Great Big Butter Cookbook or The Strang Cancer Prevention Center Cookbook

Great Big Butter Cookbook: Because Everything Is Better with Butter

Author: Diana C Von Glahn

When America needed a phrase to mean “It’s as good as it gets,” it’s no surprise that the winner was “It’s like butter!” There are many foods that aspire to be as rich, decadent, and versatile as butter is in the kitchen, but any chef worth his salt knows there is nothing like the real thing. Everything is unquestionably better when made with butter, and The Great Big Butter Cookbook celebrates butter in every form, from flavored spreads to baked goods, to sauces, to main courses. This comprehensive, no-holds-barred look on the world’s favorite ingredient is full of history, factoids, and helpful hints for getting the most out of butter. With more than 300 classic recipes.

Publishers Weekly

This collection, focusing on a single ingredient and assembled by the Wisconsin Milk Marketing Board seeks to remind readers of the usefulness and versatility of butter in the kitchen. The book's prologue highlights the relative healthfulness (compared with margarine, anyway) of butter, despite its reputation for clogging arteries. That leads to a "Cooking with Butter" basics chapter that explains the differences between European, cultured and whipped butter styles, and suggestions for when to use salted or unsalted varieties. While one might assume that butter's culinary role is rooted in baking and sauces, recipes here run the gamut from appetizers like Camembert Almond Balls and Blue Cheese Walnut Wafer to a cream-free Mexican-Style Corn Soup and Florentine Game Hens, with plenty of pastry, cookies, cakes and pies in between. There are also several recipes for compound butters, like a wild mushroom and shallot butter meant to accompany a sautéed steak. The book's most inventive ideas belong to the Sauces, Spreads and Condiments chapter, with its wide array of spreadable, meltable and pourable butters in both savory and sweet flavors. Throughout, recipes are clearly written and easy to follow, and colorful photos bring out all the golden richness of this dairy product. Trans-fat free though it might be, butter is still fattening, making this a special occasion cookbook rather than an essential cookbook for the day-to-day. (Nov.)

Copyright 2007 Reed Business Information

Judith Sutton - Library Journal

The 300 recipes in this wide-ranging collection come from the files of the Wisconsin Milk Marketing Board-so it's not surprising that so many of them are made with cheese as well as butter. Some are far more buttery than others, but all include at least a couple of tablespoons. Many of the recipes are for comfort food, although there is a sprinkling of more sophisticated dishes from restaurant chefs. The dessert chapter is the biggest, but all courses of a meal are included, many of them shown in full-page color photos. For larger collections.

Interesting book: Seasoned In The South or Old Fashioned Country Cookies

The Strang Cancer Prevention Center Cookbook

Author: Laura J Pensiero

A comprehensive guide to cancer prevention

The oldest cancer-prevention institute in the country, New York City's famed Strang Cancer Prevention Center advocates promoting cure through early detection. It has been instrumental in developing early screening and prevention programs as well as nutrition counseling.

Now readers can benefit from the same topnotch advice the center provides for its clients. A remarkable collaboration of leading cancer prevention experts and America's top gourmet chefs, The Strang Cancer Prevention Center Cookbook presents cuttingedge nutritional and scientific data on cancer, as well as a tantalizing collection of health-inducing recipes.

Complete with the latest information about the crucial link between diet and health, this book introduces nature's own powerful cancer-fighting agents such as the chemicals found in many fruits and vegetables. More than 150 recipes for appetizers, soups, salads, sides, entrees, and desserts are featured. Research has shown that up to 80 percent of all cancers can be prevented by the type of changes in diet and lifestyle outlined in this book.

Laura Pensiero, R.D., a graduate of the French Culinary Institute in New York, is a dietitian, nutrition educator, and restaurant owner.

Michael Osborne, M.D., is president of the Strang Cancer Prevention Center and a professor at Cornell University Medical College.

Susan Oliveria, Sc.D., M.P.H., is on the faculty at Strang, Cornell University Medical College, and Memorial Sloan-Kettering.

Table of Contents:

	Foreword	vii
	Preface	ix
	Acknowledgments	xi
	Introduction	xiii
1.	The Science Behind Diet and Cancer	1
	What Is Cancer?	2
	Why Study Diet?	3
	Overview of Diet and Cancer	6
	Vitamins and Minerals	11
	Other Dietary Factors	16
2.	Lowering Your Risk of Cancer Through Diet	19
	Strang Cancer Prevention Center Guidelines for Reducing Your Risk of Cancer	19
	General Caloric Requirements	21
	BMI	22
	The Fat Facts	23
	Protein	34
	Vegetarianism	40
	Soy	44
	Carbohydrates	51
	Fiber	56
	The Importance of Fruits and Vegetables	64
	The Balanced Plate	69
	Vitamins and Minerals	71
	Nutrition Facts Labels	89
3.	Phytochemicals: The New Functional Foods	107
	Allium Compounds	109
	Glucosinolates and Indoles	110
	Plant Polyphenols	111
	Terpenes	117
	Protease Inhibitors	119
	Inositol (Phytic Acid)	120
	Fatty Acids	120
	Plant Sterols	121
	Supplementation of Phytochemicals	123
4.	Cooking for Cancer Prevention	125
	Ingredients for Healthy Cooking	127
	Seasonal Ingredients	131
	Snacking	133
	Kitchen Equipment for Healthy Cooking	134
	General Tips for Healthy Cooking	137
	Organic Foods	139
	Cooking with Olive Oil	141
5.	Recipes	145
	Appetizers	147
	Soups and Stocks	159
	Salads	179
	Vegetables and Side Dishes	195
	Vegetarian Entrees	217
	Fish	243
	Poultry and Meat	267
	Breads and Desserts	295
	A Sample Week of Menus	322
	Restaurant Dining	328
6.	Prevention: Lifestyle Modifications to Minimize Cancer Risk	337
	Smoking	338
	Obesity	339
	Physical Activity/Exercise	340
	Hormones	342
	Occupation	343
	Radiation	344
	Environmental Pollution	346
	Infections and Viruses	347
	Heredity	348
	Medical Drugs	349
	Stress	349
	Screening	350
Appendix	Nutrition and Cancer Information Resources and Cancer Facts	353
	References	359
	About the Contributors	371
	Index	387