Qty:1
  • List Price: $31.95
  • Save: $5.20 (16%)
FREE Shipping on orders over $35.
Only 15 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Very Good
Comment: Very good condition. Pages have no writing, tearing, or folding. Cover and spine have some light wear.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life Hardcover – March 8, 2005


Amazon Price New from Used from
Hardcover, March 8, 2005
"Please retry"
$26.75
$7.95 $0.01


Frequently Bought Together

The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life + The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery + One Bite at a Time, Revised: Nourishing Recipes for Cancer Survivors and Their Friends
Price for all three: $59.94

Buy the selected items together

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover: 312 pages
  • Publisher: University of California Press; 1 edition (March 8, 2005)
  • Language: English
  • ISBN-10: 0520242343
  • ISBN-13: 978-0520242340
  • Product Dimensions: 1.1 x 8.2 x 9.8 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #130,615 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This well-written cookbook is based on the notion that dinner should comprise something other than a hunk of meat, a pile of potatoes and a handful of some sort of green. As an alternative, the authors-a team of experts from the American Institute for Cancer Research-propose the "New American Plate," which emphasizes grains, vegetables, fruits and beans; meat should be used as a complement to these ingredients, but not the main event. In introductory essays, the authors explain the benefits of plant-based eating: living with a lower risk of cancer, for one thing, as well as maintaining a healthy weight and avoiding chronic disease. But if all this clean living sounds a bit too virtuous to be delicious, fear not: there are some wonderful recipes to be found in this volume. Vegetable Chili is thick and hearty enough for even an ardent Texas chili-head, while Three-Pepper Tofu Stir-Fry tastes authentically Asian. There are even a few tempting desserts, like a Fresh Plum Tart and Meringue Tartlets with Strawberries and Shaved Chocolate. As one would expect, all the recipes are accompanied by detailed nutritional information, but they are also exceedingly easy to follow and appealingly photographed.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"This amazing book weaves together state-of-the-art nutrition information with recipes you can't wait to prepare. It erases any lingering doubt that food good for the body can also be exquisite." - Kelly D. Brownell, Ph.D., Director, Yale Center for Eating and Weight Disorders, Yale University

Customer Reviews

4.7 out of 5 stars
5 star
36
4 star
7
3 star
3
2 star
0
1 star
0
See all 46 customer reviews
This is one of those books that I checked out from the library and had to have.
Konza Prairie
The second part is one-pot meals, i.e., casseroles (yes, casseroles!), stews, stir-fries, pilafs, entree salads, frittatas and chilis.
Jennifer Mora
This is a great cookbook that uses healthy ingredients and provides easy recipes.
J. Dingler

Most Helpful Customer Reviews

74 of 74 people found the following review helpful By A. Curry on March 26, 2005
I'm not a foodie by any stretch of the imagination, but I am trying to take off a few pounds and was looking around for something that had a little more variety than Atkins and South Beach, and a friend mentioned this book.

It's an attractively photographed, well-laid out book. I was worried that the recipes might be a bit fussy, but I've tried several, and they're all really good -- lower in calories and fat without TASTING like they're lower in calories and fat. Filling, too. Had some friends over and made the Sweet Potato Chili, one of the salads, and the corn muffins, and nobody suspected the recipes came from a "health" cookbook.

What I really like, though, is the overall approach. I try to keep up with the nutrition news, but there's just no way for me to get my head around "six servings of vegetables" or whatever. The common sense approach in this book -- just make sure that your plate's covered with at least 2/3 plant foods -- really appeals to me.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
74 of 75 people found the following review helpful By A. Rein on February 23, 2005
Being a foodie, I love to cook for friends and family. I often turn to the cooking classics for inspiration, but generally find these recipes too heavy for every-day eating.

When I opened the New American Plate cookbook, I found pages of attractive, tasty, healthy, and easy-to-prepare recipes (none of the recipes is longer than a page!). I also learned a lot - both about healthy meal composition and creative flavor pairings. I honestly never would have thought to make fettuccine with figs and chiles, but it's delicious!

The book is also visually appealing and well designed. The "cooking basics" section at the end is particularly helpful, and includes useful tips on food substitutions, proper storage and handling, as well as an extensive guide to the vegetables, fruits, grains and spices used in the recipes.

I'm so glad to have this wonderful book as a kitchen resource.

I just finished eating, but I'm already planning the menu for tomorrow night!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
50 of 50 people found the following review helpful By Jennifer Mora on December 14, 2005
Published by the American Institute for Cancer Research ([...] this book sheds light on how to compose meals that reflect the new food pyramid with an emphasis on portion control. The beginning of the book outlines the difference between the "old American diet" (8 oz. steak, potatoes and peas, for example) and the recommended "new American diet" (5 oz. animal protein, 2 vegetable servings and 1 starch flavored with herbs and less salt and oils). The book's focus is to steer people away from eating so much protein and to eating more complex carbohydrates. I would not recommend this book to those who are backlashing against the FDA's recommendations for a healthy diet. There are no recipes that include fois gras, brie, etc.

The book's recipe section is organized into 3 parts. The first two parts are two different approaches to composing a meal. The first part consists of recipes for vegetables, salads, animal proteins, sauces, etc with their own respective sections. Most of these recipes have suggestions (in their introduction) of what other items could be served with it to make a complete meal. The second part is one-pot meals, i.e., casseroles (yes, casseroles!), stews, stir-fries, pilafs, entree salads, frittatas and chilis. The third part consists of items that really should be eaten more in moderation, i.e., appetizers, soups, breads/muffins and desserts, with soups being the exception.

All recipes have nutrition summaries (calories, fat, carbohydrates, protein, dietary fiber and sodium) and most recipes include the nutritional benefits of certain ingredients and recommendations on how not to destroy the nutrition in what you set out to cook (brussels sprouts, for example).
Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
37 of 37 people found the following review helpful By A cookbook fan on March 29, 2005
This book somehow ended up in the "special diets" section of my local bookstore, and I don't know why. This is my favorite new cookbook, period.

Fresh ingredients, paired in interesting ways. (There's a citrus sauce for pasta that my finicky family loves.) Meat used to impart flavor and texture, not as the sole focus of a given meal. Processed sugar, flour and saturated fat nudged aside in favor of natural foods, prepared simply and elegantly.

That said, there's a bunch of "comfort food" type recipes, updated so they're a bit lighter and more interesting. I NEVER thought I'd find myself making a casserole (too many memories of Mom's canned cream o'mushroom soup suprises) but there's a great potato, green bean and lamb casserole that turned me around.

There's a great deal in the book's appendix about the science behind the recipes, and nutrition principles, and how phytochemicals (natural plant chemicals)protect health, and I suspect that's why people are lumping this in with the health cookbooks. Me, I bought the book because of the photos, (they're quite lovely) and because I suspected that my vegetable-hating 8-year old would love the curried cauliflower recipe on page 26. And I was right.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
25 of 25 people found the following review helpful By E. Curci on August 15, 2005
As a physician and an experienced innovative cook, I am thoroughly delighted with this cookbook. It is right on target for what I believe to be the changes we must make as a culture: eating healthy,high quality food, adjusting our portions, and finding ways to exercise more. In addition, it is an exceptionally good cookbook; the recipes are clearly well-tested and the presentations divine. I've loved every recipe I've tried so far. If anyone is interested in learning more about glycemic index and glycemic load, I have found The New Glucose Revolution by Brand-Miller to be the most authoritative reference. The New American Plate Cookbook is one of the best cookbooks I've ever read (and I read it from cover to cover within days.)
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Search