Fibre Boost: Everyday Cooking for a Long, Healthy Life

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

During the latter half of the 20th century, scientists discovered the
health benefits of fibre, linking it to the prevention of several major
diseases (such as heart disease and some cancers) and noting its
contributions to weight-loss programs.

Amy Snider is a professional home economist, a cooking teacher, and a
proprietor of a personal chef service. In the first part of this book,
she defines types of fibre, discusses how fibre can prevent or alleviate
certain diseases, presents a chart of major fibre sources, and details
10 simple ways to increase one’s fibre intake.

This is followed by 10 chapters of recipes with overly cute names:
Great for Grazing (in “Appetizers”), Spoon It Up (in “Soup”),
etc. The almost 100 recipes are presented in metric and imperial
measures, with nutrient analyses of calories, protein, fat,
carbohydrate, fibre, and sodium, as well as mention of vitamins or
minerals if present in significant amounts. Five recipes are continued
overleaf (making preparation difficult), and eight attractive colour
photos are inserted throughout the book.

There is an extensive cross-index, but with some glaring omissions; for
example, Whole-Wheat Mini Calzone is not listed under “W,” “M,”
or “C,” but under “Sandwiches, Wraps and Pizza” and also under
“Eggplant” and “Mushroom” (two suggested fillings). In addition,
there are many erroneous page references and a few spelling errors.
Flaws aside, Fibre Boost is a useful reference for readers looking for
information on fibre and/or tasty fibre-filled recipes.