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“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series

“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.

Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.

But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

• Sales Rank: #2497 in Books
• Published on: 2016-07-12
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x 1.30" w x 6.00" l, .0 pounds
• Binding: Hardcover
• 336 pages

Review
“Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.”—PEOPLE magazine
 
 “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’”—Publishers Weekly, starred review
 
“Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.” —Outside Magazine
 
“Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.”—CookingLight.com
 
 “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”   —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS

“Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.”  —Michael Patrick Shiels, radio host and author of Invite Yourself to the Party

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues

“The world is full of delicious, lovingly-crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

“In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.” —Kirkus Reviews

“This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”—Library Journal
 

From the Back Cover
“Do not take another bite or swallow another sip of anything before reading Real Food / Fake Food.”*

“It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man’s Blues

“This is the health equivalent of Ralph Nader's exposé Unsafe at Any Speed. The content blows the doors off the kitchens.” —*Michael Patrick Shiels, author of Invite Yourself to the Party

Where's the Kobe Beef?: More than 99.9 percent of the so-called Kobe beef sold in this country is Fake.

Parmesan-Gate: Most Parmesan cheese sold in the United States, grated or whole, cheap or expensive, is Fake.

The Restaurant Scam: Restaurants can claim any food is “organic” or “dry aged,” “heritage breed” or “wild caught.”  Even names of farms and types of fish are misrepresented to justify higher prices.

The Extra-Virgin Olive Oil Racket: Though widely considered the healthiest fat, 75 to 80 percent of the extra-virgin olive oil sold in this country is Fake, and some is even dangerous.

The Sushi Fraud: DNA testing was used to compare the fish that menus offered with the actual species brought to the table in New York City sushi restaurants. In the largest study, 100 percent of the restaurants had lied.

The Seafood Swap: A third of the seafood sold in this country is intentionally mislabeled.
 

About the Author
Larry Olmsted writes the “Great American Bites” column for USA Today, and his column on travel and food, “The Great Life,” appears on Forbes.com. A contributing editor to TravelGolf.com, Olmsted was named one of the 10 Most Extreme U.S. Journalists by the Society of Professional Journalists, and his Forbes.com column was named one of the World’s Top 100 Travel Sites. A longtime member of the Society of American Travel Writers and Golf Writers Association of America, for over two decades he has written extensively on food, wine, and spirit topics, including regional food specialties, production, health, consumer issues, celebrity chefs, and restaurants worldwide. He frequently participates as an expert food panelist and regularly appears on national and locally syndicated radio shows, including NPR’s All Things Considered, as a food expert. His exposé on counterfeit Kobe beef for Forbes.com was widely covered by newspapers, websites, and radio shows around the world. Olmsted, who has visited more than forty countries around the globe, is the author of two books on golf and, most recently, Getting into Guinness (and in the process personally set or broke three world records). He and his wife live in Vermont.

Most helpful customer reviews

185 of 202 people found the following review helpful.
Narrow scope, but excellent information
By R. Mesnard
Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. I was fortunate to hear the interview of him on the Diane Rehm show as well. However, I found this book to be rather frustrating, though it does contain a wealth of interesting and, at times, compelling information. We tend to buy organic whenever possible, and constantly struggle with the budget challenges that presents. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products.
Regarding the organic brand, it is never directly addressed. There are many comments that cast significant doubt on the organic label, and others that suggest you look for the label. Certainly, it depends on the food under consideration. In some cases, such as seafood, there is no organic standard. However, in others Mr. Olmstead presents the picture of a defined standard that is not enforced. I'm left pretty much where I started - choose organic when possible, even if it isn't 100% accurate. Further, it always pays to have some idea of the 'provenance' of the product - country of origin, farm, etc... even if that can be faked.
I was also a little surprised to see two entire chapters devoted to meat, an entire chapter on Champagne and Scotch, an entire chapter on wines. As a book on 'food', it is really a book about seafood, olive oils, kobe beef, wine and spirits, and cheese. Not much else. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. What he left out could fill volumes. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book. A better title might have been: "Larry's World of Food" or something like that.
Bottom line - excellent information, but for a limited set of foods and beverages.

62 of 68 people found the following review helpful.
Problems with Fake and Counterfeit Foods
By Bassocantor
In REAL FOOD/FAKE FOOD, Mr. Olmsted documents, in detail, the rampant problems with fake and counterfeit foods sold in the U.S. He covers quite a few different food items, including beef, seafood, cheese, alcoholic drinks--even fruit juice. The frauds are especially concentrated in "special foods which for the first time in 2014 topped one hundred billion dollars in the United States. This category is rife with scams, including many foods viewed as healthier choices, as well as fancy cheeses, meats, oils, and other “gourmet” items."

