Monday, December 29, 2008

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:
1.The Science Behind Diet and Cancer1
What Is Cancer?2
Why Study Diet?3
Overview of Diet and Cancer6
Vitamins and Minerals11
Other Dietary Factors16
2.Lowering Your Risk of Cancer Through Diet19
Strang Cancer Prevention Center Guidelines for Reducing Your Risk of Cancer19
General Caloric Requirements21
The Fat Facts23
The Importance of Fruits and Vegetables64
The Balanced Plate69
Vitamins and Minerals71
Nutrition Facts Labels89
3.Phytochemicals: The New Functional Foods107
Allium Compounds109
Glucosinolates and Indoles110
Plant Polyphenols111
Protease Inhibitors119
Inositol (Phytic Acid)120
Fatty Acids120
Plant Sterols121
Supplementation of Phytochemicals123
4.Cooking for Cancer Prevention125
Ingredients for Healthy Cooking127
Seasonal Ingredients131
Kitchen Equipment for Healthy Cooking134
General Tips for Healthy Cooking137
Organic Foods139
Cooking with Olive Oil141
Soups and Stocks159
Vegetables and Side Dishes195
Vegetarian Entrees217
Poultry and Meat267
Breads and Desserts295
A Sample Week of Menus322
Restaurant Dining328
6.Prevention: Lifestyle Modifications to Minimize Cancer Risk337
Physical Activity/Exercise340
Environmental Pollution346
Infections and Viruses347
Medical Drugs349
AppendixNutrition and Cancer Information Resources and Cancer Facts353
About the Contributors371

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