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Menopause Cookbook: How to Eat Now and for the Rest of Your Life
     

Menopause Cookbook: How to Eat Now and for the Rest of Your Life

by Vincent Connelly, Hope Ricciotti
 

The perfect team-a gynecologist and her chef husband-have put together a book full of great advice and over 125 wonderful recipes to add estrogen naturally to your diet.
As a gynecologist, Dr. Hope Ricciotti has been counseling women about the best way to stay healthy and lower the impact of menopausal side effects for years. She has found that some women either

Overview

The perfect team-a gynecologist and her chef husband-have put together a book full of great advice and over 125 wonderful recipes to add estrogen naturally to your diet.
As a gynecologist, Dr. Hope Ricciotti has been counseling women about the best way to stay healthy and lower the impact of menopausal side effects for years. She has found that some women either cannot tolerate hormone replacement therapy or do not feel it is right for them. What she suggests is adding phytoestrogens-natural estrogens found in food-as well as calcium and antioxidants to one's diet for all the benefits of estrogen without any of its worries. Even women on hormone replacement therapy will find that these delicious recipes will add to their health. Vincent Connelly, a trained chef, worked with Dr. Ricciotti to give each recipe the best in nutrition and in taste. It would be hard to resist pan-seared salmon with goat cheese, leeks, and basil or gratin of potatoes, chard, and roasted peppers. Many of the recipes can be made by even the busiest women. Besides main entrees, sections on breakfast foods, sandwich spreads, pastas, desserts, and even smoothies are included.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Ricciotti, a gynecologist, has teamed up again with her husband, chef Vincent Connelly (The Pregnancy Cookbook), this time on a nutritional guidebook for menopause. Ricciotti explains hormonal changes in layperson's terms and includes crucial information, such as the relationship between heart disease and decreased estrogen, and recommends "a low-fat, high-fiber, antioxidant-rich diet, and regular exercise." Particularly thorough are the chapter on osteoporosis; lists of calcium, phytoestrogen and antioxidant food sources; a pragmatic shopping list; and workable suggestions for foods to eat when going out or eating on the run. However, many of the recipes include soy products (soy is a source of phytoestrogens), be it tofu (used as a texturizing agent for sauces such as Spaghetti with a Tomato-Tofu Sauce), soy mozzarella (Pizza), soy nuts (Broccoli with Oyster Sauce and Soy Nuts) or firm tofu (Salad of Grilled Tomatoes, Tofu, Portobello Mushrooms and Radicchio). For the already converted, this will be a boon, but for many women, it may be difficult to accept soy as the primary ingredient. The original ideas in the section on Spreads and Sandwiches are appealing (White Bean, Dried Tomato, and Balsamic Spread and Arugula and Cilantro Pesto). Apple and Rhubarb Crisp (rhubarb is high in calcium), a simple and delightfully healthy recipe, is an example of the book's philosophy at its best. (Jan.) Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9780393319835
Publisher:
Norton, W. W. & Company, Inc.
Publication date:
01/28/2000
Pages:
256
Product dimensions:
7.00(w) x 9.20(h) x 0.80(d)

What People are Saying About This

Susan M.D. Love
Susan Love, M.D., author of Susan Love's Hormone Book and Dr. Susan Love's Breast Book

This is a wonderful guide to cooking with phytoestrogens. Although [the book is] titled The Menopause Cookbook, the whole family will enjoy these recipes which answer the oft-repeated question: How do you cook with tofu and flaxseed?

Meet the Author

Chef Vincent Connelly lives in Brookline, Massachusetts.

Hope Ricciotti, an obstetrician/gynecologist at Beth Israel Deaconess Medical Center and assistant professor at Harvard MedicalSchool.

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