Prior to reading this book, I admit that I had NO IDEA of how widespread the problem is. Okay, I get it now--it's a HUGE problem. It's also a little scary: "Unless you are leaving the supermarket via the “8 Items or Less” express lane, something in your cart is likely fake." In fact, the president himself got involved: "In mid-2014 President Obama announced that he was going to clean it up and appointed a seafood task force. When was the last time a national food crisis— and it is a crisis— got so out of control that the president had to step in?"

As another example, the widely-cited Consumer Reports confirmed the problem with seafood: "When Consumer Reports tested twenty-three supposedly wild-caught salmon fillets bought nationwide in 2005 – 6, only ten were in fact wild." So, the folks there showed that seafood was wrong over half of the time.

The author uses a variety of examples to illustrate the problem. For example, he spends a lot of time documenting how "Parmesan" Cheese sold in the U.S. is so much different than the actual, original product. And yet, the U.S. product is allowed to use the name, which is very misleading.

The author cites numerous statistics showing how the seafood industry, in particular, is filled with fake products. He notes that if you go to a restaurant and order sushi, it is near 100% certainty that your meal will NOT be what you think it is. He also cites numerous studies which confirm the deception--especially rampant in restaurants.

Even fruit juice has problems. Mr. Olmsted notes how labeling can mislead the consumer about what is really in the product. I thought the legal case involving 0.3% "Pomegranate juice" especially interesting. In that case, a major soda brand wanted to sell the juice as "Pomengranate Juice," in spite of the nearly non-existent pomengranate juice actually in the bottle.

Whilst reading REAL FOOD/FAKE FOOD, I kept on thinking, "How did this happening? Why doesn't the government stop this?" Well, it turns out that the author is equally mad; he has harsh words for the FDA, who were uncooperative in assisting him. He notes how he made numerous efforts to try to get the FDA to pay attention--but they refused to even grant him an interview, despite their promises. "No amount of follow-up could make those promises come true or make interviews actually happen. I offered to fly to Washington at my own expense and come to their offices to meet them." (They finally let the author submit some questions for consideration.)

Readers will likely get a little "steamed" when they realize how little protection the FDA is providing. "Federal regulations require (as in mandatory, not optional) the FDA to inspect less than 2 percent of imported seafood , hardly a rigorous analysis . Still, in 2013, inspectors managed to achieve barely a quarter of that incredibly low threshold—and their poor performance has been getting shoddier annually, down from the year before."

Take heart--the book is not all whining and hand wringing. Not at all. In the section, "What Can You Do?" Mr. Olmsted provides some practical solutions--ideas on where to buy the real thing, as well as ideas on how to cook. For example, he notes that the "big box" retailers do a good job at removing fake products--simply because they have so much clout. Similarly, certain grocery chains also are vigilant in not allowing fake products. Of course, the author admits, the real product will be more expensive. He personally has decided to have the REAL thing, but just have it less frequently.

All in all, I thought REAL FOOD/FAKE FOOD was an excellent book. I learned a TON about this problem. Honestly, I was totally ignorant of this issue before. At least I am now better informed. I'm also a little mad.

27 of 29 people found the following review helpful.
Don't trust the menu!
By The Wik
Living in and eating food from the Hudson Valley, NY, we are lucky to know the source of much of our food. Larry Olmsted's book further emphasizes the importance of this connection. His details of the intricate process of producing Parmigiano-Reggiano is fascinating. Not all of his details are as in depth but his findings are disturbing and some outright frightening. His suggestions are very helpful and some very surprising. Highly recommend a read!

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[C266.Ebook] Download Ebook Cravings: Recipes for All the Food You Want to Eat, by Chrissy Teigen, Adeena Sussman

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Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.
For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.
Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.

• Sales Rank: #217 in Books
• Color: Cook Book
• Brand: Clarkson Potter Publishers
• Published on: 2016-02-23
• Released on: 2016-02-23
• Original language: English
• Number of items: 1
• Dimensions: 10.25" h x .86" w x 8.19" l, 1.25 pounds
• Binding: Hardcover
• 240 pages

Review
"Even the most celebrity-cookbook-skeptical reader will find it hard not to enjoy this tome from supermodel Chrissy Teigen. With self-deprecating wit and down-to-earth charm, Teigen posits herself as an enthusiastic home cook and passionate eater." --Publisher's Weekly

