3/31/2012

Great Civil War Projects You Can Build Yourself (Build It Yourself series) Review

Great Civil War Projects You Can Build Yourself (Build It Yourself series)
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"Great Civil War Projects You Can Build Yourself" is a prime example of the supplemental books that are out there for teachers to get ideas for projects their students can do for a particular unit. Maxine Anderson provides a brief introduction to the Civil War that talks about how it all began and who were some of the important political and military leaders on both sides, but obviously a history textbook is going to give young students more details (i.e., the names, dates, and places that students will need to know on the test). But the two main sections of the book are devoted to projects that help students understand what live was like on the battlefield and on the homefront.
There is some background material for these products, so this is not just a "How to" book. The first section of "On the Battlefield" looks at bands and music during the Civil War before providing a pair of projects where you get to make your own Civil War bugle and drum. In the first half of the book there are projects for making a pinhole camera; a Union Fort Sumter, South Carolina Palmetto, and/or California 100 flag; the ironclads "Monitor" and "Virginia"; a lean-to shelter; a paddlewheeler; periscope; telegraph; and signal flags. There is also the opportunity to make some battlefield food from Union hardtack (if the students have been misbehaving I suppose), Confederate Johnny Cakes (spread with butter or molasses, which, as Anderson points out, was "a treat Confederates didn't often get), or the cornbread popular on both sides. Anderson even explains how to make your own Union or Confederate jacket, as well as a forage cap or Zouave fez, which might be more reasonable.
The "On the Homefront" section looks at how civilians deal with hardships and deprivations during the war. The projects consist of making your own berry ink and handmade paper; four patch quilt block, pillow or wall hanging, and/or four patch quilt; corn husk, rag, and/or hanky dolls; fan or cameo; banjo or tambourine; and Underground Railroad lantern. This time the food related projects consist of making your own fruit dehydrator, molasses taffy, and rock candy.
For each project Anderson provides a list of "What You'll Need," and step-by-step instructions on "What To Do." The back of the book has Templates for Projects, such as circles, squares and stars to go along with some of the key elements in the flags. Throughout the book there are reminders to "Know Your Slang," so that you will learn "web feet" is a term the cavalry had for the infantry and a "housewife" was your sewing kit. You will also find Civil War Facts & Trivia (e.g., President Lincoln had to cross the street from the White House to check telegraph messages) scattered throughout the book, along with dozens of informative sidebars where Anderson talks about everything from photographer Mathew Brady and inventor John Ericsson to the color uniforms used to different branches on the battlefield and Southern food prices.
There appear to be only two other titles in the Build It Yourself series to date, "Great Colonial American Projects You Can Build Yourself" and "Amazing Leonardo Da Vinci Inventions You Can Build Yourself," but hopefully there will be more in the future because it would be nice for history teachers to have more choices for incorporating these sort of projects into various units. Obviously you do not have to do all of them, but there are certainly enough in this volume that you could do a couple of different ones each year for a while before you started repeating yourself (unless, of course, you get really hooked on something like making your own rock candy or pinhole camera).

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3/30/2012

Delightfully Raw: Delectable Recipes from Carmella's Sunny Raw Kitchen Review

Delightfully Raw: Delectable Recipes from Carmella's Sunny Raw Kitchen
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I had the pleasure of meeting Carmella a few times and having extended conversations. She is an amazing, down to earth, realistic person. The last time I saw her, she had this book published. I own so so many Raw, Vegan, Paleo books but I have to say, this is at the top of the list. Its a no-frills, information packed book with plenty of easy and mouthwatering dishes (and color photos for almost every recipe). Who else has step by step recipes for Kombucha, KimChi and Irish Moss? Her blog, as well as Kristen-Suzanne's Raw Blog spot, are my favorites. Both down to earth ladies who primary goal is to deliver a lot of information to you (and not to sell you on their products and seminars.). If you purchase this book, you will not be disappointed.

