A companion volume to The New American Diet presents more than two hundred healthful and delicious recipes featuring vegetables, grains, beans, fruit, seafood, and poultry for such dishes as African Peanut Soup with Rice Balls and Lemon Garlic Halibut. 35,000 first printing.
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William E. Connor, M.D., is a professor of medicine in the Division of Endocrinology, Diabetes and Clinical Nutrition at Oregon Health Sciences University.
The Connors, a dietitian-physician team, have assembled a book of recipes that are not only low in fat content but also rely almost solely on vegetarian foods. The "new" diet includes foods from many ethnic origins: peanut soup from Africa, noodles from Szechwan, enchiladas from Mexico, and risotto from Italy. Only some of the recipes call for fat-free cheese, vegetarian sausage, or similar substitutions. Many employ canned soup bases--the low-fat, low-sodium variety, of course. Each dish has a table of caloric, fat, fiber, and sodium values. In addition, the Connors provide a simplified cholesterol^-saturated fat index (CSI), which condenses fat values to a simple, easy-to-interpret single number. Lots of herbs and spices in every recipe help ensure that these low-fat foods lack nothing in flavor. A few chicken and seafood offerings ensure that carnivores are not totally ignored. Mark Knoblauch
Just how many diet cookbooks does your library need? The Connors, both professors at Oregon Health Sciences University, are the authors of The New American Diet System (S. & S., 1991). Here they offer recipes that follow the dietary guidelines they've outlined elswhere (low-cholesterol, low-fat, low-sodium, low-sugar, etc.). Some seem fine; others have less appeal?cheese enchiladas with a jalape?o sauce based on canned low-fat mushroom soup. And does evaporated skim milk plus coconut extract really taste as good as coconut milk in a Thai recipe? Maybe. Buy for demand.
Copyright 1997 Reed Business Information, Inc.
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