The 38 power foods that made the cut to be included in the cookbook are high in: vitamins, minerals, phytonutrients, essential fatty acids, fiber, and more. It's not surprising that avocados, broccoli, and salmon made the list, but you'll find recipes for sweet potatoes, sable fish (high in omega-3 fatty acids), and pistachios. Power Foods is part reference book too. Each power food is given an informational page listing its health benefits, which are cross-referenced with recipes featuring the ingredient — handy! There's also a section in the back on how to use these power foods to combat different health issues like arthritis to hypertension.
The recipes are easy to follow and tasty. I recommend the roasted Brussels sprouts with shallots and pears. Yes, roasting pear with Brussels sprouts adds a whole new flavor dimension to the dish. You can purchase the book at Amazon.
Call her what you will, but it's undeniable that Alice Waters is a pioneer in sustainable cooking practices. I personally had never even heard of eating locally or organic until I had a conversation about Waters's famed northern California restaurant Chez Panisse, which opened in 1971. Today restaurants and grocery stores are filled with the words "local," "organic," and "sustainable," as well as a laundry list of farm-sourced ingredients.
If eating simply prepared food culled from fresh ingredients is your thing, The Art of Simple Food by Waters is a must-have cookbook. There's nothing revolutionary about the 200 recipes within its pages — sauces, pastas, soups, veggies, meats, seafood, desserts, and so on, but when prepared the familiar recipes seem almost perfect in flavor, texture, and presentation. I also love that it's geared to the home cook and that most of the meals are extremely easy to prepare. If any recipe is remotely challenging, Waters does a good job of explaining proper technique thoroughly.
To hear why I love this cookbook, read more
Check out the recipe when you read more
Studies on health and the health of the environment continue pointing to the fact that eating less meat is beneficial. It is from the perspective that you can reduce both your carbon footprint and your long term health by cutting back on your carnivorous ways that the authors of Almost Meatless ($22.50) penned their new cookbook. A collaboration between a former vegan, Joy Manning, and a committed meat eater, Tara Mataraza Desmond, this cookbook is full of recipes that include meat, fish, and poultry in the ingredient list. The meat, however, is not central to the dishes and is used more like a spice for flavor, texture, and color.
The cookbook is divided into sections by animal proteins, including chicken, seafood, eggs, beef, and pork. The amount of meat in these recipes is small, often hovering around four ounces to create a final dish containing four to six servings. The photos of the dishes are inspiring, but I would love a shot of every dish — I am very visually motivated when it comes to experimenting with new recipes. There are many tempting dishes to make like Almond Gnocchi with Lamb Ragu and Sweet Potato Chorizo Mole. I cooked up the shrimp fried rice and everyone in my house plus two guests loved it, and I look forward to trying more recipes from this book. The authors provide great cooking and shopping tips — like how to freeze bacon so you can use a slice when needed. Yes, cooking with just a piece of bacon still packs a powerful tasty punch. The only problem I have with this cookbook — there are no nutritional breakdowns of the recipes. I believe that cooks interested in using less meat are also going to want to know the calories, protein, and fat per serving.
To check out the tasty fried rice recipe read more