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Since launching her popular Sunny Raw Kitchen blog in 2007, Carmella Soleil has shared with her readers hundreds of mouth watering recipes, untold helpful food preparation tips and candid anecdotes drawn from her personal health journey. She is renowned for her warm and engaging writing style, her relaxed and effective approach to changing diet, and her extensive variety of accurate and fool-proof recipes.In Delightfully Raw, her third and most comprehensive raw recipe book, Carmella discusses a range of topics including successfully transitioning to the raw lifestyle, how best to equip a raw kitchen, and techniques like sprouting, dehydrating and preparing cultured foods and beverages. This book features 96 of her most delectable culinary creations and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, it offers something for every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts... healthy food never tasted so good! A ‘work of heart', as Carmella likes to call her books, Delightfully Raw is an honest, beautifully illustrated and joyful celebration of how delightful raw food can be.

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3/29/2012

Raw Foods for Busy People: Simple and Machine Free Recipes for Every Day Review

Raw Foods for Busy People: Simple and Machine Free Recipes for Every Day
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I've read over 10 books on raw food lifestyle, and for the size of this one, it is one of the best I've read so far.
simple, easy, delicious, quick. what more could you ask for??
great as a gift for someone new to or considering eating raw/living food


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Enjoy and prepare simple raw foods, the healthiest foods nature has to offer, while living a busy lifestyle. This book is perfect for raw food beginners, busy people, health-conscious slackers, and those on temporary cleansing programs. It makes a great gift for the raw-curious as well, since it is the simplest and least intimidating raw food recipe book on the market. It includes over 120 recipes, almost half of which are or include machine-free options. The 2nd edition includes a weekly organization chart, 3 new recipes, and updated references.

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3/28/2012

Purba: Feasts from the East: Oriya Cuisine from Eastern India Review

Purba: Feasts from the East: Oriya Cuisine from Eastern India
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I have been interested in international cooking for years with a particular fondness for Indian cooking. I discovered this wonderful book on Amazon.com and found it appealing because 1) it covers a region of India (Orissa) whose recipes I have never seen before and 2) the author is actually a scientist so I knew the recipes would not omit any details. I must say I was not dissapointed. If you are like me, you will be amazed that Dr. Parida is not a full time chef and cookbook author.
Once you read the preface you will also see she has a great sense of humor that shines through again and again throughout the book.
For those among you who sometimes feel that the spice mixtures of Indian recipes are a little overwhelming, this book is for you. All of the recipes I made from this book are flavorful without being overpowering.
So far I have 3 recipes that I love from this book:
1) Khichidi - a wonderful rice and lentil combination that is extreemly easy to prepare, elegantly seasoned and can serve as a full meal on its own.
2) Baigana Bharta - Mashed fried eggplants. while the description may not sound so appetizing, think of it as an alternative to Babaganoush. The buttery flavor of the slow roasted eggplant and the delicate seasonings make this an excellent dish hot or cold. I serve it cold as an appetizer with thinly sliced crusty bread. My dinner guests rave about it!
3) Kheeri - Rice pudding. Indian comfort food! Rice pudding is one of favorite desserts and when I first saw this recipe I thought it had a typo because it appeared to call for too much milk. I tried the recipe as printed and the result was a deliciously silky rice and milk concoction that I have made again and again.
I highly recommend this wonderful book. Lets encourage this highly gifted author to keep writing books!

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Not just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri.The author speaks of her own experience in the context of the food she describes meticulously documented by her as she passes through her grandmother's kitchen to her mother's overseen by the family cook. The little anecdotes that accompany some of the recipes provide an unusual glimpse into the middle-class Indian existence the author experienced while growing up in that vast and fascinating country.Comparing and contrasting the techniques refined over generations, with that from diverse and distant cultures, augmented with an extensive bibliography, the book should appeal to a wide spectrum of readers-from the faltering beginner to the serious cook. An unusual chapter on the family cook's contribution might make the orthodox in you squirm but nevertheless offers a glimpse into the evolution of "restaurant-food" in urban Orissa.A scientist by training, the author injects her own scientific-humor into the writing that also makes the book an amusing read.

