Customer Reviews

Let's Cook It Right

5 star:		(7)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Davis manages to transform a recipe book into a fascinating look into the biochemistry of food. Her books are the only comprehensive description I've ever found of practical nutrition, and this one is no exception. The technical information is made accessible and interesting, even for the general reader. The recipes are detailed, easy to use and often delicious when prepared to her instructions. Many of her ideas come from the great cooking traditions of the world. Her procedure for making soup stock, for example, is classically French a la Julia Child and just as practical. The difference here is that you'll know what makes soup stock incredibly delicious, highly nutritious and what your body does with it. Ever wonder why vegetables are easily overcooked? Davis explains the delicate enzymatic and structural changes that take place during cooking that can make broccoli either an appetizing green forest or a puddle of colorless goo. All of her main points are backed by journal research cited in bibliographical notes. Fascinating! Everyone should read these books!

I love this book as well as all of Adele Davis' books. She tells the truth which is like a breath of fresh air compared to some of the nutrition lies you read on the net and in some other so called self help books.
I will always stick with Adele Davis. A great lady who wrote honest books on nutrition. Big Pharma and the other rip offs hated her and it is no wonder. lol lol I love Adele, NONI juice, Biotin for my dog and myself and family, Organic dairy and food all of which I get from amazon. Oh! I almost forgot, I love amazon too.Thanks amazon.

This cookbook has serviced me well over the years. I had a paperback I bought new that finally fell apart, and I found a hard back at a yard sale for $3 so I was very happy.

It is full of useful information in understanding the healthier way to cook foods and why, with some good recipes. The information on roasting meats is worth the price of the book. This book started me on my path to healthier eating years ago, and I depend on it still for information.

Have been using this book to guide my nutritional eating for years, which is why, at the age of 67, despite severe on-the-job toxic poisoning, I am able to work fulltime in a stressful job that requires a clear well-processing brain and not "loose it" emotionally. Wonderful tasty recipes. Best used with companion book "Let's Eat Right to Keep Fit".

Adele Davis still remains relevant. This book will add to your knowledge of nutrition, which is the reason I bought it after a recommendation by a good friend.

She writes in a no nonsense manner, and provides additional information that lets you know she has done her homework, and this is not just her opinion.

I highly recommend this book.

I have been using Adelle Davis' book, Let's Cook It right for about 40 years. I am getting a replacement copy now as my old book turned yellow and the pages are cracking and falling out. The most used portion of the book is on slow cooking. Everyone says my roast turkey on Thanksgiving is very juicy and flavorful. I use Davis' formula for slow cooking and put it in the oven overnight. The timing is just right for an early dinner the next day. Davis explains that the proteins are precipitated at higher temperatures and meat becomes tough. She includes a chart for various types of meats with temperature and cooking times stated, both for normal and slow cooking methods. Her slow cooking method is a no-fail recipe. You cant go wrong with it. She is also promoting healthy eating way before it became so fashionable nowadays. Simple and easy to follow. But don't expect the softcover book to last more than 40 years; you'll have to get a replacement.

My copy of this cookbook is old and tattered and much-used, held together by tape inside and out. I've internalized most of the suggestions on how to cook foods for nutrition, so I no longer have to consult the cookbook much, which is good, because I fear it might fall apart. Most of the recipes in this book are very easy to make and very quick to make, such as Chili and Spanish Rice and Cheese Blintzes, to mention just a few. The recipe for Sweet-Sour Red Cabbage is outstanding. I wish some publisher would reissue this cookbook in hardback.

The transaction was quick, painless and the product was in the condition promoted. Very good!