Everything you always wanted to know about eating for good health -
a nutritional guidebook of sorts. It seems only right that Jane
Brody, The New York Times columnist, author, lecturer and
all-around guru of health, has produced a book of this size and
scope. Some 600 pages long, it is filled with advice on how and
when to eat, how to food-shop and exercise, as well as detailed
nutritional information on a myriad of fruits, vegetables, grains,
nuts, and seeds. The premise behind this tome is that Americans are
an obese people plagued with diseases that less affluent countries
are virtually free of (heart disease, some types of cancer), mainly
because we eat too much meat. Brody shows how it is possible to get
protein from vegetables and carbohydrates and use meat as more of a
condiment than a main dish. Although far from haute cuisine,
recipes are practical and varied. They include a variety of soups
from a standard vegetable stock to Broccoli and Crab Bisque,
Mexican Zucchini Soup, Turkey Chowder, and Vichyssoise. Since
carbohydrates are to be loved rather than feared by those who want
to lose weight (or anyone else, according to Brody), entrees
feature such pastas as Fettucine with Mussel Sauce, Spinach-Cheese
Noodles, and Turkey Tetrazini, along with Onion and Cheese Pizza,
Polish Potato Casserole and Bulgar Fried Rice. Dried beans and peas
(legumes), full of vitamins and protein, are one of the staples of
this regime. Recipes include a Black-Eyed Pea Salad, Lentil and
Brown Rice Soup and Haitian Black Beans. To top all of this off,
there is an assortment of whole-grain breads and muffins as well as
some not-so-sweet sweets like Apple Ricotta Pie, Chocolate Souffle
(made with evaporated skim milk) and Pumpkin Cookies. In sum: a
worthwhile book for anyone who is health-conscious, but even more
valuable for those who aren't but would like to be. (Kirkus
Reviews)
Offers a practical, everyday guide to cooking and eating sensibly
that includes information on the major starches and weight control
as well as hundreds of recipes and menu plans.
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