COOKBOOK REVIEWS Late Summer 2009

 

3. YOU DON'T HAVE TO BE DIABETIC TO LOVE THIS COOKBOOK (Workman, 2009;
distr. T. Allen, 348 pages, ISBN 978-0-7611-5550-8, $19.95 US, soft
covers) is by Tom Valenti, chef/owner of Ouest and The West Branch in
New York City. He is assisted by writer Andrew Friedman. Log rolling
has been provided by chefs Mario Batali and Tom Colicchio. Valenti was
diagnosed with diabetes 14 years ago; he has gone on to create a
diabetic cuisine, many dishes of which are available in his
restaurants. The 250 dishes here cover all courses and all styles of
foods (hot and spicy to sweet and sour, creamy, crunchy, etc.). What
makes the food upscale are the combinations of textures and flavours.
Salt is reduced, but acid and lemons take its place. Smoke tones come
from smoked turkeys, not hams or bacon. Nutritional information and
food exchanges are supplied for each recipe. Preparations have their
ingredients listed in avoirdupois measurements, but there are metric
tables of equivalents at the back. The index is extensive.
Audience and level of use: those looking for lighter foods, plus of
course, diabetics.
Some interesting or unusual recipes/facts: mushroom bruschetta; warm
lobster salad; spicy seafood pasta; grilled calamari; lamb salad; beef
and vegetable kebabs.
The downside to this book: the binding looks sturdy enough, but the
book will be well used and I think it needs more spinal support.
The upside to this book: colour photos have been consolidated at the
front of the book, with page references.
Quality/Price Rating: 90.

 

 

 

4. THE SUSHI LOVER'S COOKBOOK; easy-to-prepare sushi for every occasion
(Tuttle Publishing, 2009; distr. Ten Speed, 175 pages, ISBN 978-4-8053-
0915-5, $34.95 US hard covers) is by Yumi Umemura, a chef and
author/translator of several cookbooks. There's a history of the
development of sushi, plus gorgeous photography by Noboru Murata. 
Discussed are equipment, techniques, and ingredients all in the first
40 pages. The rest of the book has 85 recipes, with lists of
ingredients using both avoirdupois and metric weights and measures.
The relatively easy and quick preps combine sushi rice with ingredients
such as smoked salmon and avocados. There are sauces, such as a Thai
fish sauce or French ratatouille, or cooked meats such as roast beef or
chicken. There are even ball sushi and pizza sushi. Timings and
quantities for service are also given. There is a resource guide, but
just for the US and the UK.
Audience and level of use: a good book for sushi fanatics, hospitality
schools.
Some interesting or unusual recipes/facts: Korean kimchi sushi rolls,
mushrooms and chicken sushi rice, cabbage and sausage sushi rolls,
Vietnamese rice paper sushi rolls, tempura sushi, grilled eel sushi,
taco sushi.
The downside to this book: there are a number of non-sushi dishes here,
such as sushi canapés.
The upside to this book: if you feel that you cannot deal with raw
seafood, then there are plenty of other sushi dishes here.
Quality/Price Rating: 85.

 

 

 

5. SUPER IMMUNITY FOODS; a complete program to boost wellness, speed
recovery, and keep your body strong (McGraw-Hill, 2009, 258 pages, ISBN
978-0-07-159882-8, $16.95 US soft covers) is by Frances Sheridan
Goulart, a certified clinical nutritionist who has authored about 16
books on health, nutrition, fitness and spirituality. She also teaches
yoga and Pilates. The highlights of this book include a section on how
to eat in order to conquer 13 health conditions that weaken immunity.
She goes on to list and discuss the top 25 immunity-boosting foods. And
there are 100 or so recipes, along with a monthly meal plan. The
original PR pushed "20" health conditions, "150" recipes, and "50" meal
plans. I guess there is scaleback everywhere these days. The top foods
run from apples to yogurt, with broccoli, carrots, citrus fruits,
garlic, flaxseed, olives, mushrooms, squash, tomatoes, nuts and seeds,
and others. The health conditions include acne, arthritis, depression,
diabetes, insomnia, cancer, and more. There's a program to get into and
a resources list (all websites). Preparations have their ingredients
listed in avoirdupois measurements, but there is no metric table of
equivalents.
Audience and level of use: those in need of healthy guidance.
Some interesting or unusual recipes/facts: edamole dip; bluegrass
chips; fruit and root spinach salad; beta-carotene bisque; probiotic
parfait; meatless cacciatore.
The downside to this book: I'd like a few more recipes.
The upside to this book: Menu planning is good, with page references to
the recipes.
Quality/Price Rating: 86.

