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Mariel's Kitchen: Simple Ingredients for a Delicious and Satisfying Life Hardcover – Bargain Price, May 5, 2009


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Book Description

How do you cook nutritious and delicious meals when life is busy and time is short? How can you make fresh, organic food a part of your and your family's way of life--simply and affordably? These are the questions that Mariel Hemingway answers by sharing tried-and-tested recipes, straight from her kitchen to yours.

Filled with exciting, beautiful photographs and easy-to-follow instructions, Mariel's Kitchen includes seventy-five sensational recipes that can be mastered by anyone, regardless of cooking experience. Arranged according to the seasons, these recipes show how simple it can be to put locally grown, seasonal produce on your table in place of packaged and processed foods. From sublime summer breakfasts to delectable desserts and heartwarming winter dinners, these tasty dishes, snacks, salad dressings, marinades, and drink recipes put homemade eating back into easy reach.

Mariel also shares her secrets that make it possible to eat well all week long, even with a full schedule. She reveals what staples are necessary for any pantry and how to prepare core recipes that become the foundation for multiple dishes. She offers shopping tips for navigating the world of organic and sustainable foods. And as she reveals what makes her kitchen "the heart of her home," she peppers recipes with stories about her own lifelong love affair with food.

Combining Mariel's no-nonsense attitude with wholesome recipes for every occasion, Mariel's Kitchen is a new kind of American cookbook designed to help you--and all those you cook for--eat better, fresher, and more delicious foods, day in and day out.

From Publishers Weekly

Actress and model Hemingway (Mariel Hemingway's Healthy Living from the Inside Out) shares her secrets for cooking nutritious and appetizing food in this lavishly photographed book. She focuses on seasonal foods, organizing the book by what's fresh at each time of year. For each season, she provides simple and comfortable breakfast, lunch, dinner, dessert and snack dishes, suited for busy lifestyles. Recipes share common ingredients to make preparation fast and don't require extensive shopping. Often core recipes feature in other meals. Spinach pancakes are used instead of pasta in spinach and mushroom lasagna. Vegetables and fruit are the centerpieces of her dishes. Highlights include roasted bell pepper tapenade; ricotta No Bread pudding with blueberries; tomato, tarragon and a mostly egg white frittata; and portobello mushrooms with spinach and goat cheese. Poultry and fish are featured in such dishes as oven Fried chicken; seasoned wild salmon with minted mango salsa; and black cod with snow peas. Hemingway proves that healthy food can be enticing, and her dishes will appeal to even the least health-conscious among us. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • Hardcover: 288 pages
  • Publisher: HarperOne; 1 edition (May 5, 2009)
  • Language: English
  • ISBN-10: 0061649872
  • ASIN: B002VPE78S
  • Product Dimensions: 9.2 x 7.5 x 1.1 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #938,735 in Books (See Top 100 in Books)

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Customer Reviews

4.5 out of 5 stars
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See all 25 customer reviews
My favorite recipes so far are the spicy nut mix and the sweet nut mix.
naturalmama
I love Mariel's approach to healthy living--it's simple enough for anyone to follow, and her recipes sound delicious and easy.
Pamela L. O'reilly
For a "natural" cookbook, the ingredients here are much more accessible.
j.s.

Most Helpful Customer Reviews

36 of 37 people found the following review helpful By Tina on May 17, 2009
Format: Hardcover
As I grow older, I have really focused on the whole issue of food. It is always amazing to me just how powerful what we put in our bodies can be! and I am also amazed at how much crap there is out there and how easy it is to buy.

Along cames Mariel's first book which got me thinking alot about the whole process, including detoxing, etc. I have always admired Mariel and felt that she was a survivor. I was extremely thrilled to finally, finally get her cookbook, as her first book had a few recipes (one of which I use all the time and love) but did not come close to having enough recipes to keep me happy.

Well, I am certainly happy with this cookbook. Once again, Mariel's second book is beautifully illustrated using beautiful colors and great pictures of Mariel, preparing, serving and actually eating the food, but more importantly of the finished product. Since I am not a great cook, I appreciate having pictures of the meals to make sure that I am not completely off target when I created them.

As for the recipes themselves, I have already done 5 of them and they are extremely easy and tasty. I am a little scared of using things like real butter and coconut oil, but Mariel's point (as she writes in the book) is interesting - basically saying that if we remove the "perceived no nos" of food and simply enjoy healthy, satisfying foods within reasonable portions, our bodies will not crave what it does not need. I also appreciate the comments and thoughts that Hemingway sprinkles along in the book.

