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Martha Stewart's Healthy Quick Cook Hardcover – Bargain Price, October 28, 1997
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Our favorite Doyenne of the Dainty serves a delicate and oh-so-tasty blend of low-fat elegance in this handsomely designed cookbook. No calorie counter, Martha proves how a lush variety of grains, fruits, and veggies can be a delicious alternative to fatty dishes. She offers more than 170 recipes, showing how to transform the freshest seasonal ingredients into scrumptious treats guaranteed to delight both the palate and the eye. From Grilled Portobello Pizza to a luscious Lime Soufflé, Martha will change the way you think about healthy eating. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
"Healthy," "quick," and "Martha Stewart"?what more is there to say? Here are 52 menus arranged by season, with dozens of artful color photographs of the food and its presentation. Martha's "quick" is not always the same as most people's (e.g., "an informal supper" calls for homemade tortillas, not quite the thing for a busy weeknight), and not everyone has "feather-edge creamware platters" and "two-color Depression-glass stemware" for serving, but to her fans, that's all part of her appeal. Most libraries will want at least one copy of her latest book.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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We now know that wheat is not "healthy," and for many people, grain free is their best option. There are many bread, pasta and white-flour recipes that people like me will avoid altogether. But you still have plenty of healthy options available. It just takes reading through the recipes to figure out which ones are for you.
As a blogger, I'm always looking for new trends to write about, but sometimes, there's gold in the old.
While I will agree with the reviewer about the Vegetable Handroll recipe--chewing through a nori burrito is like chewing a tire--what is good in that menu is the Ginger Ice Milk (page 47.) I made it last weekend, using an alternative sweetener and whole milk. WOW! Potent, sweet and creamy. (Or maybe I left the sliced ginger in too long.) Make that for your guests and they'll be talking about your dessert for weeks.
I also like the Cool Lentil Salad (page 105) that I'd never tried before. Simple, quick and delicious, I think it would go with nearly anything, especially in the summer.
As with any cookbook, it takes reading it through and seeing what you like. Not every cookbook will please everyone, and most people never use every recipe in a book anyway.
If you're a Martha fan, you'll appreciate the elegant layout, beautiful photography and deliciously designed recipes all arranged by season. It may not be Martha's most popular book, but there is still the same sophisticated quality that lives in all her books.
The only reason I've nicked it a star is that for some, a cookbook titled "healthy" requires nutritional data, which this does not have, and quick in this instance sometimes means more simple than last-minute preparation. MS makes a case for not including the read-outs, about learning to fly without training wheels (sorry about the mixed metaphors). As for the simple vs. last-minute, a case in point: the wild rice pilaf with dried fruit is elegant and very easy to prepare, but it does require cooking the wild rice ahead and setting it aside. If you start an hour before dinner is to be served, no problem; in fact, starting the wild rice that early leaves you quite a bit of time to throw in a load of laundry or complete other chores before you pull together the rest of the recipe in the last 10 minutes.
I've never had a problem with a MS recipe. Things always cook up in the allotted time, they always make the proposed quantity, they brown as they're supposed to, rise as they're supposed to . . . The charge has been made by another reviewer that dishes are underseasoned or bland. I suspect that is because the MS style is to emphasize the natural flavor of the basic ingredients. A lot depends, then, on the integrity of the ingredient.
It is divided into seasons, and as I live in California, and primarily eat fruits and vegetables, the Spring and Summer sections are of most interest to me; they have novelties like "Cool Jicama Slaw" (pg. 77), which consists of julliened jicama, minced jalapeño peppers and chopped cilantro, in a orange and lime juice dressing, and a fabulous "Corn, Fava Bean and Cucumber Succotash" which includes red bell pepper and white onion to make up this colorful and wholesome recipe.
For the colder climates, there are wonderful hearty soups and stews, roasted vegetables, and rice, quinoa, and couscous dishes. There is a lot of what Martha calls "clean food", where "the flavors are clear and straightforward" and come from the "quality of the ingredients rather than elaborate techniques".
There are some unique desserts, like "Frozen Chai" (pg. 126), which can be made without an ice cream maker, using a food processor instead, and a "Rosé Gelatin with Blackberries", which I have not tried but looks lovely. Some of the desserts, like the rich chocolate sorbet pictured on page 193, are served in teacups with saucers, making an attractive table setting.
This is a beautiful book to look at, and it is full of ideas on how to add interest to a health-conscious diet, with simplicity, and a lot of flavor.