 

 

 

6. THE SIMPLY RAW LIVING FOODS DETOX MANUAL (Arsenal Pulp Press, 2009,
176 pages, ISBN 978-1-55152-250-0, $19.95 Canadian soft covers) is by
Natasha Kyssa, a raw foods chef and lifestyle coach, and owner of
SimplyRaw. She's been a raw and living foods vegan for about two
decades. She's now 47, and leads a very active life. Log rolling comes
from other raw food book authors. The premise here is that "you too
could lead such a life by eating raw foods". The publisher says that
"this informative and useful manual outlines Natasha's twenty-eight-day
detox program". You'll need to cleanse the body and then go on to get
optimal nourishment for healing. She has 135 or so preps plus lots of
background and guidelines. In addition to a healthier lifestyle, you'll
get a natural weight loss. Nothing is cooked, so it isn't really a
"cookbook", but the recipes do have prep techniques. There are lots of
charts and tables form nutrient values and the like. Preparations have
their ingredients listed in avoirdupois measurements, but there is no
metric table of equivalents.
Audience and level of use: those serious about having a healthy
lifestyle.
Some interesting or unusual recipes/facts: green smoothies; fresh
juices; salads; muesli; soups; salad dressings.
The downside to this book: there are so many smoothies and juices.
The upside to this book: raw diets have been the trend for awhile now.
Quality/Price Rating: 88.

 

 

 

 

 

7. CONQUER THE FAT-LOSS CODE (McGraw-Hill, 2009, 286 pages, ISBN 978-0-
07-163007-8, $16.95 US, soft covers) is by Wendy Chant is a certified
personal trainer specializing in performance nutrition. She has a
company, ForeverFit, which has been operating in Florida for over a
decade: www.foreverfit.com. Earlier, she had written "Crack the Fat-
Loss Code". This is the sequel: to conquer it. She proposes a program
of "macro-patterning" wherein you alternate between increasing and
decreasing carbohydrates (along with baseline days). You should be able
to increase your metabolism and thus burn away fat. The book is full of
case studies and charts and timelines and plans, with a couple of dozen
recipes. Preparations have their ingredients listed in avoirdupois
measurements, but there is no metric table of equivalents. Here is
guidance on monitoring your eating, recording your progress, and how to
speed up your results. The food section has good advice.
Audience and level of use: those trying to lose weight.
Some interesting or unusual recipes/facts: chocolate banana protein
shake; butternut squash soup; taco salad; broccoli Italiano; spicy
Cajun chicken.
The downside to this book: I wish that there were more recipes.
The upside to this book: a rigorous program, demanding of detail.
Quality/Price Rating: 87.

 

8. TEQUILA; myth, magic & spirited recipes (Chronicle Books, 2009, 128
pages, ISBN 978-0-8118-6504-3, $18.95 US hard covers) is by Karl
Petzke, a James Beard Award-winning photographer. He's done a number of
smaller beverage items for Chronicle Books. This is a basic work,
augmented by extremely useful photographs. He has 40 recipes for food
and drink. Almost half the book is devoted to the blue agave hearts and
their transformation into a distilled spirit. There's a glossary.
Avoirdupois measurements are used in the recipes, but there is a metric
table of equivalencies.
Audience and level of use: tequila lovers.
Some interesting or unusual recipes/facts: You might want to try roast
chicken with reposado mole, patzcuaro hot chocolate, tapioca pudding
with tequila and strawberries, and corn chowder with roasted tomatoes
and tequila.
The downside to this book: it is too brief.
The upside to this book: good photography.
Quality/Price Rating: 87.

 

 

 

 

 

9. DINNER AT MR. JEFFERSON'S; three men, five great wines, and the
evening that changed America (John Wiley & Sons, 2008, 270 pages, ISBN
978-0-470-45044-4, $15.95 US soft covers) is by Charles A. Cerami, who
writes many popular histories from the Jeffersonian period. Here he re-
creates the dinner party that "saved the union". There were issues that
were dividing the newly emerging country. At a single dinner,
compromises were achieved. At the dinner were Jefferson, Alexander
Hamilton, and James Madison. A lot of what happened that night is
speculative since the dinner was private with no servants about. But
the resulting conclusions (debt resolution and a capital city) are not.
He turns to "Dining at Monticello" and "Domestic Life of Thomas
Jefferson" for what could have been the dinner (with recipes in the
appendix), and to "Thomas Jefferson On Wine" for what wines could have
been served. His book has end notes and a bibliography, as well as an
insightful index.
Audience and level of use: historians, curious food lovers.
Some interesting or unusual recipes/facts: the Dinner-Table Compromise
has been a plaything of historians. Jefferson did fear that his
compromise might lead to more power by Hamilton.
The downside to this book: I'm not sure why all the chapter heads have
to be in old-style type face.
The upside to this book: there are reproductions of historical
engravings and drawings.
Quality/Price Rating: 87.

 

 

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