The Pyramid Cookbook: Pleasures of the Food Guide Pyramid

Baird, Pat

ISBN 10: 0805026487 / ISBN 13: 9780805026481

Published by Henry Holt Company, New York, 1993

About this Item

First edition. 8vo. Cloth. 257 p. Author Baird presents healthy and delicious recipes planned around the USDA Food Guide pyramid, full of flavor but not fat. Fine in fine dustjacket in mylar cover.

Seller Inventory # LL-b863-10

Bibliographic Details

• Title: The Pyramid Cookbook: Pleasures of the Food Guide Pyramid
• Publisher: Henry Holt Company, New York
• Publication Date: 1993
• Language: English
• ISBN 10: 0805026487
• ISBN 13: 9780805026481
• Binding: Cloth
• Edition: First Edition
• Condition: Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Cooking, Food and Wine

About this title

Synopsis

A guide to the USDA's new Food Pyramid explains the different layers of the pyramid, defining what constitutes a serving, and presents more than one hundred recipes that are low in fat, cholesterol, and sodium. 30,000 first printing. Tour.

Reviews

Some cookbook writers issue recipes with near papal authority. Others, like Baird, seem to view their efforts as a collaboration with their readers. This adventurous collection, designed to follow the USDA's revised paradigm of healthful eating, offers a reliable approach to flavorful, low-fat cooking that encourages home-kitchen experiments with myriad suggestions of substitutions for high-fat standards, e.g., nonfat cottage cheese blended with skim milk replaces butter and regular milk in mashed potatoes. Baird ( Quick Harvest ) persuasively suggests that a palate quickened by surprise won't miss richness: a black bean chili with red pepper and corn is flavored with unsweetened cocoa powder; fresh ginger and oil-cured olives enliven carrots braised in orange juice; fruit purees replace the fat in fudge-like brownies and bread pudding. The nearly 100 recipes, traditionally grouped, focus as much on breakfast foods, side dishes and desserts as on main courses, an organization that reflects modern eating habits. Baird, a dietitian with an expertise in microwave techniques and meatless cooking, closes her lively volume with reviews of frozen and packaged low-fat foods, fast-food menus and a source list. Author tour.
Copyright 1993 Reed Business Information, Inc.