From Publishers Weekly
While the title may suggest a fuzzy New Age approach, the usefulness of these healthful, tasty recipes should not be underestimated. Integrating foods rich in phytochemicals (substances beneficial to the body) into recipes that will appeal to American palates, this collection emphasizes fresh fruits and vegetables and grains, with bows made to poultry and seafood. Gollman, a cooking teacher and spokesperson for the American Dietetic Association, offers a lengthy section on recent research in nutrition, boiling it down to this succinct message: "A plant-centered diet rich in fruits, vegetables and grains enhances your odds for a longer, more healthful life." Recipes are light and unobtrusively healthy, like Jalape?o-Pumpkin Seed Quesadillas, with cilantro, parsley, low-fat cheddar cheese and optional grilled chicken. Many are familiar recipes that have been tweaked to improve their nutritional power: Curried Shrimp with Basmati Rice and Peas, and White Bean and Basil Bruschetta. A chapter on main-dish salads include Asian Noodles on Sesame-Spinach Salad and Seafood on Creole Greens. Recipes come with nutritional analyses and tips on techniques and substitutions. Gollman and Pierce, a food writer, close this bright, original collection with lists of foods and their phytochemicals; a glossary of terms (e.g., carotinoids, lycopene); and an extensive bibliography.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
From Booklist
Though few Americans would ever equate phytopia--a plant-centered cuisine--with the notion of utopia, it is clear that using meat as a spice instead of an entree makes a lot of health sense. Culinarian Gollman and journalist Pierce offer an overview of the benefits of fruits and vegetables, then leap into the 120 recipes. In essence, they have adapted the best of the Mediterranean diet without what many see as the stigmas of all-vegan meals, tofu, and tempeh. So, for instance, a pear spice muffin contains just a hint of tofu for moistness, and a Greek gazpacho distinguishes itself with feta cheese. Ingredient combinations are lush, unusual, and savory, with garlic, onion, chili, jalapeno, and chipotle used liberally. A readable explanation of the science behind the recipes appears at book's end. Glossary, list of foods, and references appended. Barbara Jacobs
