HeartSmart: The Best Of Heartsmart Cooking

Paperback | February 28, 2006

byBonnie Stern

not yet rated|write a review
From the IACP award–winning author of Bonnie Stern’s Essentials of Home Cooking comes the best of HeartSmart™ cooking, revised and updated with 75 brand-new recipes.

For more than a decade, the partnership of Bonnie Stern and the Heart and Stroke Foundation has been instrumental in changing the way Canadians cook. Bonnie’s phenomenally successful HeartSmart cookbooks have bridged the gap between healthy eating and delicious food.

This wonderful new compendium will be a must for every kitchen and features over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information. A satisfying breakfast of Lemon Ricotta Pancakes or an easy dinner of Korean Flank Steak, Sesame Spinach and Mixed Grain Pilaf reminds us that healthy eating does not have to mean sacrificing flavour or the enjoyment of food.

As always, comprehensive nutritional analysis is provided for every recipe. The book is filled with menu ideas for everything from simple weeknight meals to elegant entertaining, and also offers valuable information on how to stock the HeartSmart pantry.

HeartSmart is certain to become the cornerstone of your cookbook collection — the latest and best word on the pleasures of eating well.

Pricing and Purchase Info

$25.90 online
$34.95 list price (save 25%)
In stock online
Ships free on orders over $25
Prices may vary. why?
Please call ahead to confirm inventory.

From the Publisher

From the IACP award–winning author of Bonnie Stern’s Essentials of Home Cooking comes the best of HeartSmart™ cooking, revised and updated with 75 brand-new recipes.For more than a decade, the partnership of Bonnie Stern and the Heart and Stroke Foundation has been instrumental in changing the way Canadians cook. Bonnie’s phenomenally successful HeartSmart cookbooks have bridged the gap between he...

Bonnie Stern is one of Canada’s most popular food personalities. In 2004, her Bonnie Stern’s Essentials of Home Cooking won a coveted International Association of Culinary Professionals Cookbook Award. For over thirty years, she has operated the Bonnie Stern School of Cooking and is the author of eleven bestselling cookbooks. She has hosted two national television shows and currently writes a weekly column for the Na...

other books by Bonnie Stern

Heartsmart Cooking For Family And Friends: Great Recipes, Menus and Ideas for Casual Entertaining
Heartsmart Cooking For Family And Friends: Great Recipe...

Paperback|Feb 1 2000

$26.32 online$28.95list price(save 9%)
Friday Night Dinners: Menus To Welcome The Weekend With Ease, Warmth And Flair
Friday Night Dinners: Menus To Welcome The Weekend With...

Paperback|Oct 12 2010

$29.94 online$29.95list price
Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's Essentials of Home Cooking

Paperback|Aug 25 2003

$26.92 online$34.95list price(save 22%)
see all books by Bonnie Stern
Format:PaperbackDimensions:480 pages, 8.88 × 7.38 × 1.13 inPublished:February 28, 2006Language:English

The following ISBNs are associated with this title:

ISBN - 10:0679314121

ISBN - 13:9780679314127

Look for similar items by category:

Reviews

Rated 5 out of 5 by from My Kitchen Bible This cookbook taught me how to cook. I was useless in the kitchen and figured if I was going to learn to cook I better do it the healthy way since heart disease runs on both sides of my family. I found the recipes delicious, easy to follow and they range to fit every pallet. I recommend this book to recent heart patents or people who just want to eat healthier.
Date published: 2008-11-14
Rated 4 out of 5 by from Healthy cooking, delicious recipes This is a wonderful book with a nice balance of every day dishes and those to wow guests. Stern's recipes are very clearly written and easy to understand. These recipes are the best of the best from her previous Heart Smart books.plus some new recipes too.
Date published: 2006-06-13