There are only two things that I thought were a little less interesting.
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44 of 47 people found the following review helpful By j.s. on May 5, 2009
Format: Hardcover
I have been eagerly awaiting Mariel Hemingway's first cookbook since "Healthy Living From the Inside Out," her first publication, was released years ago. I am happy to report that "Mariel's Kitchen" does not disappoint.

This cookbook emphasizes local, fresh and organic ingredients. It is a good companion to "Super Natural Cooking," a similar cookbook by Heidi Swanson.

I enjoy Hemingway's book better, however, for a number of reasons. For a "natural" cookbook, the ingredients here are much more accessible. You won't have to rush out and buy five new kinds of flour and hard-to-find regional ingredients. Also, this book is NOT vegetarian, which I appreciate. I try to eat naturally, but I do not intend to give up chicken, fish, and beef. (Hemingway is mindful to note when vegetarian substitutions can be made for those who feel otherwise.)

Overall, I would recommend this book to any cook interested in farmers' markets, natural cooking, or simply healthful eating. It is full of beautiful pictures, comprehensive lists of seasonal fruits and vegetables, and recipes organized by season. Hemingway also offers some interesting tips on going "green" and how to best utilize local resources.

Highly recommended!
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19 of 20 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on May 20, 2009
Format: Hardcover Verified Purchase
Pretty good cookbook. After seeing a recent televised interview with her, I am delighted to see that this is a credible celebrity-authored cookbook. Mariel Hemingway begins with a simple statement (Page 1): "My kitchen is the heart of my home. It is where my day begins and where my day ends." Her focus is simplicity and healthy recipes.

As many cookbooks, this begins with background material, such as key ingredients in the pantry (e.g., coconut oil, vinegars, relevant herbs and spices), seasonings that go with different foods (think cilantro with chicken), her core recipes (e.g., breakfast smoothie, spinach pancakes).

There follows a season by season set of recipes, based on what is fresh each season.

Spring? Spring produce is listed on page 59 (such as arugula and kohlrabi). Recipes? Grilled shrimp salad over spinach, almond and garlic-crusted chicken breasts. Then, on to seasonal recipes for summer, fall, and winter.

Summer? Hemingway notes that this is her favorite season. Once more she begins with summer produce, such as apricots, basil, collards, okra, peaches, and so on. The opening recipe is interesting and quite doable--Tomato, tarragon and mostly egg white frittata. We make frittatas now and again, so I appreciate a good recipe here. This one takes a simple set of ingredients: egg whites, a couple eggs, parmesan, tarragon, black pepper, sea salt, butter, onion, and plum tomatoes. The steps are clearly presented and easy to follow.

Fall. An interesting dish here is Buffalo meatloaf, featuring ground free-range buffalo meat (don't laugh; I have had Bisonburgers and Bison steaks, and they're pretty good if you don't overcook them).

Winter. . . . Baked sweet potato sticks are of interest to me, because I recently began to use a similar recipe from Ina Garten. This is simpler, but still an interesting riff on sweet potato French fries.
All in all, an interesting cookbook. Worth taking a look at.
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18 of 19 people found the following review helpful By Ricci Carole King on July 12, 2009
Format: Hardcover
I have been cooking since I was a child. My first experiences in the kitchen were with my grandmother, preparing dishes common to the Southern Region of the United States, though we actually lived in Southern California. As much as my grandmother enjoyed cooking, canning and baking, her daughter, my mother, did not, so everything I learned about maneuvering around a kitchen, I learned from my grandma. (I used to think that perhaps the cooking gene skips a generation, but fortunately, my three daughters enjoy cooking and they are all quite talented in the kitchen.) The most important thing I learned from grandma was to prepare meals with love. Feeding her family was an extension of her love for them, especially her grandchildren. She grew up poor, in Texas, and she knew how to stock a pantry and stretch a meal better than anyone I have ever known. Grandma made the most of what was in season and used canning and the freezer so nothing ever went to waste. Reading Mariel Hemingway's latest book, Mariel's Kitchen, Simple Ingredients for a Delicious and Satisfying Life reminds me of my grandmother, and how she inspired in me a love for good, seasonally fresh, lovingly prepared meals.

To tell you the truth, it is rare that I actually purchase a cookbook. Having cooked for as many years as I have, and having four children with endless food allergies requiring special diets, I have spent the better part of my time in the kitchen the last 25 years developing my own recipes. I first heard about Mariel's Kitchen on Twitter, the social media site. What jumped out at me was the fact that recipes in Mariel's Kitchen were gluten-free. I had to check it out, since at least half of my family and most of my friends follow a gluten-free diet.
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