High Fit, Low Fat Vegetarian [Plastic Comb]

Elizabeth Roaalie Burt (Author), Katherine Briggs Goldberg (Author), Katherine Sigal Rhodes (Author), Nancy J. Moncrieff (Editor)

Book Description

ISBN-10: 0964965615 | ISBN-13: 978-0964965614 | Publication Date: January 1996

A collection of exciting and tasteful recipes emphasizing foods that are wonderfully healthy. By emphasizing a diet low in animal proteins and fat, individuals may reduce the likelihood of coronary heart disease.

Editorial Reviews

Review

This cookbook from the University of Michigan Health System's Preventive Cardiology and Community Nutrition Program "celebrates the creativity and variety of plant-based cuisine." The authors state that they are "pleasure promoters who encourage the expansion rather than the restriction of food choices." You will find their philosophy displayed both in the exquisite photography as well as in the unique recipes.

The book begins with a short summary of the health advantages of balanced vegetarian meals. The role of each food group is briefly reviewed, followed by sample recipes featuring that food group. Suggestions for beginning a transition to vegetarian eating and a sample weekly menu are provided. Menus and recipes for parties are also presented. The balance of the cookbook contains recipes for numerous categories, including breakfasts, appetizers, soups, salads (with delicious, hard-to-find recipes for salad dressings), main dishes, side dishes, and desserts. The book also provides a useful section on tips and techniques.

Nutrient calculations for calories, total fat, cholesterol, carbohydrate, dietary fiber, protein, sodium, calcium, and iron are given for each recipe. Stated diabetic exchanges are based on the ADA Exchange Lists for Meal Planning. The only drawback of this book is the small print, which makes it difficult to read recipes from the countertop. Otherwise, this book is a must for every cook or consumer looking for an innovative and refreshing recipe or further assistance with healthy cookery. -- Scan's Pulse, Winter 1998, Reviewed by Jill Ellis, PhD, RD, consultant, Quincy, Calf.

From the Author

This book represents the University of Michigan Health System's second collection of delicious recipes and tantalizing menus that may even have the added benefit of lowering your risk of heart disease, hypertension, obesity, diabetes, and some types of cancer. There are an ever-growing number of scientific reports that confirm the health benefits of increasing the number of low-fat plant foods in your weekly eating plan. Here is a collection of 140 recipes from appetizers to desserts featuring grains, legumes, fruits and vegetables as well as low-fat dairy products. All three of the authors have grown to love this delicious, balanced and healthy cuisine. This team brings the highest standards in nutrition as well as culinary science and art to each recipe in this book. In addition there are serving suggestions, variations, tips and techniques to help you enjoy "High Fit - Low Fat" eating. Please feel free to incorporate your own style, seasonings, and personality to our recommendations to make this book work best for you, your family and friends.

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Product Details

• Plastic Comb: 190 pages
• Publisher: Wimmer Book Dist (January 1996)
• Language: English
• ISBN-10: 0964965615
• ISBN-13: 978-0964965614
• Product Dimensions: 8.9 x 6.2 x 0.6 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #534,895 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Incredible healthy, great tasting meals, January 10, 2000

By 

"lbutcher11" (Michigan) - See all my reviews

This review is from: High Fit, Low Fat Vegetarian (Plastic Comb)

I own both the High Fit - Low Fat cookbooks (regular and vegetarian). The books are good for both novice and experienced chefs. Using these cookbooks, I have learned how to eat incredibly healthy while serving really tasty meals! The Eggplant Parmesan recipe is now a requirement for potlucks I attend. I love it because it is so easy to make. The cookbooks make great gifts too, I bought 10 as gifts for family members. Although I own many cookbooks, I do the majority of my cooking from the High Fit - Low Fat recipes.

16 of 16 people found the following review helpful:

5.0 out of 5 stars One of the Best Veggie Cook Books, January 27, 2000

By 

Annabelle (Michigan, USA) - See all my reviews

This review is from: High Fit, Low Fat Vegetarian (Plastic Comb)

Being a vegetarian for over ten years I have many cookbooks on the subject and this is definately one of the best. What a wonderfully well written book, easy to follow and every one of the dishes I have tried have been delicious. This is not only great for veggies but also make wonderful meals for those carnivores in the family. Some of the recipes take a little time to prepare, but the end results absolutely make the effort worthwhile.

8 of 9 people found the following review helpful:

5.0 out of 5 stars The best cookbook you can buy, January 7, 2000

By 

Mrs. Beth Farrell (Ann Arbor MI) - See all my reviews

This review is from: High Fit, Low Fat Vegetarian (Plastic Comb)

I own both of the High Fit - Low Fat cookbooks (regular and vegetarian). The books are good for both novice and experienced chefs. Using these cookbooks, I have learned how to eat incredibly healthy while serving really tasty meals! The eggplant parmesan recipe (Vegetarian cookbook) is now a requirement for potlucks I attend. I love it because it is so easy to make. The cookbooks make great gifts too (I bought 10 as gifts for family members)! Although I own many cookbooks, I do the majority of my cooking from the High Fit - Low Fat recipes.