July 31.2015 – Guy Fieri book lifts the curtain again on Triple D

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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In his third Diners, Drive-ins, Dives book, Guy Fieri takes us on the road again, from coast to coast, from border to border, and beyond to Hawaii and Canada. This one is called “DDD3: The Funky Finds in Flavortown,” subtitled “America’s Classic Joints and Killer Comfort Food.”Product Details

Throughout the book there are lots of pix and Guy’s humor shines through in the captions. Each entry, then, gives his take on the place and also “Krew Notes” both often including owner reactions and in total yielding delectable glimpses behind the scenes.

Each also features a recipe for one of the proprietor’s specialty dishes. Look for a selected Fieri & restaurantprep in the Aug 4 post, with maybe others to follow.

And then the final component is a restaurant update and this ties back to something Fieri referred to in his intro that I guess I never really thought about before. This show is actually helping small businesses, mom & pop establishments, stay alive and thrive as its vast TV audience is parlayed into filled seats and busy kitchens.

As the Hoover-coifed dude himself might say, “That’s money.” All in all, a thoroughly delightful read.

Click for more information . . .

Fieri’s “DDD3″ book Guy Fieri Other Fieri books & stuff

Guy’s restaurants

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Next: Cajun BBQ Shrimp from Guy’s book  Below: celeb chef buzz

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July 30.2015 – Current celeb chef buzz

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

Save on Fanny Farmer cookbooks

30 day Free trial for Amazon Prime

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 Emeril transfers his grilling skills to your backyard with these tips: “If you have a gas grill, check the propane tank to make sure you have enough fuel . . . If you have a charcoal grill, throw out any old briquettes since they are likely to have gotten damp over the winter . . . fire your grill up, let it get hot, then brush the grates to remove any dust or residue . . . remember to oil your grates before each use – your food will be less likely to stick. Emeril

 What a great brunch addition. Giada’s mini carrot apple cupcakes are nice and moist from to the produce, and also nutty thanks to the almond flour that she incorporates. Recipe

 Going to be in Las Vegas this summer? Cool off with a libation from Andre Rochat’s new lineup at both Andre’s at Monte Carlo and Alize at the Palms, including the Casablanca with citrus vodka, fresh lemon juice, almond syrup and mint – and the La Playa with white rum, passion fruit puree and fresh lime. Andre’s  Alize

 Kudos to Bobby Flay who walked into culinary history last month when he became the first chef to be awarded a star on the Hollywood Walk of Fame, earning the honor in the television category for his respected and decades-long star turn on Food Network. Bobby Flay

 More kudos, this time to venerated chef Jacques Pepin who was awarded an honorary Doctor of Letters degree from the Culinary Institute of America in recognition of his “lifelong commitment to excellence in cooking” and his “well-deserved status as an exemplar of the profession, having inspired legions to follow in your footsteps.” Jacques Pepin

 And speaking of the CIA, how cool is this ??? The famed culinary school has joined forces with a 3D printer manufacturer to bring the latest technology right into the kitchen – look for more about this fascinating development in the Aug 6 post.  CIA

 Going to be in St Helena CA? Then the item for the top of your do list here is Charlie Palmer’s new Harvest Inn, “an idyllic resort designed to celebrate the vineyard way of life, with 78 luxurious accommodations nestled into five uniquely crafted neighborhoods, two secluded swimming pools, and a plush spa with indoor and outdoor facilities.” And since this is renowned chef Palmer, sharing the top of that list is his resident Harvest Table restaurant. Harvest Inn

 Mario Batali and the Bastianichs, frequent “co-conspirators,” have posted on their Eataly website a handy guide to pasta, and here’s where you can see how it all takes shape. Pasta

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Next: behind the scenes of Triple D  Below: Bayless grilled salmon

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July 28.2015 – Grilled Salmon with Toasted Peanut Salsa by Rick Bayless

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

Norman Love Confections offers 15% off July 28 only

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What a great combo. Chef Rick Bayless tells us when salmon, some onions, a grillBayless salmon & peanut salsa and a full-flavored sauce come together “there’s magic to be made.”

What’s more he characterizes this dish as “incredibly delicious, minimal fuss.” Oh, and one other thing . . . “it looks as great as it tastes.”

Btw, don’t be put off by the length of the instructions, because much of this text is devoted to helpful cooking tips and some alternate options. It really is “minimal fuss.”

