already tried have been very tasty, and not too difficult to prepare. I was surprised to find that low fat dishes can actually taste good too. Great photos and a wide variety of dishes to select from. My only regret is that I should have purchased the hardback. We're using it so much that I know we're going to wear the paperback before too long. This one is a keeper!

I borrowed this book from the library at Christmas time and renewed it 3 times! Well, those 12 weeks just weren't enough. It's March 25th & I have to own this wonderful book. My husband said "Go to Amazon.com and buy it"! (He loves to eat cookies , who doesn't. I found many new cookie recipes to try from USA, Canada, Latin America, The British Isles, Scandinavia, All of Europe (3 chapters) and the Middle East, Far East and Pacific cookies. There are BEAUTIFUL photographs in the hardcover edition. Indexed too! I plan to offer cookies and scones at tea time when we open our Bed and Breakfast, but until then, we'll keep trying new recipes, and eating these cookies. So for now, you can visit us on-line at our home pages and virtual B&B furryfarm.com

The best Christmas stocking stuffer. Excellent cookie recepies (that work). Old and new favorities for year round.

I'd rather eat a home-cooked meal than fast food any day of the week. But I hate spending a lot of time in the kitchen. That's why I love this new book-ONE POT MEALS FOR PEOPLE WITH DIABETES. In most of the recipes, everything goes into one pot or skillet or microwave casserole, although sometimes the authors do make a dish that you serve over rice or pasta. And they expand the definition to whole meal in a bowl salads and hearty meal-sized sandwiches, too.

There are some great recipes here: Italian Chicken with Peppers and Onions, Quick Beef and Bean Chili, Unstuffed Shells (a personal favorite), Navy Bean and Ham Soup, Kung Pao Chicken, "Stuffed" Pepper Stew, Round Steak Pizzaiola, just to name a few.

I like the fact that all the recipes are nutritionally balanced so I don't have to do any thinking about the right combinations. And I also like that there's so much variety-with lots of wonderfully flavored ethnic dishes.

This is a cookbook for anyone interested in healthy cooking.

This book is an absolute must if you are into Italian cooking (or even if you just slightly interested). The recipes are delicious and the instructions easy to follow. A cute little intro leads you into each recipe and nutritional data is provided. Of particular interest is the almond biscotti and various pasta sauces. After having made over one-half of the recipes in this book, I can tell you that this cookbook is one you will use again and again.

Skinny Soups by Ruth Glick and Nancy Baggett is possibly the best lowcal cookbook ever written. I love soup and thought the recipes in this book were fabulous. Each soup I made was delicious, spicy and yet very easy to make. I have been making soups each week from this book for the last three months. I have experimented with fish stock for the first time, carrying home a halibut carcus large enough to fill my kitchen sink. Ruth Glick and Nancy Baggett have a award winning cookbook. I am purchasing several copies to give as gifts. I am looking forward to purchasing the entire Skinny Books series. Happy cooking!

This book is the best in the whole wide world. I love it! My father told me that this book is wonderful, so I read it and was amazed by what interesting and informative information I found. I love it, and you should too! Thanks, Why does my Nose Run!, don't forget to get physical!!

The cookies in this book (at least the ones I have tried) are incredible. As a warning, some of them are a little on the difficult side, but some are easy as...well, not pie since pie is difficult, but easy! A couple of warnings:

1. READ THE BEGINNING OF THE BOOK. Even if you're an expert, you need to read the introductory information. Nancy Baggett is very specific in the beginning about certain things like the way she wants you to measure flour, etc. This also goes for the directions within the recipes about things like the temperatures of various ingredients. If you take your eggs out of the fridge and use them in the chocolate meringues, you'll be very disappointed in the cookies! If you're careful, however, you'll find them very delicious.

2. Know your oven. My oven, for example, takes a little longer than the ovens in *any* cookbook, even though I have had it tested for temperature. If you don't bake frequently, you'll want to test your cookies so you don't either undercook or overcook them.

Basically, this is an excellent book with detailed information, fascinating tidbits of cookie history great pictures and delicious cookie recipes for both the beginner and the expert.