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3/27/2012

Wild Wines: Creating Organic Wines from Nature's Garden Review

Wild Wines: Creating Organic Wines from Nature's Garden
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This is a lovely book, written with enthusiasm and nicely presented. Sometimes it's almost inspiring.
I'm a home winemaker and bought it for the weird and wonderful recipes, though for inspiration rather than to follow literally. The reason is that her methods are unconventional to the point of endangering the wine. I add few of the commercial wine additives she lists, but one is wildly useful and important - sulfites. They've been used for hundreds of years for good reason - to suppress growth of unwanted yeasts, molds and bacteria both in the initial must and in the bottle. Beginners might play it safe, and find out how to use them properly from another source.
One other comment about organic/wild writing of this sort. Caution towards man-made chemicals is sensible, but authors often don't appreciate or stress (if they understand) that man-made chemicals are often pure and controlled versions of naturally occurring substances. Citric acid is citric acid whether it comes from a lemon or a winemaking supply store.
And likewise, some additives may not have had their health risks fully characterized, but the same applies to 'wild' plants. The health risks of making and drinking any of these wines are likely negligible, but I'd be staggered if they were less than drinking store-bought wine.

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Every year, more people learn to appreciate wine as part of their dining experience. Certainly, a store-bought wine made from cultivated grapes can be delicious. But did you know that wonderful wines can also be made from a wide variety of fruits, flowers, leaves, and even roots? Better yet, you can prepare these unique beverages yourself in your own home using Nature's bounty. The result will be a pure, distinctive wild wine!
Wild Wines begins by examining the differences between commercial wines, organic wines, and wild wines. Every aspect of winemaking is then explained in detail, from the use of ingredients and equipment to the brewing process. This is followed by over seventy-five wild wine recipes that use fruits, flowers, roots, or leaves. Included are handy charts that guide you in collecting the best ingredients for your homemade brews. Here is all the information you need to revel in one of life's pure pleasures.

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3/26/2012

The Raw Foods Resource Guide Review

The Raw Foods Resource Guide
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I just love this little book, and I wish I'd had it when I first started working toward a raw diet. Don't let it's little size fool you (about 6x8" - perfect stocking stuffer!). It's one of the most useful books on raw foods that I've ever read, despite it's having only 90 pages. Jeremy Saffron, author of The Fasting Handbook: Dining from an Empty Bowl, has mastered the art of saying a lot by saying very little. He chooses his topics with care and covers them succinctly and completely.
Let me tell you what you'll get out of this book besides a complete list of raw restaurants and food sources. He answers all the questions that I and many others asked as raw food newbies (and frankly were still wondering about), like "Is nutritional yeast really raw?" and "If you could give me a list of the top five foods to include in my diet, what would they be?" I especially liked his sections on travel, dehydrating, foraging, and culturing, and extras like Easy Indoor Gardening and Types of Raw Food Diets (Hydrorians? Who knew?).
This is THE perfect gift for someone considering adopting a raw food diet.


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The raw food lifestyle has become synonymous with vitality, weight loss, and optimum health. But with the myriad information and complicated cookbooks in circulation, the thought of living the raw lifestyle can be intimidating. Before you reach for that frozen chicken breast and fire up the grill, explore the potential benefits and (un)cooking possibilities using THE RAW FOODS RESOURCE GUIDE.Raw food guru Jeremy Safron presents the basics of raw living, such as raw food diets, the value of dried foods, how to build your own dehydrator, the benefits of sprouted foods, and more.Packed with references for educational centers, websites, and books, this accessible and informative handbook provides everything you need to know to start living in the raw.

