Product Description

Product Details

• Amazon Sales Rank: #1048 in Books
• Brand: Cookbook
• Published on: 2008-01-01
• Released on: 2008-01-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 316 pages

Features

• Each recipe includes a complete nutritional breakdown and tips and techniques to keep you eating right
• Full color photography
• Hardcover, 308 pages
• Recipes cover every meal and craving

Review

About the Author
Ellie is the host of Food Network's Healthy Appetite and she has appeared as a guest expert on dozens of programs including Today, CNN, and CBS's Saturday Early Show. Ellie Krieger is a registered dietitian specializing in nutrition and health communications, and her extensive work in the media has earned her a loyal following and national recognition as a trusted health professional. Ellie is a regular contributor to People's Your Diet and Parenting magazines, was the nutrition columnist for Rodale's Fitness Swimmer, and has written articles for Women's Day, Baby Talk, American Baby and Running News magazines. Ellie is an adjunct professor in the New York University Department of Nutrition, Food Studies and Public Health. She regularly speaks at events around the country. Ellie was also a Wilhelmina model for more than ten years. She received her bachelor's degree, with honors and distinction, in clinical nutrition from Cornell University and her master's in nutrition education from Columbia University.

Customer Reviews

Healthy Attitude and a Healthy Appetite
Ellie Krieger is different from the exercise fanatics and diet gurus out there in that she doesn't promise you'll lose 10 pounds or two inches off your waist if you adhere to a strict regimen over the course of a week. Instead, she provides all the tools you'll need to develop a healthy attitude toward eating that doesn't sacrifice flavor or require intensive labor. The crux of her approach is common-sensical: fresh ingredients, lots of whole grains, reasonable portions. But while the idea seems easy enough, Ellie makes it even simpler by outlining what ingredients to keep in stock (for a quick meal anytime) and what small but oh-so-important finishing touches change a dish from bland into brilliant. So far, I've made about a dozen of the recipes in this book (including 4 alone for one meal), and all have been met with rave reviews from the appreciative attendees. I recommend a meal consisting of the Oven-Fried Chicken, Garlic Fries, Zucchini Parmesan Crisps, and finishing off with the Ricotta Cheesecake with Fresh Raspberries. Let your oven do all the work, and stop worrying about your waistline!

I am a fan of Ellie's television show and completely agree with her food philosophy. If we all learn to love the way food tastes, instead of over-processing and masking it in fats and chemicals, then we can once again relish our meals instead of feeling guilty about them. Ellie will show you how in this book full of great recipes. Not only does she transform comfort foods like mashed potatoes and meatloaf into her better-for-you versions, but she also provides recipes inspired by a variety of cuisines ranging from Asian, Greek, and Middle-Eastern and covering every meal, including side dishes and desserts.

Don't expect a strict plan or any guaranteed weight loss. Ellie herself doesn't tout the "Never" approach and teaches us all that foods belong in three categories: Usually, Sometimes, and Rarely. The main reason most diets fail is because they are unrealistic and too limiting. Ellie's approach is different; it shows you a better way to eat "The Food You Crave." Anyone who wants to learn how to prepare delicious AND healthful foods should pick up a copy of this book!

Good for healthy cooking newbies and foodies!
Despite Ellie Krieger's down-to-earth personality and sensibility when it comes to having a healthy diet, I've always found her Food Network TV show, "Healthy Appetite," to be a little-- pardon the foodie irony here--bland. For this edition of FitLit, the Fit Bottomed Girls decided to review her cookbook, The Food You Crave, to see if it delivers more spice than the TV show.

To get a feel for the book, I made a recipe from each section of the book. I've been cooking for a number of years now and, unlike some people (cough, Erin), I really enjoy it, so although making eight recipes in about two weeks time seemed daunting, I was up to the challenge. (On occasion, I even pretended I was competing on Iron Chef and frantically sped about the kitchen pureeing and chopping feverishly. Although it's loads of fun, turns out rushing isn't the best way to cook. I almost ruined two recipes by forgetting crucial steps like, oh, turning off a burner. Oops.) Below are my notes from the recipes I tried.


Breakfast: The Southwestern Hash and Eggs (p.30) was easy to make and pretty tasty. It's not overly interesting or different, just your basic potatoes, egg, black beans and red pepper hash. However, of all the recipes I tried, this was probably the best pick for cooking for the hungry man (or men, growl) in your life.

