Jane Brody's Good Seafood Cookbook: A Guide to Healthy Eating with More than 200 Low-Fat Recipes
Author: Jane E Brody
Here is another volume from today's most influential writer on food and health, the New York Times Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when growing up, knew fish in one of two incarnations - fish sticks or tuna on rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices," in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.
Publishers Weekly
Her "pectoral fins flapping with excitement,'' Brody (Jane Brody's Good Food Gourmet), working here with veteran Flaste, sets out to prove that seafood cookery can indeed be simple, and to overcome what she calls American "pescaphobia'' in this consumer-conscious overview. Ever health-minded, she comes naturally to low-fat fish cuisine, eschewing deep-frying in her recipes; substituting nonfat or low-fat dairy products, where appropriate; and cutting down on oil as well. This is a more than usually comprehensive, conscientious and trustworthy cookbook, stocked with information not only on ways of cooking and serving fish, but on how to buy it and what equipment to use. It's enlivened, too, by Brody's easy personal touch, never hard-sell or self-conscious. What recipes are the strongest? There's the warm swordfish salad, which makes use of the microwave; the chilled corn and crab chowder; the scallop seviche. Brody, with Flaste, delivers the goods, as always. Illustrations not seen by PW. (Oct.)
Library Journal
Brody, New York Times health columnist and author of Jane Brody's Good Food Gourmet (LJ 9/15/90) and other health-conscious cookbooks, has teamed up with food writer Flaste to add her contribution to the ever-growing category of fish cookbooks. The 250 recipes are diverse and generally quite appealing, although many have long ingredients lists. Overall, this is a more sophisticated collection than some of Brody's earlier books-despite the fact that for some reason she is enamored of surimi (imitation crab made from processed fish), and purists-and other seafood lovers-will shudder at the thought of a bouillabaisse that includes it. Mark Bittman's recent Fish (LJ 6/15/94) offers more and simpler recipes as well as more information on varieties of fish and shellfish, but Brody's makes a good companion and is sure to be popular.
Book review: Uses of Haiti or The Politics of Jesus
All the Onions
Author: Betty E M Jacobs
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Table of Contents:
Bulb (Common) Onions
How to Choose the Right Variety
Seeds, Transplants, or Sets
How to Grow Good Onions
Starting Onions from Seeds
Starting Onions from Sets
Transplanting Onions
Care during Growth
How to Harvest Onions
Chives
Garlic
Garlic Varieties
Garlic Chives
Leeks
Potato Onions
Shallots
Egyptian Onions
Welsh Onions
Common Pests and Diseases
Suggested Suppliers
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