The Phytophia Cookbook: a World of Plant-centered Cuisine

by Barbara Gollman and Kim Pierce
(Phytopia Inc., $17.95 soft)

As a cook and a cookbook collector of 30-plus years, it's not often that I find a cookbook which holds my attention for more than a few recipes. This one did. The Phytopia Cookbook: A World of Plant-Centered Cuisine not only held my interest, but was quite a bargain at $18.

You won't find "phytopia" in any dictionary. Authors Barbara Gollman and Kim Pierce coined the word to describe the concept behind this fresh cookbook. They combined "phyto," the Greek word for plant, with "utopia" to describe their concept of the ultimate in plant-centered cuisine. Across the spectrum, scientific research is confirming that a diet rich in fruits, vegetables, and grains enhances our odds for a longer, more healthful life. Taking this information to heart (no pun intended), these enterprising authors compiled a book of more than 100 recipes that puts these foods at the center of the diet. It is not a vegetarian cookbook; it simply moves meat from the center of the plate to the side and gives "center plate" to tasty and visually luscious plant-centered foods.

Gollman and Pierce promote plants high in phytochemicals, taking the top 10 most promising phyto-foods -- broccoli, oranges, garlic, kale, soybeans (and soyfoods), green tea, red wine, onions, brussels sprouts, and tomatoes -- as the basis for most of their recipes. But they keep the focus on flavor, taking advantage of each ingredient for not only its phytochemical properties, but its rich, sensual flavors as well. Their book includes recipes inspired by the sunny climes of the Mediterranean, Southeast Asia, and the American Southwest. Specialties such as Chicken Roulade on Sautéed Greens, Vietnamese Noodle Salad with Broccoli and Peanuts, and Southwest Corn Pudding prove that dishes that are rich in phytochemicals can also be delicious.

In fact, The Phytopia Cookbook includes recipes for virtually every course for every meal. For breakfast, try a Thai Veggie Omelet or grab a Cranberry Almond Muffin. For lunch, whip up a bowl of Turkey Tomatillo Chili or a Salad with Creamy Dressing (secret low fat ingredient: tofu!). For dinner, sample a quick Oven-Roasted Veggie Pizza or Honey-Ginger Glazed Chicken. Besides these innovative recipes, Gollman and Pierce put the "phytopian" spin on such old favorites as Tuscan Chicken and Garlicky Oven-Roasted Potatoes.

The most pleasant surprise of this book is that it is two books in one. Gollman and Pierce have combined the art of gourmet cooking with the science of healthful eating. Besides the recipes, the authors have documented more than 200 recent and current studies on phytochemicals that document their role in human health, including the prevention of cancer and heart disease, strengthening the immune system, and even slowing the aging process. "The Science Behind the Recipes" offers an incredible wealth of knowledge regarding the properties of plants and their benefits for humans. Common news stories such as the effects of wine in a healthful diet, antioxidants (including the beta carotene controversy) and the Mediterranean diet are discussed along with lesser-known studies. This section of the book talks about HIV and AIDS research and foods, as well as the effects of soyfoods on menopausal women. Rounding out the book is a glossary of common foods and their phytochemical content, as well as descriptions of the various phytochemicals and their properties. Finally, the authors provide a bibliography to each cited study on phytochemicals, as well as further references.

From its vivid turquoise-and-green cover bordered with predominately pink woodcuts of vegetables and fruits to its cool, inviting purple-and-chartreuse designed pages, this book is fresh and appealing to both the eye and the stomach. -- Fran Moody