Cool Book Of The Day

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Question: Who is the intended audience?
Answer: Adult males and females who are concerned about overeating and their weight

Q: What is the book about?
A: The Taming of the Chew helps readers clarify causes of food control problems and find ways to manage them successfully physically, emotionally, socially and spiritually – to be empowered — to feel happy, energetic, peaceful, and calm. “Chew” addresses the root causes of compulsive eating behavior and is not just another diet book. It is about loving and appreciating ourselves, relaxing, being peaceful, stopping self-defeating behaviors, enjoying life, freeing up energy, reconnecting with Spirit, and living in the moment with gusto. It is powerful, clear, amusing, beautifully written, and fosters a profound respect for self and for life.

Q: Why are you the best person to write this book?
A: I am the founder of Emotional Eating Awareness Month and have worked with people who want to understand emotional overeating and how to stop for over 25 years. I emerged from the adversities of being a homeless college drop-out, surviving multiple eating disorders (anorexia, bulimia, severe obesity and binge eating disorder) and single-parenting three children to creating success as a Clinical Psychologist, Doctor of Holistic Health, author and national speaker. I have been noted in many publications, including “O” the Oprah Magazine, have appeared widely on television and radio and have spoken across the country and in Canada. Denise@DeniseLamothe.com; www.DeniseLamothe.com; Box 933, Epping, NH 03042; 603-493-6043 or 603-778-4814.

Q: How is this book different from other books on this topic?
A: This is the only approach that will truly help and readers respond positively to the idea of actual weight loss. They really do know way down deep inside what they need. My intention is to help patients and readers uncover what works for them and then to make a personal plan for changing their weight and improving their health. I empower each of them to do whatever they feel comfortable doing to tame their personal Chew. We are all different and there is no “one size fits all” approach to being healthy and feeling happy in life. I stress that each reader should take what fits from the book and disregard anything that does not. I urge people to follow their inner direction, their intuitive sense of what is truly best for them. I also urge them to approach this issue one day, one breath, at a time. You can’t do everything at once and if you try, you will set yourself up to fail. Then you will feel worse – more anxious – and you are likely to make a beeline for the refrigerator.

Q: Is there anything else we should know about this book?
A: This book is not about being thin or depriving yourself of anything. It is about self acceptance throughout the process of healthy change. It is very hard for most people to embrace the notion that they are perfect just as they are but, at the same time, they are human and cannot do everything perfectly all the time. I find that folks generally want things to be clear — to be black and white. They often want to be told what the one thing is that they can do to feel in control all the time around food. This is not possible. Life is not black and white – things are always in motion, always changing. The goal is to know yourself as much as you can, to develop a loving and patient attitude towards yourself and to flow with the many challenges and changes that life brings your way without anesthetizing yourself with food. The Taming of the Chew helps readers to do just that.

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Question: Who is the intended audience?
Answer: Home cooks of all ages, but primarily urban women

Q: What is the book about?
A: The book is about the making of great food at home, with very little fuss. My approach uses the traditional ingredients of many countries, especially those of Japan, India, and Southeast Asia, combined with local organic bounty from local farmers’ markets, with starring roles from good olive oils, citrus, fresh herbs, fresh fruit, and great salts. There is also an emphasis on aesthetics — good tableware/ceramics, wine pairing, and an overall calmness. Farmers’ markets meet ethnic markets, in the simplest of ways.

Q: Why are you the best person to write this book?
A: I’ve lived abroad for 15 years, and have done a great deal of culinary traveling. I’m now in San Francisco, mecca of the organic, sustainable agriculture movement. There is no book even remotely like it on the market.

Q: How is this book different from other books on this topic?
A: Cookbooks that use the ingredients I use are invariably from restaurant chefs who write recipes that are impossible for 99 percent of home cooks to pull off; my recipes are exceedingly simple, and aimed at home cooks with no formal training.

Q: Is there anything else we should know about this book?
A: The book will completely change the way you cook; it leads the way to an entirely new culinary repertoire, all without hassle, expense, or much time. It’s not only revelatory, it’s a lot of fun. There is a plethora of info on the approach at www.breakawaycook.com.

