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|Alt. Title:||A Pocket Guide to Fast & Flavorful Vegetables|
|Pub. date: ||2008|
|Includes: ||Pocket guide|
|Audience: ||Adults, Young adults, Teenagers, staff|
|Description:||“This colorful easy-to-use pocket guide teaches how to select, store, and cook fresh vegetables. The compact ‘fan’ design makes all the information available at a glance and saves time in the store and in the kitchen. Includes peak season guide, herbs and spices suggestions, and recipes for 35 vegetables. Encourages students and their families to eat a greater variety of vegetables, more often.” |
|Funding Source: ||Self-funded|
|Developer: ||Eileen Faughey, M.A., R.D.|
|Organization: ||Nutrition Connections|
|Length: ||35 vegetables, over 70 recipes|
|Assessment instrument Used? ||no|
|Use Restrictions: ||May copy (limit: 4 pages, must include credit)|
|Reviewers Comments: ||Veggie Quickflip™ is a guide to buying, storing, flavoring, preparing and cooking 36 different varieties of fresh vegetables. The guide is printed on 8 ¼” x 3” heavy laminated cards, and the cards are bound by a heavy nail, allowing the pages to fan out. The guide can be helpful for participants who want to eat more vegetables, but are hesitant to try new ones because they are not certain how they will taste or how to prepare them.
Each of the 36 vegetables has its own card, on the front of which is information about taste, peak season, selection, flavoring, and storing. On the back is information about preparing the vegetable, including a simple side dish and a more advanced recipe. Recipes do not include serving information, nutrition information, or overall preparation time. Vegetables included in the guide vary, but include common (lettuce, corn) and uncommon (rapini, chard) varieties.
The handbook contains a peak season guide to seasonal vegetables, some brief information about organic vegetables, tips for seasoning vegetables, and cooking time reference chart. The cooking times reference chart can be difficult to follow, especially for low level readers. The guide provides information on the amount of calories, carbohydrates, protein and fat in nonstarchy and starchy vegetables. These are estimated figures which may vary greatly. It also includes general guidelines for washing veggies, cooking veggies, and describes different methods of cooking vegetables in detail.
The design of the guide is clever because all of the cards are kept together in one place, and individual cards cannot get lost. However, its shape is not really pocket sized, it is awkward to read through the pages, and it can be confusing to find some of the more general information. Recipes cannot be disconnected and the plastic cover cannot be temporarily removed.
|Contact the Distributor:|
| Distributor: ||Nutrition Connections|
| Contact: ||Eileen Faughey|
| Mail: ||1135 Pearl Street, #9|
Boulder, Colorado 80302
| Phone: ||(303) 440-8946 or (888) 554-3547 |
| E-mail: ||firstname.lastname@example.org|
| Ordering: ||Web site: www.nutritionconnections.com|
| Order URL:||http://www.nutritionconnections.com/pp.html|
| Cost:|| 14.95 per item|
| Avail. in Qty:|| Yes|
| Bulkrate:||6 to 299: 40% off, $8.97; 300-499:45%off, $8.22; 500-999: 50% off, $7.47; 1000-1999: 55% off, $6.72; >2000: 60% off, $5.98 |