Book Reviews of The Brown Bag Lunch Cookbook (Cookbooks)

The Brown Bag Lunch Cookbook (Cookbooks)
The Brown Bag Lunch Cookbook - Cookbooks
Author: Miriam Jacobs
ISBN-13: 9780762727582
ISBN-10: 0762727586
Publication Date: 10/1/2003
Pages: 208
Rating:
  • Currently 3.3/5 Stars.
 3

3.3 stars, based on 3 ratings
Publisher: Globe Pequot
Book Type: Paperback
Reviews: Amazon | Write a Review

2 Book Reviews submitted by our Members...sorted by voted most helpful

reviewed The Brown Bag Lunch Cookbook (Cookbooks) on + 11 more book reviews
Helpful Score: 2
More than 160 quick and easy recipes for brown bag foods that will give you energy throughout the day. Delicious meals and snacks that are good for you and don't add unwanted pounds.
reviewed The Brown Bag Lunch Cookbook (Cookbooks) on + 20 more book reviews
Helpful Score: 2
This book is great HEALTHY cookbook for kids and adults. It has a great recipe for peanut butter bars that are amazing!!!! It also has many types of healthy breads & muffins; I always keep a stash in my freezer for breakfast, lunches, & snacks. This books also takes soups & salads to a whole new level - these are some of the best selections I've seen and they are very tasty -> from sushi to spreads this book has it all!

The thing I most liked in this book is the use of powdered buttermilk I've always been a big user of it for the ease of storage, the price, & convenience - it was nice to see many more recipes using it. I pretty much use powdered buttermilk in all recipes calling for regular milk - especially pancakes!



*** If your not used to baking with (or eating) wheat flour I'd recommend using 1/2 wheat & 1/2 unbleached white flour to get used to it, because "all wheat" flour recipes produce a denser product than your probably used to. This way you can still get a healthier version of the recipe without using all white flour and you won't notice a drastic change in texture than what your used to. As time goes on you can continue to decrease the amount of white flour you use or just stick with a 50/50 mix I prefer this in many recipes that call for all wheat flour.