Books about Delicious from Amazon.com

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It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits?

As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear-out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal.

But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long-term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.

Jessica Seinfeld's book is practical, easy-to-read, and a godsend for any parent that wants their kids to be healthy for a long time to come.

Bob Greene, author of The Best Life Diet:
"I found the techniques for adding vegetables to meals extremely creative and the recipes fantastic! Deceptively Delicious is a must have for your healthy kitchen."

Questions for Jessica Seinfeld

Amazon.com: My seven-year-old inspects the food on his plate like a hawk (if there was a hawk that only ate bagels and macaroni). Anything with the least bit of color goes untouched. What's a mom or dad to do?

Seinfeld: Two of my three children were exactly the same way. The vegetables, which I worked hard to prepare, not only went untouched, they were often insulted ("Eeewww...!"). And the harder I pushed them to eat good food, the harder they pushed back. We were literally ruining each other's meals.

That conflict was the inspiration for the book. I realized I wasn't going to win the power struggle, so I decided to join them on their turf. I started with the foods they would eat (chicken nuggets, tacos, macaroni and cheese) and I added a pureed vegetable of the same color. So if your child only eats macaroni and cheese (or noodles and butter), you should add cauliflower or yellow squash puree, which utterly disappears. Everyone wins: they get the nutrition they need and you get the satisfaction of doing a better job as a parent.

Amazon.com: That same picky second-grader will often try something new one time and declare he likes it, but the next time we serve it, he seems to have lost his spirit of adventure and won't eat it again. Any advice?

Seinfeld: First and foremost, remember that not every meal you prepare for a child will be a success. Kids at this age are naturally testing preferences, pushing boundaries, and changing their minds. That's part of their development and those are urges not worth battling. As I learned the hard way, the more pressure you apply, the more kids will "hate" certain foods. And, while it would be nice if kids had a "spirit of adventure" when it comes to food, I've found it's best to eliminate adventure and stick to the basics--foods they already love, laden with added nutrition they don't know is there. Finally, be consistent, firm and patient. I have a rule in my house: you don't have to eat what's on the plate, but what's on the plate is all that's being served. Eventually, they come around.

Amazon.com: Are your kids interested in cooking yet? Are there ways to introduce healthy eating habits with the child helping in the kitchen?

Seinfeld: My children are interested in baking because they love any excuse to be around sweets. But I make sure whatever we bake has pureed veggies in it and is actually low in refined sugar. So my children actually think baking cakes, brownies, and cookies with sweet potatoes, carrots, or beets is the proper way to cook.

Amazon.com: What are your kids' favorite recipes in the book?

Seinfeld: Every recipe in this book is a favorite. I've tried out countless creations on my kids, and if they didn't love them (which happened frequently!), they didn't make it into the book. But, if pressed, I will say they are crazy about the tacos, the chicken nuggets, the brownies, the pancakes, and my birthday cakes. [See her recipe for delicious brownies made with carrot and spinach.]

Amazon.com: I have to ask it, since I know many readers will: do these recipes require a squad of personal chefs to prepare, or can a busy mom or dad without seven years of Seinfeld residuals put them together by themselves?

Seinfeld: I'm a busy mom with three kids, a job, and a husband who travels constantly, but I'm uncompromising when it comes to my kids' health and nutrition. Leaving that to someone else is out of the question. My parents had three kids and both worked too, and we always managed to eat healthy meals as a family. That's the standard I've always wanted to meet. So when I started creating recipes from my pureed veggie experiments, I had three criteria: my kids had to love the food, the preparation had to be quick, and the process had to be simple. Believe me, if I can do these recipes quickly and easily, ANYONE can.

Amazon.com: How are the reading skills of Sascha, your oldest child and pickiest eater? Have you blown your cover by publishing your secrets?

Seinfeld: My daughter is almost seven and she not only can read, she's fully aware that her mother cooks with vegetables all the time. Two years ago, she was a picky four-year-old who thought she hated vegetables. But once she was converted and started seeing those purees going into the desserts she loves, she started to ignore the fact that they were going into the rest of her foods as well. Now it's the only kind of cooking she knows. So, to anyone with young children--start cooking Deceptively Delicious food when they are young! It's much easier than trying to change habits later on.

