Synopses & Reviews
For nearly a decade, The Healthy College Cookbook
has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.
Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.
Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.
The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation.
In less time and for less money than it takes to order pizza, you can make it yourself.
Three harried but health-conscious college students compiled and tested this collection of more than 200 tasty, hearty, inexpensive recipes anyone can cook — yes, anyone. Whether you're short on cash, fearful of fat, counting your calories, or just miss home cooking, The Healthy College Cookbook offers everything you need to make good food yourself.
About the Author
All Williams College students in Williamstown, Massachusetts, during the production of the first edition, Alexandra Nimetz, Jason Stanley, and Emeline Starr are self-taught cooks who enjoy cooking and eating healthfully. They researched the numerous recipes passed on to them by family and friends, taste-tested each dish, and judged them all according to preparation time, effort, taste, and expense. For this second edition, current University of Massachusetts student Rachel Holcomb has updated and added new recipes for today's college students seeking out healthier meal options. Rachel lives in northern Vermont.
Table of Contents
Chapter 1: Getting Started
Chapter 2: Champion Breakfasts
Chapter 3: Appetizers and Quick Snacks
Chapter 4: Soups and Salads
Chapter 5: Vegetarian Delights
Chapter 6: Lots of Pasta
Chapter 7: The Best of Seafood
Chapter 8: Simple Chicken Dinners
Chapter 9: Dishes for Meat-Lovers
Chapter 10: Side Dishes and Sauces
Chapter 11: Breads, Biscuits and Muffins
Chapter 12: Dessert Time