Meals That Heal or Secrets of New England Cooking

Meals That Heal: A Nutraceutical Approach to Diet and Health

Author: Lisa Turner

Can a regular diet of tomatoes, soy products, and cruciferous vegetables help ward off cancer and heart disease? Can meals really heal? With increasing frequency scientific studies are responding with a resounding "yes." It has been general knowledge for years that vitamin C prevents scurvy and calcium helps build strong bones. But this pales in comparison to recent discoveries concerning phytonutrients and nutraceuticals. Garlic, for example, contains compounds that may reduce blood pressure and lower cholesterol levels. Broccoli contains substances that may help prevent cancer. Meals That Heal takes the latest scientific data on these substances out of the lab and puts it into the kitchen.

Presents a compilation of the most recent research on the proven benefits of various foods along with charts and graphs that relate this research to specific diseases.

More than 100 recipes for creating healthy and delicious meals include the healing properties of the foods and the benefits we can obtain from them.

Library Journal

The value of food as a weapon against disease is becoming increasingly recognized, as evidenced by the number of recent books on the subject (e.g., Eileen Behan's Cooking Well for the Unwell and Rachel Keim and Ginny Smith's What To Eat Now: The Cancer Lifeline Cookbook, both LJ 5/1/96). Turner, a traveling chef with the Kushi Institute of Macrobiotics, explains nutraceuticals as foods or parts of foods that aid in preventing or ameliorating disease. Whole foods are advocated over supplements and are analyzed for their healing chemical components. Unfortunately, some of these "foods," such as wheat and barley grasses, may be unattainable or unpalatable to the general reader. More than 120 dairy-free, meat-free recipes are included. Most are simple to prepare, although certain ingredients may be difficult to locate. While Maureen Keane and Daniella Chase's What To Eat If You Have Cancer (LJ 10/1/96) is geared toward those already ill, its information is more concrete and lucid. This book is for larger collections only.Janet Schneider, James A. Haley Veterans Hosp., Tampa, Fla.

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Secrets of New England Cooking

Author: Ella Shannon Bowles

Some 800 time-honored "receipts," collected by two avid New Hampshire cooks, combine Early American cookery, Native American food, and continental influences. Historical anecdotes and Yankee humor accompany recipes ranging from black bass baked in spiced apple juice, Canada plum pies and blueberry johnny cakes to hearty meals served from the lobster pot.

Internet Book Watch

Two New Hampshire cooks share their recipes and the foundations of New England culinary heritage with a guide gathered from early American and Native American roots. Secrets of New England Cooking packs in dishes such as Indian pudding, oyster pie, succotash and coconut custard pie. No photos, but these are simple dishes requiring little visual assistance.

Table of Contents:

	Foreword	ix
	Acknowledgment	xiii
1.	Indian Inheritance	3
2.	From Sea and Pond	15
3.	Out of the Lobster Pot	28
4.	Chowder Kettle and Soup Tureen	46
5.	Brick-Oven Cookery	64
6.	Main Dishes	80
7.	Garden Sass	104
8.	The Sallet Bowl	125
9.	Bread Tins and Gem Pans	138
10.	The Pie Cupboard	158
11.	Pudding Bags and Custard Cups	175
12.	Doughnut Crock and Cooky Jar	200
13.	Cakes of All Kinds	219
14.	Maple Trees and Beehives	245
15.	Preserving Kettle and Pickle Jar	257
16.	Family Brewing	272
17.	The Taffy Pull	285
18.	Winter Picnics	294
19.	Special Day Menus	301
	Index	307