Shelley Ann Smith

It's hard to review a cookbook without trying the recipes, but I will do my best. I tried this book because I am planning to do an elimination/challenge diet to help with my fibromyalgia symptoms. There is some good advice on that at the beginning of the book, but unfortunately for me most of the recipes contain some of the ingredients I'm going to be removing. That's no fault of the book, of course. The reason I didn't rate it higher is because it's not super useful to me personally, and because I prefer cookbooks with pictures. I'm sure it could still be very useful to some people.… (meer)

a small and slender soft-cover book printed on non-glossy paper. There are no illustrations or photos: this cookbook is all business! After a two page introduction in which she succinctly sets out the tenets of her cooking philosophy, and a short, two-page glossary, there are “more than 120 easy & delicious recipes”.

The first recipe I tried was Garlic Chicken Breasts. The glaze for them was made with chicken broth, balsamic vinegar, and garlic, and they were delicious.

So I tried again: this time with Baked Chicken [Thighs] in Yogurt Sauce
This dish was better than delicious. The chicken was moist and tender, and the sauce cheesy and creamy.

It was easy to make and needed just a few ingredients, all of which I had on hand.

I can’t speak to how using strictly these recipes would affect fibromyalgia but, based on the two I’ve tried, I’m more than willing to incorporate them into my diet. If nothing else, this book seems to be full of easy recipes for yummy dishes. (If only it would lay flat!)… (meer)