Good Grape Wine Company

The only reason I've nicked it a star is that for some, a cookbook titled "healthy" requires nutritional data, which this does not have, and quick in this instance sometimes means more simple than last-minute preparation. MS makes a case for not including the read-outs, about learning to fly without training wheels (sorry about the mixed metaphors). As for the simple vs. last-minute, a case in point: the wild rice pilaf with dried fruit is elegant and very easy to prepare, but it does require cooking the wild rice ahead and setting it aside. If you start an hour before dinner is to be served, no problem; in fact, starting the wild rice that early leaves you quite a bit of time to throw in a load of laundry or complete other chores before you pull together the rest of the recipe in the last 10 minutes.

I've never had a problem with a MS recipe. Things always cook up in the allotted time, they always make the proposed quantity, they brown as they're supposed to, rise as they're supposed to . . . The charge has been made by another reviewer that dishes are underseasoned or bland. I suspect that is because the MS style is to emphasize the natural flavor of the basic ingredients. A lot depends, then, on the integrity of the ingredient.


Martha's "healthy pleasures"   September 9, 2003
 11 out of 12 found this review helpful

This 1997 book grew out of what Martha Stewart calls her "ever-growing search for the new and different", and it has many interesting ideas and recipes for fresh, healthy eating, and menu planning. As one would expect from Martha, the appearance is almost as important as the contents, with marvelous photography, and great use of vintage plates and Depression glassware
It is divided into seasons, and as I live in California, and primarily eat fruits and vegetables, the Spring and Summer sections are of most interest to me; they have novelties like "Cool Jicama Slaw" (pg. 77), which consists of julliened jicama, minced jalapeno peppers and chopped cilantro, in a orange and lime juice dressing, and a fabulous "Corn, Fava Bean and Cucumber Succotash" which includes red bell pepper and white onion to make up this colorful and wholesome recipe.

For the colder climates, there are wonderful hearty soups and stews, roasted vegetables, and rice, quinoa, and couscous dishes. There is a lot of what Martha calls "clean food", where "the flavors are clear and straightforward" and come from the "quality of the ingredients rather than elaborate techniques".
There are some unique desserts, like "Frozen Chai" (pg. 126), which can be made without an ice cream maker, using a food processor instead, and a "Rose Gelatin with Blackberries", which I have not tried but looks lovely. Some of the desserts, like the rich chocolate sorbet pictured on page 193, are served in teacups with saucers, making an attractive table setting.
This is a beautiful book to look at, and it is full of ideas on how to add interest to a health-conscious diet, with simplicity, and a lot of flavor.