The Healthy College Cookbook
by Alexandra Nimetz, Jason Stanley, Emeline Starr, Rachel Holcomb
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Book Summary Information
Author: Alexandra Nimetz, Emeline Starr, Jason Stanley, Rachel HolcombEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2009-01-07
ISBN: 1603420304
Number of pages: 293
Publisher: Storey Publishing, LLC
Product features:
- ISBN13: 9781603420303
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Book Reviews of The Healthy College Cookbook
Book Review: Very good for single people
Summary: 4 Stars
As someone that is single and knows my way around the kitchen pretty well, I found this cookbook to be very useful for single people. A lot of recipes/cookbooks out there are geared towards families. It's hard to find recipes that are single serve. Some of my favorite recipes included steamed cabbage, simple green beans, beef stir fry.
Summary of The Healthy College Cookbook
For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.
Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.
The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation.
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