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Eating by color for maximum health

Author: Georgeanne Brennan; Dana Jacobi; Annabel Langbein; Dan Goldberg; Williams-Sonoma.
Publisher: [Birmingham, AL] : Oxmoor House, 2007.
Edition/Format:   Print book : English
Database:WorldCat
Summary:
An innovative new cookbook from the experts at Williams-Sonoma offers a fresh approach to healthy eating that uses six color food groups as a foundation, explaining how to select one ingredient from each of the food groups to provide maximum daily nutritional benefits and furnishing 150 tempting and healthful recipes.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Georgeanne Brennan; Dana Jacobi; Annabel Langbein; Dan Goldberg; Williams-Sonoma.
ISBN: 9780848731908 0848731905
OCLC Number: 136873216
Notes: Annabel Langbein is a New Zealand author.
"Originally published as three separate titles, Grilling, Roasting and Sautéing, in the New healthy kitchen series"--Jacket.
Description: 303 p. : col. ill. ; 26 cm.
Contents: Purple & blue --
Eggplant crisps with yogurt dipping sauce --
Roasted purple carrots & fennel --
Grilled pizzas with blue potatoes & onions --
Purple asparagus with orange vinaigrette Scallops with bell pepper dressing --
Grilled eggplant & feta cheese rolls --
Purple carrots glazed with red wine --
Fig & purple endive salad --
Halibut & purple grapes --
Roasted tuna with olives, grapes & pine nuts --
Roasted turkey breast with, figs & lavender --
Chicken & eggplant salad --
Chickens fig skewers --
Roasted pork & prunes --
Baked pilaf with currants, lavender & almonds --
Herbed blue potatoes --
Salmon with wild blueberry & rhubarb sauce --
Stir-fried pork with black plums --
Duck with purple cabbage, blackberries & port --
Sichuan beef with eggplant --
Wild rice with purple bell pepper & pecans --
Pan-fried blue potatoes with sage --
Grilled plums with kirsch cream --
Grilled berry parcels --
Purple fruits with lavender syrup --
Roasted black plums with star anise --
Blackberry crepes --
Pomegranate-glazed figs --
Green --
Belgian endive with blue cheese & walnuts --
Green onions with anchovy sauce --
Grilled fish tacos with green cabbage salad --
Roasted broccolini with lemon --
Roasted zucchini with anchoiade --
Spinach souffle --
Stir-fried chicken with broccoli & mushrooms --
Dry-fried long beans --
Chicken breasts stuffed with goat cheese & arugula --
Trout & green pear salad --
Grilled halibut with limes --
Chicken, avocado & spinach salad --
Roasted asparagus with eggs & parmesan --
Cod on a bed of cucumbers --
Baked pasta with dandelion greens & sausage --
Lamb chops with arugula pesto --
Broccoli gratin --
Fettuccine with fava beans, artichokes & asparagus --
Lemon sole with peas --
Duck & Brussels sprouts --
Stir-fried calamari & pea shoots --
Chicken with tomatillo sauce --
Okra with yellow plum tomatoes --
Swiss chard with lemon & anchovy --
Green figs with almond custard --
Green apples baked with dried cranberries --
Green pear & grape clafoutis --
White & tan --
Mushroom bruschetta --
Mustard-honey leeks --
Baked onion & white eggplant puree --
Mashed Jerusalem artichokes with truffle oil --
White asparagus mimosa with browned butter --
Potato galettes with smoked salmon --
Turkey sandwiches with sweet onions --
Grilled white corn salad --
Pork pot roast with parsnips, carrots & apples --
Sicilian shrimp with cauliflower & almonds --
Potatoes with chorizo & parsley --
Turkey fricassee with kohlrabi, pears & mushrooms --
Pork chops smothered in onions & apples --
Monkfish with roasted white corn salsa --
White eggplant & green onion salad --
Grilled fennel with Indian spices --
Cuban-style pork & plantains --
Mu shu pork --
Spicy cauliflower gratin --
Parsley portobellos --
Roasted fennel with fennel seed --
Celery root & potato gratin --
Turnips with peas & mushrooms --
Chicken with caramelized shallots & wine --
White nectarines with raw sugar & rum --
Baked bananas & tapioca pudding --
Yellow & orange --
Yellow tomatoes with mint & pecorino --
Grilled pumpkin with pumpkin seed dressing --
Corn & crab quesadillas --
Scallops with golden beets --
Spanish tortilla with golden potatoes --
Grilled salmon, yellow potato & corn salad --
Grilled duck breast with papaya --
Grilled snapper & mandarin salad --
Mahimahi & mango salsa --
Halibut with roasted nectarine chutney --
Roasted sea bass with carrot puree --
Rack of lamb with orange bell pepper relish --
Baked sweet potato & rutabaga mash --
Spaghetti squash aglio e olio --
Turban squash with honey butter --
Baked stew of curried root vegetables --
Chicken with yellow peppers & passion fruit --
Stuffed squash blossoms --
Shrimp with papaya & coconut --
Apricot-stuffed chicken breasts --
Rutabaga & golden beets with pomegranate seeds --
Indian-spiced squash with cashews --
Ham & sweet potato hash --
Butternut squash & pears with rosemary --
Grilled apricots with sabayon --
Pumpkin flan --
Winter peach shortcake --
Red --
Grilled radicchio --
Liver & onion bruschetta --
Grilled calamari --
Romesco sauce --
Roasted tomato tart --
Tart shell --
Warm tomato & olive bruschetta --
Red wine spaghetti with red bell pepper & onion --
Shrimp with watermelon, feta & mint --
Grilled cherry tomatoes --
Sauteed trout with red grape sauce --
Mahimahi with red potato, red bell pepper & rosemary --
Baked mackerel with red currants --
Game hens with pears --
Roasted chicken & red onion --
Duck with blood orange sauce --
Turkey tenderloin with cranberry compote --
Pork tenderloin with sour cherry sauce --
Red-hot hash browns --
Lamb kebabs with blood orange salad --
Veal with red plum sauce --
Chicken with cherry salsa --
Baked pasta with radicchio & blue cheese --
Rib-eye steaks with baked plums --
Roasted beets with Indian spices --
Berry gratin --
Deep-dish cherry pie --
Caramelized red pears with cinnamon --
Broiled grapes in yogurt & sour cream --
Strawberries in red wine --
Cherries & pound cake --
Brown --
Broiled polenta with mushroom ragout --
Chicken thighs with lima bean puree --
Broiled tuna with cannellini bean salad --
Chicken, mushroom & barley casserole --
Duck sausage, tomato & cranberry bean casserole --
Turkey with red mole --
Cashew chicken stir-fry --
Bulgur salad with zucchini, asparagus & green onions --
Pork, quinoa & chile casserole --
Lima beans baked with ham --
Tamarind shrimp with peanuts --
Ginger couscous with dried fruit --
Split peas with yogurt & mint --
Black bean & white corn salad --
Lentils with shallots & serrano ham --
Mango chicken with toasted quinoa --
Kasha with walnuts & pasta --
Maple panna cotta with candied walnuts --
Pear, cranberry & walnut crisp --
Oatmeal & dried peach muffins.
Other Titles: Williams-Sonoma
Williams-Sonoma, eating by color for maximum health
Responsibility: recipes, Georgeanne Brennan, Dana Jacobi, Annabel Langbein ; photography, Dan Goldberg.

Abstract:

An innovative new cookbook from the experts at Williams-Sonoma offers a fresh approach to healthy eating that uses six color food groups as a foundation, explaining how to select one ingredient from each of the food groups to provide maximum daily nutritional benefits and furnishing 150 tempting and healthful recipes.

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