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Do we really need more recipes for beef stew, polenta, and ratatouille? If they're the work of famed restaurateur and "food activist" Alice Waters, undoubtedly In The Art of Simple Food, Waters offers 200-plus recipes for these and other simple but savory dishes, like Spicy Cauliflower Soup, Fava Bean Purée, and Braised Chicken Legs, as well as dessert formulas for the likes of Nectarine and Blueberry Crisp and Tangerine Ice. In addition, readers learn (or become reacquainted with) the Waters mantra: eat locally and sustainably; eat seasonally; shop at farmers markets. These are the rules by which she approaches food and cooking, and hopes we will too. Organized largely by techniques, the book is a kind of primer, designed to free readers from recipe reliance.

Some readers may look askance at advice that they search out sources for locally produced food, for example, given the everyday exigencies of shopping and getting meals on the table. Yet it is precisely the need to "remake" our relationship to food that, Waters contends, determines the ultimate success of all our cooking and dining, not to mention our health and that of the planet. This relatively small book has a large message, and good everyday recipes to back it up. --Arthur Boehm.
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In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.

Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.

What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight..
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The verdict is in: those simple carbs we've been living on are killing us. For good health, we've got to get our blood sugar under control and stop the incessant cravings. Or so says Dr. Arthur Agatston, author of The South Beach Diet. The first half of the book details the science behind the diet. Most of the explanations revolve around why things you thought were healthy—-orange juice, wheat toast, carrots—-are actually evil. To avoid blood sugar surges, Agatston created a modified carbohydrate plan, recommending plenty of high-fiber foods, lean proteins, and healthy fats, while cutting bread, rice, pastas, and fruits. Major differences from other diets include a lack of concern over portion size and a serious indifference to exercise. Feeling full while on a diet is a beautiful thing, but it seems odd that a cardiologist buries his exercise recommendations in a solitary sentence.

The last half of the book covers his three-stage plan; daily diets are mixed with recipes, some of which are from South Beach restaurant chefs. The most restrictive period lasts just two weeks, enough time to stabilize your urges and lose a few pounds; stage two adds fruits and a handful of other carbs, while stage three is meant to last the remainder of your life, with occasional lapses for white bread or birthday cake. While the diet is sound, the book could be better organized. The first half mixes scientific study with anecdote in a seemingly random way, while the mix of meal plans and recipes can be confusing. Still, the recipes are varied and tasty, and you'll never feel deprived, unless you currently happen to live by bread alone. --Jill Lightner.
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Who better to take fans on a culinary tour of Italy, than Lidia Matticchio Bastianich? Her new cookbook, Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia. In addition to 140 simple and delicious recipes, Lidia's Italy also offers a short introduction to each locale, featuring cultural treasures not to be missed (as defined by Lidia's daughter and coauthor, Tanya). For the cook as well as the armchair traveler, Lidia's Italy is a rich and satisfying gastronomic journey through Italy. --Daphne Durham

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An Exclusive Video Message from Lidia

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10 Second Interview: A Few Words with Lidia Matticchio Bastianich

Q: What new recipes, tips, and lessons do you have to share in Lidia's Italy? Did you learn anything new while creating this book and the series?
A: There is so much in the Italian culinary tradition, that it amazes me. Every time I go back to Italy and visit another corner, I learn dozens upon dozens of recipes. And today's consumer is ever more educated about food. Cookbook readers want to be challenged by a recipe, and hence recipes that were once considered too traditional, such as "Bigoli" pasta from the Veneto or "Antico Peposo" braised beef with crushed peppercorns, from Maremma, are sought out today.

Q: What was it like to collaborate with your daughter Tanya to write this book?
A: For me to share and collaborate with my children is the greatest reward as a mother and a business woman. To have my children follow my passion and build upon it with their knowledge, spirit and passion affirms to me that they understand and appreciate my art and passion and want to carry on the tradition. My daughter's passion for and knowledge of Italian art history is a natural compliment to Italian food and life. It is Italy!

Q: How did you start cooking and when did you know it was your calling?
A: I always loved being around food. I loved preparing and cooking it, as well as growing and producing it. As a child, I helped my grandma Rosa tend her garden, feed the animals and prepare the vegetables, eggs and cheeses to sell at market. I would also stay by her side when she cooked, helping her knead bread and make pasta and gnocchi. For me, touching and preparing food always felt good. I can still recall the silkiness of the pasta dough she made and strive for that texture when I make pasta at home and at my restaurants. Being introduced to food at a very young age, and carrying these culinary traditions with me, I'm sure had a great deal to do with my chosen profession.

