Meals that Heal by Carolyn Williams

MEALS THAT HEAL by Carolyn Williams is a fun, recently published cookbook from Simon & Schuster’s new imprint, Tiller Press. MEALS THAT HEAL contains helpful nutritional background and “100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less.” A registered dietitian and culinary nutrition expert, Williams is further described as “known for her ability to simplify the concept of healthy eating.” This text absolutely illustrates that skill.  First, Williams provides a basic explanation of “good” and “bad” inflammation, using a chart to explain what it is, causes, immune response, signs, and health impact.  Certainly some readers will already be familiar with her list of 8 top recommended foods (leafy greens, olive oil, berries, cruciferous vegetables, green tea, gut health promoters and nuts/seeds), but Williams adds detailed examples, portion suggestions and also then emphasizes “assessing where you are” in order to best utilize her recipes.  

Williams goes on to suggest a set of refrigerator and pantry staples for recipes like Black Bean and Spinach Quesadillas, Avocado Chicken Salad, and One Pan Steak with Sweet Potatoes and Green Beans.  Appetizing, and relatively quick and easy to make, with few specialized ingredients! The numerous colorful pictures and nutrition information contribute to the quality and appeal of this cookbook. Chapter headings are pretty standard: Breakfast (with a chart on Breakfast Bowl Ideas); Lunch (plenty of salads and an emphasis on un-sandwich choices); Poultry/Meat; Fish and Shellfish (with a buyer’s guide); Meatless Mains; Sides; and Snacks and Drinks. Recipes generally include a color photo and nutritional data, plus an icon for being vegetarian, vegan, gluten-free, and/or dairy free. The final section provides “Menus for Healing” so readers can begin to develop a plan which is more focused on heart health, brain health (on a related note, there is a just-released study highlighted by NBC News and others regarding lifestyle behaviors and their impact on Alzheimer’s), pain relief and so forth. Although some other charts (e.g., foods to avoid or greatly limit) were blurry and harder to read in the digital preview, I am excited to see the print version of MEALS THAT HEAL which will be on our shelves soon. Cooking and nutrition classes will find much to explore.

The Way We Eat Now by Bee Wilson

THE WAY WE EAT NOW by Bee Wilson contains an analysis of “how the food revolution has transformed our lives, our bodies and our world.” Wilson, a food historian and Wall Street Journal commentator who lives in England, notes the trends towards globalization and more variety in what we eat as well as a move towards diets that are simultaneously both more and less healthy.

For example, I found her comments about looking at what we drink and the calories associated with that to be very interesting. She cites research that says, "we have reached a state where many people – adults and children alike – can no longer recognize a simple thirst for water, because they have become so accustomed to liquids tasting of something else."  There are no recipes in this somewhat academic work, but numerous charts (decreasing cooking oil prices, increasing consumption of processed potatoes, etc.) and numerous detailed statistics (e.g., changes in rye bread consumption in the Czech Republic and its impact on diet) are included.

Given students’ interest in nutrition, diet and health, this will be a useful text to supplement their research (perhaps involving related works by Perlmutter, Pollan, Schlosser, and Taubes), particularly for Junior Theme. THE WAY WE EAT NOW received a starred review from Booklist and contains a sixteen-page bibliography, extensive notes and a helpful index.

Prep by Katie Sullivan Morford

PREP by Katie Sullivan Morford is subtitled “the essential college cookbook” and contains a nice list of staples to keep in the pantry.  Fun recipes include Double-Cinnamon French Toast which, like many of the others, lists ingredients, key equipment and offers a “pro tip” (about making and freezing some extra servings, in this case). Morford is writing for the novice cook and encourages experimentation while also explaining terms (dice, chop, etc.) involved in food preparation. She offers numerous sidebars (like “How to Dress a Salad” or “How to Ripen an Avocado”) with step by step directions and suggestions. 

Her section headings (“Prep eggs like a pro” or “Fix a killer plate of pasta”) will generate interest, too. Beautiful, colorful pictures are interspersed throughout the book, but I wish there were more images and slightly fewer ingredients per recipe.  PREP is a wonderful complement to other cookbooks for beginners like Good and Cheap by Leanne Brown.

Cookbook options

FIX, FREEZE, FEAST by Kati Neville and Lindsay Ahrens is just out in an updated second edition and it stays true to its title.  Neville and Ahrens provide 150 relatively easy to prepare and store recipes – perfect for the busy parent. Quantities are large (making 15 or 16 servings so that multiple meals can be frozen). As I read, I found that I wanted to sample several dishes and was tempted to cut back on the quantities suggested so as to “fix, cook and feast,” eliminating the option of freezing. Neville and Ahrens do a very good job, however, of specifying the type and size of freezer container and also add a short personal note about each recipe, suggesting side dishes, substitutions, or serving events (e.g., dinner guests).  One piece of information which is lacking is nutrition information, although there is an emphasis on healthy, fresh ingredients. Recipes span a variety of categories including Chicken, Beef, Pork, Veggie or Seafood Main Dishes plus Sauces/Marinades and a small section on Breakfast, Snacks and Sweets. Colorful, appetizing pictures and interspersed.This made me think of the previously reviewed Good and Cheap by Leanne Brown.

 

THE CHINA STUDY COOKBOOK is also scheduled to be available this week in a revised and expanded edition which will contain over 175 whole food, plant-based recipes.  Compiled by LeAnne Campbell, this cookbook devoted a significant portion at the beginning to explaining the rationale for choosing a plant-based focus. It's rather text-heavy although the colorful chart comparing the nutrient content of three lunches (Rice Salad, Peanut Butter & Jelly, or Hot Dog) would be informative for our Health classes. That section is followed by more discussion of possible substitutes and chef’s tools.  The recipes seemed somewhat more complex and used, of course, specialized ingredients like whole wheat pastry flour and non-dairy milk (rice, soy or almond). The categories range across breads, appetizers, soups, sandwiches, entrees and desserts. Again, the pictures are beautiful, but surprisingly there is no nutrition information with each recipe.