FBG Tip: To make this recipe less time consuming, you can sub a can of diced tomatoes for the fresh tomatoes.


Nibbles & Noshes: The Herbed Goat Cheese Dip (p.66) took me five minutes to make. It's tasty, has few ingredients and pairs wonderfully with fresh veggies or baked pita chips.

FBG Tip: Many grocery stores don't have a great selection of fresh herbs, so if you can't find fresh parsley, mint and/or thyme, substitute 1/4 tsp. dried.


Soups & Sandwiches: The Sweet and Spicy Grilled Cheese Sandwiches (p. 95) took the grilled cheese sandwich to new heights. Cheesy, decadent and filling with just 350 calories, if you love caramelized onions, this is your sandwich.

FBG Tip: If you have a George Foreman Grill, forgo grilling the sandwiches in a pan and use the Foreman. It cuts the cooking time in half!


Main & Side Salads: The Savory Chinese Chicken Salad (p. 110) is perfect for summer. It's light and refreshing, yet filling. If you're a fan of Pei Wei, it's very similar to their Asian Chopped Chicken Salad.

FBG Tip: If you're vegetarian, grilled tofu works great in place of the chicken.


Pasta, Pizza & Grains: The Arugula, Caramelized Onion and Goat Cheese Pizza (p. 173) was the most "foodie" of any of the recipes I tried. Definitely "Top Chef"-esque. It's tasty but probably not for everyone.

FBG Tip: Try subbing the arugula with spinach and the goat cheese with feta. It's a variation worth trying.


The Main Course: The Balsamic Chicken with Baby Spinach and Couscous (p.205) was a hit. It had bold flavors, vibrant colors and a beautiful presentation. The recipe dirties a lot of bowls and pans, but I'd consider the extended cleaning time a small price to pay for this ta-da dish.

FBG Tip: Keep a box of frozen spinach on hand for this recipe. In a pinch, half of a box (thawed and squeezed dry) can be substituted for the fresh spinach, saving you time and money.


Sides: I made the Broccoli with Toasted Garlic (p. 249) along with the Balsamic Chicken with Baby Spinach and Couscous. It paired quite nicely. My only advice is to steam the broccoli in the microwave (loved the ease of that, by the way) for the recommended time. My broccoli seemed more crisp than tender after the recipe's four minutes, so I microwaved them for a minute more, and they were way over done.

FBG Tip: If you love garlic, feel free to use more (even much, much more) than the recommended three cloves.


Desserts: I was the most excited about trying the Dark Chocolate Mousse (p. 301). As far as a mousse goes, it was fairly easy to make, and it had an unusual ingredient--tofu. The tofu blends to a smooth consistency, lending protein and a low-fat base to the mousse, and you can't even taste it. Promise.

FBG Tip: This recipe is awesome and very awe-inspiring. Don't change a thing.


Overall, I was really pleased with this book. She has great tips on grocery store shopping, there are quite a few pictures of the food, nutritional information is listed on all of the recipes, and there are great little tidbits of information sprinkled throughout the pages. There's also good variety to the recipes, ranging from high-end culinary fare to good ole fashioned home cookin'. Although some of the recipes I tried seemed daunting, with fairly long ingredient lists that were sometimes pretty costly, nothing I made was hard, and nothing took more than 45 minutes. In fact, most took 30 minutes or less (take note, Rachael Ray).


However, my favorite part of the book was its attitude. Krieger says that basically all food is good in moderation, and she doesn't ban the really good stuff (butter, oil and cheese--oh my!). With that healthy attitude, I have a feeling Krieger is a closet FBG.

If you're looking to expand your healthy culinary horizons, you might give this book a good look or try one of her free recipes online. You just might find something new to crave. Gosh knows I did. Dark Chocolate Mousse, anyone? --Jenn

[...]

Great Book!
Bought this book recently at the book store and thought I would give my opinion at Amazon because this is where I usually purchase my books. The recipes are really fantastic and easy and oh so delicious. I have made pita chips several times and there isn't a chip in a bag that can even come close. I will no longer purchase any chips in a bag! The cost of making them yourself is about equivilant and these are healthy. My husband loves them. Can't wait to make more things from this great book!