Q: What is your favorite dish?
A: I do not have one favorite dish. That is like asking me which is my favorite child. I love them all the same, but for different reasons, and at different times. But if I were stranded on a deserted island, give me pasta for the rest of my life and I would be happy.

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Italy with Lidia
We asked Lidia to share her favorite itineraries for a few locales from her book, including Piedmont, Friuli, and Florence. Enjoy!

Piedmont for Wine Lovers
Day 1: Journey through the magnificent rice fields, stopping to visit and have lunch with a producer in Vercelli to learn more about where the essential ingredient for risotto is grown, then slowly move into the hills of Piedmont known as the Langhe and Roero. Spend the afternoon wandering the streets of Alba. In the early evening depart for a visit to the Castle of Barolo for a tour and tasting in its dungeon cellar. Dinner is best at the nearby Locanda del Borgo Antico where the husband and wife team of Massimo and Luciana serve up top-notch Piedmontese food in their home.
Day 2: Tuesday is market day in Dogliani and affords the opportunity to experience a local Piedmontese market. Piedmont is well known for its many types of cheese. Occelli Agrinatura produces some of the best. This morning see their production and taste some of their exquisite products. Continue your morning with a visit to the cantina of a local Barolo producer. Lunch at the country restaurant Rosa dei Vini is fabulous, where locals enjoy authentic home-style meals. In the afternoon return once again to Alba for a dinner drink with the locals in its very active bars and find a good local place to delight in the capital of the truffle.
Day 3: Up at the crack of dawn, out with the dogs, embark upon a truffle hunt. Find a local trattoria and have lunch with the hunters and in the afternoon enjoy the sweeping vistas from the hill town of La Morra. Don't miss dinner at the charming La Contea. With the fire ablaze, Tonino keeps the atmosphere hopping and the food coming.
Day 4: This morning head to the city of Asti and enjoy strolling through the city. For lunch visit the local restaurant near the Braida Estate with a tasting of their production. In the afternoon sit in a piazza and enjoy the local production of Asti Spumante which has earned a bad reputation in the United States, but which has some excellent production in recent years.
Day 5: Depart this morning for the Saluzzo area outside of Torino to see one of the most magnificent fresco cycles in Italy in the Castello della Manta, where nine heroes and nine heroines await your arrival in courtly fashion in fresco. Have lunch in the charming town of Saluzzo and arrive in Torino in the early afternoon. Save the rest of the day for shopping or to experience the wonderful coffee houses that Torino is famous for.
Day 6: This morning learn about and visit the residences of the Kings of Italy: the magnificent Racconigi Castle a short distance outside of Torino and the palatial residence in the city of Torino. In the evening have your farewell dinner at La Prima Smarrita where owner and chef Moreno awaits your arrival.

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Friuli
Day 1: Arrive in Trieste and check into the Duchi d'Aosta hotel. Start a historical walk through Trieste starting in Pza. Unita and heading for the canal that ends with the Church of San Antonio. Enjoy an evening drink the Pza. Unita` as the sun sets out on the water and head to Trattoria da Giovanni for a lively dinner.
Day 2: This morning we will depart for the Friulian countryside to visit the production of the important Montasio cheese and Prosciutto di San Daniele. Lunch should be at the renowned Subida in the hills near the Slovenia border. After lunch visit the star shaped city of Palmanova, walk around and stay for dinner.
Day 3: This morning wear comfortable shoes and begin your walk in Trieste by stopping at the roman amphitheater. Keep heading up hill for the Cathedral of San Giusto with the uneven façade and wonderful reliefs. Have lunch in the Carso hills at Savron and then continue towards Muggia and leave time to walk around the picturesque port and old Venetian town of Muggia followed by dinner in one of the regions best restaurants, Risorta.
Day 4: This morning depart for Grado and Aquilea, important centers for Early Christian history. Visit the Churches of S. Eufemia and S. Maria delle Grazie in Grado followed by lunch at Androna. Then continue to Aquilea where the Basilica holds some of the most important and magnificent early Christian mosaics. Return to Trieste in the late afternoon where the evening should be spent relaxing after such a busy day.
Day 5: This morning depart for Cividale del Friuli where you should visit the Museo Archeologico and the Tempietto Longobardo. Have lunch in the countryside at la Frasca before heading to the city of Udine where you should visit the Duomo and the Oratorio della Purita. Stop and see the quaint towns of Gemona and Venzone before heading back towards.
Day 6: This morning have a walking tour of Trieste famous for its pastries and coffee houses. Be sure to visit Caffe degli Specchi and La Bomboniera. In the afternoon visit the very moving site of San Saba, a concentration and refugee camp during World War II, now a museum. On the sade side outside of town, you can also visit the Illy coffee factory.