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3/25/2012

The Y2K Survival Guide and Cookbook Review

The Y2K Survival Guide and Cookbook
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The Y2K Survival Guide and Cookbook (Ecovillage, TN) by Dorothy R. and Albert K. Bates is not your usual recipe collection. With the savvy of environmentalists ad the frenzy of those expecting emergency, Dorothy and Albert Bates cover every area of survival and food preparation. Expecting the worst case scenario - rolling brownouts and total black outs, failed utility systems and water purification problems - this book provides natural alternatives: food storage, chlorine bleach to purify water, using wood stoves, building your own composting toilet, and gardening. There are even first aid and Morse code directions in the final pages. After coping with any Y2K calamities, it's time to cook. In between survival guidelines, the Bates' book is filled with hearty recipes reminiscent of campfire food. As computers buzz blank, you can enjoy split pea soup from melted icicles, marmalades from sun-dried fruit, or shiitake joes from home-grown mushrooms. Even though The Y2K Survival Guide and Cookbook is intended for the millennium-minded cook, it is an eccentric volume any eco-conscious chef should add to their library.

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An 128 page manual designed to prepare theaverage citizen to cope with any kind of catastrophe, whetherit's Y2K or a natural disaster. Practical and detailedinformation on food and water storage, waste disposal,lighting and heating without electricity, what tools andequipment to have on hand, first aid and emergency medicalkits, buying and growing food and more. It's important tohave nourishing and comforting food during difficult times.Included is an array of recipes that do not use refrigerateditems and are easy to prepare. Also meal suggestions and tipsfor cooking without a kitchen stove using either a fireplace,wood stove, campfires or a chafing dish. A full listing ofmail order and web sources provided.

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3/24/2012

The Well-Organized Camper Review

The Well-Organized Camper
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I like to car camp and I like to backpack too. But I don't like getting ready! So many details, so much planning. This book has excellent organizational tips and lists that streamline the process. The author's philosophy is that "less is more" and she shows how to make that work in any camping situation. I was pleasantly surprised, after 20 years of camping, to find many new ideas for making my pack lighter, my camp food more interesting, and my feet happier (many good tips for foot care). I was also amazed by the dozens of uses to be gained from a bandana, dental floss, and a nylon net. I just wish I had had this book 20 years ago!

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Full of time-saving planning tips, this guide gets campers prepared for outdoor adventure by offering helpful advice on what to pack, how to organize gear, what to eat, how to plan a route, how to stay safe, and much more. A menu plan including home-dried one-pot meals makes eating on the trail fast and hearty. Handy master-packing lists help both novice and experienced campers pack only the necessary gear. This complete book will eliminate the obstacles that get in the way of outdoor fun whether readers are planning a backpacking trip, car camping fun, a camping trip with children, a paddle trip, a winter camping outing, or an international camping experience.

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3/23/2012

Raw Kids: Transitioning Children to a Raw Food Diet, Revised Edition Review

Raw Kids: Transitioning Children to a Raw Food Diet, Revised Edition
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This book was written by a mom who transitioned her older child to a raw foods diet to overcome his behavioral problems, which she suspected were caused by food allergies. That may sound strange, but it's not an uncommon phenomenon. Not all families need to cut out all cooked foods to overcome their child's problems, but that's exactly what worked for Cheryl Stoycoff's family.
In her introduction, she lets the reader know what not to expect from the book: it isn't a primer on raw nutrition for children. She wrote it for those who are already convinced of the benefits of a raw diet but still need advice on how to help older children make the transition. Much of her advice is based on the simple premise that you first set an example, then you enlist your child's cooperation - as best you can.
I like that the author is realistic about the fact that some kids will transition more easily than others. She encourages loving patience and praises the benefits of any change toward a healthier, more whole foods vegan diet, rather than lamenting the difficulty of going 100% raw with kids. And she covers not only dealing with children themselves, but also briefly discussing handling school, relatives, and social gatherings.
Also included are chapters on "The Diet-Behavior Connection" and "Meal Ideas" complete with a section of her own tried-and-true kid-friendly raw recipes.
This is a short book, an easy read, and it answered many of the questions I had when contemplating how one could possibly get a whole family to go raw. Though you would probably want to get another more thorough nutrition manual, this book provides sound advice and a view into one family's experience, which is always an interesting read!

