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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com [Hardcover]

Martha Rose Shulman

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Book Description

Aug. 31 2010
From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week

From its inception, “Recipes for Health” has been one of the New York Times’s most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume.

Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers’ market will appreciate her extensive collection of dishes for virtually every vegetable under the sun.

Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.

 

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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com + Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
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Product Details

  • Hardcover: 368 pages
  • Publisher: Rodale Books (Aug. 31 2010)
  • Language: English
  • ISBN-10: 1605295736
  • ISBN-13: 978-1605295732
  • Product Dimensions: 26.4 x 21.6 x 2.5 cm
  • Shipping Weight: 1.1 Kg
  • Amazon Bestsellers Rank: #58,373 in Books (See Top 100 in Books)

Product Description

About the Author

MARTHA ROSE SHULMAN is the author of more than 25 books. Her articles have appeared in Bon Appétit and Food & Wine magazines, and she has been featured on national media. Her column appears daily on NYTimes.com. She lives in Los Angeles

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  34 reviews
73 of 76 people found the following review helpful
5.0 out of 5 stars Practical and Healthy Recipes Oct. 24 2010
By Joe - Published on Amazon.com
Format:Hardcover|Verified Purchase
I am a fan of Ms. Shulman's recipes from the NY Times. My wife and I have always been impressed with the simplicity and healthiness of the ingredients. While we are not vegetarians, the recipes in this book are meatless, but some use fish. For want of a better description, they tend to be Mediterranean in style. I recommend especially the red beet with Greek yogurt recipe. We have found the yogurt sauce, which is heavily flavored with fresh garlic and dill, to be useful on many other veggies and even as a spread of its own. It can be kept safely in the refrigerator for several days. I recommend this book to anyone interested in healthy and easy to prepare dishes.
51 of 56 people found the following review helpful
4.0 out of 5 stars Great to have NYT recipes in one location Oct. 12 2010
By Tashi - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have enjoyed a number of Ms. Shulman's recipes in the New York Times, and that prompted the book purchase. After a quick read-through, there seem to be a number of typo's. In the first recipe I tried for carrot salad, the ingredient list calls for 2 TBS olive or canola oil followed by 2 TBS olive oil... And In the couscous section, the pointer to more couscous recipes is labeled "artichoke" recipes. Aside from poor editing, I plan to try many of the recipes.
23 of 25 people found the following review helpful
5.0 out of 5 stars This makes healthy delicious! May 2 2012
By Marty Martindale - Published on Amazon.com
Format:Hardcover|Verified Purchase
The Very Best of Recipes for Health:
250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Photography by Andrew Scrivani

A review by Marty Martindale, Editor, FoodsiteMagazine.com

This is a beautiful cookbook written by a proven food veteran, and her healthy offerings are very appealing!

Here's a summary of several we like:

MEDITERRANEAN CHICKPEA SALAD
Shulman adds parsley, red bell pepper, tomatoes, red onion kalamata olives and feta cheese.

WARM POTATO SALAD WITH GOAT CHEESE
This calls for wine vinegar, Dijon mustard, garlic, black pepper, olive oil. Yukon Gold potatoes, black pepper, red onion, parsley, goat cheese and sage leaves.

HOT YOGURT SOUP WITH BARLEY AND CILANTRO
Olive oil, onion, garlic, barley, stock, cornstarch, yogurt, cilantro and lemon juice

CAULIFLOWER GRATIN WITH GOAT CHEESE TOPPING
Cauliflower, olive oil, thyme, garlic, goat cheese, milk and bread crumbs

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
Corn, garlic, chipotle chiles in adobo sauce, mayonnaise and Greek-style yogurt

MASHED POTATOES WITH KALE (COLCANNON)
Russet potatoes, kale, milk, green onions and olive oil

SWEET POTATO PUREE WITH APPLES
Baked sweet potatoes, apples, yogurt, butter and honey

PASTA WITH TUNA AND OLIVES
Water-packed tuna, olive oil, garlic, parsley, tomato sauce, red0pepper flakes, black olives, farfalle pasta and Parmesan cheese

BUCKWHEAT PASTA WITH KALE
Butter, olive oil, leeks, sage leave s, kale, buckwheat pasta, Parmesan and Fontina cheese

ASPARAGUS AND HERB FRITTATA
Asparagus, eggs, milk, parsley, herbs, Parmesan cheese and olive oil

HUEVOS RANCHEROS
Tortillas, tomatoes, chile peppers, garlic, onion, canola oil, eggs, cilantro and queso fresco

CATALAN CHICKPEA STEW
Chickpeas, bay leaf, olive oil, onion, bell pepper, garlic, tomatoes, thyme and red pepper flakes

BLACK BEAN ENCHILADAS
Black beans, canola oil, cumin seeds, chili powder, tomato sauce, grated sharp Cheddar, tortillas, chopped walnuts (optional), cilantro, salsa fresca

WHITE BEANS WITH CELERY
Olive oil, celery and its leaves, garlic, tomato sauce, parsley and lemon juice.

SPANISH-STYLE SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
Shrimp, olive oil, paprika, garlic, bay leaf, dried red chile pepper and parsley

Enjoy.
13 of 14 people found the following review helpful
5.0 out of 5 stars Already Well-Worn and Well-Loved! Aug. 31 2011
By SDS - Published on Amazon.com
Format:Hardcover|Verified Purchase
I have been trying out recipes by Martha Rose Shulman from her NY Times column and was so pleased with them that I decided to buy the book. It does not disappoint. What I like about the book is the "whole food" recipes are healthy without being committed to any one diet. There is a little something for everyone and they have been clearly labeled vegan, vegetarian, gluten-free, etc. It is not, however, for meat eaters. There is one chapter in the book that has fish and poultry recipes, which is perfect for me, but may not satisfy red meat lovers.

In the book she explains different foods, their health benefits, and tells you which healthy staples to keep on hand in your pantry, refrigerator and freezer. The recipes are clearly written, tips and techniques are included (e.g., tips on stir frying), and the pictures make the food look so appealing I almost don't know where to start. As someone who is just getting into healthy, whole foods, this book has been a terrific introduction to healthy eating!
11 of 12 people found the following review helpful
5.0 out of 5 stars Healthy, tasty, realistic recipes Nov. 29 2011
By L. Trees - Published on Amazon.com
Format:Hardcover|Verified Purchase
I've bought a lot of cookbooks in my day, but this is a favorite. Overall, I find Shulman's recipes to be the perfect mix of healthy and delicious. This isn't tasteless diet food--it's food that's about enjoying fresh ingredients and flavors without covering them up with excessive salt or fat. Unlike Cooking Light and some other healthy recipe sources, she's usually realistic about how much salt, cheese, etc. a recipe needs and what size serving a normal adult person might eat, so you know what you're getting into in terms of servings/calories/sodium when you look at the nutritional information.

I've only had this book for a month, and I already have about a half-dozen recipes that are on my "repeat list." Many are fast and simple enough for weeknight dinners (unless you're allergic to chopping and using a few different pots). Things like making simmered beans are reserved for the weekends, but Shulman usually provides helpful notes about what can be prepped ahead of time, how to store, and how long leftovers last in the refrigerator/freezer. All her notes on storage, substitutions, etc. are helpful and realistic--if she tells you to do something the long way, there's probably a good reason for it.

The book has a great index and is well-organized into sections including breakfast, salads, soups, simple vegetables, pastas and grains, veggie entrees, and a final chapter on fish/poultry. As others have mentioned, this is not a book for someone who believes every meal has to include meat. But for the vegetarian and the veggie-friendly, this is a keeper.

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