Figs Table or Diabetics Healthy Exchanges Cookbook

Figs Table: More than 100 Recipes for Pizza, Pastas, Salads, and Desserts

Author: Todd English

"Never trust a round pizza"

-- Todd English Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico;even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

Publishers Weekly

English, chef and owner of Figs, a trendy Boston restaurant, and Sampson (The Olives Table) have created an eclectic collection of Mediterranean-inspired salads, sauces, pizzas and desserts made easy for family meals and home entertaining. Readers might chose to skip the stilted introductory q&a discussion and go on to savor the unusual variations of Italian classics such as risotti (Asparagus Butter Risotto with Shrimp; Spring Risotto with Arugula Pesto and Pea Shoots) and pizzas (White Bean Humus and Asiago; Fig and Prosciutto) that are a snap to prepare. English provides the know-how to create specialty oils such as Mint Oil and a Fig Jam that is similar to a dried fruit preserve but made with vegetable oil, shallots, red wine and chicken and beef broths. The authors offer unusual vegetable combinations such as Fava Beans with Orange Segments and Toasted Walnuts or Roasted Carrot and Feta Salad with Za'atar, a tangy Mideastern spice. Desserts range from traditional favorites such as Chocolate Chip Cookies and Gingersnaps to the slightly exotic Cardamom Almond Biscotti and Ginger Peach Crumble. Helpful are two sections--The Figs Pantry and The Figs Kitchen--that list ingredients and tools needed for the recipes. Photos not seen by PW. (Nov.)

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Diabetic's Healthy Exchanges Cookbook

Author: JoAnna M Lund

JoAnna Lund's Healthy Exchanges works because every one of these recipes must, according to JoAnna's four basic rules, be: Low in Fat and Sugar: A diabetic diet demands less sugar, less fat, and lower cholesterol; Easy to Make: If it takes longer to cook than to eat, you won't see it in this book; Made from Ordinary Ingredients: If You can't find it at the local supermarket, you won't find it in this book; As Tasty and Good as it Looks: If a dish doesn't satisfy every sense, the way old family favorites do, it won't get eaten - no matter how healthy it is! The Diabetic's Healthy Exchanges Cookbook features more than 150 kitchen- and family-tested recipes, complete with all diabetic and weight-loss exchanges as well as information on calories and fat content, plenty of helpful hints, sound advice, and a good dose of encouragement.

Table of Contents:

	Acknowledgments
	Introduction	1
	How I Learned to Help Myself	16
	What Healthy Exchanges Means	19
	Is Healthy Exchanges for You?	26
	A Few Rules for Success	31
	Exchange Lists	35
	Advice About Sodium, Fats, and Processed Foods	66
	My Best Healthy Exchanges Tips and Tidbits	70
	A Peek into My Pantry and My Favorite Brands	83
	The Recipes	87
	Festive Menus for Family Occasions	291
	Index	293