4 servings

3 unpeeled garlic cloves  dried guajillo chiles, stemmed, seeded and torn into large pieces  canned chipotles en adobe, stemmed and roughly chopped  cup roasted, unsalted peanuts  Salt  four 5-6 ounce boneless, skinless salmon fillets (preferably from wild-caught salmon)  a little olive or vegetable oil  2 green (or fresh spring “knob”) onions OR 2 fresh ramps

On one side of a large {10″} dry skillet, roast the garlic over medium heat, turning regularly until soft and blackened in sport, 10-15 min. On the other side, toast the chiles: use a metal spatula to press the guajillo chile pieces flat against the hot surface of the pan.

When they release their aroma and change color slightly {maybe even give off a faint wisp of smoke}, about 10 seconds, flip them over ad press down again to toast the other side. Scoop into a bowl and cover with 3/4 cup very hot tap water. Rehydrate the chiles for 10-15 min.

Peel the garlic and scoop into the blender, along with the guajillo chiles {including their soaking liquid,} the chipotles and the peanuts. Add a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1/2 teaspoon.

Heat a gas grill to med-hi or light a charcoal fire and let the coals burn until covered with white ash but still very hot. Smear the salmon fillets and green onions {or ramps} with a little oil and sprinkle with salt. Then, on the coolest place on your grill grate, grill the onion, turning regularly, until soft, about 15 min.

Lay the salmon fillet on the hottest part of the grill grate, what would have been their skin-side down. When the grill grates have deeply seared marks into the salmon and the salmon has begun to release itself from the grate, about 3 min depending on the heat of your fire, flip them and cook to your desired degree of doneness – usually about 6 min total cooking time for a 1″ thick fillet. Transfer to warm dinner plates.

Chop the green onion {or ramp} into small pieces. Spoon some salsa over each fillet, sprinke with chopped onion {or ramp} and serve right away

Click for more information . . . 

Chef Rick Bayless  Bayless cookbooks

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Next: current celeb chef roundup  Below: definitive bbq book

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July 24.2015 – the bbq book we’ve all been waiting for . . .

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

“Slice the Dairy,” 21 dairy-free pizza recipes, free on Kindle

“Envious Cow,” 31 flavors of dairy-free ice cream, free on Kindle 

Vegetable Spiralizer, free citrus peeler, cleaning brush, $7.95, list $35.95

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This spring saw a milestone in bbq-dom. That’s when a tome was sent forth from the guy touted as “the country’s most celebrated pitmaster.”

That would be Aaron Franklin, proprietor of Franklin Barbecue in Austin, and winner of Texas Monthly’s “Best Barbecue Joint in Texas” award. For pete’sProduct Details sake, can you even imagine the competition for that honor???

And now we have his book of secrets, rather straightforwardly called “Franklin Barbecue.” Within those pages:”building or customizing your own smoker, finding and curing the right wood, creating and tending perfect fires, and sourcing top quality meat.”

And of course . . . the recipes. Watch future posts because along the way we’re going to be sharing one of those.

Click for more information . . .

“Franklin Barbecue” – the book Franklin Barbecue – the restaurant 

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Next: Bayless’ salmon w/peanut salsa  Below: a trip to Eataly

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July 23.2015 – A trip to “Eataly”

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

“When We Cook Together,” children’s book with recipes, 99 cents

3o day Free trial for Amazon Prime

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Any foodie spending any time in Chicago or New York might want to slot in an excursion to an enormous food emporium high atop the do-list. As added incentive, the motive force includes the culinary star combo of Mario Batali, Lidia Bastianich and Joe Bastianich.Batali, Mario - headshot

The name on the shingle in both burgs mashes up a favorite pastime and a favorite cuisine to yield “Eataly.” And in the Chicago marketplace, for example, it brings both to life with places to eat Lidia-Bastianich-Chefabout everywhere you look, a brewery, coffee bar, wine library with tastings, classroom areas, book store, and a vast array of foodie shops including fresh goods.

In conjunction with the latter there are also communal tables for those who can’t wait till they get home to diveJoe Bastianich into their purchases. And this is fun: folks are invited to purchase a glass of wine or beer enjoy while they take in the experience, and can also then take the glass to the communal table or restaurant table.

In Chicago at 43 East Ohio, 312.521.8696.

In New York at 200 Fifth Avenue, 212.229.2560.

Click for more information . . .

