For families, eating right has become a monumental challenge. Cultural messages convince us that we no longer have time to cook, and food marketers spend billions persuading us that packaged, processed food is convenient, satisfying .Read more...
For families, eating right has become a monumental challenge. Cultural messages convince us that we no longer have time to cook, and food marketers spend billions persuading us that packaged, processed food is convenient, satisfying . . . and the key to happiness. Half of all our meals are now eaten outside the home. The result? Skyrocketing rates of heart disease and diabetes and unprecedented levels of childhood obesity. This crisis is movingly portrayed in author and activist Laurie David's new documentary (coexecutive produced with Katie Couric), "Fed Up "
Luckily, we have a solution: Studies have clearly shown that eating home-cooked meals reduces obesity and develops lifelong healthy eating habits. There is an exciting movement afoot that involves a skillet, a few good knives, and some fresh ingredients: Home cooking is making a comeback.
In" The Family Cooks," David inspires parents and kids to take control of what they eat by making it themselves. With her longtime collaborator, Kirstin Uhrenholdt, David offers more than 100 recipes that are simple, fast, "low in the bad stuff and high in the good stuff," and designed to bring kids into the cooking process. The authors also demystify cooking terms and break down basic prep techniques, creating stress-free meals that foster health, togetherness, and happy palates. "The Family Cooks" is the ideal companion for unseasoned chefs of all stripes, whether they're parenting or being parented.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-04-28
- Reviewer: Staff
In this cookbook, environmentalist and film producer David (The Family Dinner) offers an "antidote" to America's unhealthy love affair with the "three amigos" of sugar, salt, and fat. With chef Uhrenholdt, David created easy, from-scratch recipes to get families off the merry-go-round in today's "food-carnival environment." Breakfasts feature porridge, granola, eggs, pancakes, and smoothies like the green apple almond milk Green Genie. For lunch, she provides recipes for crunchy cabbage-stuffed whole-grain quesadillas and a BLT with shitake "bacon." A section titled "Soupersalads!" includes a peppermint green pea soup, as well as salads with grains, nuts, and homemade dressings. Dinner showcases chicken, cod, pasta, and bean/grained-based recipes. Also featured are kid-pleasing sides like roasted cauliflower popcorn and a healthy coconut-mango pudding. With advice on training kids' palates, David busts the myth of the "picky eater" and explains how to "shop like a pro" and decipher nutritional information on industry labels. Essential guidelines for keeping the kitchen a safe, fun, and productive family place are included along with tips for avoiding waste and managing trash. For David, eating at home with the family is at the heart of the new food revolution; her essays celebrate our "inner homesteader" and might even prompt the resurgence of table conversation. (Apr.) Fresh Grilling: 200 Delicious Good-for-You Seasonal Recipes Editors of Better Homes and Gardens Houghton Mifflin Harcourt, $19.99 trade paper (288p) ISBN 978-0-544-24219-7 The simplicity of grilling suggests predictable flavors, but this creative collection from Better Homes and Gardens shakes up the burger/steak/salmon fixation with a seasonal and health-minded approach. The book is instructional with helpful photo-illustrated how-tos on the basics of grilling and the best ways to cut and cook vegetables from asparagus to tomatillos. A few smart swaps brighten and enliven grill staples: Southern spiced flat iron steaks, for instance, are paired with healthier grilled green tomatoes, while the po'boy is freshened up with peaches and shrimp. Amid the more familiar are sophisticated (yet approachable) surprises: herbed pecan rub, grilled radish crostini, smoked lentil hash with squash, and a cast-iron plum-polenta cake. The familiar burger is garnished in one recipe with grilled romaine and onions and in another with pickled beets and fried egg. Recipes are notated as low calorie or "weekday friendly" (i.e., requiring only 30 minutes or less to prepare). In all, the book serves as a nice update for today's globally eating households. Photos. (Apr.)