Somebody got smart about promoting the early onslaught of healthful cookbooks in 2015: The word “diet” has gone missing from many titles, and that alone might make eating-better resolutions more of a lifestyle change than a hostile takeover.
New York chef-restaurateur Marco Canora’s personal journey (from over-carbed and tired to peppy and 30 pounds lighter) led him to produce “A Good Food Day,” offering ways to “reboot your health with food that tastes great.” First among his 10 steps: Eating must be enjoyable.
British food writer Annie Bell focused her savvy on reducing sugar/carb addictions in “Low Carb Revolution: Comfort Eating for Good Health,” with her omnivorous gusto evident in Slow-Roast Salt and Pepper Duck and garlicky, spicy mushroom caps.
Even the editors of Martha Stewart Living have served up “Clean Slate,” with nutritional analyses — some of which are eye-opening, such as the 37 grams of fat in one serving of their farro spaghetti with fresh tomatoes and Marcona almonds.
But hey! We’re onboard with Nourish columnist Ellie Krieger, who says the type of fat is more significant than a total number of fat grams. (See our explanation of the Food section’s updated healthful-recipe guidelines.)
We’ve tested recipes from the new crop of books that just might see you through to seasons with fewer layers of clothing, and beyond.
— Bonnie S. Benwick