Healthy Cooking for Two (or Just You) by Frances Price offers:
* More than 200 creative, low-fat recipes for today's smaller households* Unique two-column recipe format for hassle-free preparation
* Tips on shopping for one or two, and streamlining your kitchen
* Full nutrient analysis with every recipe
* Special chapter of delicious, no-fuss menus
* Plenty of 30-minute recipes-- plus meatless meals, divine desserts, tip-packed boxes and more
Fuel Your Workouts with 125 Recipes from All-star Chef-Athletes
Training hard doesn't have to mean fueling workouts with flavorless foods better suited to members of the animal kingdom. Just ask the all-star roster of chefs who contribute to Runner's World magazine's popular monthly column, the Athlete's Palate. For five years, the likes of Bobby Flay, Jacques Torres, Charlie Trotter, Mark Bittman, Dan Barber, Cat Cora and many more have contributed the recipes they use to fuel their runs to the column. Now, in The Athlete's Palate Cookbook - by Yishane Lee and the editors of Runner's World - these dishes along with more than 60 all-new recipes for breakfasts, entrees, soups, salads, sides, desserts, and beverages are presented along side profiles of the chef-athletes who created them. The first of its kind, this gorgeously photographed cookbook includes recipes for:- Walnut and Banana Bran Pancakes from Cat Cora
- Marathon Fettuccine with Shrimp in Charred Tomato Sauce from Bobby Flay
- Chicken with Quinoa Tabbouleh from Charlie Trotter
- And many more sumptuous meals With healthy and delicious recipes for all phases of training along with labels for quick-and-easy meals, The Athlete's Palate Cookbook is perfect for any runner, cyclist, swimmer, or triathlete who wants to train hard while eating well.
Two of America's most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.
Andrew Weil, M.D.--author of the best-selling Eating Well for Optimum Health--brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley--acclaimed for her best-seller, In the Kitchen with Rosie--brings to it her innovative and highly flavorful spa cuisine. The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso P t ; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entr e could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler. Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules. Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil: - how to make use of nutritional information in everyday cooking- what is organic . . . and how to buy organic foods
- the importance of reading labels and what to look for
- sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee
- the facts about sugar and artificial sweeteners . . . and from Rosie: - how to get kids involved--from skinning almonds to layering lasagna
- ways to have fun in the kitchen--creating scallion firecrackers and radish rosettes
- low-fat and nondairy alternatives for those with special concerns
- smart menu planning--letting the seasons be your guide . . . and lots more. This revolutionary book will change forever the way you cook for yourself and your family. With 58 photographs in full color.
- Appetizers and starters
- Rice, noodles and grains
- Meat and poultry
- Seafood
- Vegetables and salads
- Delicious desserts
Prepared jointly by the American Diabetes Association and The American Dietetic Association, "The New Family Cookbook for People with Diabetes" is the most authoritative and comprehensive cookbook available for people with diabetes and their families. With more than 375 recipes that taste as good as they are good for you, this book makes it easy to prepare satisfying and delicious meals that the whole family will enjoy.
If you are a person with diabetes, you know you have to be careful about what you eat. But healthful food doesn't have to be dull, and reducing fat and calories doesn't mean giving up flavor. Why feel deprived when you could start the day with Scrambled Eggs with Ham and a hot Buttermilk Biscuit? Company coming? Everyone will enjoy a savory Cheddar Cheese Dip served with crisp raw vegetables and apple slices. Grilled Orange-Mustard Chicken with Apple-Pecan Wild Rice and steamed broccoli make a perfect family dinner, or try Shrimp and Asparagus with Fettuccine in Mustard Cream Sauce for a weekend supper. Have a hankering for something sweet? Port-Poached Pears are an elegant fat-free dessert, or indulge in heavenly Angel Food Cake with Cocoa Whipped Cream.
The recipes in "The New Family Cookbook for People with Diabetes" are consistent with the latest diabetes recommendations and make the best use of the new lower-fat ingredients available today. Each recipe is accompanied by a nutritional analysis and the most current diabetes exchange information; recipes containing more than 400 milligrams of sodium per serving are flagged.
A winning combination of the most recent nutritional recommendations and contemporary culinary tastes, "The New Family Cookbook for Peoplewith Diabetes" is the one book all those with diabetes should have in their kitchen library.
Supporting a growing nutritional movement that emphasizes a reduction in carbohydrate intake, the author of Great Food without Fuss, who herself lost sixty pounds on a low-carb diet, provides readers with all the detailed information they need to make the dietary switch.
In this popular and comprehensive book, nutrition researcher and founder of the Weston A. Price Foundation Sally Fallon recalls the culinary customs of our ancestors and looks ahead to a future of robust good health for young and old. Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated second edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents -- plus a wealth of informative nutrition information, research summaries, and suggestions for how to serve various foods. More than just a cookbook, this is a treatise advocating for a renewed traditional approach to food and cooking.
