Lee’s first book,
The 52 New Foods Challenge, has been lauded by parents and professional chefs, including British chef Jamie Oliver. With Stanford professor Patel, Lee provides another family-friendly guide for eating well. Readers might anticipate sugar-free recipes and artificial sweeteners, but the focus here is on reducing added and excess sugars. Natural sweeteners, such as dates, are utilized in many recipes, as are other fruits and honey. The authors’ recipes are varied, mostly uncomplicated, and based on whole foods. “Make ahead,” “What Kids Can Do,” and “Quick Tip” sidebars enhance the family-friendly theme. Each recipe cites nutritional information and a comparison between the added sugar in the recipe and the traditional, store-bought, or restaurant version of the dish.
VERDICT Refreshing in its approach and accessible for most home cooks (and their children), this collection delivers on its promise of simple recipes for every meal.
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