The New Laurel's Kitchen by Robertson, Laurel -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Preface: From Laurel Introduction: The Work at Hand by Carol Flinders Recipes & Menus

The New Laurel’s Kitchen Bread

Ingredients Making Whole-Grain Bread Yeast Breads Quick Breads & Muffins Crackers

Breakfast

Cereals Toasted Nuts & Seeds Better-Butter Pancakes Yogurt Soymilk

Lunch

Carry-out Lunches Sandwich spreads Sprouts

Dinner Salads

Lowering the Fat Dressings Salads

Soups

Basic Vegetable Soup Stock and Special Broths Light Soups Hearty Soups Tomato Soups Bean and Pea Soups Fruit Soups

Vegetables

Artichokes Asparagus Green Beans Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Swiss Chard Corn Eggplant Florence Fennel Kale Okra Onions Garlic Parsnips Bell Peppers Potatoes Rutabagas Sea Vegetables Spinach Summer Squash Winter Squash Sweet Potatoes & Yams Tomatoes Mixed Vegetables

Sauces & Such Heartier Dishes Grains & Beans Desserts Menus

A Handbook of Nutrition

Introduction: The Search for an Optimal Diet by Brian Ruppenthal The New Laurel’s Kitchen Food Guide Special Concerns

Pregnancy, Infancy & Early Childhood

Controlling Your Weight Nutrition in Later Years Sports The Vegan Diet Diet Against Disease

Cancer Diabetes Diverticular Disease Cardiovascular Disease Hypertension Osteoporosis

The Nutrients

The Energy-Yielding Nutrients

Protein Carbohydrates

Sugars Alcohol Fiber

Fat Vitamins & Minerals

Trace Minerals The Micronutrient Universe (table)

Food Processing

Oils Sweeteners Irradiation

Conserving Nutrients in the Kitchen

Suggestions for Further Reading Recommended Dietary Allowances (RDA) Nutrient Composition of Foods About the Author

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