Bottomfeeder, A Seafood Lover's Journey to the End of the Food Chain
Author: Grescoe, Taras
Publisher: Harper Collins

Dawn Jackson Blatner is a registered dietitian who outlines a “mostly vegetarian” way of eating. The payback? The author promises you’ll “Be heathier, prevent disease and add years to your life.” She offers no hard and fast rules or restrictions. People can follow the flexitarian diet as little or as much as they want. The author reinforces that there is “no right way, just have fun and experiment.” This book is aimed at people who are motivated to try new vegetarian dishes and who like to cook.

PROS The Flexitarian Diet is an easy-to-read book with an upbeat tone. Jackson Blatner makes vegetarian eating less scary for meat lovers with her flexible approach to vegetarianism. Peppered with time crunch tips, fact stack boxes and craving control advice, the book encourages the reader to try out different vegetarian recipes. The Flex Five food groups are grounded in science and the author provides lots of great practical food information e.g. how to soak beans and essential kitchen tools. The discussion of umami, the fifth taste in food often found in meat, is eye-opening and the author offers ideas on how to get the same savoury taste sensation to avoid craving meat.

CONS The book is American-centricand should have been edited for release to a Canadian market as there are several examples of information that is incorrect for the Canadian consumer. For example, the tofu terms listed and the seasonality of fruits and vegetables are different in Canada. While the recipes provide a variety of vegetarian ideas (with options to swap for meat, poultry or fish), the shopping lists are not helpful if you pick and choose how much or little you’re going to follow this plan. Seeing the meal plans in chart format may make them easier to use. As well, the single-serve recipe quantities create work for households of more than one person. In addition, some of the recipes don’t seem nutritionally balanced and the portion of protein may be lower than recommended by national nutrition guidelines.

THE BOTTOM LINE The Flexitarian Diet is a good way for people who want to explore and incorporate vegetarian options into their diet. Its flexible approach will get even the most die-hard carnivore to take note. We would recommend the book as a starting point for both consumers and health professionals looking to steer their clients to a more plant-based diet. Those who wish for more adventurous recipes will have to look elsewhere.

Written by University of Guelph food science professor Dr. Massimo Marcone, this is a first person account of his adventures in the field to track down elusive food delicacies. Marcone also gives a reader-friendly breakdown of the scientific analysis of his rare finds.

In co-operation with the Canadian Diabetes Association, dietitians Holland and Howard team up again to update this comprehensive meal planner for people with diabetes. Focusing on meals for one or two, the book includes over 100 recipes and has been endorsed by other key Canadian dietitians.

PROS This easy read explores the cultural insights of traditional food stuffs from diverse regions of the world. Marcone uses a thoughtful and mindful approach to exploring food customs and traditions. It enables readers to look through the veil of judgement of our food beliefs and opens our mind to accepting different foods. The book presents historical and cultural insights by providing information on the foods’ origins. The read is a learning experience too as Marcone explains the results of his scientific analysis of the foods. We enjoyed the colour photos that brought life and understanding to his adventures.

CONS It would be difficult to expect that one could be a world recognized food scientist as well as an accomplished writer in the narrative voice. Alas, we have found no fault with his science, but we did find the book lacks any flair for writing. Perhaps a good editor or a ghost writer could have brought some emotion to the reader. While we read Marcone’s adventures, he failed to transport us through the story in a way that a seasoned writer could. We would love to have felt emotionally engaged with a book of this style.

BOTTOM LINE While this book presents no nutrition controversies that would keep us from recommending it, we are just not sure that a broad audience would enjoy it. The book is not a “page turner”, but it may appeal to food historians, Marcone’s students, or those interested in expanding their opinions and beliefs around food.