Details
Synopsis
Martha Stewart presents more than 150 recipes for hearty, healthy dishes, with suggestions for menus that will turn each one into a balanced meal. Includes Martha's advice for making sensible eating and exercise part of an active life style, with the emphasis not on denial but on positive approaches and delicious alternatives.
| Size | | Length: | 224 pages | | Height: | 10.8 in | | Width: | 8.3 in | | Thickness: | 1.0 in | | Weight: | 37.6 oz |
Industry Reviews
"Healthy," "quick," and "Martha Stewart" what more is there to say? Here are 52 menus arranged by season, with dozens of artful color photographs of the food and its presentation. Martha's "quick" is not always the same as most people's (e.g., "an informal supper" calls for homemade tortillas, not quite the thing for a busy weeknight), and not everyone has "feather-edge creamware platters" and "two-color Depression-glass stemware" for serving, but to her fans, that's all part of her appeal. Most libraries will want at least one copy of her latest book. [Previewed in Prepub Alert, LJ 7/97; HomeStyle Books main selection.]
Moore
Quickness, clearly, is in the eye of the beholder. Often excessively creative, these 52 menus 13 per season fuse ethnic flavors and, to some extent, minimize rich ingredients. Enlightened Creme Fraiche, for example, is lighter and tangier by reducing the heavy cream/buttermilk ratio to half-and-half. But the book's claim that this is everyday fare easily prepared will be swallowed only by those kitchen phenoms who can trim a dozen artichokes and clean two pounds of mussels between the sports and weather segments of the local TV news. These labors are required when making Mussels and Baby Artichokes Barigoule, the centerpiece of a menu whose sidedish is Spaghetti Squash with Sage and Orange and whose dessert is Forelle Pears in Parchment. For a Latin-accented meal, Stewart champions homemade Corn Tortillas to go with Posole with Garnishes. A single meatball in Turkey Meatball Soup with Escarole and Pappardelle can support a satisfying dinner, opines Stewart. Horseradish Whipped Potatoes serves four with only two russets. Stewart mentions that freshly grated horseradish is a must for this dish, but the recipe specifies the prepared kind. Harder-to-find ingredients needed elsewhere include fresh lychees, cipolline onions and Kaiware sprouts. Stewart's fans will likely appreciate these additions to their repertoire; readers looking for quickly prepared weekday fare may be annoyed. 150 color photos not seen by PW. HomeStyle Books main selection. (Nov.)
Lopate
Stewart's low-fat cooking depends heavily for its success on the use of seasonally fresh produce, so she organizes recipes by the year's cycles to take advantage of markets. Acknowledging that not everyone has unlimited hours to spend in the kitchen, she focuses on foods that can be prepared with minimum fuss and concentration. But time saved in kitchen preparation may well be lost in shopping for the perfect ingredients that so many of these 'simple' recipes demand. . . . Stewart praises the benefits of fusion cuisine, where strong spices and assertive herbs from Asia and the tropics mask the absence of fats. Citrus abounds: lemon scents risotto, orange enlivens spaghetti squash, tangerine spruces arugula and endive. Stewart's most inventive ideas, such as her portobello mushroom 'pizzas,' showcase her real talents. The complete absence of any nutritional analyses forces readers to take the master's word for it that these dishes are indeed 'healthy.'
Annotation copyright H.W. Wilson Company.
Watson
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