Rose Reisman’s Complete Light Kitchen
I’ve dislocated my wrist and am having a hard time doing anything but complain. For the next two days I can’t cook, garden or drive the car and am reduced to hunt-and-peck at the keyboard. At awkward times like these, I recall a scene in Dylan Thomas’s A Child’s Christmas in Wales where the fire brigade has just hosed down the Prothero’s living room. Miss Prother, faced with a situation beyond her control, stoically addresses the firemen.
She looked at the three tall firemen in their shining helmets, standing among the smoke and cinders and dissolving snowballs, and she said, “Would you like anything to read?”
And so, my dear guests, unable to serve you a mango lassi or pass you a plate of pecan cheesies, I offer you some reading material. Below is my review of Rose Reisman’s new book The Complete Light Kitchen.
The review appears in Off The Shelf. If you live in Guelph, you can get at copy at The Bookshelf. Out-of-towners will have to make do with this online version.
The Complete Light Kitchen
By Rose Reisman
Published by Whitecap Books
Reviewed by Charmian Christie
Light cooking often trims flavour along with the fat, but Rose Reisman’s The Complete Light Kitchenis chock full of innovative dishes that will expand your palate, not your waistline. With 17 health-conscious cookbooks under her trim little belt, Reisman draws from the best of her previous publications and tosses a few new recipes into the mix. The result is a delectable compilation for busy people in search of that often promised but seldom delivered “nutritious anddelicious” meal.
A portion of the proceeds goes to the Canadian Breast Cancer Foundation, but Reisman’s recipes address other food-related health issues — obesity, heart disease and type 2 diabetes to name a few. With healthy eating in mind, Reisman provides a concise and informative crash course on the latest diet and nutrition standards. She includes no-nonsense guidelines about balanced diets and menu planning, and even shows you how to decipher cryptic food labels. Her storage tips, freezer dos and don’ts and list of acceptable additives provide an invaluable reference guide you’ll turn to often. Who knew mono- and diglycerides were okay?
While Reisman focuses on fresh foods, she isn’t above the occasional frozen and canned item. Although the recipes often call for ethnic sauces and light dairy products, all ingredients are readily available and add flavour, not unwanted fat, sodium or sugar. Dishes range from savory breakfast frittatas to enticing low-fat cheesecakes. In between Reisman covers meat, fish, chicken, pasta, veggies and more salad options than an all-you-can-eat buffet. Kids will love the chilies, burgers, sandwiches and wraps. Parents will love the quick preparation and time-saving “make ahead” tips. Although she suggests few substitutions, Reisman’s internationally inspired dishes are as varied as her courses. Greek, Indian, Thai, Chinese, Tex-Mex and Middle Eastern cuisines are just some of the influences.
The recipes are clearly laid out, simple to follow and seldom require more than eight ingredients or 45 minutes to prepare. While Reisman recommends good-quality non-stick pans to help cut fat, you don’t need to invest in expensive equipment to create her dishes. Each recipe has detailed nutritional analysis and some include bonus inserts describing a cooking technique, such as how to roast bell peppers, or explaining a special ingredient like Miso or Hoisin sauce.
Tantalizing photos, unusual but tempting combinations, and safe but delicious standards make this cookbook useful to just about anyone. With dishes like Spinach Salad with Candied Pecans, Pear and Brie, Tilapia with Cashew Crust, Pesto Shrimp Paella, and Sour Cream Brownie Cheesecake, eating healthy never tasted so good. So pass the Fajita Burgers with Avocado Salsa Topping — and hold the guilt.