The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life »

The mission of the American
Institute for Cancer Research (AICR) is twofold. The institute educates Americans about healthy eating through food and nutrition columns in newspapers and magazines, the Recipe Corner on its popular website (www.aicr.org), brochures and other informational materials, and seminars held across the country. AICR also funds basic research on the links between diet and cancer prevention. Joyce Oudkerk Pool is an award-winning photographer specializing in food and wine photography for publishers, designers, and advertising agencies around the world.

"These recipes are so compelling they make me want to run back into my kitchen-and I was just there a minute ago! This is the way it should be: beautiful, accessible food that is gloriously healthful, with complete sensuous appeal and no compromise."—Mollie Katzen, author of The Moosewood Cookbook and host of Mollie Katzen's Cooking Show

"This amazing book weaves together state-of-the-art nutrition information with recipes you can't wait to prepare. It erases any lingering doubt that food good for the body can also be exquisite."—Kelly D. Brownell, Ph.D., Director, Yale Center for Eating and Weight Disorders, Yale University

"Delicious! The New American Plate Cookbook should do much to recreate the look and taste of America's dinner plates, adding to them all those wonderful vegetables that most Americans still ignore, along with other rarities such as fresh lemon juice and fresh herbs. Bravo!"—Deborah Madison, author of Vegetarian Cooking for Everyone

"At last, a cookbook with a sensible, scientifically sound approach to diet."—Martha Rose Shulman, author of Mediterranean Light and Ready When You Are

Library Journal

Phytochemicals-bioactive plant substances considered to be beneficial for people-are the centerpiece of a diet being championed by the American Institute for Cancer Research. Its "New American Plate" is built around vegetables and whole grains, with an emphasis on brown rice, wheat pasta, and other healthful foods, rather than protein. In fact, a three-ounce portion of any protein is the recommended serving size, while most Americans have at least twice that much in one meal. Recipes are appealing and easy to make and cover every course of a meal. Well-known dishes are reworked, e.g., New England Clam Chowder, to help with the transition to healthier eating. Although the overuse of the word phytochemicals may scare some readers, this glossy, eye-catching cookbook is recommended for most cookery collections.-Deborah Shippy, Moline P.L., IL Copyright 2005 Reed Business Information.

Acknowledgments
Introduction: Proportion and Portion Size

PART I: THE NEW AMERICAN PLATE Vegetables Salads Grains Fish, Poultry, and Meat Sauces, Dressings, and Marinades

PART II: ONE-POT MEALS ON THE PLATE Casseroles Stews Stir-Fries Pilafs Entrée Salads Frittatas Chilis

PART III: AROUND THE PLATE Appetizers Soups Breads and Muffins Desserts

Cooking Basics Food Storage and Handling Cooking with Vegetables and Fruits The Science behind the New American Plate
Index