"Chrissy Teigen’s Cravings is a cookbook with realistic recipes for people who like it “spicy, salty, sticky, crunchy, juicy, oozy,” and if you have some kind of prejudice against supermodels who unabashedly love Taco Bell, there’s nothing I can do to help you. It’s fun to read, with a recipe for everyone with two eyes, a stomach, and a fork. Frito pie? A chapter called “Sh*t on toast”? Absurd sexy photo shoots with chicken wings? What’s not to love? I didn’t even mention the bulldogs yet. If there’s one thing we can all learn from Teigen, it’s not to judge a cookbook by its cover." -- Bon Appetit

“Maybe the best celebrity cookbook of all time.”-- SELF 
 
“Cravings is a perfect cookbook… it’s a must-buy—never daunting, and filled with near-pornographic images of hearty, meaty, cheesy food that would make Gwyneth Paltrow explode. As a culmination of everything Teigen has built over the past few years, it’s brilliant.” – Jezebel
 
“Cravings… lives up to the hype 100 percent.”-- PopSugar 
 
“We love this cookbook. It's full of things we actually want to eat.” -- Refinery 29 

“[Cravings] is dripping with energy and enthusiasm and, most of all, joy. Do not discount the value of joy. It's far too rare in food writing, and I know professionals who could learn a thing or two about joy from Teigen.” -- Epicurious
 
 “Teigen is notoriously funny, and her sense of humor comes through here, as does her self-awareness — she tackles the issue of credibility early and often, always presenting herself more as a cooking enthusiast than as an expert.” -- Eater  

“When was the last time you laughed out loud at a cookbook? So long ago you can't remember, which is enough of a reason to give Chrissy Teigen's first book a spin. But it's the recipes that'll keep you coming back.” -- Saveur

About the Author
CHRISSY TEIGEN is known as many things--Sports Illustrated swimsuit cover model, star of Instagram  and Twitter, TV personality--but her real passion is food. Teigen has starred in a Cooking Channel special and the MTV show Snack-Off.

Most helpful customer reviews

220 of 243 people found the following review helpful.
So good. I want to make everything.
By Brianna Light
I bought the book yesterday and immediately made something out of it for dinner last night. It was so delushious (haha) and even two ten year old boys were fans. I made the sweet chili and mustard glazed salmon with the Thai green bean salad. I also made the coconut rice but I riced cauliflower through the food processor instead since we are one of those pain in the ass gluten-free (read: grain-free completely for just myself) households (because of me so I can say that lol). I was so happy with the cookbook because even though she uses so many carby and gluteny things, I can still substitute most of it without losing the idea of the dish. I'm so happy with this cookbook, and if your weird like me and my mom who will actually sit down and read through a cookbook, it's very much Chrissy Teigan's voice and therefore hilarious. You won't be disappointed!

167 of 185 people found the following review helpful.
Shockingly Fantastic
By Paul Post
Yes. That Chrissy Teigen.

One phrase review of this cookbook: Shockingly Fantastic

Like, shocked shocked. Stunned. Surprised. Unexpected feelings.

Ok, composing self to write actual sentences.

I fully expected to hate-read this cookbook. Sure, I enjoy a lot of Chrissy Teigen's tweets. She's that rare famous person who makes themselves extremely publicly accessible, but in an actual authentic way. Her online presence doesn't appear to be artfully constructed by a PR firm. She replies to trolls. She talks about buying giant bear stuffed animals from shopping TV. She talks about her husband in a normal, loving, supportive way. She's a reminder that yes, celebrity is another plane of existence, but, it's still a career, and she's still a human being.

I knew that she enjoyed cooking. Or, well, attempted a lot of cooking. Her twitter feed contains a lot of posts about failed attempts in the kitchen. It led me to believe Teigen tried to make a lot of food, but that it probably turned out kinda terribly most of the time. So, I selected this cookbook to review just to see what a mess it would be. This celebrity trying to be all cookbook-ey. I expected one of those books with a "If you're a super rich person like me, you can have your housekeeper make you gluten-free llama milk infused baby kangaroo burgers too" tone. I promised I would give a recipe or two a try, but that I was probably going to pass this book along to someone else for their amusement.

Anyway.

I. Was. Wrong.

This cookbook is awesome.

The recipes? They're GREAT. Accessible. Unique, but familiar. Delicious. Unpretentious. Tasty. Good. Yummy. Things I will make again. Dare I say, some new favorites even?

Wow. It's just so good. Five star rating worthy. A book deserving of early admission to Food52's Piglet 2017 tournament (even though it does not have the pedigree of the usual entrants).

Enough about my surprise about this book. Let's talk about the book itself and why I love it, why I think you might like it.

