Download PDF Mediterranean Diet Cookbook: A Mediterranean Cookbook with 150 Healthy Mediterranean Diet RecipesFrom Rockridge University Press
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Mediterranean Diet Cookbook: A Mediterranean Cookbook with 150 Healthy Mediterranean Diet RecipesFrom Rockridge University Press
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From the Publisher of New York Times Bestseller The Mediterranean Diet for Beginners
Rated as one of the Best Diets Overall, Best Diets for Healthy Eating, and Easiest Diets to Follow by U.S. News & World Report!
THE MEDITERRANEAN DIET COOKBOOK makes it easy to transition to a Mediterranean diet, one of the healthiest diets in the world, with 150 Mediterranean diet recipes that are delicious and easy to follow. These healthy recipes use fresh, whole foods that are low in carbohydrates and fats, and naturally high in disease-fighting phytonutrients and antioxidants. The Mediterranean diet plan is full of flavorful foods that are scientifically proven to reduce the risk of cancer and cardiovascular disease.
Let The Mediterranean Diet Cookbook change your diet forever with:
- 150 savory recipes, including delicious breakfasts, salads, soups, seafood and meat dishes, snacks, desserts, and more
- Mouthwatering Mediterranean diet entrees such as Chicken Marsala, Italian Breaded Shrimp, and Roasted Pork Tenderloin
- Quick family-friendly dinners such as Greek Kebabs and Baked Ziti
- Easy, tasty Mediterranean diet snacks like Homemade Pita Chips and Marinated Olives
- Detailed information on how a Mediterranean diet can help you lose weight, feel better, and drastically improve your heart health
- Sales Rank: #287726 in Books
- Published on: 2013-04-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .60" w x 6.00" l, .67 pounds
- Binding: Paperback
- 192 pages
About the Author
Rockridge Press in an international publisher of health and lifestyle books located in Berkeley, California. Our best-selling cookbooks, diet books, and wellness guides empower readers to improve their health and well-being through simple and effective life changes. Known for their thoughtful content, approachable writing style, and practical health advice, Rockridge Press books include both Amazon and New York Times Best Sellers.
Most helpful customer reviews
198 of 200 people found the following review helpful.
Errors in the recipes
By Donna
I like the simplicity of the recipes, which are great for a beginner. The problem is that this is the most poorly edited book I have ever seen. I have tried 2 recipes so far, and both have had errors.
The Cherry Preserves recipe lists vanilla in the ingredient list, but nowhere in the directions does it tell you where to add it!
In the Pickled Green Beans recipe, there is no sugar listed in the ingredient list, but in the directions, it reads to boil the vinegar and water until the salt and sugar dissolve. Should I have added sugar or not?
I saw another reviewer who mentioned this problem, but ordered the book anyway because overall, the reviews were so great. When you are a beginner, the last thing you want is to find an error once you have started cooking. I had to consult other recipes online just to decide what to do next.
26 of 26 people found the following review helpful.
Eh...
By Vancouver Jay
I made a soup out of this book,.. No times given for pints, only quarts. The book is black and white! I didnt expect that.... Who prints photos of colorful food in black and white?
49 of 52 people found the following review helpful.
For beginners--a good tutorial
By Joanna D.
This book has excellent explanations of both water bath canning and pressure canning. It goes over Botulinum clostridium, the bacteria that causes botulism poisoning (and also provides the botox for face-freezing wrinkle treatments.) It's important to understand about acid environments, that some bacteria produce toxins and grow without oxygen, and can cause fatalities even with a small serving. After you read this, you'll be able to realize what foods can be water bath packed (acid foods, high sugar fruits) and what foods need pressure canning (soups, vegetables, low acid fruits, etc.)
Some recipes are high in sugar because the sugar acts as a preservative. So some fruits have sugar syrup and jams have sugar to let the gelling process happen with pectin. (The ratio of sugar to pectin is important.) There are some great recipes like honey-pear jelly (finally a use for a lot of pears.) But I got this more as a reference for canning rather than for the recipes. It is truly for beginners to understand about canning.
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