The Menopause Cookbook: How to Eat Now and for the Rest of Your Life

Ricciotti, a gynecologist, has teamed up again with her husband, chef Vincent Connelly (The Pregnancy Cookbook), this time on a nutritional guidebook for menopause. Ricciotti explains hormonal changes in layperson's terms and includes crucial information, such as the relationship between heart disease and decreased estrogen, and recommends ""a low-fat, high-fiber, antioxidant-rich diet, and regular exercise."" Particularly thorough are the chapter on osteoporosis; lists of calcium, phytoestrogen and antioxidant food sources; a pragmatic shopping list; and workable suggestions for foods to eat when going out or eating on the run. However, many of the recipes include soy products (soy is a source of phytoestrogens), be it tofu (used as a texturizing agent for sauces such as Spaghetti with a Tomato-Tofu Sauce), soy mozzarella (Pizza), soy nuts (Broccoli with Oyster Sauce and Soy Nuts) or firm tofu (Salad of Grilled Tomatoes, Tofu, Portobello Mushrooms and Radicchio). For the already converted, this will be a boon, but for many women, it may be difficult to accept soy as the primary ingredient. The original ideas in the section on Spreads and Sandwiches are appealing (White Bean, Dried Tomato, and Balsamic Spread and Arugula and Cilantro Pesto). Apple and Rhubarb Crisp (rhubarb is high in calcium), a simple and delightfully healthy recipe, is an example of the book's philosophy at its best. (Jan.)