Most importantly: The recipes

As I do with most cookbooks where I start to see a recipe or two, or three, early in the book that I want to make. I started a list. All the recipes I want to try. Maybe not today, but someday. So, I started that list in the breakfast section. That Dutch Baby Pancake looks tasty. Crab Cakes Benedict - wow, I think I could make this. Bacon Hash Browns? Sign me up. I kept going. Soup. Salads. Noodles. Thai. Party. Vegetables. Supper (this one was hard - my parents call it supper - I don't - it'd dinner - but... I let it go). My list had 53 recipes on it. 53. The book only has 95-ish or so recipes, and I want to make over half of them. That's an incredible accomplishment.

So, how does this recipes perform in practice? Will our three-and-a-half year old eat them? Are the ingredient lists accurate? Do the steps make sense? Does this feel like a well-tested recipe?

Dutch Baby Pancake: Super easy to make. Beautifully random squiggly rise in the oven. Delicious. Six thumbs up. Kid/family-approved.

Cobb Salad with Honey Mustard Ranch Dressing: An actual text I sent to my wife: "&^%$, this is a good salad". The seasoning on the chicken was fantastic. Just spicy enough to get a bunch of flavor out without passing toddler-acceptable levels. The charred corn was super tasty. The dressing. THAT dressing! The hard boiled eggs. That our toddler ate. That she had never eaten before. The combination. This was one of the best salads I have ever eaten, much less prepared (there are a lot of steps with this one, and there's a whole bunch of chopping, but it's an extremely well-written recipe). Family Favorite List addition.

Sesame Chicken Noodles: This is a really well-constructed recipe (you use the same water you boil the chicken in to cook the pasta). It's also really really really good. The sesame-based sauce for the noodles is lick your fingers tasty. The recipe says it serves 4 as a light dinner. Our 2.25 diners licked the pot clean.

Italian Sausage Meatloaf: This is a really good recipe - adding Italian Sausage to meatloaf is brilliant - but I screwed it up a little. I tried to make it on a solo parent weeknight, so I rushed a little and didn't mix it up as fully as I should have which led to some mushy breadcrumb only sections. It also needed more time in the oven than the recipe's "about 1 hour" step. That seems to be common with my latest meatloaf cookery though, so it's not a fault of Chrissy's. My minor related suggestion here though would be to add a "cook to XXX degrees" step. Overall, this turned out great tasting and I would make it again. On a weekend. When I can give it the proper attention.

Skillet-charred Fish Tacos: Five stars. These were just phenomenal. The spice rub for the tilapia was great. The toddler loved the fish. Kelley loved the tacos. I loved the tacos. I ate fish taco leftovers the next day. We'll make this again. Probably soon.

Literally Stovetop Pork Chops: We don't usually bread our pork chops. I've certainly never thought, "Hey, maybe let's get some Stovetop Stuffing mix and bread our pork chops with that." But, that's what this recipe calls for. And, well, I mean, broken record here, but, it's delicious. It's so good that when I asked our daughter a week later what she wanted for dinner, she said, "Hmmm.... Pork Chops!"

Pad Grapow Chicken (Basil Chicken): This recipe is from the tiny "Thai Mom" section of the cookbook and it makes me kinda hope for a future Thai Mom specific book. I'm a big fan of Thai food. Kelley is a big fan of Thai food. Our daughter doesn't know a lot about specific International cuisines yet. This recipe was soooooo good. I want to make it again with basil fresh from the garden, because it was delicious with store bought stuff, but I think it would be heavenly with some leaves pulled fresh from the stalk.

Buttery Glazed Green Beans: On to a vegetable. A side dish. A simple combination of sugar and water and green beans and butter. Easy recipe, great, slightly crispy green beans.

Warm Corn Salad: This is actually a component of the Seared Scallops recipe that I wanted to make, but couldn't find the right scallops for, so we pivoted and had Sole instead. But, I still make the corn salad. And I'm glad I did. In fact, even my not-really-that-big-of-a-fan-of-corn spouse said, "This salad is really good, I like how this corn is made." So, yeah, approved.

A couple of other review points.

The organization of the book is nice. I like having the breakfast vs salad vs noodles vs dinner type sections. I do think she got a little too cutesy with the "@*#$& on Toast" and "Stuff that Seems Complicated But Isn't" sections. I get it, I just don't think it was needed.

The recipe introductions are right in line with the tone of Chrissy Teigen. A little snarky, a little heartfelt, a lot personal. I like hearing about the background of the recipes. The stuff that reminds her of her mom, or her dad, or that thing that John Legend made that everyone loves. I also like the humor. But. In small doses. If you love love love all of of Chrissy Teigen's tweets, then by all means, sit down and read this cookbook cover-to-cover. You'll love it. On the other hand, if you just like her sense of humor, I might recommend reading the book in small portions. I find that for me, a small dose of Teigen goes a long way. In no way does this detract from the greatness of the food you will make based on this book, but just be forewarned.

