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Every Woman's Guide to Eating During Pregnancy 1st Edition

4.7 out of 5 stars 7 customer reviews
ISBN-13: 004-6442986601
ISBN-10: 0395986605
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Editorial Reviews

Amazon.com Review

Following her first pregnancy at age 47, award-winning cookbook author Martha Rose Shulman teamed up with Jane Davis, an obstetrician/gynecologist who loves to cook. The result is Every Woman's Guide to Eating During Pregnancy, a readable and practical handbook for mothers about nourishing their growing or breastfeeding child--while enjoying delicious, healthful food. The authors take a fresh and festive view of eating during pregnancy by offering 100 tasty recipes framed in a crash course on nutrition. Refusing to obsess about calories and fat grams, the authors evaluate foods in terms of nutrients--what they do for your body and your baby. "With this book, you can throw out the calculator and reach again for your plate," they promise.

While Shulman and Davis offer solid answers to the usual food queries--how to cope with nausea, how much weight is too much--their approach shines by detailing the nutrition challenges of first-trimester queasiness, second-trimester ravenousness, and third-trimester fullness. The recipes are hip, healthy, and not for pregnant women only. They include fruit soups, black-eyed pea pâté, beef and arugula salad, Mediterranean chicken stew, corn gratin, and peach bread pudding. These easy-to-prepare meals are followed by chapters that focus on eating plans for individual needs such as vegan or lactose-free diets and the special needs of high-risk pregnancy, including gestational diabetes and multiple births. The author's skillful balance of information, advice, and recipes will allow mothers to celebrate both food and family. --Barbara Mackoff

From Publishers Weekly

Shulman (Mediterranean Light) and Davis, director of obstetrics and gynecology at Los Angeles's Cedars-Sinai Medical Center, team up to offer a slew of recipes plus some basic tips on weight gain, bed rest, fighting nausea, key nutrients and other issues faced by virtually all pregnant women. The recipes include breakfast foods, snacks, salads, soups, sandwiches, main dishes and deserts, and Shulman provides inventive variations on even the most ordinary dishes. She includes a toaster-oven version of the grilled cheese sandwich and a deviled eggs recipe that's easy on the mayonnaise, plus more exotic treats like Grapefruit Avocado Salad, White Bean Puree, and Mediterranean Chicken Stew. Many of the recipes are easy to make and suitable for anyone, pregnant or not. For the pregnant woman, the meal plans which include advice on schedules and portions sizes for the different trimesters will be particularly useful. Shulman and Davis devise special programs for those with conditions such as lactose intolerance and gestational diabetes. They offer low- and high-carb programs, as well as special plans for vegetarians and nursing mothers. Fans of Shulman's other books are especially likely to find this comprehensive new volume appealing.
Copyright 2002 Cahners Business Information, Inc.

Product Details

  • Paperback: 432 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (August 14, 2002)
  • Language: English
  • ISBN-10: 0395986605
  • ISBN-13: 978-0395986608
  • Product Dimensions: 6.2 x 0.7 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #2,325,488 in Books (See Top 100 in Books)

More About the Author

For over 30 years I have been writing cookbooks devoted to eating well. A pioneer in vegetarian cooking, I began my career in 1973 at the age of 23. This was long before well-educated people from upper middle class backgrounds fantasized about becoming the next Food Network star or owning a successful restaurant. I was then a student at The University of Texas at Austin. I changed my major every semester, but my passion for cooking and for giving dinner parties was unwavering. I also had an interest in health, and combined the two in my approach to food, drawing upon many of the world's cuisines to create vegetarian dishes that were much better than the standard brown rice fare of the early 1970s. Culturally I was very much a product of my era, but as far as my cooking was concerned, I have always been way ahead of my time.
Once I'd had my epiphany about my calling, I developed a series of vegetarian cooking classes that I taught through the University of Texas Extension, and I opened a private "supper club" in my home. Every Thursday for two years I prepared a sit-down 3-course dinner for 30 people. My cozy "home restaurant" allowed me all the fun and few of the headaches of running a public restaurant, and at the same time gave me a place to experiment and develop a repertoire of dishes to showcase. I also learned to cook for a crowd. Soon I had a vegetarian catering service; I catered everything from breakfasts in bed and dinners for two to wedding receptions and conferences for two hundred.
I had also been, all along, a writer in search of a subject. I knew that I would write a cookbook, and when The Vegetarian Feast came out in 1979, my career had evolved from cook/caterer to food writer and cookbook author. The Vegetarian Feast won a 1979 Tastemaker Award (a precursor of the prestigious James Beard Awards) for Best Book, Health and Special Diets category, and remains in print.
I was never doctrinaire about vegetarian cooking; I just felt that I'd had my quota of meat by the time I reached the age of 21. I admired all good cooks, especially Julia Child, with whom I corresponded. In my first letter to her, a fan letter dated September 2, 1976 in which I described my cooking classes and my supper club, my catering service and the book I was trying to get published, I told her I was "trying to shed a new light on vegetarianism, to present it as an unmysterious, classical, and memorable cuisine. The art of cooking with an emphasis on nutrition as well as flavor is my interest, and because I am a vegetarian my cuisine is a meatless one."
Two years after the publication of The Vegetarian Feast I moved to Paris, where I continued to write cookbooks and articles, revived my Supper Club, and became a much better cook. During the twelve years I lived in France I traveled extensively in the Mediterranean to research its many cuisines. My book Mediterranean Light was published in 1989, just as the benefits of the Mediterranean diet were coming to light in the United States. The region continues to be my richest source of culinary inspiration.
To date, I have 27 cookbooks to my name. My work has been of a piece; not all of my books are vegetarian, but they all have a healthy focus. Several of my books have been nominated for cookbook awards and three have won them. In addition to the 1979 Tastemaker Award for The Vegetarian Feast, I've received the following nominations and prizes for my work:
*2001: International Association of Culinary Professionals (IACP), The Best Vegetarian Recipes, Nominee, Single Subject category
*1995 James Beard Awards, Great Breads, Nominee, Bread and Pastry category
*1994 Bertolli Olive Oil Award, Provençal Light, First Prize, Health and Special Diets category, Julia Child Awards
*1991 International Association of Culinary Professionals, Entertaining Light, First Prize, Health and Diet category
*1991 James Beard Awards, Entertaining Light, Nominee, Entertaining category
*1989 Tastemaker, Mediterranean Light, Nominee, Health and Special Diets category
*1988 Tastemaker, Supper Club chez Martha Rose, Nominee, Entertaining category

