Jane Brody's Good Food Book: Living the High-carbohydrate Way by Jane Brody

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Notes about this book

  • FoodSleuth on January 08, 2015

    Mexican Corn Bread p. 588 6/90: FANTASTIC 5 stars. The whole family loves this one.

  • FoodSleuth on January 08, 2015

    Quick Curried Chicken p. 428 11/91: GREAT 5 star recipe.

  • FoodSleuth on January 08, 2015

    Colcannon p. 379 3/17/92: GREAT - the kids loved it! This has become my favorite Colcannon recipe. It's not traditional, but I always get rave reviews for it!

  • FoodSleuth on January 08, 2015

    Rice, Corn, and Cheese Casserole p. 375 5/90: GREAT - make this again, husband gave it 4.5 stars.

  • FoodSleuth on January 08, 2015

    Brown Rice Curry with Vegetables and Shrimp p. 374 5/90: GREAT - everybody loved this dish. I mad it with tofu.

  • FoodSleuth on January 08, 2015

    Spinach-Cheese Noodles p. 362 11/91: Just ok. It needs fat to taste better.

Notes about Recipes in this book

  • Eggplant-stuffed "ravioli"

    • Lindalib on September 20, 2013

      We liked even though we didn't put in a wonton wrap.

  • Potato and green bean salad

    • Lindalib on August 26, 2012

      Quick, easy and nice flavours. I included a few cherry tomatoes we had hanging around although they're not part of the recipe. Would make this again.

  • Couscous with chicken

    • ellabee on November 05, 2014

      p. 432. Have always made this with cubed lamb, and am still pleasantly surprised by how well it evokes the first couscous I ever ate, in Paris -- has the same vegetables and apparently a similar blend of spices.

  • "Grate" zucchini bread

    • AnneG on September 06, 2012

      Made 9/2012 into muffins; easy, good flavor.

  • Lentil and brown rice soup

    • LeslieS on February 21, 2011

      Page 344

    • Foodfann on May 14, 2021

      This soup is great if you use well flavored chicken broth. It is kind of flat if you use vegetable broth.

  • Bulgur-beef balls

    • Vicoxn on June 01, 2011

      After browning, requires less cooking time--30 minutes, as opposed to 1 hour.

  • Vegetable chili con carne

    • Foodfann on May 14, 2021

      I use ground turkey and cook it separately first in a very large skillet. I also use less sugar and more heat than recipe calls for. I add some soy sauce for umami and use cinnamon instead of allspice. When served on spaghetti this is a very good and much healthier Cincinnati style chili.

  • Italian fish soup

    • Foodfann on May 14, 2021

      I use more wine and add broken angel hair pasta at end. Fish stock can be 2 c. clam juice and 2 c. chicken broth. One of my favorite soups!

  • Chicken enchiladas

  • Oven-"fried" chicken legs

    • mharriman on April 10, 2020

      I made these more times than I can remember when my children were growing up, so decided to revisit this old favorite today. It’s a basic recipe but a decent one when paired with baked beans and coleslaw for a summer picnic type meal. The key to my success is making sure the skinned drumsticks sit in the milk long enough so that the bread crumb mixture adheres. I find that freshly minced parsley gives a bit more pop than the dried. Spraying the chicken legs all over with olive oil cooking spray helps create a crispy effect.

  • Pumpkin bread

    • mharriman on November 19, 2017

      Good rather than great. I use Libby’s canned pumpkin and have used the Libby’s online pumpkin bread recipe which produces a very rich and super moist bread. This version isn’t nearly as rich or moist but satisfying. The ingredients tell me that even though it’s not as satisfying to the sweet tooth, it’s healthier.

  • Spinach frittata

    • mharriman on March 21, 2019

      Tasty but bakes unevenly. The pieces at the edges of the baking dish were easier to cut into squares than ones in the middle, but they still weren’t all the way firm. Ingredients beneath the firm ‘crust’ of each frittata spilled out. The second day I microwaved three serving size squares which were firm coming from the fridge. After microwaving for 3 minutes, two were firm but one wasn’t. I had drained and squeezed the spinach well and mixed all the ingredients well before initial baking, so I don’t think wet spinach or uneven mixing were the issues. I also let the baking dish sit for 15 minutes after it came out of the oven, so I don’t think that was the problem, either. Maybe using full fat cottage cheese instead of 2 percent would help? Bottom line: I’d make this again for husband and me but not for guests unless I can figure out how to make the casserole firm.

  • Mexican zucchini soup

    • mharriman on November 18, 2017

      I love this soup, especially when I use a half cup of 2% milk and half cup of half and half, 1 tablespoon of butter (instead of one teaspoon) to melt onions, and increase Monterrey Jack cheese cubes to 4 ounces. I used corn on the cob kernels last night when I discovered I had no frozen corn. Worked well. An easy, fast, and tasty vegetable soup. Served with tortilla chips and beer.

  • Puréed split pea soup

    • mharriman on October 25, 2018

      A decades old family favorite. Made this again today with my new Vitamix blender and results were not as good as pureeing using my old hand held blender. This soup is very, very thick, and today it was a pudding consistency. I had to add lots and lots of water at end to make it palate worthy. With a Vitamix blender, ingredients need tweaking. The flavors and healthy ingredients still make it a Fall/Winter worthy recipe. Served with a baguette.

  • Applesauce muffins

    • mharriman on April 18, 2020

      One of my go-to breakfast muffins 25 years ago, I was prompted to make a batch today because I had applesauce cups that I wanted to use up. The recipe has few sweeteners or add ins- raisins and honey, which resulted, for me, in a muffin that needed something extra. I would add nuts and dates next time.

  • Curried cream of broccoli soup

    • mamacrumbcake on November 07, 2015

      This soup is really delicious and satisfying, one of my very favorite soups.it is very easy to make too!

  • Colcannon

  • Pumpkin-oat pancakes

    • ricki on January 28, 2021

      Only mildly pumpkin-y, which was good for the one who doesn't love squash. Needs to cook low and slow. Better when I turned down the griddle and cooked longer so that the moist, oaty inside wasn't gummy. All soft whole wheat (no a.p.), one gigantic egg (no white), and some vanilla added. Otherwise as written.

  • Nutty asparagus salad

    • ricki on May 18, 2018

      Very nice -- good flavor and refreshing. With the addition of more nuts, or maybe hard-boiled eggs, it could be a main dish. I'll be making this again, but will cut back on the lemon juice, vinegar, and sugar in the dressing since the grapefruit left a lot of liquid in the bottom of the bowl.

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