Overall, I really really like this cookbook. At first I thought it was just because it exceeded my expectations so greatly, but after further analysis, I think it's because it contains really delicious recipes, the recipes themselves are very well-written, and it's obvious that the recipes have been well-tested. I could cook exclusively from this book for a month and we'd be happy family.

You should definitely buy this book if you're a huge fan of Chrissy Teigen. But, surprisingly, you should also buy this book if you simply love good food.

I received this book from Blogging for Books for this review.

206 of 230 people found the following review helpful.
Truly "food you want to eat"!
By Mludwig
Every single thing in this cookbook looks delicious! Honestly, it does. The recipes are not "healthy" or "light." It's not what you would expect from a supermodel! But she explains how she wants every single bite she eats to be delicious, and all of these recipes fit the bill. Her spunky attitude shines throughout the entire book, making it also a fun read and not just a cookbook. I am a cookbook collector/obsessor, and I can tell this will become one of my all tie favorites! I literally can't wait to start cooking!!

Since purchasing I have cooked the following recipes:

-Capon's Chrissy Burger
-John's Crispy Roasted Potatoes
-Chinese Chicken Salad
-Lemony Arugula Spaghetti Cacio e Pepe
-Sweet Chili & Mustard Glazed Salmon
-Thai Pounded Papaya Salad
-Grilled Garlic Soy Shrimp
-Chicken Lettuce Wraps (served over rice)
-Pad Grapow Chicken (Basil Chicken)
-Roasted Cauliflower, Orzo & Feta Salad
-Sriracha Caesar Salad (with added chicken)
-Chipotle Honey Chicken

All but one were really good! The method of roasting the potatoes made them much crispier than usual. I would make everything again except the glazed salmon. The method of cooking didn't turn out well, and I wasn't crazy about the sauce. I made the papaya salad with spiralized cucumber (as a suggestion in the recipe intro) and it was good, but I would probably leave the fish sauce out as it was too strong for me. But the Cacio e Pepe--SO GOOD!! I would make this everyday. The sriracha Caesar was really thick--I wonder if subbing a few tablespoons of buttermilk for some mayo would help. Still good! But the little garlic toasts were too salty. Less salt next time

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[A949.Ebook] Ebook Human Physiology: An Integrated Approach (6th Edition), by Dee Unglaub Silverthorn

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Human Physiology: An Integrated Approach broke ground with its thorough coverage of molecular physiology seamlessly integrated into a traditional homeostasis-based systems approach. The newly revised Sixth Edition introduces a major reorganization of the early chapters to provide the best foundation for the course and new art features that streamline review and essential topics so that students can access them more easily on an as-needed basis.

 

Recognized as an extraordinary educator and active learning enthusiast, Dr. Silverthorn incorporates time-tested classroom techniques throughout the book and presents thorough, up-to-date coverage of new scientific discoveries, biotechnology techniques, and treatments of disorders. Dr. Silverthorn also co-authored the accompanying Student Workbook and Instructor Manual, ensuring that these ancillaries reinforce the pedagogical approach of the book.

This package contains:

• Human Physiology: An Integrated Approach, Sixth Edition

• Sales Rank: #9856 in Books
• Brand: Brand: Pearson
• Published on: 2012-02-06
• Format: Unabridged
• Original language: English
• Number of items: 1
• Dimensions: 11.00" h x 1.50" w x 9.20" l, 5.11 pounds
• Binding: Hardcover
• 992 pages

Features

• Used Book in Good Condition

About the Author
Dee Unglaub Silverthorn studied biology as an undergraduate at Tulane University and received a Ph.D. in marine science from the University of South Carolina. Her research interest is epithelial transport, and recent work in her laboratory has focused on transport properties of the chick allantoic membrane. She began her teaching career in the Physiology Department at the Medical University of South Carolina but over the years has taught a wide range of students, from medical and college students to those still preparing for higher education. At the University of Texas-Austin she teaches physiology in both lecture and laboratory settings, and instructs graduate students on developing teaching skills in the life sciences. She has received numerous teaching awards and honors, including the 2009 Outstanding Undergraduate Science Teacher Award from the Society for College Science Teachers, the American Physiological Society’s Claude Bernard Distinguished Lecturer and Arthur C. Guyton Physiology Educator of the Year, UT System Regents’ Outstanding Teaching Award, and multiple awards from UT-Austin, including the Burnt Orange Apple Award. The first edition of her textbook won the 1998 Robert W. Hamilton Author Award for best textbook published in 1997—98 by a University of Texas faculty member. Dee recently completed six years as editor-in-chief of Advances in Physiology Education and she works with members of the International Union of Physiological Sciences to improve physiology education in developing countries. She is the incoming president (2012-13) of the Human Anatomy and Physiology Society, and an active member of the American Physiological Society, the Society for Comparative and Integrative Biology, the Association for Biology Laboratory Education, and the Society for College Science Teachers. Her free time is spent creating multimedia fiber art and enjoying the Texas hill country with her husband, Andy, and their dogs.
 