This book has already become stained from vanilla spills and sticky fingers. I love it! It was bought it to round out last year's Christmas baking. This cookie book has usuprped all others in my collection and is now the one I turn to when making a batch for friends, family or myself. Every recipe that has been tried has been an outstanding success. This is in large part due to each and every recipe's detailed instructions. From homespun comforting recipes to elegant tea party delights this book has far exceeded my expectations. Favourites include molasses applesaucers and maple pecan sandwiches. But really, all things considered, it's too difficult to choose a favourite from this collection.

I'm a cookie expert. I've been baking cookies for over 40 years. I thought I'd tried every recipe. Just for some new inspiration, I bought Nancy Baggett's book. Not only did I find new recipes, but interesting explanations of regional favorites, techniques and flavors. I included a half dozen or so of her recipes in my annual Christmas cookie baking, and my friends all raved about the new additions.

Nothing is as wonderful as a cookbook full of chocolate recipes. Although there are a great many of them available, truly good ones are not that common. Unfortunately, this book cannot be numbered among the good ones. While it is a pretty decent collection of chocolate recipes, this cookbook has a few problems with it.

This cookbook is not for the average person trying to do some baking in his or her kitchen on a Sunday afternoon. The majority of recipes require a fair amount of culinary skill to successfully execute. Some of the recipes are fairly easy and can be done by anyone. Unfortunately, the book does not warn the reader as to which ones are easy and which are more difficult. Some of the recipes, especially the ones involving chocolate sculpture, are very advanced and require some near-professional skills in order to successfully finish.

Another problem is that of equipment. You will need a kitchen well stocked with a wide variety of baking tools and equipment. The book does not have a list of the things you will need. It seems to assume that you already have the proper equipment. Also note that you must have a large, professional food processor and a stand mixer in order to complete most of the recipes.

On the other hand, there are several positive factors. All of the recipes have been thoroughly tested. The instructions are unusually complete and correct, making for some recipes that are very long in length. The description of the various types of chocolate in the introductory chapter is one of the better and more reliable ones. It is also a great source of the elegant patisserie recipes that make dramatic statements; such recipes are not easy to find among standard chocolate cookbooks.

In summary, this is a pretty good collection of chocolate recipes. It also requires a good inventory of culinary skills that the average person probably does not have, so the chances of success will be variable. I cannot recommend it for the average person. If you are already a good baker, however, this book is an excellent source of reliable chocolate recipes.

Recipes include tortes, cakes, mousse, souffle, cheesecake, tarts, icecream, cookies (big section), brownies, a big candy section, and chocolate decorations.

This book won the 1991 IACP baking and overall book of the year. I think it's a good book But I think that there are better chocolate books out there. From the presentation point of view, this is the least impressive of the 4 books I own (cocolat, death by chocolat, chocolate bible). There aren't nearly as many pictures in this book. It's paperback, even though you get the other books in hardback from amazon at the same cost! This book recommends that you add vegetable oil to your mixture to make chocolate ruffles, something which makes it easier, but wrecks the taste. No help in understanding other ingredients like in Cocolat. On the other hand, there are many nice recipes, and there is a little section above each recipe which gives either understanding or a neat history behind each recipe. As with the other chocolate books, I'd recommend having another book as supplmentary material. So, overall, this is a nice book, but a notch below the other 3 chocolate books I own.

I adore cookbooks, particularly those dealing with chocolate or desserts. Some books are a disappointment, though, because the recipes are poorly defined or too many are unappealing. "The International Chocolate Cookbook" has many wonderful recipes that will appeal to the chocoholic and the 'normal' audience. Complex techniques are carefully explained, step by step, with hints to understand WHY the chef needs to follow these directions. I particularly love the creative ways to use chocolate suggested by the author. She details how to make boxes, 'birds nests', leaves, small bowls, and more - all out of chocolate. To add to the enjoyment, the author gives descriptions about where the dessert comes from and what makes it so appealing. The pictures are stunning, and are part of what convinced me to buy the book originally. I strongly recommend it to anyone looking for a cookbook to guide them through the complex world of chocolate