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Raw Kids provides inspiration, guidance, practical tips and resources for anyone wishing to improve their child's diet. Whether your goal is to transition your child to a 100% raw food vegetarian diet or, simply to incorporate more fresh fruits and vegetables into your child's diet, you will find Raw Kids a valuable resource. Raw Kids helps parents understand the process and implement the changes necessary for a successful transition.

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3/22/2012

How to Survive the Coming Insurrection (Volume 1) Review

How to Survive the Coming Insurrection (Volume 1)
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many good questions, gave me a idea of where to start planning. I like that there are recipies for cooking staple food items.

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In the coming pages I will pose many questions and possible answers. Each person should answer these question for themselves, or make sure the answers I have apply to their situation. I do not pretend this book is a complete guide, because there is no such thing. But I do hope it will help in preparing for what ever may come.

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3/21/2012

Raw Foods for Busy People: Simple and Machine-Free Recipes for Every Day Review

Raw Foods for Busy People: Simple and Machine-Free Recipes for Every Day
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This is a fantastic book for those of us who haven't got tons of time to spend fussing over making food but want to do the raw thing. I really loved it because it's so straight-forward, with a brief but poignant introduction to why raw is so good for us and the ABC's of going raw then it's on to easy-to-follow recipes! This book is a MUST for anyone who is curious about going raw or just needing a little help getting started. THANK YOU for connecting me to this book! I'm so thankful!

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Enjoy and prepare simple raw foods, the healthiest foods nature has to offer, while living a busy lifestyle! This book is perfect for raw food beginners, busy people, health-conscious slackers, and those on temporary cleansing programs. It makes a great gift for the raw-curious as well, since it's the simplest and least intimidating raw food recipe book on the market. It includes over 120 recipes and variations, over half of which include machine-free options. This is the 5th Anniversary, expanded edition of the best-selling recipe book, featuring more recipes, transition tips and updated resources.

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3/20/2012

The Raw Food Diet Myth Review

The Raw Food Diet Myth
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This author did not waste one page of her book with uselss information. If you are interested in ntrition, eating healthy, and are toying with the idea of eating raw, this book is for you. The information is not overwhelming, and the author does not come across as a fanatic, but rather informs the reader of the diet's benefits, and motivates you to at least try this intriguing way of eating. This is probably the one book to really get the beginner started on becoming a raw foodist. There are a ton of resources in the book that makes this a must have for the raw food enthuiast as well as for the beginner. I read the entire book in one weekend, and bought one of the books she recommended and loved it as well. The Raw Food Detox Diet by Natalia Rose is the book that will actually get you through the steps and process of integrating the raw food lifestyle way of eating. I didn't care for the titles of the books, but the content is amazing! Another must-have book if the Complete Book of Raw Food. With these 3 books, you are set for years as a raw foodie!

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The Raw Food Diet Myth is a thought provoking exploration of the revolutionary philosophy of raw and living foods. Author and raw foodist Dr. Ruthann Russo proves that raw food is much more than a diet. She does this by bringing together an enjoyable and clear description of the food, lifestyle, treatment of the earth, each other and the quest for physical, spiritual and mental health within the raw food movement. In the section on Basics, you will read about the long and strong history of the raw food movement beginning with early leaders like physicians Max Bircher-Benner and Max Gerson to leaders of today like Dr. Gabriel Cousens and David Wolfe. In the Food section, Russo describes healthy conflict within the movement in chapters devoted completely to raw chocolate, raw sweeteners, and water. In the Lifestyle Russo delves into health, spirituality and physical fitness as well as ethics, economics, and even raw pets. The book provides you with worthwhile information to make a conscious decision about whether to incorporate any of the raw and living food philosophy into your own philosophy of living.