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Florence
Day 1: You should visit the religious and civic centers of 14th and 15th century Florence. The Duomo or Cathedral is crowned with an engineering masterpiece, Brunelleschi's dome. Brunelleschi devised a system of pulleys and weights, chose his building materials and constructed a double dome, all the while looking to the Pantheon for inspiration, to create what was Italy's largest dome. Inside the Cathedral one will find the tombs and frescoes that decorate the interior, from famous figures on horse back to the elevating frescoes decorating the interior of the dome by Giorgio Vasari. At the Palazzo Vecchio, there are the unfinished frescoes by Leonardo da Vinci and Michelangelo that were to decorate the walls. Then head to the first town hall and later prison, the Bargello, a museum that now houses sculpture by some of the Renaissance's most important artists such as Donatello and Michelangelo. Donatello's courageous St. George and Michelangelo's inebriated Bacchus are the highlights. For lunch, keep it light because you should head to Fabio Picchi's Cibreo tonight for dinner!
Day 2: This morning head to Florence's central market, the San Lorenzo market where you'll see specialties of the Tuscan gastronomic repertoire. Right around the corner is the church of San Lorenzo that contains Medici masterpiece tombs by Michelangelo. Michelangelo's muscular and overbearing figures appearing to be sliding off the tombs of Dukes Giuliano and Lorenzo, in their faces shadows of deep significance, the meaning of which scholars today are still uncertain of. Next door is the jewel like family chapel by Benozzo Gozzoli in the palace. After lunch, visit one of the world's finest art collections, the Uffizi Gallery, to see works by Lippi, Botticelli, Michelangelo and Leonardo, among others followed by a visit through the Vasari corridor which was used to connect the Uffizi gallery (or Medici offices) the their residence, the Pitti Palace.
Day 3: This morning depart for the Chianti region and stop at Tuscany's most famous butcher, Dario Checchini, who butchers while singing or reciting Dante's Inferno. Visit the vineyard and cavernous cellars of Monsanto where the Bianchi family will greet you and allow you to taste their wines. Afterwards, visit the terracotta production center of Impruneta, where terracotta has been made since medieval times, and visit an artisan production of terracotta garden pots and wares.
Day 4: Depart this morning for San Gimignano, the town of towers, and for Colle Val D'Elsa, the largest crystal production in Europe, where artisans blow one of a kind crystal in a traditional fashion, a profession that has been passed on from generation to generation. Have lunch at the acclaimed Da Arnolfo and then continue onto Siena, the financial capital of medieval Italy. Visit the Palazzo Pubblico, outside of which the Sienese perform the traditional Palio horse race, and inside of which the Madonna reigns supreme. Marvel at the famous Guidoriccio fresco with its controversial attribution to Simone Martini, the Lorenzetti Good and Bad Government frescoes, and Simone Martini's Maesta'. Then head up the hill to the religious center of Siena, the Cathedral complex, and marvel at one of the most stunningly beautiful masterpieces of the Renaissance, the Piccolomini Library. Then head to the campo square and enjoy a gelato while watching the Sienese meet and their children play.
Day 5: Enjoy your last day in Florence. Head over to the museum of Orsanmichele in the morning to see the original statues by Ghiberti and Donatello and peak into the wonderful building that used to be a marketplace but now is a church. For lunch, enjoy a bowl of ribollita or pappa al pomodoro at one of the trattorias on Borgo San Jacopo. Then head up to Fiesole-up above Florence where the rich and famous live. Have a drink on the terrace of the Villa San Michele while overlooking the Duomo by Brunelleschi. Then enjoy a light dinner inside.

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Lidia's Must-Have Cookbooks

The Fine Art of Italian Cooking

The Silver Spoon

Ultimate Pasta

Marcella's Italian Kitchen

Molto Mario

See all of Lidia's must-have cookbooks

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The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more..
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