Jessie Price grew up in a family full of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux Home Ranch near Steamboat Springs. She started out testing and developing recipes for EatingWell and joined the editorial team full-time in 2004 when she moved from San Francisco. Jessie directs the food content for EatingWell Magazine and has worked on several EatingWell books including EatingWell Comfort Foods Made Healthy, EatingWell Healthy in a Hurry, EatingWell Serves Two, EatingWell 500-Calorie Dinners, The EatingWell Diet, EatingWell for a Healthy Heart, EatingWell on a Budget, The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont.
EatingWell is the leading publisher of the award-winning magazine, whose tagline is “Where Good Taste Meets Good Health,” as well as a series of cookbooks through Countryman, and a vibrant website. EatingWell’s magazine and books have been recognized with numerous awards from the James Beard Foundation, the International Association of Culinary Professionals and Folio: Magazine. EatingWell is recognized by nutritionists, professional chefs and journalists alike as one of the most reliable sources of science-based nutrition information. The company’s headquarters and Test Kitchen are located in Charlotte, Vermont.
A+: Fast delivery. I would order from them again. The book was just as described!Published 4 days ago by LikeReading
Eating Well has great recipes. I bought other books by them because of this book. You can easily adjust recipes if you are dieting like me.Published 16 months ago by Bobby Feller
There were a lot of good recipes in this book, and I'm very happy that I bought it.
Thanks - Noelle Bough
I use this almost every single day for my dinners. I've based my weekly menu on meals from this book for months now!Published 23 months ago by Priscilla
I have not used this book at all. Its not very in budget as the title suggests, there are too many ingredients in every recipe. Read morePublished 24 months ago by desserts
Most of the recipes are made from scratch and allow you to use things you might already have on hand. Have already used it a lot. Came in very good condition for a used book.Published on July 30, 2013 by acep26
have only had time to browse this book so far, but have seen several recipes I would like to try in the near future. Read morePublished on July 27, 2013 by Diane Dean
I got this book for a participant work with through my job mentoring young men who are in need of services and applying themselves to their communities into the world around them... Read morePublished on January 9, 2013 by Joel