Editorial Reviews on Amazon.com
For most Americans, the ideal meal is fast, cheap, and tasty. Food, Inc. examines the costs of putting value and convenience over nutrition and environmental impact. Director Robert Kenner explores the subject from all angles, talking to authors, advocates, farmers, and CEOs, like co-producer Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore’s Dilemma), Gary Hirschberg (Stonyfield Farms), and Barbara Kowalcyk, who’s been lobbying for more rigorous standards since E. coli claimed the life of her two-year-old son. The filmmaker takes his camera into slaughterhouses and factory farms where chickens grow too fast to walk properly, cows eat feed pumped with toxic chemicals, and illegal immigrants risk life and limb to bring these products to market at an affordable cost. If eco-docs tends to preach to the converted, Kenner presents his findings in such an engaging fashion that Food, Inc. may well reach the very viewers who could benefit from it the most: harried workers who don’t have the time or income to read every book and eat non-genetically modified produce every day. Though he covers some of the same ground as Super-Size Me and King Korn, Food Inc. presents a broader picture of the problem, and if Kenner takes an understandably tough stance on particular politicians and corporations, he’s just as quick to praise those who are trying to be responsible–even Wal-Mart, which now carries organic products. That development may have more to do with economics than empathy, but the consumer still benefits, and every little bit counts. –Kathleen C. Fennessy
This is my long awaited Recipe Book in PAPERBACK! If you want to own the downloadable version, click on the link and purchase it today. This book is a tribute to my family, my lovely mother who brought us up on these recipes and my lovely husband and little boy who will be cooking these recipes for a while yet to come.
Editorial Reviews as it appears on Amazon.com
Product Description
Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I’ve tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you’re an accomplished cook or a complete beginner, you’ll be able to enjoy cooking and achieve great results in the kitchen.
This book is inspired by all the people I’ve met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!
Editorial Reviews as shown on Amazon.com
Review (only the first of many others)
“In this outstanding volume of 250 recipes, Kelli and Peter Bronski shares tips, tricks, and favorite dishes… While recipes are uniformly excellent, Asian dishes are particularly toothsome… Gluten dodgers will also be pleased with the Bronskis’ pizza recipes… The duo seem to have thought of every craving and indulgence, serving up crème brulée and cocktails, too; it’s also worth noting that plenty of recipes don’t call for special ingredients at all… This volume’s impressive breadth and straightforward instructions make it an essential, horizon-broadening tool for those off gluten.”
—Publishers Weekly
Editorial Reviews as seen on Amazon.com
Review
We loved the recipes we tried. … We look forward to satisfying future cravings. (Renee Enna Chicago Tribune )
As a commercial baker and caterer, [Hasson] possesses an arsenal of chocolate-fueled firepower.. (Riverside Press-Enterprise )
