The Phytopia Cookbook: A World of Plant-Centered Cuisine

Barbara Gollman, Author, Kim Pierce, Joint Author, David Povilatitis, Illustrator
Barbara Gollman, Author, Kim Pierce, Joint Author, David Povilatitis, Illustrator Phytopia $17.95 (192p) ISBN 978-0-9661875-4-0
Reviewed on: 12/29/1997
Release date: 01/01/1998
While the title may suggest a fuzzy New Age approach, the usefulness of these healthful, tasty recipes should not be underestimated. Integrating foods rich in phytochemicals (substances beneficial to the body) into recipes that will appeal to American palates, this collection emphasizes fresh fruits and vegetables and grains, with bows made to poultry and seafood. Gollman, a cooking teacher and spokesperson for the American Dietetic Association, offers a lengthy section on recent research in nutrition, boiling it down to this succinct message: ""A plant-centered diet rich in fruits, vegetables and grains enhances your odds for a longer, more healthful life."" Recipes are light and unobtrusively healthy, like Jalapeno-Pumpkin Seed Quesadillas, with cilantro, parsley, low-fat cheddar cheese and optional grilled chicken. Many are familiar recipes that have been tweaked to improve their nutritional power: Curried Shrimp with Basmati Rice and Peas, and White Bean and Basil Bruschetta. A chapter on main-dish salads include Asian Noodles on Sesame-Spinach Salad and Seafood on Creole Greens. Recipes come with nutritional analyses and tips on techniques and substitutions. Gollman and Pierce, a food writer, close this bright, original collection with lists of foods and their phytochemicals; a glossary of terms (e.g., carotinoids, lycopene); and an extensive bibliography. (May)
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