Harriet Roth's Cholesterol Control Cookbook

Publishers Weekly - Publisher's Weekly

Formerly director of the Pritikin Longevity Center Cooking School, Roth admits that she, like many other gourmet cooks, at one time frequently cooked with large quantities of animal protein, butter, cream and eggs--until her husband was diagnosed as having a serious coronary condition. The author of Deliciously Low: The Gourmet Guide to Low - Sodium, Low-Fat, Low - Cholesterol, Low-Sugar Cooking here presents easy-to-understand information about cholesterol and how to control its presence in one's diet. Also discussed are dietary fiber and how this affects cholesterol; weight reduction and maintenance; and cholesterol-lowering drugs sometimes prescribed when dieting proves insufficient. While offering little new information on these matters, Roth stresses the importance of adopting healthful habits and carefully reading food labels to achieve one's goals. Providing more than 250 recipes and 200 meal plans, she shows, moreover, that low-cholesterol cooking need not be uninspired. Also provided are calorie and nutrition tables of commonly used foods, but recipes do not include nutritional analyses or calorie counts. (June)

Library Journal

Another low-cholesterol cookbook, this one from a nutritionist, Pritikin advisor, and author of several other health-conscious cookbooks. This includes background on health and nutrition, an appendix full of charts, a two-week diet plan for quick results, and hundreds of low-fat, low-cholesterol, and low-sodium recipes. The recipes are somewhat less sophisticated than those in Lynn Fischer & W. Virgil Brown's The Fischer/Brown Low-Cholesterol Gourmet ( LJ 12/88) and Anne Lindsay's The Low-Cholesterol Gourmet ( LJ 3/15/89), but this is nevertheless a good addition to a growing category.