From Publishers Weekly
Fifield offers 100 main-dish recipes from her popular What's for Supper? program at the Co-op Food Stores in New Hampshire. These excellent dishes are low in fat, emphasize fresh produce and will please both meat eaters and vegetarians. Soups, stews and stir-frys can generally be prepared in a single pot or pan. Recipes "are designed to encourage the cook's creativity," which is not a way of saying the recipes haven't been adequately tested. Quite the contrary: additions and substitutions are suggested for almost every recipe. Dishes such as Portabella Cassoulet will inspire cooks to cruise the produce aisle of their grocery store or co-op with renewed zeal. Sturdy recipes such as Pasta with Tomato "Cream," which uses evaporated milk for a creamy taste without the calories, and Spicy Sesame Stir-Fry Beef will please kids and picky eaters without boring sophisticates. Golden Delight transforms seasonal butternut squash and walnuts into a topping for pasta. Recipes make the most of healthful ingredients such as salmon, whole grains (including quinoa) and ground turkey. Texas Hash and Grampa's Saturday Night Kale invigorate comfort foods with spice. Peanut Veggie Stir-Fry, among many other dishes, is a deceptively simple, deeply satisfying meal that will easily become a staple of the healthful and economical home cook's menu. (Apr.)
Copyright 2000 Reed Business Information, Inc.
Copyright 2000 Reed Business Information, Inc.
From Library Journal
What makes this cookbook unique is the inclusion of a brief history of the Hanover Consumer Cooperative Society (NH), America's oldest continually operated consumer cooperative. Located near Dartmouth College, the co-op was organized in the mid-1930s and still offers a range of products, services, and educational opportunities like the "What's for Supper?" program that spawned this cookbook. Fifield, the co-op's education director, uses these recipes to reinforce her assertion that healthy meals can be made quickly using fresh vegetables and a variety of grains, beans, seafood, and meat. Ingredients for these one-dish meals should be readily available in supermarkets as well as co-op stores. Meals-in-minutes cookbooks certainly aren't rare, and Fifield's comments on ingredients, food safety, and kitchen timesavers aren't unique, but the historical notes may appeal to people of the region and to members of other co-ops. Others will enjoy it simply as a resource for 100 easy, satisfying recipes. Recommended.
-Bonnie Poquette, Shorewood P.L, WI
Copyright 2000 Reed Business Information, Inc.
-Bonnie Poquette, Shorewood P.L, WI
Copyright 2000 Reed Business Information, Inc.
