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george's new book is a good one
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missymagoo12



Joined: 13 Aug 2006
Posts: 1232

PostPosted: Feb Sat 18, 2012 10:58 pm    Post subject: george's new book is a good one Reply with quote

i love all of his books. i wish i would have more time to cook. how ever this book is great. i am going back up stairs and look at the book. samantha saw i had a new book. she calls his books(sammys books)! she allready was looking through the pictures . i want to cook the recipe for the wings or use the seasonings in that recipe for a batch of chicken leggs. i want to try the whoopie pies in the book. in the last book i still make the soup with keibalsa in it. i love it. if u have not ordered his new book go and order it. sue
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George_Stella
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PostPosted: Feb Sun 19, 2012 7:56 am    Post subject: Reply with quote

Thanks Sue! We really took over a year to make that book and the recipes, many of them, were over 10 years in the "perfecting". We could not go back and rewrite our best recipes from Food Network or our first 2 books, BUT we could and did include 50 of them completely updated in this book! So for the first time, there are not only 80 all new recipes but those 50 of our best--made better--all in one place! Like the Stella Style New York Ricotta Cheesecake--one of our very 1st recipes--looks the same but is easier, faster and better in this book! OK...obviously we are very proud of this book and the fact it was made completely by our family! Enjoy!
Geo
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3_little_words



Joined: 01 Feb 2012
Posts: 100
Location: TEXAS OUR TEXAS

PostPosted: Feb Sun 19, 2012 12:35 pm    Post subject: Reply with quote

I can't WAIT! Just ordered my first 2 of past books a couple of weeks ago though ( both GREAT!), and will need to wait a bit before ordering again. I'm enjoying the ENJOYMENT I'm hearing in the meantime, for this latest Stella book. How fun is THAT to work together as a family on something so helpful to all?

The 50 improved upon recipes from yrs gone by sound like soemthing I want to race to read. I needed the early books to get a feel for Stella Style and get to know the family a bit, because I just LOVE the unity you've shared through the wt loss journey and how time allowed branching for different needs to be met along the way...still Stella Style....still successful.

CONGRATULATIONS, George and family!
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crazywoman
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PostPosted: Feb Sun 19, 2012 4:24 pm    Post subject: Reply with quote

Sandi, SOME of the old updated recipes are in the Recipe section (need to click on Recipes on the toolbar above, and Click Stella Style Recipes). They are all updated now. (Not all that are in the book are here tho.) Check it out if you haven't already!
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3_little_words



Joined: 01 Feb 2012
Posts: 100
Location: TEXAS OUR TEXAS

PostPosted: Feb Sun 19, 2012 5:04 pm    Post subject: Reply with quote

Thanx Billie~~ I poured over those recipes a couple of times a week or so ago and all look like things I would enjoy making and sharing with hubby. How can we tell which ones are re-makes from former cookbooks?

The scones in particular caught my eye right off. I'm just trying to figure out what and how much to eat. I'm eating healthy foods, but need to lose the wt too. In Somersizing, amts never counted... just the timing between food groups for digestion purposes and to avoid spiking insulin. I actually cut my whole grain carb meals down to about 3 per week, veggies were with every meal, even if in a small amt. I really didn't look to vegies mush as a carb coincern...knowing there were carb in them, I felt sure I was always getting enough carbs in adding them to all meals, that cutting way back on the whole grain carb meals wouldn't matter. Now it appears onions and maybe bell peps could be things I should have trimmed back somewhat. Onions? They are a big part of my life. ....and mushrooms. It's exasperating trying to figure this out and what my body will respond well to. I would like to just STOP thinking about it and be confident I already KNOW what goes and what to avoid with no hesitation. That's how I was with Somersizing and I still have one foot in the door with that. I've done it since 2003. (Old dog/new tricks). Suggestions welcome.
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