Lots of people will try a couple of recipes and then proclaim a cookbook good or bad. Well, I've used this cookbook for almost 5 months, and I've tested a lot of recipes now! My doctor recommended a Mediterranean diet when my blood pressure and weight got out of control. I had picked this cookbook up somewhere but had never used it. After my doctor read me the riot act, I dusted if off and for the last few months have cooked 50% of my meals from it. My husband, for the first time in 10 years, thinks I'm a good cook! I've lost 20 lbs and my BP is now almost in the normal range. Do I sound like a paid endorser; well, I'm not! I mean it's only part of the plan. I also eat properly at all my meals and get exercise. It's not one of those miracle plans you see on TV! But the food is beautiful, delicious, low fat and easy to prepare. What more could you want?! .... If I only owned 2-3 cookbooks this would be one of them. .... I mean it, this is just a very good book! Buy it, but only if you really plan to cook with it!

This is a great cookbook. It truly lives up to the claims of its title. The recipes with the lemon herb crepes are wonderful and I've added them to my list of things I serve company. We had the salmon picatta a couple of weeks ago and will definitely make it again. I also like how he suggests ways to tailor the recipes for vegetarians.

I'm always looking for new low-fat recipes, especially Italian, and this book is fantastic. After just a week of owning it, I can heartily recommend "Chicken with Balsamic Vinegar", "Chicken Alla Diavola" and "Mashed Potatoes with Sun-dried Tomatoes" (who've thought of that one! )

The recipes were easy to follow, simple to make (depending on your definition of simple) and offered plenty of flavour.

The introduction provides good information on various ingredients in Italian cooking (and low-fat Italian cooking), and the recipes offer antipasti, pasta in its many forms, vegetarian dishes, soups, desserts and more.

Definitely one of the best cookbook buys I've made recently!

This book is divided in 3 big parts: -Data Structures -Program Development -Program implementation. I'm only referring to the first part (the one i've readed). This book presents Data Structures in a very simple, and visual way (with very comprehensive schemes on how it works on memory and the flow of program, etc.), because of that it is the perfect book to start learning Data Structures.

This book covers everything that you could come across from bee stings to urinary incontinence. It helps answer those basic questions you would normally pay to ask a doctor and refers you to the doctor when the problem is more serious, or the home treatment options haven't helped. Healthwise for Life offers detailed and useful information tailored to people later in life and is an essential health reference book to have in the home.

This book and the other one on Advanced programming with Pascal are ideal for beginning computer science students to learn programming fundamentals and data structures. Needless to say, this book is outdated, but then, how many languages are "current" after two years? If you want the plain basics, get this book. If not, go for those monster 2000 page java books... Pascal is beautiful as simple things are.

LABORATORY EARTH simply and effectively describes the current status of research on the issue of climate change caused by human activities. The first part of the book summarizes the scientific basis for the conclusion that humans are currently raising the global temperature. The last part of the book discusses political and economic policy implications, as well as refuting arguments made within the last decade by scientists who have spearheaded the backlash against concerns about global warming. Schneider explains the scientific complexities of his specialty clearly. The book is part of the "Science Masters" series, which offers up-to-date understandings of various scientific disciplines by eminent scientists. LABORATORY EARTH will educate and enlighten without the tedium often found in more technical writing. This book should be on the reading list for the current debate about this planet's climate changes. END

After seeing Steven cook in Miami, I was convinced that I could easily cook healthily. This book has changed my diet, and have since lost the 15 pounds I never thought possible. marc.billing@dsquared.co

Like many people I once thought I knew everything I needed to know about grilling -- and how to do it. I own several grilling books, including Barbecue Bible by the author, and have had many successes. But until I got this book I never knew how great grilling could be. Things I have done and especially those I never thought of doing or attempting -- like a whole chicken or turkey or pineapple -- are explained in such great (and color!) detail that I am rethinking every possibility and doing it all better than before. There must be at least six photos or more for every technique -- and the details are helpful even when I am not following the recipes like skewering shrimp or chicken wings. The asparagus "rafts" were a real eye opener and have already saved dozens from a firey fate. Every time you grill you should check this book, not just to find a recipe but just to brush up or learn how to do anything on the grill. Thanks Steven!

Excellent reference book for the summer grilling season! Step by step instruction (including full color photos) on how to grill everything from asparagus to zucchini. Each chapter is divided into food groups; meat, fish, poultry, seafood and vegtables for easy reference. Even a chapter for grilled desserts! Many grilling tid-bits and secrets revealed here. Also included: getting started, care and maintaince for your grill, grill gear and many recipes.

I'm sure the seasoned "Grill Gladiator" will find nothing new in this book. But for the beginner (that would be me!!) it is full of useful information.

_____The book's greatest feature is its completeness. Raichlen covers all aspects of grilling:

1: Types of grills - Raichlen discusses the basics on gas grills, charcoal grills, hibachis, tuscan grills, smokers, you name it.

2: How to set everything up - I learned how to probperly light coals, clean and oil the grate, and test for proper temperature.

3: Recipes! - From steak to ribs to chicken, and even lobster and vegetables, Raichlen provides detailed instructions on how to cook just about anything on the grill. Plus, he even has quite a few recipes for rubs and sauces.

4: Everything else - Essential accessories, tips, and how to be a flamboyant griller can be found here.

_____In addition, the book is easy to read and logically outlined; you won't need to flip through trying to find specific information - you can find it easily once you know the layout.

