The Sober Kitchen

September 22, 2003
Alcoholics Anonymous's stress management acronym is H-A-L-T, reminding recovering alcoholics to avoid becoming hungry, angry, lonely or tired. But until now, there hasn't been a book intended to help with the hunger. A professional chef in recovery, Scott fills the void with this empathetic volume. Following an introduction to the important role food plays in recovery, Scott provides dozens of easy-to-follow recipes for each of recovery's three stages. In phase one, recipes are simple and intended to combat "years of nutritional neglect and possible extremes of eating the wrong foods or not eating at all." Sub-chapter topics include non-alcoholic beverages, quick snacks to fight hunger pains in a healthy way and treats to curb carbohydrate cravings. Throughout, Scott offers sidebars addressing alcoholic-specific issues, such as using non-alcohol-based vanilla. In phase two, Scott focuses on healthy comfort foods, with somewhat more complex recipes, such as Baked Whole Wheat French Toast with Orange Maple Glaze. Phase three concerns actively "enhancing your health and becoming a sober gourmet." Scott delves into functional foods, re-creating favorites such as chicken Marsala and black forest cake without alcohol. These recipes are appealing for anyone, but the thoughtful advice accompanying almost every entry makes them invaluable for recovering addicts in need of a nourishing diet.

October 15, 2003
Many people recovering from alcohol or drug addiction need extra nutrition, particularly the B vitamins. Alcoholics may have additional difficulty because many foods are prepared with wine. Despite the popular belief that alcohol in cooking is burned off, sufficient alcohol remains in these dishes to trigger a relapse. Chef Scott, herself a recovering alcoholic, has developed recipes and menus that help the addicted to navigate three stages of recovery. Phase 1 emphasizes nutrition and avoiding triggers, Phase 2 helps to form new habits that make relapse less likely, and Phase 3 works on healthy lifestyles. Scott includes succinct explanations of the related scientific points, as well as a history of alcohol in food. She also provides alcohol-free recipes for such dangerous dishes as Beef Bourguignon, Duck l'Orange, and Beer Battered Fish. Filling a gap, this well-researched and easy-to-follow cookbook is recommended for public libraries and consumer health collections.-Susan B. Hagloch, formerly with Tuscarawas Cty. P.L., New Philadelphia, OH

Copyright 2003 Library Journal, LLC Used with permission.

November 15, 2003
Mere avoidance of cocktails, wine, beer, and liquor may not be enough to keep a recovering alcoholic sober. Alcohol can show up in larger-than-expected concentrations in any dish prepared with wine. Even long-simmered dishes such as Beef Burgundy may retain a small portion of alcohol, enough to set off physical responses in those intolerant. Moreover, certain flavors and textures may need to be avoided because they may set off irresistible cravings. Chef Liz Scott's" The Sober Kitchen" provides a wealth of basic information and dozens of outstanding recipes to benefit both people in recovery and those who take care of them. In straightforward prose, she explains the dangers of dining out and gives advice on how to avoid being confronted with alcohol-laden dishes. Her recipes show creativity, especially in shortcut desserts. Scott demystifies Chinese condiments and sauces, and she informatively explores the varieties of potatoes now common in markets. An important and original contribution to the literature of health and cooking, this book lacks any tone of self-pity and belongs in public library collections. (Reprinted with permission of Booklist, copyright 2003, American Library Association.)