Extra Content

Read from the Book

Asian Tuna or Swordfish BurgersMany people want to eat more fish, but they want it to taste more like meat. Chopped tuna and swordfish make great fish burgers because of their firm, meaty texture.Serve these in the bun with grilled red onion slices.Makes 6 servings2 tsp (10 mL) olive oil3 green onions, chopped1 tbsp (15 mL) finely chopped fresh ginger root1 clove garlic, finely chopped1 lb (500 g) boneless, skinless fresh tuna2 egg whites, or 1 whole egg1/2 cup (125 mL) fresh whole-wheat or regular breadcrumbs1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepper2 tbsp (25 mL) hoisin sauce1 tbsp (15 mL) soy sauce1 tsp (15 mL) dark sesame oil6 whole-wheat or regular sesame seed buns1. Heat olive oil in a nonstick skillet on medium heat. Add green onions, ginger, garlic and cook gently for a few minutes, or until fragrant. 2. Cut fish into chunks and pat dry. Chop coarsely in a food processor. Add egg whites and breadcrumbs and chop until just combined. Blend in cooled garlic mixture, salt and pepper. Shape into 6 patties, about 1/2 inch thick. 3. To prepare glaze, in a small bowl combine hoisin sauce, soy sauce and sesame oil. 4. Grill burgers for a couple of minutes. Turn and brush with glaze. Turn and brush once more, cooking burgers for a total of about 3-4 minutes per side, or until cooked through but still juicy. Serve in buns. Serves six.Per Serving: 326 calories, 25 g protein, 10 g fat (2 g saturates), 39 mg cholesterol, 32 g carbohydrate, 3 g fibre, 730 mg sodium, 462 mg potassium.Excellent source of Vitamin A, Thiamin, Niacin, Vitamin B12Good source of Riboflavin, Vitamin B6, IronBalsamic-Maple-Glazed Lamb Chops With Sweet PotatoesThis is a great way to use a less-expensive balsamic vinegar, as it becomes sweeter when it is reduced (save your better-quality vinegar for salads).Makes 8 servings1 tbsp (15 mL) olive oil3 lbs(1.5 kg) sweet potatoes, peeled and thickly sliced8 shallots, peeled and halved1 tbsp (15 mL) chopped fresh rosemary1 tsp (5 mL) salt, divided1/4 tsp (1 mL) pepper2 cups (500 mL) balsamic vinegar3 tbsp (45 mL) maple syrup1 tsp (5 mL) Dijon mustard1-inch (2.5 cm) piece orange peel16 thin lamb rib chops (about 2 1/2 to 3 oz/75 to 90 g each), trimmed1. Brush large sheet of heavy-duty foil with oil. Arrange sweet potato slices, overlapping slightly, over centre of foil. Sprinkle sweet potatoes with shallots, rosemary, 1/2 tsp (2 mL) salt and pepper. Fold over foil and seal and place package in or on barbecue. Cook for about 35 minutes, turning package once or twice. (Package can also be baked in a 400 degrees F / 200 degrees C oven for about 35 minutes, or until tender.)2. Meanwhile, in a saucepan, combine vinegar, maple syrup, mustard, orange peel and remaining 1/2 tsp (2 mL) salt. Bring to a boil, reduce heat and simmer uncovered for 10-15 minutes, or until mixture is syrupy. You should have about 1 cup glaze. Discard orange peel. Reserve 1/4 cup (50 mL) of glaze for garnish.3. Pour 1/2 cup (125 mL) glaze over chops and rub in. Grill lamb for 2 minutes. Brush with 1/4 cup (50 mL) glaze, turn and cook for 2 minutes longer for medium-rare.4. Drizzle plates with reserved glaze. Serve chops on a bed of sweet potatoes. Per Serving: 257 calories, 14 g protein, 7 g fat (2 g saturates), 45 mg cholesterol, 35 g carbohydrate, 4 g fibre, 220 mg sodium, 514 mg potassium.Excellent source of Vitamin A, Niacin, Vitamin B12Good source of Vitamin C, Riboflavin, Vitamin B6Lemon Ricotta PancakesThe lemon flavour in these light and delicate pancakes is wonderful to wake up to. Dust the pancakes with a little extra sifted icing sugar before serving, if you wish.Makes 6 servings (about 20 3-inch / 7.5 cm pancakes)1 cup (250 mL) light ricotta cheese3 egg yolks1/2 cup (125 mL) all-purpose flour1/4 cup (50 mL) granulated sugar2 tsp (10 mL) grated lemon peelPinch ground nutmeg1 tbsp (15 mL) soft non-hydrogenated margarine or unsalted butter, melted4 egg whites1/3 cup (75 mL) lemon juice1/4 cup (50 mL) sifted icing sugar1. In a large bowl, whisk together ricotta, egg yolks, flour, sugar, lemon peel, nutmeg and melted margarine.2. In a separate bowl, beat egg whites until light and fluffy. Stir one-third of whites into ricotta batter. Gently fold in remaining whites.3. Heat a large, lightly-oiled non-stick skillet on medium heat. Add batter to pan in large spoonfuls, flattening batter slightly with back of spoon. Cook for about 2 minutes per side, or until just cooked through.4. In a saucepan, heat lemon juice and stir in icing sugar. Brush lightly over tops of cooked pancakes.Per Serving: 194 calories, 10 g protein, 7 g fat (2 g saturates), 120 mg cholesterol, 24 g carbohydrate, trace fibre, 118 mg sodium, 120 mg potassium.Good source of Riboflavin, Vitamin B12

Table of Contents

Heart and Stroke Foundation of Canada Acknowledgements
Author Acknowledgements
Preface
Introduction
The Latest Word on Healthy Eating by Fran Berkoff, RD
About the Nutrient Analysis

Appetizers
Soups
Salads and salad dressings
Pastas
Meatless Main Courses
Fish and Seafood
Poultry
Meat
Vegetables and Side Dishes
Breakfasts and Brunches
Breads
Desserts
Index