"The Nutrition Bible" (William Morrow, $30) is a new dictionary of everything people eat and drink. It's for ordinary people interested in their bodies, their health and the relationship between food and health.
"Our hope is that people will buy it and put it next to the family medical guide," coauthor Jean Anderson says.
Anderson, recently named to the James Beard Who's Who of Food and Beverage in America and the author of 20 cookbooks, and Barbara Deskins, a registered dietitian who teaches clinical dietetics and nutrition at the University of Pittsburgh, spent three years on the 470-page book. Entries start with A, Vitamin and end with Zingerone, an additive.
Fifty slimmed-down recipes are sprinkled throughout the book.
Brighten the Easter table with strawberries at a spring best-buy price of 88 cents per 12-ounce basket at Foodland, 97 cents at Sack N Save, and 98 cents at Star Market.Set each berry on the stem end (remove the leaves, if you like, or take off a very thin slice so the berry stands steady). Slice the strawberry nearly through from the pointed end to the bottom; then turn the berry 90 degrees and slice down again, making a cross, so the berry spreads open slightly and resembles a red tulip with four petals. Spoon in a dollop of sour cream and sprinkle with brown sugar. A few of these are luscious and light for an Easter brunch dessert.