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MARK BITTMAN SHARES RECIPES FROM HIS YUMMY VB6 PLAN/COOKBOOK


VB6 COOKBOOK
By Mark Bittman
Published by Clarkson Potter 2014
ISBN#978-0385-34482-1

ABOUT BOOK: Whether you call it flexitarian, part-time veganism, or vegetable-centric, the plant-based, real-food approach to eating introduced in Bittman's New York Times bestselling book VB6 has helped countless people regain their good health, control their weight, and forge a smarter, more ethical relationship with food. VB6 does away with the hard and fast rules, the calorie-counting, and the portion control of conventional diets; it's a regimen that is designed to be easy toa dopt and stick to for a lifetime.

When Bittman committed to a vegan before 6:00 pm diet, he quickly realized that everything about it became easier if he cooked his own meals at home. In The VB6 Cookbook he makes this proposition more convenient than you could imagine. Drawing on a varied and enticing pantry of vegan staples strategically punctuated with "treat" foods (including meat and other animal products), he has created a versatile repertoire of recipes that makes following his plan simple, satisfying, and sustainable.

If you've thought of trying a vegan diet but worry it's too monotonous or unfamiliar, or simply don't want to give up foods you love to eat, Bittman's vegan and flexitarian recipes will help you cook your way to a new, varied and quite simply better way of eating you can really commit to...for life. 

REVIEW: Change isn’t easy but when Mark Bittman’s doctor told him he had to make changes to avoid serious health issues he listened. He had to transform his diet. He knew that making drastic changes wouldn’t help him stick to it, so he took it slow. The author developed a strategy of eating he calls VB6 (vegan eating before 6pm). He lost weight, and felt better.

He started to eat more plant based foods; eat less highly processed foods and less meat. He says, “VB6 works in large part because a key aspect of the strategy is eating and enjoying delicious food – much of it in unlimited amounts…If you cook daily, or nearly so, you’ll have a far better chance of making long-lasting, positive change in your diet than if you didn’t.”

I liked how he walks readers through setting up a pantry and charts where he includes things like; What different items (in the pantry) are; How to store the item, the best ways to use it. He includes a handy 28 day menu plan.

There are 350 recipes most are vegan many include meat. The ingredients are easily found in your grocery store. He puts the serving size and how long it takes to make the dish. He lists about 3 to 5 steps in most recipes. His instructions are easy to follow and I love the variations to the recipes at the end of the page.

The recipes that I made my family were the Apple-Oat Muffins, Mushroom-nut burgers over Greens, Tropical Fruit Pudding and Rice Pudding with Slow-Roasted Fruit. They all were very flavorful and a huge hit with my gang. I can’t wait to try more!

ABOUT AUTHOR: Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.

Disclosure of Material Connection: I checked this book out of the public library.  I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

Nora St. Laurent
COO of TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine

SVP of Promotion

FRESH IDEAS FOR ORGANIC GARDENING, RECIPES AND NATURAL BEAUTY PRODUCTS


HARVEST:
Unexpected Projects Using 47 Extraordinary Garden Plants
By Stefani Bittner and Alethea Harampolis

ABOUT BOOK: A beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more.

Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard.

Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn turmeric root into a natural dye and Calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.


REVIEW: The author states, “Harvest is a practical, inspirational, and seasonal guide to living with an edible landscape. In this book, you’ll find ways to make your garden more productive and enjoyable with a variety of projects using unexpected and often well-known garden plants, some of which may already be growing in your garden.”
I Agree!

Inside this lovely hardback book filled with beautiful pictures are a list 47 projects. They talk about food safety, organic gardening, and beneficial insects. I liked that the book is divided into seasons. I was amazed not only at the fact that you could eat these flowers but they also made tasty teas, beauty products, and other health-full useable items.

Each ingredient has a description of the plant, it’s history and how to care for it in order to get a good harvest. The book’s first vegetable is Rhubarb; the recipe is for a small-batch, quick-pickled rhubarb. They also list lilac the recipe is for Lilac Flower Cream, Bachelor’s buttons is after that the recipe is for Blooming Butter and another interesting plant is a Salad Burnet made from Early-Season Herb Salad.

I was amazed at how flowers can be more than something beautiful looking in your house; there are recipes for teas, spices to enhance the flavor of food, to edible vegetable plants to plants that are used for all natural face cream.

There is a list of project Ingredient alternatives. I found this helpful. I also liked the list of terms and techniques for me to refer to in the back. Along with a list of resources and an index for easy reference.

I haven’t started a garden yet but this looks like it could be for beginner gardeners (like me) to the more experienced ones. The plants and recipes inside these pages can put a beautiful sparkle in your yard, beauty on your table and boost of flavor in your mouth. It’s a win-win on many levels.

Disclosure of Material Connection: II checked this book out of the public library.  I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

Nora St. Laurent
COO of TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine

SVP of Promotion