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 | Title: | Down Home Healthy Cooking: Recipes and Tips for Healthy Cooking | | Pub. date: | January 2008 | | Edition: | 2nd | | Includes: | Cookbook, available in print or online | | Audience: | Multiple Audiences, African american, Adults | | Language: | English | | Description: | Cookbook provides recipes that are low-fat, high in fiber versions of traditional favorites of African American Recipes. | | Funding Source: | National Cancer Institute, National Institutes of Health, United States Department of Health and Human Services |
| Developer: | National Cancer Institute, National Institutes of Health | | Length: | 52 pages | | Use Restrictions: | May copy for educational purposes. | | Reviewers Comments: | This small spiral bound book includes 19 recipes in total, divided into three sections: entrees, sides and desserts. Entrees are lunch or dinner items. Recipes include healthier versions of common high fat recipes, such as potato salad, skillet beef, and bread pudding. Recipes use common, inexpensive ingredients. They include cooking time but not total preparation time. Each recipe is accompanied by a full listing of nutrition facts, and by a clear, colorful and mouth-watering photograph of the prepared item.
Overall, the cookbook encourages a healthy diet including fruits and vegetables, whole grains, fat-free or low-fat milk products, lean meats, fish, beans, eggs and nuts. It includes a few basic healthy cooking tips and a section on how to stock a pantry with items that are good for the body. The book is printed high quality paper with bright, beautiful colors and photographs of African Americans preparing and enjoying food together. Recipes can be used in classes and/or cooking demonstrations and the cookbook can be distributed to or shared with participants.
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