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.
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 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|
|The Fat Facts||23|
|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|
|Glucosinolates and Indoles||110|
|Inositol (Phytic Acid)||120|
|Supplementation of Phytochemicals||123|
|4.||Cooking for Cancer Prevention||125|
|Ingredients for Healthy Cooking||127|
|Kitchen Equipment for Healthy Cooking||134|
|General Tips for Healthy Cooking||137|
|Cooking with Olive Oil||141|
|Soups and Stocks||159|
|Vegetables and Side Dishes||195|
|Poultry and Meat||267|
|Breads and Desserts||295|
|A Sample Week of Menus||322|
|6.||Prevention: Lifestyle Modifications to Minimize Cancer Risk||337|
|Infections and Viruses||347|
|Appendix||Nutrition and Cancer Information Resources and Cancer Facts||353|
|About the Contributors||371|