The purpose of this book is to introduce you to the revolutionary philosophy of raw and living foods by pulling together all of the components, including, but not limited to, diet, into one place. The book provides you with information to make a conscious decision about whether you will, or perhaps already have, incorporated any of the raw and living food philosophy into your own philosophy of living. The Raw Food Diet Myth covers:

The history of raw food lifestyle
Raw vs Living food
How to get raw
What you ll need to go raw
A list of acidic foods to avoid whether you are raw or not
Ethics of the raw food lifestyle

"I think your book is so great in presenting information in such a balanced and rational and very clear and compelling way, addressing all sorts of confusions that people have regarding raw food. Â THANK YOU!" - Sarma Melngailis, Proprietor, pure food and wine of New York


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3/19/2012

Growing Herbs: For the Maritime Northwest Gardener (Cascadia Gardening Series) Review

Growing Herbs: For the Maritime Northwest Gardener (Cascadia Gardening Series)
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I have been growing plants and herbs (and using them also) since before I can remember, but, still living in the Northwest there are a few problems when herbs and such are involved, and trying to grow them successfully. I also have a ton of books on growing cultivating etc. But in my opinion, and this is just personal mind you from being up in the foothills of the Cascade Moutains and experiencing the climatic buggaboos that you will get here, this book is the best I have found. If you live in the Northwest specificly on the western side of the Cascades you HAVE to get this book.

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This comprehensive guide is all you need to successfully cultivate, harvest, and preserve culinary herbs in the maritime Northwest. Plan your own herb garden or choose one of seven designs, from a coloful basket of edible flowers to a fragrant landscape of twenty-four kitchen herbs.

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3/18/2012

Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game Review

Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game
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This book takes you step by step through the butchering many popular small game/varmint species, complete with easy to understand drawings and photographs. This book makes everything clear and easy to understand.

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Here is a how-to book that shows how to bring small game from field to table.To a hunter, nothing beats the savory taste of properly dressed, butchered, and prepared game. With step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher small game in order to prepare and preserve it for cooking or storage. This thorough guide demonstrates the techniques required for processing small game; the fundamental butchering skills; the basic cooking methods; and essential steps. A guide to the tools and equipment you'll need to get started is provided. Burch even shares some of his favorite game recipes-hearty Hasenpfeffer is a true classic!

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3/17/2012

Dry it - You'll Like it Review

Dry it - You'll Like it
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This is a friendlier, more personal book than Mary Bell's Complete Dehydrator Cookbook. There's not as much in it, in terms of content, but there are things in here Bell doesn't cover - like drying grains. (Make your own corn chips with this book!)
For those who don't have a dehydrator already, or for folks who like to build things themselves, there are detailed plans and instructions to build your own "living foods dehydrator."
If you were to own *only* one book for food dehydrating, go with Bell's book. If you like to have a cooking "library" (as I do), this book is a terrific addition to it. "Try" it - you'll like it!

