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1 Beaverton Cooking and Food- Healthy Cooking

The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life

by

The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life Cover

 

Synopses & Reviews

Publisher Comments:

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 &3151; 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 entrees 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

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." Publishers Weekly (Copyright Reed Business Information, Inc.)

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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"These recipes are so compelling they make me want to run back into my kitchen — and I was just there a minute ago! This is the way it should be: beautiful, accessible food that is gloriously healthful, with complete sensuous appeal and no compromise." Mollie Katzen, author of The Moosewood Cookbook and host of Mollie Katzen's Cooking Show

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

Review:

"Delicious! The New American Plate Cookbook should do much to recreate the look and taste of America's dinner plates, adding to them all those wonderful vegetables that most Americans still ignore, along with other rarities such as fresh lemon juice and fresh herbs. Bravo!" Deborah Madison, author of Vegetarian Cooking for Everyone

Review:

"At last, a cookbook with a sensible, scientifically sound approach to diet." Martha Rose Shulman, author of Mediterranean Light and Ready When You Are

Synopsis:

"These recipes are so compelling they make me want to run back into my kitchen-and I was just there a minute ago! This is the way it should be: beautiful, accessible food that is gloriously healthful, with complete sensuous appeal and no compromise."—Mollie Katzen, author of The Moosewood Cookbook and host of Mollie Katzen's Cooking Show

"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

"Delicious! The New American Plate Cookbook should do much to recreate the look and taste of America's dinner plates, adding to them all those wonderful vegetables that most Americans still ignore, along with other rarities such as fresh lemon juice and fresh herbs. Bravo!"—Deborah Madison, author of Vegetarian Cooking for Everyone

"At last, a cookbook with a sensible, scientifically sound approach to diet."—Martha Rose Shulman, author of Mediterranean Light and Ready When You Are

About the Author

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.

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

Entrée 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

Product Details

ISBN:
9780520242340
Author:
Pool, Joyce Oudkerk
Publisher:
University of California Press
Photographer:
Pool, Joyce Oudkerk
Author:
Sheen, Maggie
Author:
Prince, Jeff
Author:
American Institute for Ca
Subject:
Cookery, american
Subject:
Cookery
Subject:
Health & Healing - General
Subject:
Nutrition
Subject:
General Cooking
Subject:
Cooking and Food-Special Diets
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20050331
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
full color throughout; 74 color photogra
Pages:
312
Dimensions:
9.5 x 8 x 1.13 in 2.14 lb

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Related Subjects

Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Low Fat Dieting
Cooking and Food » Diet and Nutrition » Special Diets » General
Health and Self-Help » Health and Medicine » Nutrition
Science and Mathematics » Agriculture » General

The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life Used Hardcover
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$10.95 In Stock
Product details 312 pages University of California Press - English 9780520242340 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "These recipes are so compelling they make me want to run back into my kitchen — and I was just there a minute ago! This is the way it should be: beautiful, accessible food that is gloriously healthful, with complete sensuous appeal and no compromise."
"Review" by , "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."
"Review" by , "Delicious! The New American Plate Cookbook should do much to recreate the look and taste of America's dinner plates, adding to them all those wonderful vegetables that most Americans still ignore, along with other rarities such as fresh lemon juice and fresh herbs. Bravo!"
"Review" by , "At last, a cookbook with a sensible, scientifically sound approach to diet."
"Synopsis" by ,
"These recipes are so compelling they make me want to run back into my kitchen-and I was just there a minute ago! This is the way it should be: beautiful, accessible food that is gloriously healthful, with complete sensuous appeal and no compromise."—Mollie Katzen, author of The Moosewood Cookbook and host of Mollie Katzen's Cooking Show

"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

"Delicious! The New American Plate Cookbook should do much to recreate the look and taste of America's dinner plates, adding to them all those wonderful vegetables that most Americans still ignore, along with other rarities such as fresh lemon juice and fresh herbs. Bravo!"—Deborah Madison, author of Vegetarian Cooking for Everyone

"At last, a cookbook with a sensible, scientifically sound approach to diet."—Martha Rose Shulman, author of Mediterranean Light and Ready When You Are

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