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College cookbook brings back the basics


[Picture]

Scott Andrew Taras
Arizona Daily Wildcat

Carrie Glover, mechanical engineering sophomore, prepares a meal out of "The Healthy College Cookbook: Quick. Cheap. Easy." Glover's dinner consisted of zucchini, mushrooms, tomatoes, parmesan cheese, milk and pasta.


By Maggie Burnett
Arizona Daily Wildcat,
September 23, 1999

"The Healthy College Cookbook: Quick. Cheap. Easy." (Storey Books) by Alexandra Nimetz, Jason Stanley, and Emeline Starr.

Forget those UA-area fast food grease pits. Ditch your nightly college cuisine of pizza and macaroni. It's time to make room for a revolutionary new way of eating - healthy.

Sound familiar? In a world filled with hard bodies and low-fat advertising ploys, it's easy to see how a University of Arizona student could get wrapped up in the dieting frenzy.

Instead of maxing out your CatCard at every salad bar on campus, consider this: "The Healthy College Cookbook: Quick. Cheap. Easy" by Alexandra Nimetz, Jason Stanley and Emeline Starr.

From Ramen Noodle Stir Fry to Honey Dijon Salmon, this printed slice o' heaven covers it all. The book includes recipes for vegetarians and meat lovers, as well as breakfast, fish and poultry sections.

And don't forget the sweetest chapter of all -Ødesserts.

The "Lazy Pasta" recipe immediately catches attention due to that familiar four-letter word in its title. This dish served up a main course of "extremely cheap" with a side of "20-minute total preparation time."

Nearly every recipe in the book can be made using basic kitchen utensils found in the average student's pantry; silverware, pots, pans and even that huge box of Tupperware mom sent you for your birthday will prove useful.

The introduction to the book includes a glossary of every word remotely related to cooking. There is even a section explaining recipe ingredients and conversions for those who may have forgotten how many ounces are in a pound (16). Scattered throughout are a plethora of "Kitchen Quick Tips," including the impressive "Three Ways to Eliminate Cooking Odors."

Each recipe is also equipped with its very own nutritional chart including measurements of calories, fats, proteins, carbohydrates, cholesterol and sodium. Food icons identified in the introduction can be spotted throughout the book for easy reference.

The directions are straight forward along with the names of the recipes. In other words, you don't have to speak fluent French to whip up a dish of pasta du fromage.

In short, this cookbook is worth the $15 investment. It will save you time, money and calories. And mom will be so proud that her little college kid is actually eating balanced, healthy meals. The recipes in this book are guaranteed to turn even the anti-cooker into the next Emeril Lagasse.


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