Jeanne Marie Martin's Light Cuisine: Seafood, Poultry and Egg Recipes for Healthy Living

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

Nutrition consultant Jeanne Marie Martin offers this collection of more
than 120 recipes, along with practical advice on meal planning and food
handling, to help individuals take a more active role in optimizing
their own health. Featuring seafood, poultry, and eggs, these attractive
and flavorful dishes encourage an easy transition away from a diet that
is heavy in red meat and in carbohydrates to whatever extent is desired.
There are appetizers, salads, soups, sandwiches, and entrées, plus
familiar sauces, gravies, and dressings. These recipes lack nothing in
taste, visual appeal, or ease of preparation. They are, simply, lighter
and more easily digestible. Most ingredients, including the herbs and
spices, are readily available in grocery stores; a few, such as miso,
sea kelp, and tamari soy sauce, may require a trip to a specialty store
or supermarket. Measures are given in imperial units only. Yields are
generally in the two- to six-serving range. A spiral binding would be an
improvement to this volume, which should see lots of use in the kitchen.