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Title: Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff by Cary Neff ISBN: 1-57071-926-8 Publisher: Sourcebooks Trade Pub. Date: October, 2002 Format: Hardcover Volumes: 1 List Price(USD): $39.95 |
Average Customer Rating: 5 (4 reviews)
Rating: 5
Summary: Delicious 5-star In Your Own Kitchen
Comment: Those who love good foods can keep "Conscious Cuisine" on the shelf for a long-time to come. There is lots of variety, and most of the savoring dishes and sauce recipes are low in sodium, carbohydrates, and sugar. Worth noting, is that this is not for the quick throw-together at-home food enthusiasts. It's a step up into a little more planning and stocking. But the results will give you 5-star dishes such as Saffron-chive sauce, Carrot Mousse, Layered Spinach, Wild Mushroom, are a few of the many high-end cuisine you can create in your own kitchen.
Rating: 5
Summary: Cooking or Alchemy?
Comment: I consider myself to be something of a gourmand as well as a health-conscious individual, so when I read the book's subtitle, "A Harmony of Flavors for a Life in Balance," I knew I had to uncover the secrets contained within its covers.
My first attempt at the "Layered Spinach, Wild Mushroom, and Carrot Mousse" produced a colorful hodgepodge of mashed vegetable matter that was quite tasty but not quite glossy-magazine presentation quality. I tried again with the "Dauphinoise potatoes" and produced a gelatinous mix, but this was my own fault as I let the potatoes overcook.
Undaunted, I tried my hand at the saffron-chive sauce, and well-nigh got it perfect. As I was pouring this ambrosial delight over some long-grain rice, I thought I heard a small scream of protest. I thought nothing of it and tucked into my meal with gusto, as it was a very tasty sauce. Strange thoughts flooded my mind while I was eating, but since this happens quite often, I ignored the strange images and words flashing through my head.
As I was putting away the dishes, I thought I heard someone say, "I wish you hadn't done that." "Hadn't done what?" I asked. "Eaten me." Now I was seriously freaked. "Where are you!" I yelled. "Where do you think? Swimming in your burning stomach juices!" It then dawned on me that I was following the recipes of no ordinary cookbook. It was then that I realized that my cuisine was actually conscious, just as the book had advertised. Having never eaten another fully conscious being before in my life, at least, not while it was still conscious, I tried to justify myself to the slowly digesting saffron-chive sauce: "But you're food! You're supposed to be eaten! That's the whole point of your existence!" "So you define me by my utility? What do you do that makes you so much better than food? Food that nourishes, sustains life, and gives pleasure? Do you do all that?" I did not realize food could be so philosophical or so argumentative.
I spent the better part of that evening engaged in the most stimulating conversation with the saffron-chive sauce until my digestive enzymes and bile salts reduced it to its molecular components, at which point that chirping, saffrony voice lost cohesion and disappeared into my bloodstream. As nourishing as that sauce was, I could not help but shed a tear at its demise, especially since I came to appreciate its insightfulness, sensitivity, and gentle humour. The passing of the sauce so traumatized me that I could no longer eat food of any form, and have now taken to consuming inorganic matter. Although I am sure the human body was not meant to digest rocks and mud, the physical sensation of fullness, no matter how empty nutritionally, reminds me of the fullness of the saffron-chive sauce - its sparkling witticisms, unqualified compassion, and unconditional love that extended even to its executioner, and whose loss leaves this good earth a sadder, lonelier place.
Rating: 5
Summary: A "Conscious" way of eating
Comment: I have tried several recipes in this book. My favorite is the Margarita Cheesecake. The recipes are perfect for anyone looking to improve their eating choices as well as those who have had gastric bypass. They're low in sugar, carbs, sodium, but full of flavor!!!!!
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Title: Taste Pure and Simple: Irresistible Recipes for Good Food and Good Health by Michel Nischan, Mary Goodbody, Minh + Wass, Drew Nieportent, Minh Wass ISBN: 0811833771 Publisher: Chronicle Books Pub. Date: 15 October, 2003 List Price(USD): $35.00 |
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Title: Canyon Ranch Cooking : Bringing the Spa Home by Jeanne Jones ISBN: 0060187182 Publisher: HarperCollins Pub. Date: 29 April, 1998 List Price(USD): $42.00 |
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Title: Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss by Kathleen Daelemans ISBN: 061822632X Publisher: Houghton Mifflin Co Pub. Date: 01 April, 2002 List Price(USD): $27.00 |
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Title: The Get with the Program! Guide to Good Eating: Great Food for Good Health by Bob Greene ISBN: 0743243102 Publisher: Simon & Schuster Pub. Date: 02 January, 2003 List Price(USD): $24.00 |
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Title: Healthy Spa Cuisine: 400 Signature Recipes from the World's Top Spas by Lynn Nicholson, Tracy A. Smith ISBN: 158062779X Publisher: Adams Media Corporation Pub. Date: June, 2003 List Price(USD): $16.95 |
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