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Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life Hardcover – March 8, 2005

4.6 out of 5 stars 55 customer reviews

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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.
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Review

"Delicious! The New American Plate Cookbook should do much to recreate the look and taste of America's dinner plates, adding to them all those wonderful vegetables that most Americans still ignore. Bravo!"
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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: 8 x 1 x 9.5 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #759,895 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
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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!
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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).
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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.
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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.)
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