About the Illustrators
Dr. William C. Ober received his undergraduate degree from Washington and Lee University and his M.D. from the University of Virginia. While in medical school, he also studied in the Department of Art as Applied to Medicine at Johns Hopkins University. After graduation, Dr. Ober completed a residency in Family Practice and later was on the faculty at the University of Virginia in the Department of Family Medicine. He is currently an Affiliate Professor of Biology at Washington and Lee University and is part of the Core Faculty at Shoals Marine Laboratory, where he teaches Biological Illustration every summer.
 
Claire W. Garrison, R.N., B.A., practiced pediatric and obstetric nursing before turning to medical illustration as a full-time career. She returned to school at Mary Baldwin College where she received her degree with distinction in studio art. Following a five-year apprenticeship, she has worked as Dr. Ober’s partner in Medical & Scientific Illustration since 1986. She is on the Core Faculty at Shoals Marine Laboratory and co-teaches the Biological Illustration course.
 
As Medical and Scientific Illustration, some of this team’s titles include Human Anatomy (Benjamin Cummings), Integrated Principles of Zoology (McGraw-Hill), Biology (Raven/Losos, McGraw-Hill), Marine Biology (McGraw-Hill) and Galapagos Marine Life Series (Sugar Spring Press).

Most helpful customer reviews

14 of 14 people found the following review helpful.
You don't need 6th edition
By Kevin W.
I got this instead of the 6th edition. It served me just fine. The changes between the editions are very minimal, mostly just different colors in the diagrams.

8 of 8 people found the following review helpful.
One of the best physiological textbooks worldwide
By Jiri Kofranek, M.D., Ph.D.
It is one of the best physiological textbooks worldwide. This textbook supports integrative system view of the complex function of the human organism.
This textbook is suitable not only for medical education, but also for the teaching of bioengineering.
Really, this book proved useful in teaching my students at the Czech Technical University, all the necessary chemical, anatomical, histological assumptions are well and clearly explained.

Dr. Jiri Kofranek, Associate Prof. of Pathophysiology, Charles University in Prague, Associate Prof. of Technical Cybernetics, Czech technical University in Prague
kofranek@gmail.com

20 of 24 people found the following review helpful.
Missing Information
By marlene hancock
I ordered this book as a rental, because it was the best deal I could find. It was supposed to have Mastering A & P access with it, but it didn't. There was no Mastering A & P access code anywhere. I had to go ahead and purchase it at the last minute, because I was out of time. My class had already started, and I needed the textbook and the MAP. I haven't had time to try to find a phone number or an email anywhere to contact you guys about it. I had to get the Mastering A&P on my own, which was another $66. I ordered this book from you, so that I wouldn't have to pay that extra $66. For as much as I paid for the rented textbook from you, and the MAP's $66, I could have had the set from the bookstore where I go, for the same amount of money, plus I could have had it immediately, plus I could have owned the book. Please let me know who to contact about this. Thanks. Marlene Hancock

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[D495.Ebook] Download PDF Qualitative Methods in Social Research, by Kristin G Esterberg

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This accessible, engaging introduction to qualitative research methods covers a wide range of qualitative methods including ethnography, observation, interviewing, content analysis, and unobtrusive measures. The text also includes well-chosen research examples and exercises to help students understand and apply various research techniques.

• Sales Rank: #720982 in Books
• Brand: Brand: McGraw-Hill Humanities/Social Sciences/Languages
• Published on: 2001-09-05
• Original language: English
• Number of items: 1
• Dimensions: 8.90" h x .70" w x 5.90" l, .85 pounds
• Binding: Paperback
• 256 pages

Features

• Used Book in Good Condition

Most helpful customer reviews

0 of 0 people found the following review helpful.
Four Stars
By Amazon Customer
Good condition. Good price.

2 of 2 people found the following review helpful.
Best book to start with Qualitative Research
By M. Fuentes
This book is great it tells you step by step what to do to start a Qualitative Research. I Strongly recommended. It is very easy to read, since the language that is use is not complex. Furthermore, the chapters are very short, and thus this helps you to understand the material better because it is very clear.

