Juicing, Fasting, and Detoxing for Life: Unleash the Healing Power of Fresh Juices and Cleansing Diets
Author: Cherie Calbom MS
Did you know the secret to vibrant health is in your blender? It's true--juicing vegetables provides concentrated nutrition that is found in virtually no other source: vitamins, minerals, enzymes, phytochemicals, and antioxidants. By juicing, you'll feel better, more energized, and improve your immune system.
More than a simple collection of recipes, this book guides readers toward a lifestyle that promotes alkaline balance by juicing, eating well, and cleansing the body and soul. While most juicing books focus too much on fruit juice (which disrupts the body's pH balance with too much natural sugar), this book primarily focuses on juices, smoothies and soups made from vegetables. It also also offers a guide to the food richest in nutrients from Vitamin A to zinc and includes various cleanses to benefit the colon, liver, gall bladder, and kidney and more. Beyond the body, the Caboms explain the heavy toll emotional, mental, and spiritual unrest can take on the body (and sometimes even encourage disease) and share unique, effective methods for cleansing the body of such toxicity.
Publishers Weekly
After a string of books promoting single-diet cures, "Juice Lady" Calbom (Sleep Away the Pounds) offers a whole-life program for regaining health in an unhealthy world, along with tips and schedules that make the plan manageable for even the busiest people. Beginning with a questionnaire to determine the toxicity of one's environment, Calbom emphasizes the need for periodic flushes of the body's systems via fasts and cleanses, then maintenance by drinking lots of vegetable juice and smoothies while trying to avoid certain kinds of plastic or the stress and anxiety addressed in a separate chapter on mental and emotional cleansing. A nutritionist, Calbom has a knack for accessible explanations of anatomical science and offers sound recommendations on diet and exercise alongside rhapsodies about the effects of detoxing and juice fasting. Those who are serious about following the full program will appreciate her patience in explaining its components, while casual dieters will cheer the multitude of symptom checklists and the guide to various foods' nutrient content as well as the variety of cleanses she outlines and accompanies with raw vegetable juice, smoothie and salad recipes. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Look this: Drink or Baking with Julia
BBQ USA: 425 Fiery Recipes from All Across America
Author: Steven Raichlen
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.
In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
Publishers Weekly
Raichlen's 24th tome falls firmly into the quirky camp of his Beer Can Chicken, with its mixed-grill of recipes, barbecue tips, food history and restaurant profiles. While the chapters are essentially broken down by main ingredient ("Going Whole Hog," "Sizzling Shellfish"), each entry is branded with the city from which it is borrowed: "The Pittsburgh airport was the last place I expected to find superlative roast beef" begins a typical entry. At times, the attention to geography (and photos of bbq joints) is used to fine effect, especially in the appetizer chapter, where chicken-wing variations from Indianapolis, Louisville, Nashville and Buffalo are laid out for easy comparison. But at other times the locale is superfluous. New York City is no more the place for Tarragon Chicken Paillards than landlocked Dayton is for Fennel-Grilled Shrimp. Classic BBQ joints, such as Wilber's in Goldsboro, N.C., are profiled along the way, and succinct, interesting history lessons on various styles of barbecue (Memphis, Kansas City, etc.) are served up. Cooking tips are provided in the margins of nearly every other page, with more space given to larger projects, such as how to barbecue a whole hog. The 650 photos are of various chefs, eateries, markets and fresh produce, rather than what is coming off the grill. (Apr.) Forecast: Workman plans a $100,000 marketing campaign, along with a 25-city author tour-and if that's not enough to push sales, in May, PBS will launch the 13-part series Barbecue University with Steve Raichlen. Copyright 2003 Reed Business Information.
Shirley Reis - KLIATT
This comprehensive book takes the reader on a delightful tour of our culture and food history while providing some of the best and most comprehensive information that is currently available about "Que." Loads of tips provide much-needed information for successful grilling. Recipes, photos, anecdotes and restaurant profiles are included for all aspects of dining from breads and pizzas through main courses to desserts. All the recipes are easy to prepare and offer marvelously delightful results for both the beginning and experienced cook. Imagine feasting on: Jalapeno Jerk Baby Back Ribs, Jake's Barbecued Veal Brisket, Baltimore Pit Beef, Grilled Salmon with Salsa Verde, Grill-Blackened Red Fish, Pinto Bean Quesadillas with Jalapeno Cheese, Grilled Asparagus with Portobellos, Thelma's Dirty Rice, Smoke Roasted Apple Crisp, or Cinnamon Grilled Peaches. Mail order sources are also included. This is required reading for anyone who wants to cook outdoors. KLIATT Codes: JSA;Recommended for junior and senior high school students, advanced students, and adults. 2003, Workman, 774p. illus. bibliog. index.,
Library Journal
Raichlen is the author of two dozen cookbooks on a variety of subjects, but his best-selling The Barbecue! Bible and its successors have made him the "Grill King." Fans, then, will be delighted with his latest book-not to mention the related PBS series, Barbecue University, debuting this summer. Although champion "pitmasters" may have a more narrow definition of the term barbecue, here Raichlen includes recipes for all sorts of grilled or smoked foods, from traditional regional specialties such as North Carolina's Classic Pulled Pork to that backyard favorite, the Ultimate Hamburger, to upscale dishes like Herb-Grilled Sea Bass with Garlic Mint Vinaigrette. Each recipe is identified by place of origin, and there are reviews and histories of famed barbecue joints and other notable spots, dozens of sidebars offering helpful hints, and more than 600 black-and-white photographs. Strongly recommended. Copyright 2003 Reed Business Information.
What People Are Saying
"It is difficult to imagine a more definitive last word on America's greatest culinary tradition than BBQ USA. It is as rich in history and food culture as it is in wonderful regional recipes."
—John Mariani, author of The Encyclopedia of American Food & Drink
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