The Taste for Living World Cookbook: More of Mike Milken's Favorite Recipes for Fighting Cancer and Heart Disease

by Michael Milken, Beth Ginsberg, Gary Moss, et al.

For Mike Milken, just the thought of a double cheeseburger with special sauce and fried onion rings at Bob's Big Boy would start his mouth watering. This shouldn't surprise readers of The Taste for... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0967365503
• ISBN13: 9780967365503
• Release Date: October 1999
• Publisher: Cap Cure
• Length: 132 Pages
• Weight: 2.00 lbs.
• Dimensions: 0.7" x 10.6" x 10.0"

Customer Reviews

Taste for Living World Cookbook

This Cookbook has lots of useful recipes different than the "everyday" ones. The book itself was in incredibly good shape.

Allergies Lead Me to Soy

At the recommendation of my grandmother, I purchased this book for help in preparing recipes prepared with soy. I was diagnosed with many allergies and I can no longer eat dairy products, corn, mushrooms, etc. (that's only the beginning, the list goes on!). I knew about tofu but I didn't know what to do with it. Using this book as a guide, I prepared a spinach lasagne following the ingredience for spinach ravoli (pg. 35). It was delicious, if I don't say so myself! I would definitely recommend this cookbook. I like using it as a guide to help with new ideas in food preparation. Bona Petite!

Food-Snob Friends

I loved this book. I've been a vegetarian for years, and have had to live with the scorn of my food-snob friends, many of whom wouldn't come to my house for dinner parties. So I cooked a feast of Ginsberg's recipes and impressed them all-finally. The Chinese food is especially tasty, although the biscotti was terrific. I brought it to work and everyone ate it up.

Another beautiful cookbook

I enjoyed the Taste for Living Cookbook so much, I am thrilled that Beth Ginsberg continued to share her creativity in the kitchen in this new book. The WORLD cookbook contains all my favorite Italian, Chinese and Mexican recipes, re-invented with soy protein-- something I know will contribute to a long life for me and my family. And who would have thought we could still enjoy the all-American Chicago deep-dish pizza and Philly cheese steak without sacrificing health?! I have learned so much! Looking forward to Book 3.