Edward Giobbi and Richard Wolff's Eat Right, Eat Well--The Italian Way
is a collection of 560 tasty Italian dishes written with health in mind. Giobbi, an Italian American artist, contributes the recipes; Wolff, a cardiologist, provides the dietary advice. Nutritional information is listed following each recipe (all counts are given for the whole
dish, not for some tiny and unrealistic little serving), and appendices discuss the connection between diet and heart disease, weight loss, exercise, and the like. Hardly a wheat-grass- and brown-rice-pushing health-food treatise, this book is driven by Giobbi's passion for food. Many recipes are framed by his memories of Italy and cooking with friends or by his probing analyses of ingredients. At one point, he goes so far as to list, in order of preference, his eight favorite brands of pasta. The dishes are, for the most part, simple; Pasta Primavera with pine nuts, tomatoes, and arugula is typical fare. If that doesn't strike your fancy, Giobbi offers up more than 90 other pasta dishes--try Rigatoni with Shellfish and Brandy or Pasta with Mushrooms, Asparagus, and Clams. This is food you can make, quickly and in good conscience, that hasn't forgotten that eating is fun. --David Kalil
From Library Journal
Great American Vegetarian is the revised edition of Atlas's American Harvest (1987). In the decade since, many more fresh fruits and vegetables and once-exotic ingredients have become available. Atlas has revised her text to reflect the expanding marketplace, and she has also added more than 50 new recipes. With the ever-increasing interest in vegetarian cooking, most libraries could use Atlas's updated collection of regional specialties. Giobbi and Wolff's first edition of Eat Right, Eat Well (1985), something of a groundbreaker at the time, was widely praised. The authors have revised their book to reflect both the fact that although a low-fat diet may be healthful, one in which fat is severely restricted is not particularly beneficial, and that, instead of being harmful, olive oil can actually be good for you (the first time around, they tried to avoid olive oil, rather difficult to do when writing an authentic Italian cookbook). With more than 500 recipes?and Giobbi's charming line drawings as illustrations?this revision is well worth acquiring. [According to the publisher, an introductory note in the original text regarding fat content?"The total fat listed in the nutritional data includes other classes, e.g. phospholipids, and there is usually more than the sum of the saturated and unsaturated fats"?was inadvertently omitted from the new edition; it will be corrected in new printings.?Ed.]
Copyright 1998 Reed Business Information, Inc.