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

Paperback | February 1, 2000

byBonnie Stern

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Is it possible to bridge the gap between health and flavour when entertaining friends? Bonnie Stern and the Heart and Stroke Foundation of Canada say yes! Now you can enjoy a superb, new collection of delicious recipes, combined with the most current information on how to cook and eat well, from the creators of the national bestsellers Simply HeartSmart Cooking and More HeartSmart Cooking.

• More than 200 delicious recipes
• Practical information on nutritional topics ranging from antioxidants to vegetarian diets prepared by Fran Berkoff RD
• A complete nutritional analysis for each recipe, plus the Canadian Diabetes Association''s Food Choice Values
• 24 pages of full-colour photography by Robert Wigington
• Make-ahead instructions and serving suggestions
• Black and white instructional illustrations throughout
• Nine entertaining menus with complete work plans, presentation ideas and wine suggestions

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From Our Editors

This healthy cookbook, by Canadian chef Bonnie Stern, follows on the heels of her best selling Simply HeartSmart Cooking and More HeartSmart Cooking. HeartSmart Cooking for Family and Friends Great Recipes, Menus and Ideas for Casual Entertaining is faithful to her tried and true formula for success. A complete nutritional analysis, make-ahead tips, suggestions for leftovers and sug...

From the Publisher

Is it possible to bridge the gap between health and flavour when entertaining friends? Bonnie Stern and the Heart and Stroke Foundation of Canada say yes! Now you can enjoy a superb, new collection of delicious recipes, combined with the most current information on how to cook and eat well, from the creators of the national bestsellers Simply HeartSmart Cooking and More HeartSmart Cooking.• More ...

Bonnie Stern is the owner of the renowned Bonnie Stern Cooking School in Toronto. She hosts "Bonnie Stern Cooks" and "Bonnie Stern Entertains" on the Women's Television Network, is a columnist for the Toronto Star and a regular contributor to Canadian Living magazine.

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Format:PaperbackDimensions:320 pages, 8.49 × 8.55 × 0.81 inPublished:February 1, 2000Publisher:Random House Of Canada

The following ISBNs are associated with this title:

ISBN - 10:0679310037

ISBN - 13:9780679310037

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Reviews

Rated 5 out of 5 by from Great Cookbook! Many different recipes for all types of occasions, dinners, appys, etc. that are not only good for your heart, but good for your taste buds too! We used the Turkey recipe to cook our first Christmas dinner and we received endless comments about how juicy and delicious it was. I reccomend this book as an important part of your cookbook collection.
Date published: 2009-01-14

Extra Content

Recipe

Roast Cornish Hens with Herbs This looks sophisticated yet comforting. Cooking with the skin keeps the bird juicy but adds no fat if you remove it. If you can only find larger Cornish hens, serve half a bird per person. Makes 8 servings16        cloves garlic, peeled            1616        lemon wedges 168          small Cornish hens (about 1 lb/500 g each) 82 tbsp   olive oil            25 mL3          cloves garlic, minced            32 tbsp            chopped fresh rosemary, or 1 tsp/5 mL dried            25 mL2 tbsp            chopped fresh sage, or 1 tsp/5 mL dried    25 mL2 tbsp            chopped fresh tarragon, or 1 tsp/5 mL dried            25 mL2 tbsp            chopped fresh thyme, or 1 tsp/5 mL dried    25 mL1 tsp     salt            5 mL1/2 tsp  pepper            2 mL2 cups            homemade chicken stock    500 mL2 tbsp   soy sauce    25 mL2 tbsp            Worcestershire sauce            25 mL2 tbsp   all-purpose flour            25 mL1 tbsp   soft non-hydrogenated margarine            15 mL1. Place 2 whole cloves garlic and 2 lemon wedges in each hen.2. In small bowl, combine oil, minced garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast and thigh of each hen. Rub meat with herb mixture. Rub extra over skin. Arrange birds on parchment-lined baking sheets.3. Roast birds in a preheated 400°F/200°C oven for 45 minutes or until well browned and cooked through. Baste occasionally. Place birds on a platter and transfer pan juices to a measuring cup.4. To make sauce, spoon off fat from pan juices. Place juices in a saucepan with stock, soy sauce and Worcestershire and bring to a boil. Cook for a few minutes. 5. In a small bowl, combine flour and margarine. Stir into sauce and cook until just slightly thickened. Adjust seasonings. Serve hens with sauce on the side. Serving Suggestion •           Bring the birds to the table on a large platter. Serve on a bed of fresh sage or bay leaves and garnish with lemon slices. Fresh figs also make a lovely garnish. Make Ahead •            Assemble everything ahead of time but roast just before serving. Per Serving (without skin) Calories            322Protein 42.3            gFat       13.4            g Saturates         2.9            gCholesterol      182            mgCarbohydrate            6            g Fibre            0.3            gSodium 727            mgPotassium            549            mgExcellent: Riboflavin; Niacin; Vitamin B6; Vitamin B12; ZincGood: Iron