Balanced, healthy recipes, without the fuss, from celebrity chef Ramsay (Gordon Ramsay’s World Kitchen, 2010 etc.).
No fan of fad diets, Ramsay advises choosing seasonal foods at their peak; cooking without adding excessive amounts of fat; and using balance and moderation when planning menus. Following a brief introduction, the author condenses his favorite cooking methods for capturing and retaining “the flavor and nutrients, without adding excessive amounts of fat.” Ramsay thankfully concedes that adding a small amount of butter or cream contributes to the flavor of most foods. He groups his recipes by meal rather than food group, moving through the day chronologically, and he also includes chapters for kids, entertaining, brunch and barbecues. The recipes are straightforward, generally requiring a minimum of ingredients and preparation. Ramsay plucks out several foods for special attention, including tomatoes, summer berries, leafy greens and oily fish; he discusses briefly why these merit attention and provides five easy ways to savor each item. Throughout the book, Ramsay sprinkles healthy tips without overwhelming the reader with information. These short topics include energy, exercise, omega-3 boost, healthy snacks and how to avoid bad fats.
A snappy, concise collection of satisfying, easy-to-prepare recipes for harried home cooks, locavores and everyday foodies.
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").
Noted jazz and pop record producer Thiele offers a chatty autobiography. Aided by record-business colleague Golden, Thiele traces his career from his start as a ``pubescent, novice jazz record producer'' in the 1940s through the '50s, when he headed Coral, Dot, and Roulette Records, and the '60s, when he worked for ABC and ran the famous Impulse! jazz label. At Coral, Thiele championed the work of ``hillbilly'' singer Buddy Holly, although the only sessions he produced with Holly were marred by saccharine strings. The producer specialized in more mainstream popsters like the irrepressibly perky Teresa Brewer (who later became his fourth wife) and the bubble-machine muzak-meister Lawrence Welk. At Dot, Thiele was instrumental in recording Jack Kerouac's famous beat- generation ramblings to jazz accompaniment (recordings that Dot's president found ``pornographic''), while also overseeing a steady stream of pop hits. He then moved to the Mafia-controlled Roulette label, where he observed the ``silk-suited, pinky-ringed'' entourage who frequented the label's offices. Incredibly, however, Thiele remembers the famously hard-nosed Morris Levy, who ran the label and was eventually convicted of extortion, as ``one of the kindest, most warm-hearted, and classiest music men I have ever known.'' At ABC/Impulse!, Thiele oversaw the classic recordings of John Coltrane, although he is the first to admit that Coltrane essentially produced his own sessions. Like many producers of the day, Thiele participated in the ownership of publishing rights to some of the songs he recorded; he makes no apology for this practice, which he calls ``entirely appropriate and without any ethical conflicts.'' A pleasant, if not exactly riveting, memoir that will be of most interest to those with a thirst for cocktail-hour stories of the record biz. (25 halftones, not seen)