A Complete Illustrated Guide to Cooking with Athritis

 Are you one of the millions of people that suffer from arthritis, a chronic disease, or a physical injury?  Is cooking your passion or, at the very least, a necessity?

  Come along on a culinary journey around the world with Melinda Winner in her second cookbook, A Complete Illustrated Guide to Cooking with Arthritis, which will bring the millions of physically challenged individuals back into the kitchen pain free and fearless.  As a physically challenged individual herself, Melinda shares techniques for creating mouthwatering recipes for everything from appetizers to desserts, as well as delicious rubs, sauces, and jellies.

  An Illustrated Guide to Cooking with Arthritis is packed full of delectable, original recipes sure to delight any palate and is a must-have for any cookbook collection.  Each easy-to-read recipe is written for use by anyone, physically challenged or not, and includes an informative section of kitchen terms, culinary resources, and basic tips to help make everyday life simpler.

  “If you have arthritis and love to cook, you must have this book!  Even if you don’t have arthritis, you will love the great mix of traditional and modern recipes.”
Gayle Long Ward
Wilmington, NC


Melinda Winner has had a passion for cooking since childhood.  She has five forms of arthritis and a birth injury that left her right arm with very limited use, but Melinda still attended culinary school and now enjoys preparing food of all types from simple Southern to fine cuisine.  Melinda has won several national recipe contests, cooked off on a major television network, and published her first cookbook, Yankee Cooking with Southern Charm, in July 2008.  In her spare time, Melinda enjoys horseback riding, swimming, traveling, and hiking.  She has three grown children and five grandchildren.  Melinda enjoys life to its fullest each and every day!

http://www.tatepublishing.com/bookstore/book.php?w=978-1-60799-738-2

BOOK ENDORSMENTS  :                                

As a nurse, it is so inspiring to see someone like Melinda who does not let her disease define who she is or set limitations in her life.  Melinda does not let pain stop her; it is merely a hurdle that she chooses to jump over.  I once read that "the pessimist complains about the wind, the optimist expects it to change and the realist adjusts his sails."  Melinda is a realist.  While being dealt more than her fair share of obstacles, she has adapted and persevered to fulfill her dreams.” Elizabeth Jenne, RN “

 

Melinda has created a unique recipe, physical therapy, and inspirational book.  If you have arthritis and love to cook, you must have this book!  Even if you don’t have arthritis, you will love the great mix of traditional and modern recipes.” 

Gayle Long Ward, Cape Fear Garden Club, Wilmington, NC

 

Melinda Winner has rheumatoid arthritis.  The thirty-five years that I have practiced rheumatology have seen incredible advances, but rheumatoid arthritis is still a terrible disease.  The therapeutic goal has gone from delaying confinement to a wheelchair to achieving remission.  Even when treatment is less than completely successful, the relentless progression toward deformity and debilitation can often be halted.  However, these treatments come at a high cost, both financially and in terms of risk.  Not everyone responds well.  Damage already done cannot be reversed.  Pain and fatigue still disrupt lives.  Disability, starting with employment and then intruding into everyday activities, threatens the capacity of patients to care for their families and themselves.  There are good days and bad days.  Even on good days, courage is required to make plans, to take on responsibilities, to get involved, because on bad days it can be hard—really hard—to so much as get out of bed, much less to lead a normal life.  Such has been the life of Melinda Winner.  There are pills.  There is counseling.  Adaptations and attitude adjustments help some people cope.  And then there are people like Melinda Winner who do not merely make peace with their adversities, but, by the example of their lives, extinguish our fears as well.  The healthy and the ailing alike are made better by them.  Anything really is possible.  Thank you, Melinda.  May all your recipes contain a little of the spice that sustains you and enriches the lives you touch!

John C. Huntwork, M.D.

professional Book Review :

A Complete Illustrated Guide to Cooking with Arthritis

by Melinda Winner

Published by Tate Publishing & Enterprises, LLC (September 29 release)

Reviewed by Barbara L. Fielder

Right from the get-go, I knew this cookbook was going to be a winner. Loaded with tempting and delectable dishes, hors d’oeuvres, breads, desserts and more, anyone who enjoys cooking and eating will find this cookbook a treasure. What makes it so special is that the author has convincingly made the proposal that even with arthritis or another disability, you no longer need to be out of your kitchen or rely solely on others to carry on the joy of cooking. She speaks to you first-hand as a woman who meets the challenges of arthritis head-on.

