Eat Smart, Eat Raw: Creative Vegetarian Recipes for a Healthier Life
Author: Kate Wood
As the popularity of raw vegetarian cuisine continues to soar, so does the mounting scientific evidence that uncooked food is amazingly good for you. From healing diseases to detoxifying your body, from lowering cholesterol to eliminating excess weight, the many important health benefits derived from such a diet are too important to ignore. However, now there is another compelling reason to go raw--taste! In her new book Eat Smart, Eat Raw, cook and health writer Kate Wood not only explains how to get started, but also provides delicious kitchen-tested recipes guaranteed to surprise and delight even the fussiest of eaters. Eat Smart, Eat Raw begins by explaining the basics of cooking without heat, from choosing the best equipment to stocking your pantry. This is followed by twelve chapters of recipes for truly exceptional dishes, including hearty breakfasts, savory soups, satisfying entrees, and luscious desserts. There's even a recipe chapter on the "almost raw" for those who are a bit harder to please. Included is a list of groups, stores, and related websites that provide the information you need to begin enjoying raw vegetarian cuisine.
Whether you are an ardent vegetarian, a health-conscious consumer, or just someone in search of a wonderful meal, Eat Smart, Eat Raw offers over 150 delightful recipes that may forever change the way you look at an oven.
Publishers Weekly
Wood, who says she eats raw food 90% of the time, presents raw recipes in a less demanding, more welcoming manner than purist devotees of the diet might. Many of the recipes require special ingredients and equipment such as a juicer or dehydrator, but Wood often tries to provide alternative options, even if they're not raw. The recipes are categorized by chapter in a way that would be familiar to anyone, running from breakfasts through desserts with a predictable emphasis on salads and dips, but the recipes themselves are a different story. Even when they are supposed to evoke a classic nonraw recipe like Pizza or Pad Thai, the result will taste foreign to anyone used to cooked dishes. Vegans and raw dieters, however, will be thrilled by Wood's ingenious approximations of cooked favorites such as Apple Crumble and "Cheesy" Stuffed Peppers, as well as unique concoctions like Carrot Cake Salad and Avocado Pudding. An opening section on raw food basics discusses nutrition and how to buy and prepare ingredients. Buoyed by Wood's enthusiastic tone and instructions that are easy to follow given the right tools, this book will cheer the hearts and expand the culinary repertoire of vegans and raw dieters. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
With more than ten years of experience cooking and writing about raw foods, Wood helps people live healthy lives by teaching them how to integrate raw foods into their diets. Readers will feel healthier by simply reading these 150-plus recipes, which appear delicious and are surprisingly simple to make. Vegetarians will recognize many of the ingredients and preparation techniques, but Wood makes sure her text addresses a universal audience. She provides nutritional information for each dish and defines common raw foods terms, such as sprouting. She also gives tips for food selection and storage, which is essential information for raw foods novices. Most recipes use readily available ingredients. The most difficult aspect of the recipes is the necessary equipment; though Wood supplies variations on cooking methods, many recipes are impossible to complete without a dehydrator. Otherwise, Wood's instructions are clear and concise; her tone is friendly and encouraging. Recommended for public libraries with large and diverse cookery collections.-Meagan Storey, Virginia Beach, VA Copyright 2006 Reed Business Information.
Italian-American Cookbook: A Feast of Food from a Great American Cooking Tradition
Author: John F Mariani
All the classics in lighter versions made with the freshest of ingredients.
Publishers Weekly
If, as the authors emphasize, one uses only the freshest ingredients (they include a guide to the best sources for Italian foods by state), the result--whether a simple salad or an adventurous dessert--will be a culinary triumph to enjoy. In their overstuffed tribute to one of our country's favorite cuisines, the Marianis (Galina is a food columnist, John is the author of The Dictionary of Italian Food and Drink) tackle both the familiar and the rare. Many of their spaghetti dishes are paired with vegetables, such as a Spaghetti with Cauliflower recipe, which also calls for currants, saffron and anchovies. Conversely, fruit is often used to brighten their meat dishes. Roasted Sausages and Grapes are hot and sweet at once, and there's an irresistible Mountain Lamb Scallopine with Figs and Honey made with ginger, fennel and orange juice. Additionally, the authors include a small collection of comforting, childhood favorites, like Johnny Marzetti, an Italian-style Sloppy Joe; Chicken Tetrazzini, with Parmigiano-Reggiano, heavy cream and butter; and even Baked Macaroni and Cheese, perked up with a touch of cayenne. Quite addictive and good for the soul, if not always for the waistline, these 250 recipes will prove handy on nights when there are no reservations to be found at the local ristorante. Agent, Heide Lange. (Dec.) Copyright 2000 Cahners Business Information.
Library Journal
Now that such essential ingredients as good olive oil and real Parmesan cheese have become readily available here, and Italian restaurants in this country are far more sophisticated than those old-fashioned neighborhood places that offered little more than spaghetti and meatballs, restaurant critic Mariani (The Dictionary of Italian Food and Drink) and his wife decided to explore "the new Italian-American cuisine." They include more than 250 recipes for both well-prepared versions of familiar dishes that all too often had become little more than clich s, such as Clams Casino, as well as more contemporary dishes using Italian ingredients and cooking techniques, such as Tuna Carpaccio with Chives. Wine suggestions are included throughout, and headnotes and sidebars provide culinary history and lore, along with family anecdotes and reminiscences. For most collections. Copyright 2000 Cahners Business Information.
Internet Book Watch
The Italian American Cookbook showcases 250 recipes celebrating an Italian-American culinary heritage. From Clams Casino, Polenta with Mushroom Sauce, and Shrimp Scampi, to Spaghetti with Potatoes and Garlic, Chicken Parmigiana, and Panini with Roast Beef, Peppers, and Onions, The Italian American Cookbook covers every aspect of fine dining and even includes a special section on sampling Italian wines.
Table of Contents:
| Preface | ix | |
| Acknowledgments | xii | |
| Introduction: Toward an Understanding of the New Italian-American Cuisine | 1 | |
| Ingredients | 23 | |
| A Sampling of Italian Wines | 47 | |
| Antipasti | 57 | |
| Soups | 83 | |
| Salads | 105 | |
| Pasta | 121 | |
| Risotto and Polenta | 201 | |
| Seafood | 225 | |
| Meats | 253 | |
| Poultry | 299 | |
| Vegetables | 327 | |
| Breads, Pizzas, Snacks, & Sandwiches | 353 | |
| Desserts and Confections | 383 | |
| Drinks | 417 | |
| Sources for Italian Foods | 433 | |
| Image Acknowledgements | 437 | |
| Index | 439 |
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