Sonoma Diet Cookbook
Author: Connie Guttersen
The flavor-filled lifestyle that's sweeping the country just got easier to follow!
With its balanced, sane approach to eating, The Sonoma Diet(tm) is more than an eating plan-it's a healthy lifestyle you can live with. You can lose weight while enjoying a delicious balance of whole grains, protein, healthy fats and fresh produce, and The Sonoma Diet(tm) Cookbook shows you how. More than 150 flavorful recipes, from breakfast to dinner, are designed for Wave 1, 2, or 3, so it's easy to tell when each recipe is appropriate. There's even a pull-out guide, so it's easy to follow the diet even when you're on the go.
Blanche Angelo - Library Journal
This book aims to help Sonoma dieters adopt healthful eating habits for life by supplying no-nonsense recipes that feature the diet's ten power foods. Guttersen, a dietician and nutritional consultant to the Culinary Institute of America, offers sound advice on building a pantry, eating seasonally, salting food judiciously, and enhancing flavor through cooking techniques. Recipes are labeled according to the appropriate Sonoma Diet Wave and offer estimated preparation and cooking times, nutritional information, side dish recommendations, and, in many cases, wine pairing suggestions. Bringing it all back home one last time, Guttersen concludes with more complicated recipes from celebrated Sonoma restaurants and wineries. Compared with the nutritional long division required of so many calorie- and carb-counting diets, Guttersen's gentle emphasis on terroir (the effect of soil, climate, and altitude on a wine's flavor) and the importance of savoring good food in good company seems almost revolutionary. Unlike many diet companion cookbooks, this one does not suffer from blatant redundancy of the mother text, and Guttersen's straightforward recipes should also appeal to readers who might be new to the Sonoma diet. Recommended for all public libraries.
Books about economics: Bartending For Dummies or Gluten Free Quick and Easy
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
Author: Mark Bittman
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.
We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.
Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint — and your waistline.
Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.
Unlike most things that are virtuousand healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.
Publishers Weekly
Cookbook author Bittman (How to Cook Everything) offers this no-nonsense volume loaded with compelling information about how the food we eat is doing damage to the environment, what changes to make and why. Authors have covered this topic before (Michael Pollan, for example, in The Omnivore's Dilemma and In Defense of Food), but Bittman takes a practical turn by concluding with 77 recipes that make earth-friendly eating doable and appealing. His collection of reliable recipes even includes such meat dishes as Thai beef salad, which isn't meat-heavy, but rather has "just the right balance of meat to greens." There are also such staples as super-simple mixed rice; "chicken not pie"; and modern bouillabaisse. Bittman decries consumption of "over-refined carbohydrates," but doesn't leave off without some sweets, including chocolate semolina pudding and nutty oatmeal cookies-suggesting, as the whole book does, that a diet in synch with the needs of the earth doesn't result in a sense of utter deprivation. (Jan.)
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