Food Fight or Saving Dinner Basics

Food Fight: The Inside Story of the Food Industry, America's Obesity Crisis, and What We Can Do about It

Author: Kelly Brownell

"The evergreen subject of American gluttony and sloth brings out the best in scientist-advocates, and the authors, while drawing on a mountain of statistics and studies, make their indictment both funny and appalling."
--Publishers Weekly

"Brownell and Horgen uncover some of America's biggest diet hazards and how to avoid them."
--Self magazine

"This is a fascinating, empowering must-read filled with practical ways to take action."
--Shape magazine

"Food Fight is . . . an important contribution to the discourse around the obesity epidemic. I highly recommend it to anyone who wishes to learn more about the role of the food industry, and especially to public health advocates looking for clearly presented research and ideas for positive change."
--Michele Simon, founder and director of the Center for Informed Food Choices

Kelly D. Brownell, Ph.D., is one of the nation's best-known experts on nutrition and weight disorders. He is a psychology professor at Yale University and the director of the Yale Center for Eating and Weight Disorders. He regularly appears in the media as an expert on obesity, nutrition, and eating disorders.

Katherine Battle Horgen, Ph.D. , is on the staff at the Yale Center for Eating and Weight Disorders.

Book review: Ventilation for Control of the Work Environment or Handbook of Laboratory Health and Safety

Saving Dinner Basics: How to Cook Even If You Don't Know How

Author: Leanne Ely

Cooking 101

If you think that folding an egg has something to do with laundry, or that a wok is good exercise, you’ve come to the right place.

Nutritionist and family meal-planner extraordinaire, Leanne Ely knows her way around a stove and a pantry–and she provides everything you need to know, from mincing garlic and barbecuing beef to pulling off your first dinner party. Select chapters feature tasty recipes that can be prepared with the greatest of ease. You’ll find practical and trustworthy advice on

• equipping your kitchen: what you must have, what you don’t need

• stocking your cupboards, fridge, and freezer with the essentials

• selecting fresh produce and high-quality meats, poultry, and fish

• slicing, dicing, sautéing, simmering, and other prep techniques

• whipping up quick, scrumptious dishes with ingredients on hand

• ensuring that your main course and side dishes are ready at the same time

• preparing mouthwatering one-pot meals, from Lemon Tarragon Chicken to Easily the Best Casserole in the World

• baking fast and easy cookies, pies, cakes, and cobblers

Saving Dinner Basics also includes a handy glossary of common food terminology, a spice primer (it’s about time you discovered thyme!), and a troubleshooting guide for various cooking challenges. Let Leanne Ely help you turn your kitchen into what it was meant to be: the place where great meals begin.

Leanne Ely is considered the expert on family cooking and healthy eating. She is a syndicated newspaper columnist (The Dinner Diva), a certified nutritionist, and the host of SavingDinner. Leanne has a weekly“Food for Thought” column on the ever-popular FlyLady.net website, as well as her own e-zine, Healthy Foods. She is the author of Saving Dinner, Saving Dinner the Low-Carb Way and Saving Dinner for the Holidays. She lives in North Carolina with her two teenage children.

“Anyone who finds cooking a mystery needs Saving Dinner Basics.”

–Marla Cilley, The FlyLady, author of Sink Reflections

KLIATT

This book will help readers cook with confidence. What sets it apart from other basic cookbooks is that it makes cooking simple and fun without all the fuss. The chapters contain much essential information about a wide variety of kitchen essentials such as: equipping your kitchen (what you must have, what you don't need); stocking your cupboards, fridge and freezer; selecting fresh produce and high quality meats, poultry and fish; slicing, dicing and many other prep techniques; whipping up great meals; ensuring that all courses are ready at the same time; and fast-and-easy baked goods. Ely has included some wonderful recipes for all aspects of dining: Hash Brown Quiche, Blender Bean Dip, Potato Sausage Soup, Potato Salad with Salmon, Mexican Skillet Turkey, Double Mustard Skillet Pork Chops, Blueberry Crumble, and Linzer Bars, to list just a few. An extensive index makes it easy to locate recipes according to ingredients and cooking techniques. Leanne Ely is a syndicated newspaper columnist, certified nutritionist and the host of SavingDinner.com. She has also written several cookbooks. Experienced cooks will find it reassuring that they are "doing things right" and newbies will find a wealth of essential information.

Library Journal

Nutritionist, syndicated columnist (the "Dinner Diva"), and cooking personality Ely adds this latest volume in her series (e.g., Saving Dinner the Low-Carb Way) aimed at beginning cooks. The fundamentals of cooking are covered in an easy, colloquial style: topics include choosing utensils, cookware, and knives; stocking a pantry; selecting fruit, meat, and fish; and laying a table. Interspersed throughout are recipes that should accommodate a wide range of tastes. The author particularly focuses on salads, soups, and a variety of one- and two-step meals, as well as recipes that can be quickly assembled with pantry staples. Instructions are clear, and helpful diagrams are included where appropriate. Opinionated and humorous, Ely has succeeded in creating a nonthreatening introduction to cooking that will also assist those who are more experienced in the kitchen. Recommended for public libraries. Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2006 Reed Business Information.