0 of 0 people found the following review helpful.
Purpose Fullfilled
By Darnell Malone
The is great for qualitative methods in research. I liked the book and will keep it in my book collection. I hope it will be beneficial to future students.

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The white man, turning his back upon the setting sun, looked along the empty and broad expanse of the sea-reach. For the last three miles of its course the wandering, hesitating river, as if enticed irresistibly by the freedom of an open horizon, flows straight into the sea, flows straight to the east—to the east that harbours both light and darkness. Astern of the boat the repeated call of some bird, a cry discordant and feeble, skipped along over the smooth water and lost itself, before it could reach the other shore, in the breathless silence of the world.

• Sales Rank: #6831136 in Books
• Published on: 2012-11-28
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .7" w x 6.00" l, .11 pounds
• Binding: Paperback
• 28 pages

About the Author
Polish author Joseph Conrad is considered to be one of the greatest English-language novelists, a remarkable achievement considering English was not his first language. Conrad s literary works often featured a nautical setting, reflecting the influences of his early career in the Merchant Navy, and his depictions of the struggles of the human spirit in a cold, indifferent world are best exemplified in such seminal works as Heart of Darkness, Lord JimM, The Secret Agent, Nostromo, and Typhoon. Regarded as a forerunner of modernist literature, Conrad s writing style and characters have influenced such distinguished writers as F. Scott Fitzgerald, Ernest Hemingway, William S. Burroughs, Hunter S. Thompson, and George Orwell, among many others. Many of Conrad s novels have been adapted for film, most notably Heart of Darkness, which served as the inspiration and foundation for Francis Ford Coppola s 1979 film Apocalypse Now.

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• Original language: French
• Dimensions: .47" h x 4.33" w x 6.89" l,
• Binding: Paperback

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[D205.Ebook] Download PDF The Substitute Groom (Hawk's Way), by Joan Johnston

Download PDF The Substitute Groom (Hawk's Way), by Joan Johnston

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His marriage proposal wasn't shocking. His motive was. But she had her own secret.

All of Jennifer Wright's hopes and dreams had rested on her summer wedding-until one single moment changed everything. Including the groom. Suddenly, Jennifer agreed to marry her fiancé's best friend, a darkly handsome Texan she needed--and desperately wanted -- almost against her will. But U.S. Air Force Major Colt Whitelaw had sacrificed too much to settle for a marriage of convenience, and that made hiding her passion all the more difficult. And hiding her biggest secret downright impossible...

• Sales Rank: #1707770 in Books
• Published on: 1998-10-01
• Released on: 1998-10-01
• Formats: Abridged, Audiobook
• Original language: English
• Number of items: 2
• Dimensions: 7.00" h x 4.75" w x .75" l,
• Running time: 2 Hours
• Binding: Audio Cassette

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0 of 0 people found the following review helpful.
4 1/2 Stars! ~ This was a wonderful feel good read with some heart wrenching moments
By KayLovesToRead
The Substitute Groom by Joan Johnston
Silhouette Special Release ~ August 1998

Colt, Huck and Jenny had been a trio since they were thirteen. Colt had always loved Jenny but because his best friend Huck had confided he too loved Jenny, Colt kept his feelings to himself. When Huck dies in an Air Force accident, Colt feels guilty for wanting Jenny for himself. Convincing Jenny that he's the right groom is another matter, especially when she's keeping a pretty huge secret herself. This was a wonderful feel good read with some heart wrenching moments. From earlier books we're learnt how much Colt loves Jenny, it was lovely to see him have his HEA.

HAWK'S WAY
A Little Time in Texas by Joan Johnston ~ Silhouette Desire #710 ~ May 1992
Honey and the Hired Hand by Joan Johnston ~ Silhouette Desire #746 ~ November 1992
The Rancher and the Runaway Bride by Joan Johnston ~ Silhouette Desire #770 ~ April 1993
The Cowboy and the Princess by Joan Johnston ~ Silhouette Desire #785 ~ May 1993
The Wrangler and the Rich Girl by Joan Johnston ~ Silhouette Desire #791 ~ June 1993
The Cowboy Takes a Wife by Joan Johnston ~ Silhouette Desire #842 ~ March 1994
The Unforgiving Bride by Joan Johnston ~ Silhouette Desire #878 ~ September 1994
The Headstrong Bride by Joan Johnston ~ Silhouette Desire #896 ~ December 1994
The Disobedient Bride by Joan Johnston ~ Silhouette Desire #937 ~ May 1995
The Temporary Groom by Joan Johnston ~ Silhouette Desire #1004 ~ June 1996
The Virgin Groom by Joan Johnston ~ Silhouette Special Releases ~ August 1997
The Substitute Groom by Joan Johnston ~ Silhouette Special Release ~ August 1998
Sisters Found by Joan Johnston ~ Silhouette Special Release ~ December 2002

