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Summary
Summary
We all want great-tasting meals, but we also want meals that help us maintain a healthy weight and live longer, healthier lives. Marrying the art and science of food, The New American Plate Cookbook is the first cookbook designed to accomplish all three goals. A team of cooks, nutritionists, food writers, scientists, and others who are passionate about food collaborated to create 200 recipes, from appetizers to desserts, that combine sound nutrition with culinary ingenuity. From updated favorites to innovative showstoppers, The New American Plate Cookbook delights the senses--with vivid colors, tempting aromas, and luscious flavors--while helping you reduce your risk of serious health problems like cancer and heart disease. Whether you wish to achieve a healthy weight or find a lifelong approach to eating nutritious meals, The New American Plate Cookbook will satisfy your conscience while it dazzles your palate.
The New American Plate Cookbook includes:
*200 recipes, from appetizers, soups, and salads to one-pot dishes and entrées to vegetables, egg dishes, breads, pilafs, desserts, and more
*74 full-color photographs
*Tips on meal planning and complementary combinations of dishes
*Practical suggestions and a guide to ingredients and cooking techniques
*Information on the science behind the New American Plate approach
Recipes from The New American Plate Cookbook :
Bruschetta with Green Pea and Roasted Garlic Spread
Butternut Squash, Tomato and Watercress Soup
Mixed Greens with Blueberries and Feta
Sweet Potato and Pear Stir-Fry with Chicken and Chili Sauce
New American Beef Stew
Greek-Style Scallops
Chicken with Tomatoes, Honey and Cinnamon
Broccoli with Scallion Dressing and Hazelnuts
Gingered Carrots with Golden Raisins and Lemon
Heirloom Whole Wheat Bread
Whole Corn and Green Chile Muffins
Rice Pudding with Pears and Apples
Fresh Plum Tart
Author Notes
The mission of the American Institute for Cancer Research (AICR) is twofold. The institute educates Americans about healthy eating through food and nutrition columns in newspapers and magazines, the Recipe Corner on its popular website (www.aicr.org), brochures and other informational materials, and seminars held across the country. AICR also funds basic research on the links between diet and cancer prevention. Joyce Oudkerk Pool is an award-winning photographer specializing in food and wine photography for publishers, designers, and advertising agencies around the world.
Reviews (2)
Publisher's Weekly Review
This well-written cookbook is based on the notion that dinner should comprise something other than a hunk of meat, a pile of potatoes and a handful of some sort of green. As an alternative, the authors?a team of experts from the American Institute for Cancer Research?propose the ?New American Plate,? which emphasizes grains, vegetables, fruits and beans; meat should be used as a complement to these ingredients, but not the main event. In introductory essays, the authors explain the benefits of plant-based eating: living with a lower risk of cancer, for one thing, as well as maintaining a healthy weight and avoiding chronic disease. But if all this clean living sounds a bit too virtuous to be delicious, fear not: there are some wonderful recipes to be found in this volume. Vegetable Chili is thick and hearty enough for even an ardent Texas chili-head, while Three-Pepper Tofu Stir-Fry tastes authentically Asian. There are even a few tempting desserts, like a Fresh Plum Tart and Meringue Tartlets with Strawberries and Shaved Chocolate. As one would expect, all the recipes are accompanied by detailed nutritional information, but they are also exceedingly easy to follow and appealingly photographed. (Apr.) Copyright 2005 Reed Business Information.
Library Journal Review
Phytochemicals-bioactive plant substances considered to be beneficial for people-are the centerpiece of a diet being championed by the American Institute for Cancer Research. Its "New American Plate" is built around vegetables and whole grains, with an emphasis on brown rice, wheat pasta, and other healthful foods, rather than protein. In fact, a three-ounce portion of any protein is the recommended serving size, while most Americans have at least twice that much in one meal. Recipes are appealing and easy to make and cover every course of a meal. Well-known dishes are reworked, e.g., New England Clam Chowder, to help with the transition to healthier eating. Although the overuse of the word phytochemicals may scare some readers, this glossy, eye-catching cookbook is recommended for most cookery collections.-Deborah Shippy, Moline P.L., IL (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Acknowledgments Introduction: Proportion and Portion Size |
| Part I The New American Plate |
| Vegetables Salads Grains Fish, Poultry, and Meat Sauces, Dressings, and Marinades |
| Part II One-Pot Meals on The Plate |
| Casseroles Stews Stir-Fries Pilafs Entreacute;e Salads Frittatas Chilis |
| Part III Around The Plate |
| Appetizers Soups Breads and Muffins Desserts |
| Cooking Basics Food Storage and Handling |
| Cooking with Vegetables and Fruits |
| The Science behind the New American Plate |
| Index |
