Description
Book SynopsisWe 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, this book is designed to accomplish all three goals. It includes: 200 recipes, from appetizers, soups, and salads to one-pot dishes and entrees to vegetables, egg dishes, and breads.
Trade Review"This amazing book weaves together state-of-the-art nutrition information with recipes you can't wait to prepare. It erases any lingering doubt that food good for the body can also be exquisite." - Kelly D. Brownell, Ph.D., Director, Yale Center for Eating and Weight Disorders, Yale University
Table of ContentsAcknowledgments 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 Entree 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