Eataly Chicago Eataly New York

Mario Batali Lidia Bastianich  Joseph Bastianich

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Next: celeb’s cold cuke soup  Below: definitive bbq book

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July 21.2015 – cold cuke soup by Jean-Georges Vongerichten

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

“When We Cook Together,” children’s book with recipes, 99 cents

30 day Free trial for Amazon Prime

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It’s cool to offset the heat of a summer day. And it has a touch of heat to offset the cool.

Chef Vongerichten notes that can be prepared a day or two in advance and “can be made more substantial by adding crabmeat or shrimp.

This prep comes from his cookbook, “Cooking at Home with a Four-Star Chef.” Vongerichten is world renowned for his upscale cuisine with French and Asian accents that is even so, as Amazon notes, “remarkably simple.”

Serves 4

About 4 lbs long English cukes  2 small fresh chiles, minced, or dried red pepper flakes to taste  2 T nam pla or nuoc mam {Asian fish sauce}, or salt to taste  juice of 3 limes  1 t chopped mint leaves  1 T chopped cilantro leaves  1 cup cooked crabmeat or shrimp chunks {optional}

Wash the cucumbers but don’t peel them. Cut off a piece of one and mince enough to make 1 cup. Set aside.

Put the rest of the cukes through a juicer, or puree in a blender or food processor. Wring the resulting pulp in a cheesecloth to extract {and reserve} the juice.

Season the juice with the chiles, nam pla, and lime juice. Chill well.

Taste the soup and adjust the seasoning if necessary. Serve garnished with the reserved minced cucumber, mint, cilantro, and seafood if using.

Note . . . chef says that if you do prepare this soup in advance, refrigerate it in a covered container for up to 2 days

Click for more information . . .

“Cooking at Home with a Four-Star Chef”  Chef Vongerichten

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Next: a trip to “Eataly”  Below: plundering CCC

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July 3.2015 – here’s your “plunder refresher” leading into summer hiatus

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

Wheat Belly Cookbook, free e-book

Easy Chicken Recipes, free e-book

Delicious and Easy Cookie Recipes, free e-book

Pennsylvania Dutch Cooking, free e-book

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As we move into our summer hiatus, thought I’d remind you about those helpful hints on how to benefit from the various tasty components that make up “Celebrity Chef Connection.” And note that most of these perks remain available on the site throughout the hiatus.

Taking it, as the saying goes, from the top . . .

 Pages - Here’s where you can access our About blurb with background information and a contact link, the Home link, our privacy policy, the Dieter’s Resource Page with a whole array of shopping options for those trying to “undo table time,” my Nice Life Books, our Store Directory, and Chef Links which show contact information including social media, restaurant listings, newsletter sign-ups if offered, and more for celeb chefs across the country.

 Nice Life Books link - see descriptions of my various ebooks – Sloppy Joe cookbook, diet guides, quit smoking, better business writing, priced 99 cents to $3.99.

 Online store link - takes you to the Store Directory, where you can shop pre-selected pages on  Amazon f or celebrity chef books and gifts, cheese, chocolate, wine, other sweets, kitchen items, foodie magazines, Usually the Amazon prices are better than retail and when I find a really special offers they will be featured in this next section.

 Deal Connections - with each post, Tue/Thu/Fri, I generally display deals here that would be of interest to foodies – some on Amazon and some directly linked to a celeb chef’ or manufacturer’s site. I do have a few things to run on ebay that will also show here now and then but for the most part leaving those now till pre-holiday.

 Left panel links - a wealth of goodies here such as Amazon gift resources, a grilling guide, and a fabulous recipe newsletter.  You’ll also find a link to recipes and the archives here.

 The posts - Tuesday, almost always a recipe, from a celeb chef, a new or fave cookbook, the CCC kitchen, or another curated source – and all pretty much quick, easy, delectable, home-cook friendly. Thursday, usually celeb chef news, e.g., TV show, new book, new restaurant, special award, food & wine fests,  sometimes a roundup. Friday, more chef news or sometimes new celeb chef cookbook or other item of foodie interest.

 Click for more information - in this area I gather links for just about anything that is helpful to you and relevant to the post.

 Next/Below - here we show you a mini-preview of the next post and a reminder of the one just below where you’re reading.

 Last - since Amazon is such a great resource for so many foodie “toys,” and so many cookbooks now are on Kindle, at the very bottom of the page we show links for both. You also have the opportunity here to try Amazon Prime for a 30-day free trial.

