Books about Luscious from Amazon.com

Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well..
Price: $15.74 [Notify me when price goes down.]

.
Price: $8.98 [Notify me when price goes down.]

With humor, style, and succinct, admirable precision, Heller summarizes everything most people will ever need to know about this particular area of grammarA treasure. --Kirkus Reviews Its lush, exuberant, full-color artwork will grab kids' attention, even if they're sitting at the back of the classroom. --Booklist Her subject, made interesting by a rhyming text and brilliantly colored picture, will appeal to everyone. -- Horn Book. Q&A - Ruth Heller - A Paperstar Profile How did you become interested in writing books for children? I loved reading to my own children, and when they started school, I became the P.T.A. library chairman. I was the one who got to pick and choose and spend a nice fat budget for the elementary school library. I feel as though I've been surrounded by children's books for years. I suppose this and my strong art background are what prompted my trying to write. What is the biggest influence in your style of writing, and how has it changed since you first began? Hillaire Belloc, Gilbert and Sullivan, Edward Lear--I grew up reading all of them. I love their rhythm, and I loved reading Dr. Seuss to my children. No question, these were my influences. I think I've become wordier, not quite as minimal and succinct as I used to be. What made you decide to write a series on the parts of speech? Take a peek at the back end paper of the hardcover edition of A Cache of Jewels. You'll see that I committed myself, in print, to writing a book for each part of speech. Here I am, ten years later, thankfully completing the very last book in this series. It will be published in 1998. Do you begin with the words or pictures when you are developing a book? How does the second part come together? The first step is to decide what I am going to say on each page. Then I can begin to visualize my illustrations. The words dictate what the illustration will be, but that still gives me many options. Sometimes the two come together easily, sometimes not. If not, I pursue new research material until something clicks. Did you learn anything new about the parts of speech while writing these books? I learned many things I had forgotten, and some new information and rules that I had never known. I also learned that the textbooks that I used for research were difficult to understand and somewhat boring, and that I am guilty of frequent misuse of the English language. How do you choose the images in your book? An art teacher once told me to fall in love with whatever I was drawing. So I choose images that I love: candy, ice cream, butterflies, sea creatures, carousels, jewels, etc. .
Price: $3.95 [Notify me when price goes down.]

With its first-ever dessert cookbook, the American Heart Association proves that you can indulge in soul-satisfying desserts -- and still keep your heart healthy and your waistline trim. These sweet treats are heavy on decadence, but light on saturated fat, cholesterol, and calories. Here are more than 100 mouthwatering recipes, every one of which can fit into a healthful eating plan.

Whether you want to pack a special treat into a lunch box, whip up a quick goodie to end a weekday meal, or create a show-stopping finish to a birthday, dinner party, holiday feast, or other special occasion, here are your answers. You'll satisfy the most discriminating sweet tooth with these delectable, easy-to-prepare cakes, cookies, puddings, pies, fruit treats, and frozen delights -- and, of course, chocolate, chocolate, and more chocolate!

With its gorgeous photography, this beautiful volume will be the perfect finale to your American Heart Association cookbook collection..
Price: $13.20 [Notify me when price goes down.]

Lemon sweets are the divas of desserts Assertive and bold, lemons can be flamboyant, tart, and tangy as in the Lemon Granita or sweet, mellow, and velvety like the creamy Lemon Panna Cotta. Over 70 recipes--from the classics to lip-smacking new favorites--are all enticingly presented in Luscious Lemon Desserts. These recipes vary from the simple to the sublime, from the quick and easy to the most elaborate showstoppers. Author Lori Longbotham provides great tips on buying, storing, and using this most popular fruit. Whether it's a fast and fabulous lemon pudding or a Mile-High Lemon Angel Food Cake, the name says it all: Luscious Lemon Desserts. Yum!.
Price: $7.98 [Notify me when price goes down.]

This delightful cookbook from the author of Luscious Lemon Desserts and Luscious Chocolate Desserts is for anyone who has ever snuck just the plumpest, ripest strawberry straight from the basket; believed raspberries should have their own special food group; and never met a blueberry they didn't like. Each recipe is bursting with ideas for buying and trying every wonderful variety, be it sticky-sweet heart-shaped strawberries, deep purple boysenberries, or juicy ripe blackberries. Whether it's creamy layers of brightly colored raspberry curd that transform a classic lemon cake into a visual masterpiece almost too gorgeous to eat (almost), a simple spoonful of cool and custardy blueberry pudding (with the added bonus of those healthy antioxidants), or a traditional and irresistible strawberry shortcake topped with a scoop of strawberry-orange sorbet, this is the ultimate ode to the berry. Tips, tricks, and other techniques of the trade, such as pureeing berries and cutting out biscuits, ensure that the pound cake, tart, sauce, or ice cream comes out perfectly every time. For desserts at the berry top of their game, look no further than Luscious Berry Desserts..
Price: $5.99 [Notify me when price goes down.]

Ready for melt-in-your-mouth goodness? These scrumptious recipes are the latest mouthwatering morsels from Lori Longbotham, author of the successful Luscious Desserts series. This volume is filled with secrets of how to make rich, creamy cakes, puddings, frozen desserts, and more. The recipes celebrate that wonderful soft texture, but also contrast it with crisp additions of pralines, cookies, and nuts. For beginning bakers, Custard and Caramel 101 offers a basic guide laden with tips and techniques, making preparation as simple and quick as possible. Better-than-Classic Butterscotch Pudding, Lemon and Ginger Brioche Bread Pudding, and Grand Marnier Pots de Cr me are just a few of the inventive goodies that are guaranteed to become the new comfort foods..
Price: $7.98 [Notify me when price goes down.]

.
Price: $8.22 [Notify me when price goes down.]

Once upon a time there were petit fours--delicious morsels to be enjoyed as, or after, dessert. Today, there are minidesserts like Marshmallow Moons and Banana Brûlée Spoonfuls, at least according to Gale Gand's Just a Bite. Gale Gand and Julia Moskin's 125 accessible recipes provide a captivating variety of cookie, cake, and candy nibbles. Gand, whose recipes come from her Food Network show, Sweet Dreams, and Chicago restaurant Tru, knows her stuff well enough to have serious fun; readers will be delighted by her bites, which can be served at or away from the table.

The recipes range from reborn childhood classics, such as Caramel-Orange Rice Crisps, and animal crackers made with five-spice powder to traditional grown-up favorites such as Orange Tuiles and the extraordinary, custardy cake Cannelés. Present also are inventive extravaganzas, including Chocolate-Almond Fondue with Cake Cubes and Bite-Size Cheesecakes on Lemon-Pepper-Cornmeal Crusts. Candy lovers will be particularly excited by Gand's Chocolate-Caramel Cigarillos and Peppermint Stick-White Chocolate Bark, which take candy in a sophisticated yet approachable direction. (You can leave the candy thermometer in the drawer.) With a succinctly useful section on basics, and color photos, the book is both innovative and tempting. --Arthur Boehm.
Price: $16.95 [Notify me when price goes down.]