The Nutrition Bible: The Comprehensive No Nonsense Guide to Foods Nutrients Additives, ...

Food writer Anderson (The Food of Portugal) and University of Pittsburgh nutritionist Deskins team up to produce an alphabetical encyclopedia that tells, with professionalism and panache, a little bit about a lot of things, including food-related disorders, cooking techniques, diets, brand names and food-labeling terminology. The briefest entries (e.g., Calorie, Ileitis, Xanthan Gum) offer clear, jargon-free definitions. Others may also contain a bit of folklore or colorful history, perhaps a cooking tip, sometimes a warning. Major topics such as Bacteria, Fast Food, Fat, Heart Health and Sugars get the most complete coverage and contain cross references to other entries. Scattered throughout are dozens of low-fat, low-cholesterol, fairly simple recipes (all with nutritional analyses) such as that for Almost Fat-Free Chocolate-Beet Bundt Cake, included with the Beets entry. This comprehensive work has something to offer both the serious researcher and the casual browser. (Nov.)