You’ll discover 20 tips for living with arthritis in the kitchen, making your foray into the kitchen a safe and easy transition. A comprehensive list of cooking terms and abbreviations starts off your journey into Cooking with Arthritis, followed by an array of delightful recipes for anyone’s dining pleasure. As a footnote, author Winner has created dishes that have a Southern flair, as does her previous cookbook.

The cookbook is published in the traditional paperback format, and as such, I found it challenging to keep the book open on my kitchen countertop. That being said, you will find it useful to have a bookstand on which to place your recipe book. Perhaps the author will put her next eagerly awaited cookbook in a spiral-bound format for ease in keeping the cookbook flat on your countertop or for placement in your bookstand.

The author also notes the type of kitchen countertop appliances that minimize difficulties in mixing and preparing your food. Small items such as an automatic jar lid opener may already be in your kitchen, but if you’re just getting started, a trip to some of the author’s suggested web sites or supply sources will give you the confidence to begin the joy of Cooking with Arthritis.

Armchair Interviews says: Only complaint is presentation—not in cookbook format that’s easy to lay flat.

Author’s Web site: www.CookingWithArthritis.com

To purchase—Publisher’s Store: http://www.tatepublishing.com/bookstore/book.php?w=978-1-60799-738-2

From our armchair to yours...

Portabella Pesto Crostini

Yields 20 to 24 servings

1 large loaf fresh baguette

4 oz. Spanish Manchego cheese, shredded

¼ c. olive oil

Pesto:

1 bunch of flat-leaf parsley

1 large portabella mushroom cap

2 oz. pine nuts

6 cloves of garlic

3 tsp. dried basil

¼ tsp. kosher salt

¼ tsp. fresh ground pepper

¼ c. olive oil 

¼ c. grated parmesan cheese of your preference

Preheat oven to 375°F. Cut fresh baguette into 1 ½ inch thick slices on an angle. Using a paintbrush, paint olive oil on both sides of bread and arrange on a heavy baking sheet. Place in oven, turning as each side browns, then remove from oven. Place all the above pesto ingredients into a food processor except olive oil. Pulse until it is a semi-thick spread, turn to high, and slowly drizzle olive oil into the paste, just until combined. Remove. Spread pesto evenly on each slice. Top off each slice with shredded Manchego cheese. Place under broiler until cheese is bubbly (about one minute), then serve.

 There is not a physically challenged method to this recipe. If you have trouble cutting the bread, pierce it with a carving or dinner fork for stability. Slice using a serrated bread knife and slice at a slight angle. If you find you are unable to cut the bread yourself, just ask your grocer in the bakery department or your local bakery to do so. If you purchased it from the bakery, they will be more than happy to comply. This makes for a wonderful appetizer or great as the bread with any Italian meal.

Prosciutto-Stuffed Figs

Yield approximately 14 to 20 medium figs

½ lb. fresh figs, halved

6 oz. prosciutto, sliced paper thin and cut in thirds

Decorative picks

            Cut the figs in half. Cut the prosciutto in thirds. Roll the prosciutto and place on one half of the fig; top with other half and insert a pick. This is so easy but classy and great tasting. To serve, plate on an oval serving platter and garnish with edible flowers. Physically challenged: Use method #3—cutting and halving.

Roasted Red Pepper Hummus

Yields 6 servings

1 (15.5 oz.) can chickpeas  

1 T. minced garlic, jarred

¼ tsp. kosher salt

2 large fire roasted peppers, a touch of the juice (Seres gourmet brand or your favorite brand; fresh is also great.)

Drain chickpeas, place in the food processor armed with the cutting blade, add remaining ingredients to food processor, and pulse until desired texture for about 35 seconds. Serve with pita chips, crackers, meat, crostni, or anything you desire.
Garnish with parsley (optional). Why pay the high prices grocery stores and markets charge for your favorite appetizer when it is so easy to make? Once you have the chickpeas ground, add anything you like. Create your own version. Physically challenged: this is all you. Jarred ingredients and the food processor do all the work for you. Enjoy!

Excerpt from Method section :

Cutting, coring fruit, peeling, slicing, and cubing fruits and vegetables, and coring mangoes

Cutting and or coring and removing skins apples, pears, potatoes, small summer squash, mangos—things of that nature—can become a challenge. There is a simple solution to cubing when your hands just are not up to par. Using an apple cutter works miracles. To cut any of the above (except mangoes), use a mango cutter when cutting mangos. Simply place an apple cutter/corer on the top of the item you would like to chop or dice, position the cutter so that one handle is next to your body and the other is away from your body, and place your forearms on the handles, using your weight of your body. Firmly press down. The item is not only sliced, but cored. If any item will not stand firmly, remove a thin slice off the bottom for stability.