_____I thought I was already an expert griller, but this book taught me A LOT of stuff, stuff that every griller should know. BUY IT!!

Many of these dishes are unequivocal winners--particularly the roasted vegetable terrine, big chocolate cake with sour cream frosting and the bread with onion and cumin. However, I've found a high percentage of things I would never make, either because they go well beyond my tolerance for spiciness (obviously, this wouldn't be a problem for some people) or because they involve too much fuss and elaboration. Still, I recommend this book over Raichlen's early High-Flavor, Low-Fat non-vegetarian book. Maybe I'll never make the various filo-dough concoctions or the dacquoise, but I love the "three c's cavatelli," and there are plenty of tastes yet to sample that sound appealing. Unlike the non-vegetarian book, with which I have had a few disappointments in the kitchen, everything from this volume that I've made has turned out deliciously. And the photography is simply beautiful. Mr. Raichlen, you request feedback but do not give your e-mail address! If you e-mail me, I will happily go into more detail about my experiences cooking from your books, and with suggestions about the types of dishes I would like to see.

It's true. The recipes are good and only unnecessary fat is cut out. The recipes aren't too complicated or time-consuming and I haven't had a failure yet. If you like Alice Water's Vegetables, Deborah Madison and the like, you should enjoy this cookbook. Happy Cooking!

This books and all of Deborah Madisons' cookbooks are the standards in our household. If you only purchase it for two recipes the Paella and the Lasagna, you will have added great dishes to your menus. Your friends will love them too. They have flavor, texture, are visually impressive and fun to plan a meal around.

Who knew that Jewish cooking can have a light touch? Raichlen, like many reformed Jews growing up in Pikesville/Baltimore in the 1950's, lived his Judaism through his foods - soups, mandelech, pirogis, briskets, desserts, flanken, knaidlach, tsimmis, and baklava. But, today, these foods can be done lite. His techniques include bake-frying and grilling, focusing on naturally low fat foods, using egg substitutes, using chicken broth instead of schmaltz, increasing the ratio of vegetables to meats, sauteing with non stick pans, and roasting. His 175 recipes include mock schmaltz made from canola oil, a breakfast sangria (for a Yom Kippur Break Fast) from the Caribbean, Curacaoan hot cocoa, quick bake-fried kreplach, sweet cheese kreplach, sephardic empanadas, baltic pirogi, veggie chopped liver, lowfat chopped chicken liver, a low fat chicken soup, matzo ball soup, hot borscht, Greek egg-lemon matzo soup, sauerkraut soup, salonikan soup, and sorrel schav soup. He includes eleven salads including a two-egg-salad made from eggs and eggplants. Speaking of vegetable dishes, there are fourteen, including a tropical tsimmis, a Jewish Romanian polenta (mamaliga) made with garlic and cinnamon; a basil marinated zucchini dish, and Pesach Spanekopita. Several breads are described, including a honey VANILLA challah, Passover rolls, onion rolls, matzo muffins, and Bukharan steamed buns with cilantro and chives. A Sephardic style scrambled eggs with garlic, paprika, cumin and bell peppers (strapatsata or Tunisian chakchouka) is a standout. In terms of meats, recipes include low fat Israeli spiced turkey cutlets, chicken cutlets with a mushroom stuffing, Syrian style Chicken with eggplant (a new Shepherds Pie); a sweet and sour turkey stuffed cabbage roll; holiday brisket with raisins, grape wine, prunes, and apricots; a Napa Valley style brisket; lamb tagine, and a Three-B's cholent. Five kugel recipes include a carrot apple kugel, and a zucchini kugel. Desserts include zvingous, or Greek Hanukkah fritters that are baked. They became a sensation after being mentioned in 1999 in a NYT Hanukkah recipe. A strudel recipe includes a Greek-Sephardic Pumpkin strudel that is usually eaten at Sukkot (Rodanchas de la Calabaza). Finally, let me add a word on Greg Schneider's photography... great. His picture of assorted low fat blintzes lying atop Hebrew newspapers, corralled by a set of tefillin is worthy of individual sale as a lithograph.

This was a real find of a cookbook. I am looking to expand my repetoire of Jewish recipes and want them to be healthy as well. The introduction is a treat to read as well as the personal entries at the top of each recipe. The recipes I have made thus far have all turned out terrific and inspire me to want to cook more out of this book. I'd eat in this author's kitchen any day!

Once again noted cookbook author, Steve Raichlen has hit a homerun. His adaptations of time honored Jewish comfort foods to suit the modern , healthy life style is phenomonal. Cabbage soup is as good as my bubbe's and it is completely vegetarion. From blintzes to borscht; from chopped liver to chicken fricasse, Raichlen runs the gamut of Jewish cooking perfectly. Add the personal touches of wonderful stories of family feasts, the cookbook is a key to opening the vast storehouse of long held memories that we all share. A must for etnic cooks everywhere.

It is no secret that the questions in this book will prepare you well for the Medical Physiology course offered at the Univ of Tennessee College of Medicine. As Dr. Schneider himself often states, "I can only ask the same question so many ways." If you are enrolled at UT and want a good book to prep for the course then search no farther. If you are looking for a qood question book for the Boards, I would recommend the NMS series of System based question books or the Kaplan Q-bank.

This book contains 900 good review questions, and the reasons behind the answers. These questions are at the level of difficulty for a first year medical student. If you are running out of study time, the questions and explanations cover the topics so well that even if they are read in a "cramming session" you can still learn some physiology