"Back of the Box Cooking," edited by Barbara Greenman (Black Dog & Leventhal, $19.95)
Food manufacturers drop lots of coin devising recipes they think will trigger a Pavlovian response that will get users to buy their products. That's why Ocean Spray came up with a Classic Cranberry Nut Bread and why Campbell's Green Bean Casserole is now a Thanksgiving staple. Greenman has collected a trove of 500 recipes representing 50 companies that contributed the best and best-loved classics. And, yes, when we say classics, we include Lipton California Onion Dip in that category.
"Healthy Eating During Chemotherapy," by Jose van Mil with Christine Archer, Mackenzie (Kyle Books, $16.95)
Patients going through chemotherapy experience a loss of appetite and oral soreness at a time when it's important for them to keep their recovery on track by keeping up their body weight. The book examines what chemotherapy patients can expect to experience and provides 100 recipes that focus on texture sensitivity as much as flavor and calorie consciousness.
"Kneadlessly Simple," by Nancy Baggett, (Wiley, $24.95)
Bread-making has the reputation of being a time-consuming, arduous process. Books in recent years have attempted to simplify the process as much as possible in order to make it more appealing to the masses. (Who doesn't like the smell of fresh-baked bread?) This book aims to convince the reader that all one needs (get it?) is a bowl and a spoon. An oven helps, too, of course. But everything from a loaf of white bread to brioche, challa or ciabatta is achievable with minimum effort.
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