Download PDF The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com, by Martha Rose Shulman
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com, by Martha Rose Shulman
Download PDF The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com, by Martha Rose Shulman
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About the Author
MARTHA ROSE SHULMAN is the author of more than 25 books. Her articles have appeared in Bon Appétit and Food & Wine magazines, and she has been featured on national media. Her column appears daily on NYTimes.com. She lives in Los Angeles
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Product details
Hardcover: 368 pages
Publisher: Rodale Books; 9.4.2010 edition (August 31, 2010)
Language: English
ISBN-10: 1605295736
ISBN-13: 978-1605295732
Product Dimensions:
8.2 x 0.9 x 10.3 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
39 customer reviews
Amazon Best Sellers Rank:
#371,753 in Books (See Top 100 in Books)
For anyone concerned about having a healthy diet, this book is essential. Complete with explanations of the ingredients and why they are important for a healthy lifestyle. The book's introduction is followed by a section on a 'well stocked pantry', which I feel is a bonus that I really needed. Ms. Shulman provides recipes that are nicely categorized in the table of contents in a way that makes it simple to find what I'd like to prepare. She explains, in terms that are easy to understand, why she chose each recipe. I love her anecdotal stories preceding her recipes. It takes me right into the scene where she herself is enjoying the food I am about to prepare.This is not only a book of Recipes for Health, it is also an excursion into the kitchen with the author. Fun, informative and healthy!!
I've bought a lot of cookbooks in my day, but this is a favorite. Overall, I find Shulman's recipes to be the perfect mix of healthy and delicious. This isn't tasteless diet food--it's food that's about enjoying fresh ingredients and flavors without covering them up with excessive salt or fat. Unlike Cooking Light and some other healthy recipe sources, she's usually realistic about how much salt, cheese, etc. a recipe needs and what size serving a normal adult person might eat, so you know what you're getting into in terms of servings/calories/sodium when you look at the nutritional information.I've only had this book for a month, and I already have about a half-dozen recipes that are on my "repeat list." Many are fast and simple enough for weeknight dinners (unless you're allergic to chopping and using a few different pots). Things like making simmered beans are reserved for the weekends, but Shulman usually provides helpful notes about what can be prepped ahead of time, how to store, and how long leftovers last in the refrigerator/freezer. All her notes on storage, substitutions, etc. are helpful and realistic--if she tells you to do something the long way, there's probably a good reason for it.The book has a great index and is well-organized into sections including breakfast, salads, soups, simple vegetables, pastas and grains, veggie entrees, and a final chapter on fish/poultry. As others have mentioned, this is not a book for someone who believes every meal has to include meat. But for the vegetarian and the veggie-friendly, this is a keeper.
I have loved this book ever since I first made the fusilli with cherry tomatoes and garlic - the spicy tomato sauce pasta is now a go-to for my family. I am always looking for easy, healthy Mediterranean-style recipes that don't sacrifice flavor, and Shulman always provides a great variety of tasty dishes with healthy ingredients. Other recipes that look appealing include the pasta with tuna and olives and the eggplant and arugula salad. Shulman is the greatest!
The Very Best of Recipes for Health:250 Recipes and More from the Popular Feature on NYTimes.comBy Martha Rose ShulmanPhotography by Andrew ScrivaniA review by Marty Martindale, Editor, FoodsiteMagazine.com This is a beautiful cookbook written by a proven food veteran, and her healthy offerings are very appealing!Here's a summary of several we like:MEDITERRANEAN CHICKPEA SALADShulman adds parsley, red bell pepper, tomatoes, red onion kalamata olives and feta cheese.WARM POTATO SALAD WITH GOAT CHEESEThis calls for wine vinegar, Dijon mustard, garlic, black pepper, olive oil. Yukon Gold potatoes, black pepper, red onion, parsley, goat cheese and sage leaves.HOT YOGURT SOUP WITH BARLEY AND CILANTROOlive oil, onion, garlic, barley, stock, cornstarch, yogurt, cilantro and lemon juiceCAULIFLOWER GRATIN WITH GOAT CHEESE TOPPINGCauliflower, olive oil, thyme, garlic, goat cheese, milk and bread crumbsGRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISECorn, garlic, chipotle chiles in adobo sauce, mayonnaise and Greek-style yogurtMASHED POTATOES WITH KALE (COLCANNON)Russet potatoes, kale, milk, green onions and olive oilSWEET POTATO PUREE WITH APPLESBaked sweet potatoes, apples, yogurt, butter and honeyPASTA WITH TUNA AND OLIVESWater-packed tuna, olive oil, garlic, parsley, tomato sauce, red0pepper flakes, black olives, farfalle pasta and Parmesan cheeseBUCKWHEAT PASTA WITH KALEButter, olive oil, leeks, sage leave s, kale, buckwheat pasta, Parmesan and Fontina cheeseASPARAGUS AND HERB FRITTATAAsparagus, eggs, milk, parsley, herbs, Parmesan cheese and olive oilHUEVOS RANCHEROSTortillas, tomatoes, chile peppers, garlic, onion, canola oil, eggs, cilantro and queso frescoCATALAN CHICKPEA STEWChickpeas, bay leaf, olive oil, onion, bell pepper, garlic, tomatoes, thyme and red pepper flakesBLACK BEAN ENCHILADASBlack beans, canola oil, cumin seeds, chili powder, tomato sauce, grated sharp Cheddar, tortillas, chopped walnuts (optional), cilantro, salsa frescaWHITE BEANS WITH CELERYOlive oil, celery and its leaves, garlic, tomato sauce, parsley and lemon juice.SPANISH-STYLE SHRIMP WITH GARLIC (GAMBAS AL AJILLO)Shrimp, olive oil, paprika, garlic, bay leaf, dried red chile pepper and parsleyEnjoy.
I do a lot of cooking, but I rarely add a new cookbook to my collection, because I have so many of them already. However this book is well worth it, there are so many great recipes and ideas in here. It is mainly, but not completely vegetarian. Most of the recipes use common and inexpensive ingredients that are also good for you. Martha Rose Shulman also has a cooking column in the New York Times.
I have been using this cookbooks for about two months now and I can't get enough of it! The recipes are detailed and straightforward but also leave lots of room for personalization. The book makes me feel like I actually know how to cook! I have yet to screw something up, which is miraculous in my kitchen. Before I had this book, I didn't really know how to cook vegetables, so I ended up not eating them often (or eating lots of packaged frozen meals, ugh). Can I say this book has changed my life or is that going too far?
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