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See you right back here on July 21 with a celeb’s cold cuke soup

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July 2.2015 – Those Bastianich kids can sure cook

 Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

Check out Eately’s free shipping offer for July 4

Save on foodie magazines

Clean Eating  Saveur  The Beer Connoisseur  Vegetarian Times 

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Well known TV chef and restaurateur Lidia Bastianich has clearly passed on those famous culinary genes to son Joseph and daughter Tanya. They have now published a cookbook that honors the family’s Italian heritage while giving the cuisine a spin toward more calorie-friendly dining.

It’s called “Healthy Pasta: The Sexy, Skinny, Smart Way to Enjoy Your Favorite Food.” The siblings make clear this is not a diet book, but rather features Product Detailsdishes using “ingredients and cooking methods that maximize taste but minimize fat content.”

The pasta-phile will find recipes that pair the noodles with vegetables or meat or fish. Others where the sauce focuses on olive oil, tomatoes, or pesto. And then a cool section of “Pasta Done Different Ways.”

These two, btw, are much more than cookbook authors. Check the links below for their foodie-intensive stories.

Click for more information . . .

“Healthy Pasta” ♦ Joe Bastianich Tanya Bastianich Manuali

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Next: how to plunder CCC  Below: Marcus Samuelsson’s fish chowder

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June 30.2015 – Bermudian fish chowder croquettes by Marcus Samuelsson

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

Save on foodie magazines

Clean Eating  Saveur  The Beer Connoisseur  Vegetarian Times

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Here’s a tasty tribute to Marcus Samuelsson’s new restaurant Marcus’ inBermudian Fish Chowder Croquette Recipe by Marcus Samuelsson Bermuda, which opened just last month. In fact the renowned chef says this is one of the signature dishes at this new place.

And expect to find some variations among his specialties. “The snapper from Bermuda is so fresh and delicious that I’m constantly thinking up new ways to highlight the fish.”

Serves maybe 2-4 as appetizers {?}

2 Scallops, diced  6 oz snapper, diced  1 c boiled potatoes, soft  1 Portuguese chorizo, small chopped  2 garlic cloves, diced  2 t dill, chopped  2 t chives, chopped  1 t fish sauce  6 oz jumbo lump crab meat  2 t mayo  1 t mustard  2 eggs, whisked together  4 T cornstarch  1 t salt  1 c instant potatoes  3 cups oil  Sherry Pepper vinegar to taste

In a food processor blend together snapper and scallops until mashed. In a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.

Place cornstarch, eggs and instant potatoes in three separate shallow containers. Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.

Heat oil in a large pot to 330F. Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.

Click for more information . . .

Marcus Samuelsson Marcus’ restaurant  Samuelsson’s cookbooks

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Next: Great American FoodFest  Below: Cool Diet Finds

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June 26.2015 – Cool Diet Finds

Hosted & posted by Barbara J Nosek, Tue, Thu, Fri

Author/Publisher of Nice Life e-books, diet guides & more, .99-$3.99 

“Proprietor” of online foodie stores, books, gifts, food, wine & more

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DEAL CONNECTIONS . . . {may be limited time offers}

NEW! Voice-activated information source from Amazon 

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We’ve selected Amazon items that would seem to make watching your weight easier, tastier, maybe even fun. But ultimately that’s between you and the seller. Btw, some of them could even be nice gifts, without being insulting.

 

Product Details   Wolfgang Puck Makes It Healthy  Read more

 

Product Details   French Women Don’t Get Fat  Read more

 

Product Details   Omega J8006 Juicer, #1 Best Seller  Read more

 

Product Details   Giada’s Feel Good Food  Read more

 

Product Details   Food & Fitness Journal  Read more

 

Product Details   Annie Chun’s Seaweed Snacks  Read more

 

Product Details   Weight Watchers Power Foods  Read more

Product Details   Weight Watchers Points Keychain   Read more

Product Details   The Red Wine Diet  Read more

Product Details   Resistance Bands  Read more

Product Details   Peddler w/Display, #1 Best Seller  Read more

Product Details   Somers Eat Great, Lose Weight  Read more

Product Details   Ozeri Kitchen Scale # 1 Best Seller  Read more

Product Details   Biggest Loser 8-Min Blasters DVD  Read more

Product Details   100 No Equipment Workouts  Read more

Product Details   Runner’s World mag, great savings  Read more

Click for more information . . .

Also check out our “Dieter’s Resource Page  All diet items on Amazon 

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Next: Samuelsson’s Fish Chowder  Below: current celeb chef buzz

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