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Elizabeth Yarnell: Glorious One-Pot Meals: A new quick & healthy approach to Dutch oven cooking

Question: Who is the intended audience?
Answer: This book is loved by busy parents, empty nesters and seniors, health-conscious eaters and one-pot meal lovers. It’s also a perfect gift for newlyweds as the recipes easily go from 2 to 6 or more eaters with just a few simple adjustments.

Q: What is the book about?
A: An introduction to a new, patented method of layering whole foods into a Dutch oven to create nutritious and delicious one-pot meals in about 20
minutes. It’s a perfect last-minute dinnertime solution where the ingredients maintain their integrity enough to be served separately. Not crock pot stews, casseroles, stir fries, or skillet meals, Glorious One-Pot Meals offer a whole new way of thinking about dinner.

Q: Why are you the best person to write this book?
A: I invented this cooking technique after I was diagnosed with multiple sclerosis and was looking for a way to eat healthily without a lot of effort. I hold the US and Canadian patents, so no one else can publish recipes that use this technique.

Q: How is this book different from other books on this topic?
A: Other one-pot meal cookbooks offer recipes based on the same old familiar types of single-dish dinners, and usually call for a side salad, pasta prepared according to package directions, or even a loaf of bread. Glorious One-Pot Meals are a complete and balanced mealtime solution: each recipe
includes a healthy portion of protein, carbs and an assortment of veggies. This technique even accepts ingredients that are frozen solid and it won’t change your cooking time!

Q: Is there anything else we should know about this book?
A: This is a great choice for people interested in managing or preventing a chronic disease such as Multiple Sclerosis, heart disease, cancer, diabetes, arthritis, etc. It makes it easy to change your diet and live a healthier whole foods-based lifestyle without any deprivation or starvation. It’s effortless eating for healthier bodies.

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Andrew Dornenburg and Karen Page: WHAT TO DRINK WITH WHAT YOU EAT:The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America’s Best Sommeliers

Question: Who is the intended audience?
Answer: Anyone who eats — and wants to know the perfect beverage to elevate their meal from ordinary to extraordinary.

Q: What is the book about?
A: WHAT TO DRINK WITH WHAT YOU EAT is based on the collective wisdom of experts at dozens of America’s best restaurants, including Alinea, Babbo, Bern’s, Blue Hill, Chanterelle, Daniel, Emeril’s, The French Laundry, Frontera Grill, The Inn at Little Washington, Jean Georges, Masa’s, The Modern, Per Se, Rubicon, Tru and Valentino.

You’ll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters. You’ll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches. Follow the authors’ three simple “Rules to Remember” when making a match — or just dive into the wide-ranging listings in chapters 5 and 6. Exceptional in its depth and scope, the book features more than 1500 entries to guide every imaginable pairing of food and drink.

Q: Why are you the best person to write this book?
A: The “incisive, hip writing team” (Publishers Weekly) of Andrew Dornenburg and Karen Page — who each hold sommelier certificates, and previously won the James Beard Book Award for their first book BECOMING A CHEF — distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference sure to become an instant classic essential to every connoisseur’s bookshelf.

Q: How is this book different from other books on this topic?
A: It’s the first book on pairing food and drink that doesn’t oversimplify, and yet doesn’t require advanced wine knowledge to be able to use. You can read the introductory chapters for theory and techniques on how to come up with the ideal pairing, or you can simply go to the tables in the book to look up your favorite food (e.g. aioli, bacon, more than 100 different cheeses, Filet-o-Fish sandwich, Pad Thai, etc.) and find suggestions for the ideal beverage to accompany it, or look up your favorite beverage (e.g. ale, Barolo, coffee, green tea, Zinfandel, etc.) and discover what types of foods will best accompany them. Think of it as your own portable sommelier — it’s as easy to use as a thesaurus.

Q: Is there anything else we should know about this book?
A: It’s truly one of a kind. It was the first book on beverages and the first non-cookbook ever to win the coveted IACP “Cookbook of the Year” Award, beating out nearly 500 other books from around the world to win the title in April 2007. It also won the Georges Duboeuf “Wine Book of the Year” Award.