Table of Contents

Acknowledgments Introduction: Proportion and Portion Size PART I: THE NEW AMERICAN PLATE Vegetables Salads Grains Fish, Poultry, and Meat Sauces, Dressings, and Marinades PART II: ONE-POT MEALS ON THE PLATE Casseroles Stews Stir-Fries Pilafs Entree Salads Frittatas Chilis PART III: AROUND THE PLATE Appetizers Soups Breads and Muffins Desserts Cooking Basics Food Storage and Handling Cooking with Vegetables and Fruits The Science behind the New American Plate Index

About the Author

The mission of the American Institute for Cancer Research (AICR) is twofold. The institute educates Americans about healthy eating through food and nutrition columns in newspapers and magazines, the Recipe Corner on its popular website (www.aicr.org), brochures and other informational materials, and seminars held across the country. AICR also funds basic research on the links between diet and cancer prevention. Joyce Oudkerk Pool is an award-winning photographer specializing in food and wine photography for publishers, designers, and advertising agencies around the world.

Reviews

"This amazing book weaves together state-of-the-art nutrition information with recipes you can't wait to prepare. It erases any lingering doubt that food good for the body can also be exquisite." - Kelly D. Brownell, Ph.D., Director, Yale Center for Eating and Weight Disorders, Yale University