My cooking continues to evolve, as I hone and simplify my recipes to make them accessible to a wide range of cooks. I feel that I have played a role in improving the eating habits of many Americans, particularly since I began writing a daily recipe feature called Recipes for Health for the health section of The New York Times on the Web, in 2008. Its purpose is to empower people to cook healthy meals every day by giving them straightforward, delicious recipes. Each week's column is themed around a fresh ingredient from the market, a pantry item or a type of dish, with a new recipe posted every day. The reader response has been enthusiastic; my recipes regularly appear in the "10 Most Emailed" list on the health page. It has been extremely satisfying to know that I am reaching so many people and having an impact on their cooking.

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Top Customer Reviews

Format: Paperback Verified Purchase
After checking this book out from the local library, I had to buy a copy of my own. It has been difficult to find food that I am craving during my pregnancy that is nutritious as well. All 15 of the recipes that I've tried so far taste GREAT and are easy to make. Unlike other pregnancy recipe books I had read, the recipes are low in fat and have the nutritional content displayed. They have recipes for different diets as well (low-carb/Atkins, vegetarian, etc.)

During pregnancy it's hard to get all of the nutrition and vitamins that are recommended daily...the authors do a great job of creating delicious and easy recipes that are packed with nutrition. Even foods that I absolutely abhorred before pregnancy such as yogurt or cilantro, I now am able to eat because the dishes taste great. Many recipes I'll be making well past pregnancy (ie., Quinoa Salad with Black Beans and Sweet Red Peppers). Also, my husband really likes the meals that we've had so far and often requests that we have them again.

One good thing is that if you buy the basic ingredients (olive oil, yogurt, etc.) you will be able to make a majority of the meals in the book.

The only downside to the book is that there aren't any pictures of meals after they're prepared.

**Update July 2010**
7 years later and we're still making recipes from this cookbook. We now have a 6-year old and a 3-year old. They're particular about what they eat since I've worked in a French bakery and we're all spoiled by the great cuisine we have in the San Francisco Bay area. Amazingly, they've always liked what I've made from this cookbook. The recipes aren't just for pregnancy, but also for busy parents who want to serve healthy food to their finicky kids.
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Format: Paperback
I bought this book before the birth of my first child in 2003 and have been referring to it ever since for great recipes and healthful advice. My favorite aspect of the book besides the delicious and easy recipes are the specialized menus in the back of the book. These menus address special issues such as diabetic specific diet or lower carb specific diet for women that need to closely monitor their weight gain during pregnancy.

Now that I am pregnant again I refer to this book almost daily. Each recipe is accompanied by a nutritional guide - you can focus on fiber or omega-3 nutrients - maybe you need more protein or complex carbs in your diet. The recipes are delicious - like the Thai Salad or the Lentil Soup - Sometimes I forget how nutritious these recipes are and SO easy to prepare!

This book is worth every penny (and I am not one who usually enjoys cookbooks without photography). You can use this book to menus for after the pregnancy and well beyond.
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By Megan on February 3, 2007
Format: Paperback
I was hoping that this book would have more information on nutritional requirements. Instead, there's just a listing for each trimester of what your body needs, none of which is exactly a shocker. For example, the second trimester list is Protein, Iron, Potassium, Chromium, and Vitamin C. No information on ammounts that your body needs. The information is also not all that good. For example, the book's only mention of cholesterol is a warning than high cholesterol is dangerous. During pregnancy, it's almost impossible to have too-high cholesterol: low cholesterol in pregant women has been linked to birth defects.

This book also falls victim to the blather about not to gaining too much weight. Please! You're pregnant! I'm not saying to gorge yourself with potato chips and ice cream, but the propogation of the myth that there's a certain amount that you're supposed to gain, and that under or over is very bad, is pretty annoying in a book about nutrition. I'm early on, and haven't gained a pound yet, but it's much more important to eat a healthy diet than it is to pay attention to the numbers on he scale.

I was also disapointed that it seemed every recipe included soy. I'm tired of it being labeled a wonder food, when there is little proof that it's actually healthy or nutritionally beneficial, and mounting proof that it can harm both mother and child when eaten in quantity.

The recipes were basic, and very simple: which can be a big plus during pregnancy when hunger can come on quickly, or when you're not up to preparing a big meal. But sometimes they seemed a little too basic: does anyone really need a recipe for egg salad?
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Format: Paperback Verified Purchase
I bought this book for my wife while she was pregnant. She never got around to reading it until after our baby was born. Now, a year and a half later, we still refer to it at least a few times a week. Some of our favorite recipes are: banana bread, egg salad, chicken breasts three ways, and the salad dressing recipes. Most all of the recipes are healthy and so good! They are also easy! Buy this book!
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