Posted on: Wednesday, December 13, 2006
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FOOD FOR THOUGHT
Cookbooks that focus on health
By
Wanda A. Adams
Advertiser Columnist
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Third in a series on new cookbooks.
With trans-fats banned in New York and Costco selling organic produce, it's no wonder there's a banner crop of health-oriented cookbooks. Here are some of the best.
"Bob's Red Mill Baking Book" by John Ettinger and the Bob's Red Mill Family (Running Press, hardback, $29.95). From the company that markets whole-grain flours in health-food stores and mainstream markets nationwide comes this collection of more than 400 recipes. The range of grains used runs from amaranth to wheat — 20 grains in all, including such lesser knowns as spelt (a distant cousin of wheat) and teff (a tiny grain that is the staple of Ethiopians, who make an all-purpose flatbread with it). Yeast breads, quick breads, pie and other baked goods are covered. Will be especially appreciated by anyone who must avoid wheat or who is trying to get more whole grains in their diet.
"EatingWell Serves Two" by Jim Romanoff and the EatingWell Test Kitchens (Countryman Press, hardback, $24.95). I have come to appreciate EatingWell for its consistently doable, health-oriented recipes that don't make excess use of "fake" products or reduced-fat products that don't quite work. This would be a thoughtful gift for empty nesters facing middle-age health concerns: When the kids leave, the cook has to learn how to downsize portions. This book offers 150 "healthy in a hurry suppers," with planning and shopping tips as well as step-by-step directions.
"Vegan Italiano" by Donna Klein (Home Press, paper, $18.95). This veteran cookbook author ("The Mediterranean Vegan Kitchen," "The PDQ Vegetarian Cookbook") has compiled meatless, dairyless, eggless versions of such Italian classics as Tuscan White Bean Soup and risotto, paninis and pizzas, pastas and polentas. All the recipes include nutritional analysis. And unlike recipes in many vegetarian cookbooks, these recipes don't take hours or require specialized equipment. The book is full of hints and tips (such as how to convert a recipe using canned beans into one using dried beans).
"Food to Live By" by Myra Goodman with Linda Holland (Workman, paper, $21.95). This cookbook was developed by the owners of Earthbound Farm, the organic mega-farm that has grown from a small Carmel Valley farmstand to 30,000 acres producing 300 different products. Hey, it supplies Costco. Though heavy on vegetable recipes, this is not a vegetarian book. Rather, it's a book that promotes conscious eating and spending time in the kitchen. Typical of Workman books, it's full of photographs, tips and step-by-step instructions for making more than 260 dishes — everything from herb-crusted rack of lamb to garlicky string beans.
"Bodyfoods for Busy People" by Jane Clarke (McBooks Press, paper, $24.95). London-based nutritionist Clarke offers her personal Rx for eating wisely while living life at warp speed. This isn't so much a cookbook as a group of thoughtful essays in which appropriate recipes are embedded. Clarke offers her top 10 body-nourishing tips and some of what she says is surprising: "Do your skin, bones and taste buds a favor by ditching processed foods labeled 'low-fat' and 'low-sugar.' Small amounts of full-fat butter, cream, cheese and even chocolate are much more delicious, as well as more healthful." Clarke's many practical ideas include compiling a nutritious travel kit, what to eat to aid specific health conditions and putting together your own home spa. The visually pleasing book is vibrant with contemporary design and cool colors.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com. For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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