Customer Reviews

The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com

5 star:		(8)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I am a fan of Ms. Shulman's recipes from the NY Times. My wife and I have always been impressed with the simplicity and healthiness of the ingredients. While we are not vegetarians, the recipes in this book are meatless, but some use fish. For want of a better description, they tend to be Mediterranean in style. I recommend especially the red beet with Greek yogurt recipe. We have found the yogurt sauce, which is heavily flavored with fresh garlic and dill, to be useful on many other veggies and even as a spread of its own. It can be kept safely in the refrigerator for several days. I recommend this book to anyone interested in healthy and easy to prepare dishes.

I have enjoyed a number of Ms. Shulman's recipes in the New York Times, and that prompted the book purchase. After a quick read-through, there seem to be a number of typo's. In the first recipe I tried for carrot salad, the ingredient list calls for 2 TBS olive or canola oil followed by 2 TBS olive oil... And In the couscous section, the pointer to more couscous recipes is labeled "artichoke" recipes. Aside from poor editing, I plan to try many of the recipes.

I have always enjoyed looking for Martha Rose Shulman's recipes in the NY times and now many of them are all in one place. Her recipes are clear, concise and delicious. I really enjoy this book and the information it contains.

I have been trying out recipes by Martha Rose Shulman from her NY Times column and was so pleased with them that I decided to buy the book. It does not disappoint. What I like about the book is the "whole food" recipes are healthy without being committed to any one diet. There is a little something for everyone and they have been clearly labeled vegan, vegetarian, gluten-free, etc. It is not, however, for meat eaters. There is one chapter in the book that has fish and poultry recipes, which is perfect for me, but may not satisfy red meat lovers.

In the book she explains different foods, their health benefits, and tells you which healthy staples to keep on hand in your pantry, refrigerator and freezer. The recipes are clearly written, tips and techniques are included (e.g., tips on stir frying), and the pictures make the food look so appealing I almost don't know where to start. As someone who is just getting into healthy, whole foods, this book has been a terrific introduction to healthy eating!

This is a very well written and illustrated book which is a compendium of the fine pieces from the NY Times with a lot of extra worthwile information on the food value and the nutritional value of the recipes .

It bears the mark of a knowledgeable , skilled and practical intelligence .

I have not only used it with profit, I have used it as a gift that has been much appreciated

Great book! Layout makes the book easy to use; if you want more information it is there and if you just want a new recipe quickly you can find it. Since I was interested in cooking healthier meals, this book delivered what I was looking for. The nutritional information is provided for each recipe. If you are looking for vegetarian, low-calorie, gluten-free, high protein or low-fat, each recipe in clearly maked for easy access. There are varying levels of difficulty so you will be able to start slow and progress to more complicated ones. Truly modern with many various ethnic choices and interesting ingredients. A great new cookbook for your kitchen.

I was disappointed in the recipe selection. I am always excited to see her recipes in the NY Times and was anxious to get her new book. There wasn't anything in there that I wanted to make. The recipes on line are so much more interesting to me.

I've bought a lot of cookbooks in my day, but this is a favorite. Overall, I find Shulman's recipes to be the perfect mix of healthy and delicious. This isn't tasteless diet food--it's food that's about enjoying fresh ingredients and flavors without covering them up with excessive salt or fat. Unlike Cooking Light and some other healthy recipe sources, she's usually realistic about how much salt, cheese, etc. a recipe needs and what size serving a normal adult person might eat, so you know what you're getting into in terms of servings/calories/sodium when you look at the nutritional information.

I've only had this book for a month, and I already have about a half-dozen recipes that are on my "repeat list." Many are fast and simple enough for weeknight dinners (unless you're allergic to chopping and using a few different pots). Things like making simmered beans are reserved for the weekends, but Shulman usually provides helpful notes about what can be prepped ahead of time, how to store, and how long leftovers last in the refrigerator/freezer. All her notes on storage, substitutions, etc. are helpful and realistic--if she tells you to do something the long way, there's probably a good reason for it.

The book has a great index and is well-organized into sections including breakfast, salads, soups, simple vegetables, pastas and grains, veggie entrees, and a final chapter on fish/poultry. As others have mentioned, this is not a book for someone who believes every meal has to include meat. But for the vegetarian and the veggie-friendly, this is a keeper.

I found the recipes clear and inspiring to work with. Many healthy inovative, easy to follow recipes. Good addition for any cook.

We haven't used the book. It is used although it looks like new. We are impressed at how good the used books from Amazon appear to be.