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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com Hardcover – Aug 31 2010

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Harry Potter and the Cursed Child
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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: 21.2 x 2.2 x 25.9 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #231,455 in Books (See Top 100 in Books)
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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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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0xa59d374c) out of 5 stars 38 reviews
77 of 80 people found the following review helpful
HASH(0xa58888f0) 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.
29 of 31 people found the following review helpful
HASH(0xa5ccb498) 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:

Shulman adds parsley, red bell pepper, tomatoes, red onion kalamata olives and feta 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.

Olive oil, onion, garlic, barley, stock, cornstarch, yogurt, cilantro and lemon juice

Cauliflower, olive oil, thyme, garlic, goat cheese, milk and bread crumbs

Corn, garlic, chipotle chiles in adobo sauce, mayonnaise and Greek-style yogurt

Russet potatoes, kale, milk, green onions and olive oil

Baked sweet potatoes, apples, yogurt, butter and honey

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

Butter, olive oil, leeks, sage leave s, kale, buckwheat pasta, Parmesan and Fontina cheese

Asparagus, eggs, milk, parsley, herbs, Parmesan cheese and olive oil

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

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

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

Olive oil, celery and its leaves, garlic, tomato sauce, parsley and lemon juice.

Shrimp, olive oil, paprika, garlic, bay leaf, dried red chile pepper and parsley

53 of 59 people found the following review helpful
HASH(0xa58f4e88) 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.
15 of 16 people found the following review helpful
HASH(0xb3fd1d20) 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!
13 of 14 people found the following review helpful
HASH(0xb3fd1cc0) 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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