Three Fantastic Cookbooks

Cookbook Reviews

Three cookbooks that present current food wisdom/trends, fantastic recipes and great visuals
also recommend buying locally, list the benefits of eating/entertaining at home and make
abundant use of organic ingredients in simple recipes. Fresh whole foods are the way to a
healthier life according to these chefs and editors.

The Ultra Metabolism Cookbook by Mark Hyman, M.D., 2007 focuses on understanding
'functional' medicine through seven factors and the first 60 pages give sound advice for
wellness through proper nutrition. The 200 recipes that follow use ingredients that I stock on
my shelves and in my fridge. They are divided into Phase 1 and Phase 2 if you choose to
follow Mark's program. For anyone who loves salads and vegetable side dishes the vegetarian
entrees are balanced and well-flavored with fresh herbs or spices. My favorites are Lime
Scented Coconut Rice on p.159 and Cajun Black-Eyed Peas on p.132. The seafood section
focuses on shellfish with 2 fish recipes and lamb recipes form the entire meat section.

Rachel Ray's Big Orange Book, 2008 is as upbeat as it sounds. The recipes begin on p.12
with 30 minute meals, end on p.352 with Holiday Menus, and the gourmet recipes in between
call for white wine, Italian cheeses, fresh ingredients with a low fat attitude. It is perfect for
special occasion dinners with a European flair. With an emphasis on beef, chicken, pasta
and/or cheese entrees there are also some excellent vegetable recipes like Vegetable-
Pita Fattoush on p.152 (a Middle Eastern staple) and Winter Greens Pasta on p.140.

Food Cures: Breakthrough Nutritional Prescriptions ... by Reader's Digest, 2007 is an
unusual third cookbook. Nutritional education is the backbone of this book and the 75
recipes at the end show food that is good for your body can also taste delightful.
Fresh ingredients, healthy fats and easy preparation make these recipes attractive. The
main dish entrees include beef, chicken, turkey, pork, fish and shellfish in a wide range
of recipes. This book demonstrates how easy it is to prepare and enjoy the foods that
help us feel good. Personal favorites are sides Shitake Green Beans, Roasted Root
Vegetables and Brussels Sprouts with Caramelized Onions on p.320-321.

Books are available at the Swift Current Library.

Margaret (Library staff)