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3/16/2012

The Raw Truth: The Art of Preparing Living Foods Review

The Raw Truth: The Art of Preparing Living Foods
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Jeremy Saffron has done a good job compiling information on some of the more obscure fruits and veggies for the beginner to identify for further inquiry. Soak and sprouting times are nice and handy for the most used seeds, legumes, nuts and beans.
Some of the Recipes call for exotic ingredients such as amasake, durian, sapote, nigari and carambola. I do think that this is a good thing because for the motivated beginner, it will instigate the reader into searching out and becoming familiar with the asian, indonesian and filipino markets that many of these ingredients are from.
I do think that a bit more on the side of specifics of preperation could have been written. Fermentation, dehydrating and description of the exotic ingredients would have really helped out a few of the recipes. However, I really do like the descriptions of how he has used some of the recipes and what they might best be accompanied with. I have made entire delicious dinners to serve 6 people with his recommendations and very high appeasment from my guests.
I do have to say a few things about the rawness of this book however. Braggs Liquid Aminos is NOT raw, and he uses it frequently in his book, as does Rita Romano in her book "Dining in the Raw". There is a LIVING (the difference between Living and Raw is that Raw is nothing more than a living specimine from the vegetable kingdom, while LIVING reffers to a particularly enzymatically active cultured food, such as Nama Shoyu (( which is what I suggest instead of Braggs Liquid Aminos)), Kimchee, Sauerkraut or unpasturized Pickles. These all contain beneficial bacteria which has not been heated and is considered living) form of soy sauce called Nama Shoyu and it is a great alternative, although it is not Raw either. Himalayan Salt is the best alternative and is full of trace minerals.
All together this is a great start for delicious recipes with a distinctly exotic flare from specific areas of the globe, particularly Asia. I recommend this book to vets and newcommers alike who want a different look on the raw foods movement that is happening right now.
One last thing, this book lacks pictures with the exception of the 2 pages in the middle with 8 pictures total of some of the more pretty recipes. Do your best in making these recipes look great for any guests you might have as it will increase their acceptance of anything without meat. I find that other books with an abundance of pictures are more easy to follow in how the recipe should look.

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Jeremy Safron has been a pioneer of the raw foods movement for the past decade. His two world-renowned Raw Experience restaurants were valued not only for their creative menus, but also as networking and education centers for the global raw foods movement. The recipes that Safron made famous at Raw Experience can now be made in your own kitchen with THE RAW TRUTH, a down-to-earth, no-fuss guide to making delicious, hearty, proud-to-be-raw cuisine. The recipes are so simple-requiring few ingredients and only a handful of dehydration and sprouting techniques-and so "to live for," that you'll quickly be hooked. But it's not all about simplicity and flavor; raw cuisine is healthful, too. As raw foodists well know, raw foods contain vital enzymes that their cooked counterparts lack, plus more vitamins and nutrients. So whip up such healthy creations as Angel Hair with Marinara, Carrot-Almond Essence Bread, and Carob-Hazelnut Torte, and make your next meal totally rawsome! Includes more than 200 recipes for raw appetizers, soups, entr?©es, sides, desserts, and drinks. An earlier edition of THE RAW TRUTH has been a favorite in health food stores for years and has sold 10,000 copies.

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3/15/2012

Living in the Raw Desserts Review

Living in the Raw Desserts
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In "Living In The Raw Desserts" culinary expert Rose Lee Calabro has assembled a series of gourmet quality recipes showcasing delicious desserts that avoid the use of wheat, sugar, dairy and eggs, while showcasing such rich sources of healthy eating as organic nuts and fruit. Designed specifically for the growing numbers of people who suffer from food allergies, the easy-to-prepare recipes range from German Mock Chocolate Cake; Heavenly Apricot Torte; Persimmon Candy; and Hazelnut Spice Cookies; to Pistachio Nut Bread; Mango Sorbet; Carob Mousse; Heavenly Rice Pudding; and Pina Colada Pie. Featuring "kitchen cook friendly" instructions, and nicely illustrated with occasional full color photographs, "Living In The Raw Desserts" is a superbly presented cookbook, especially recommended for personal and community library 'kitchen cook friendly' cookbook collections.

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Desserts are universally appealing, and now they can be enjoyed without guilt! Raw desserts are sumptuous and decadent, and can be made with organic nuts and fruits that are rich sources of healthful nutrients.The recipes in Living in the Raw Desserts are simple to prepare, outrageously delicious, and spectacular to serve--perfect for special occasions. Because they are made without wheat, sugar, or eggs, they can be enjoyed by anyone with food allergies.

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