To skin, slice for pies, or cube, lay one slice at a time flat on the cutting board, hold the slice in place with a fork, start by puncturing the slice with the fork to stabilize. Using a paring knife, carefully run the blade down the outer side to remove the skin. Once the skin is removed, turn the fruit or vegetable so the wide side is on the board. Use a fork to stabilize. Using the paring knife, slice the thick slice into desired thinness. Also use the fork method to cube.

               When peeling larger items to be sliced, such as eggplant or cucumbers, the first thing I do is cut the eggplant or squash or cucumber in half, making it easier to handle, then trim each end to make a flat surface. Place one flat end on the board. Place one hand flat on top of the item being peeled; you also can pierce it with a fork if you are unable to lay your hand flat. Using a peeler that has a handle with the blade on top, start making downward strokes from top to bottom. Continue this pattern until the entire item is peeled.

To slice, pierce the item with a dinner fork or a large carving fork. You may hold the fork in your hand if able to grasp the handle with your hand. Otherwise, place the top of the carving fork in the bend of your arm at the elbow and squeeze as tightly as you can. Stabilize using your chin or cheek on the top of the fork. Using a chef’s knife, begin to make the slices in the desired thickness; if you have a mandoline, use it. 

               To peel and slice smaller items such as carrots when unable to hold in your hands, lay the carrot on a flat surface on top of a rubber jar opener to avoid slipping. Pierce the item with a fork or use your hand, laying flat on the carrot to hold it in place. Pull the peeler toward you in a backward motion. Sometimes the peelers are too small to hold in your hand. I have found an inexpensive solution. Home improvement stores and hardware stores carry pipe insulation tubes made of foam. They are usually gray in color and already come with a slit in it to accommodate putting it over the pipe with ease. I simply cut it to size (have a friend or family member do this for you), slip it over the handle of the peeler pots, hairbrushes, toothbrushes, anything you need thicker, and secure with duct tape. It may not be pretty, but it makes life so much easier. You can also buy it already the correct size at health supply stores. No need to duct tape this product; it is designed to fit your items.

[5 color photos to show all steps Picture# apple cut, 007 apple cut 006 and apple peel 009, cuke 001, carrot 002]

Media Mentions

• National Arthritis Foundation WPA
• cooking with arthritis
• Twitter
• facebook

Praise and Reviews

A Complete Illustrated Guide to Cooking with Arthritis

by Melinda Winner

Published by Tate Publishing & Enterprises, LLC (September 29 release) (to come)

Click on book

cover to order

at Amazon.com

Reviewed by Barbara L. Fielder

Right from the get-go, I knew this cookbook was going to be a winner. Loaded with tempting and delectable dishes, hors d’oeuvres, breads, desserts and more, anyone who enjoys cooking and eating will find this cookbook a treasure. What makes it so special is that the author has convincingly made the proposal that even with arthritis or another disability, you no longer need to be out of your kitchen or rely solely on others to carry on the joy of cooking. She speaks to you first-hand as a woman who meets the challenges of arthritis head-on.

You’ll discover 20 tips for living with arthritis in the kitchen, making your foray into the kitchen a safe and easy transition. A comprehensive list of cooking terms and abbreviations starts off your journey into Cooking with Arthritis, followed by an array of delightful recipes for anyone’s dining pleasure. As a footnote, author Winner has created dishes that have a Southern flair, as does her previous cookbook.

The cookbook is published in the traditional paperback format, and as such, I found it challenging to keep the book open on my kitchen countertop. That being said, you will find it useful to have a bookstand on which to place your recipe book. Perhaps the author will put her next eagerly awaited cookbook in a spiral-bound format for ease in keeping the cookbook flat on your countertop or for placement in your bookstand.

The author also notes the type of kitchen countertop appliances that minimize difficulties in mixing and preparing your food. Small items such as an automatic jar lid opener may already be in your kitchen, but if you’re just getting started, a trip to some of the author’s suggested web sites or supply sources will give you the confidence to begin the joy of Cooking with Arthritis.

Armchair Interviews says: Only complaint is presentation—not in cookbook format that’s easy to lay flat.

Author’s Web site: www.CookingWithArthritis.com

To purchase—Publisher’s Store: http://www.tatepublishing.com/bookstore/book.php?w=978-1-60799-738-2

From our armchair to yours...

http://reviews.armchairinterviews.com/reviews/a-complete-illustrated-guide-to-cooking-with-arthr

Author Interviews

• rheu-osteo-jra

Related Links

• Purchase through Tate
• cooking with arthritis web site
• Arthritis Radio
• National arthritis Foundation WPA