| From Publishers Weekly This "over 50 cookbook，" a welcome creation， takes the dietary burdens that come with aging and neatly turns them to the reader's advantage. Looking on every problem as an opportunity， Wilson， a former New York caterer， spends the first half of the book dispensing practical advice and cheering anecdotes on how she and others over the age of 50 have reoriented their thinking and reawakened dulled palates. Wilson is almost as concerned with socializing as with food as she describes preparing light "feasts" for friends， as well as government dietary guidelines， ways to streamline shopping and cooking， and lo-cal techniques like poaching and cooking foods in parchment. Some 250 eclectic， up-to-the-minute recipes are fit for gourmets of any age: potted cheddar with port， couscous， salmon mousse and a "mainly meat" meat loaf with herbs. Illustrated. Copyright 1988 Reed Business Information， Inc. From Library Journal Like Anne Casale's Long Life Cookbook ( LJ 2/15/88)， this is intended for people 50 and over. Wilson， a former caterer， believes in "feasting every day"in a healthy way. Thus， she emphasizes vegetables and grains， describes low-fat cooking techniques， and includes the government dietary guidelines. Still， many of her choices reflect her catering days rather than healthy guidelines. Recommended for its appealing recipes， good tips on entertaining， not its promises to the over-50 crowd. JSCopyright 1988 Reed Business Information， Inc. See all Editorial Reviews |
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