The 100 Foods You Should be Eating How to Source, Prepare and Cook Healthy Ingredients Matten, Glen

Enhanced descriptions from Syndetics:

This book has been written with one thing in mind: to make us think differently about the food we buy and eat. New diets appear all the time with promises for drastic weight loss and better health while the supermarket shelves are full of products that have bits put in, bits taken out, 'healthy' ranges, low-fat alternatives and fortified foods -- not to mention exotic new 'health' ingredients (goji berry, anyone?). The fact is that eating good nutritious food doesn't have to be this complicated. This book is a straight-talking take on the best way to buy, prepare and cook the best ingredients -- and it really is easy. Each of the 100 foods covers all the information you need, including what it is, health benefits, the best way to buy, cook and store it and a simple recipe or serving suggestion. Organized into eight chapters that reflect the way we eat (Breakfast, On-the-go, Lunch, Store cupboard, Fine dining, Lazy cooking, Tipples, Desserts & treats) the book is fantastically easy to use and includes photographs of recipes as well as ingredients. Packed full of recipes, information and guidance, this is a book for anyone who wants to take a simpler approach to health and good food.

Reviews provided by Syndetics

Library Journal Review

Matten, a nutritional therapist based in the UK, purposely doesn't use the word superfood, focusing instead on readily available supermarket items and simple strategies to incorporate whole foods into everyday eating. Entries are divided into useful categories by season, meal, or theme (e.g., "Lunch on the Go," "Strapped for Cash"). These categories coupled with the recipes make the book user-friendly, enabling readers to browse easily for and incorporate the featured foods into daily meals. Most of the recipes are vegetarian, although a few meat and dairy products are included. Like Tonia Reinhard (Superfoods [see review, at right]), Matten discusses each food's phytochemical content and particular nutritional strengths. Although both books have strong points, each leaves the reader feeling that they've just scratched the surface. VERDICT The conversational tone and simple recipes make this an easy-to-follow quick reference. One potential downside is the lack of any cohesive criteria for inclusion of foods other than Matten's preferences. An affordable purchase where a book on this topic is needed.-Rukshana Singh, Torrance P.L., CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.