13 of 14 people found the following review helpful.
This is our way of joining the Whitelaw Family!
By marjon@home.com
Another great book by Joan Johnston! I just loved Colt to pieces! I was so glad to read about Jenny and Colt. Thank heavens, after all those years, she ended up with the right guy! You ached for Colt and his feelings for Jenny. It was hard to put this book down. The various characters in the book reach out and grab you too. Easy to see that books can follow about Jenny's brother, Randy with Faith and Colt's big brother Jack and Hope! At least we HOPE so. The Whitelaw's are such an exceptional family, by reading the books, you can be a part of the family, at least for awhile. And, Joan usually brings in some imperfection which is unusual, but more normal than the drop-dead gorgeous heroine! This is a reality check that many readers can relate to. Thanks Joan for entertaining us so well with another great read!

0 of 0 people found the following review helpful.
The Substitute Groom
By P. Newhart
Colt Whitelaw, Huck, and Jenny were an inseparable trio growing up. Colt and Huck both began to develop feelings for Jenny, but Huck asked her out first and Colt valued the friendship between them all too much to fight for her. When Huck is killed in an Air Force training accident and Colt survives, he moves back home and proposes to take Huck's place as Jenny's husband to be.

This was a short, fairly uneventful story that didn't really hold my interest. Recommended if you enjoy this series or if you want the build up to Sisters Found.

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[K794.Ebook] PDF Ebook Raise High the Roof Beam, Carpenters and Seymour: An Introduction, by J.D. Salinger

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The author writes: The two long pieces in this book originally came out in The New Yorker ? RAISE HIGH THE ROOF BEAM, CARPENTERS in 1955, SEYMOUR ? An Introduction in 1959. Whatever their differences in mood or effect, they are both very much concerned with Seymour Glass, who is the main character in my still-uncompleted series about the Glass family. It struck me that they had better be collected together, if not deliberately paired off, in something of a hurry, if I mean them to avoid unduly or undesirably close contact with new material in the series. There is only my word for it, granted, but I have several new Glass stories coming along ? waxing, dilating ? each in its own way, but I suspect the less said about them, in mixed company, the better. Oddly, the joys and satisfactions of working on the Glass family peculiarly increase and deepen for me with the years. I can't say why, though. Not, at least, outside the casino proper of my fiction.

• Sales Rank: #341936 in Books
• Published on: 1963-01-30
• Original language: English
• Number of items: 1
• Dimensions: 8.00" h x 1.00" w x 5.50" l,
• Binding: Hardcover
• 256 pages

About the Author
Salinger attended a military academy in Pennsylvania and three colleges.

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1 of 1 people found the following review helpful.
Always A Pleasure
By Ceidhle
One of my all-time favorite authors who never disappoints me. This is not my first time reading "Raise High the Roof Beam, Carpenters" but it is the first time that I noticed the quotation in the front of the book which explains the title.
I did not experience J. D. Salinger's work until I returned to college as an adult but as soon as I read one of his short stories I was hooked. I am not a particular fan of the short story but I own most of Salinger's and read them over again every few years. His stories of the Glass family continue to intrigue me and reading the recent biography of Salinger added to my fondness for these stories. I just sent my copy of "Frannie and Zooey" to my grandson. He is fourteen, reads at the college level and it is hard for me to find books that I like and think will interest him.
I highly recommend this book for readers from teenagers to retirees like me.

0 of 0 people found the following review helpful.
This body of work is fantastic, just a few things to consider . . .
By kevin klix
Firstly, to understand Mr. Salinger, he liked to experiment with his fiction. That said, this book is basically one you would like to buy if you want to hear the "inner thoughts,” it seems like, of Salinger himself. He tends to mess around with his sentence structure quite frequently. Totally different from his other works. I gave 4 stars because, to the everyday reader, mind you, this may not be your cup of tea. I’m a Salinger freak, so I will always love what he puts down on paper.

0 of 0 people found the following review helpful.
SEYMOUR GLASS IS A FAVORITE CHARACTER OF MINE
By Amazon Customer
THOROUGHLY REREADABLE BOOK BY FORGOTTON AUTHOR SALINGER. SEYMOUR GLASS IS A FAVORITE CHARACTER OF MINE.

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