{"id":3030,"date":"2014-12-06T07:34:51","date_gmt":"2014-12-06T14:34:51","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=3030"},"modified":"2025-05-05T08:21:53","modified_gmt":"2025-05-05T14:21:53","slug":"250-cookbooks-the-nutrition-bible","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=3030","title":{"rendered":"250 Cookbooks: The Nutrition Bible"},"content":{"rendered":"

Cookbook #92:<\/strong> The Nutrition Bible, <\/em>Jean Anderson and Barbara Deskins, Quill, Willaim Morrow, NY, 1995.<\/p>\n

\"The<\/a>“The Comprehensive, No-Nonsense Guide to Foods, Nutrients, Additives, Preservatives, Pollutants and Everything Else We Eat and Drink.” This is a large, thick book that pretty much lives up to its promise on the cover. And it does it with attitude, which makes it fun to read.<\/p>\n

Why would anyone need a print<\/em> book with all of this easy-to-look-up information about foods? You can always search the internet instead. Aha! But what about when you have an extended power outage, and no cell phone coverage, as we did during the Lyons flood last year? And some entries I would never even think of looking up: aldacarb, ketoacidosis, keratomalacia, furcelleran, efamol, weisswurst. Twinkies! The Pritikin diet. Hunger. Fudge. These are all discussed in The Nutrition Bible<\/em>. Here is an example of an entry with attitude:<\/p>\n

\"Nutrition<\/a>As a retired semi-scientist, I get a kick out of reading this “bible”. Plus, it has good nutritional information for the foods. Here is an example:<\/p>\n

\"Nutrition<\/a>The authors of this book both hold degrees in nutrition. Jean Anderson, who earned a B.S. in food and nutrition and an M.S. in journalism, is the author of numerous cookbooks, including The Food of Portugal<\/em> and The Grass Roots Cookbook<\/em>. Barbara Deskins, as an associate professor of clinical dietetics and nutrition, wrote Everyone’s Guide to Better Food and Nutrition<\/em>. References for specific entries are not footnoted, but an extensive bibliography is included in the back pages. And the author of one of the books in the bibliography? An old favorite of mine, Jane Brody, whose nutrition book I covered in a blog post<\/a>.<\/p>\n

This book also contains some recipes, interspersed throughout the encyclopedia-type entries. For this blog, I choose to make Lamb with Green Beans, Chickpeas, and Tomatoes.<\/p>\n

\"Lamb<\/a>This recipe should be good for a cold winters day. Note that there are more vegetables in this dish than meat: the meat is more of a “seasoning” than a main ingredient. As we learned from our daughter who lives in Africa and from our own travels, in a large part of the world, meat is much less prevalent than in the US. And maybe that is a healthier way to eat. Anyway, I hope it tastes good. I made a few changes; my version is below.<\/p>\n

Lamb Stew with Tomatoes and Vegetables<\/strong><\/a>
\nserves 4-6<\/em><\/p>\n