Muscle Meals Cookbook by Romano: Review by Della Lawrence, IRONMAN Jan '98

This collection of recipes from Muscular Development’s John Romano covers, if not soup to nuts, then certainly chicken stock to chocolate cake, all with an eye to producing meals that meet a bodybuilder’s need for lowfat, high-protein foods without boring him or her to death.
Romano begins with the basics—what kinds of tools, pots and small appliances your kitchen should have—and explains standard cooking terms. A number of the recipes reflect his affiliation with Twinlab and incorporate Vege Fuel—are you ready for Vege Fuel ice cream?

Each chapter starts with a discussion of the nutritional merits of the subject at hand and includes some useful tips. The chapter on poultry discusses the food safety issues; the chapter on meat contains a spirited defense of the dietary virtues of beef. The intro to the pasta section recommends jerusalem artichoke pasta if you heed the author’s warnings about making your own—although he does include a recipe for homemade pasta, fortified with Vege Fuel. The soup chapter features instructions for making that sine qua non of lowfat cookery, chicken stock.

The recipes cover a wide spectrum, and Romano ventures onto some fairly unusual ground for a cookbook of this type: Kale marinara and eggplant soufflé should prove a welcome change from steamed vegetables. So, too, should the lemon-chili chicken and the chicken stroganoff, which has a “cream” sauce made of nonfat milk thickened with cornstarch.

Romano is nothing if not opinionated. He doesn’t, for instance, buy the argument that pork is the other white meat, and he offers no recipes for it. Rather surprisingly, however, he includes several for preparing lamb. The section on shellfish ought to gladden the hearts of those who think they have to avoid shellfish in order to limit cholesterol. According to the nutritional breakdown Romano provides, most compare favorably with turkey breast.

Considering that the author claims to have no interest in desserts, he’s included some interesting-sounding ones, most made with artificial sweeteners and virtually no fat—among them a cheesecake boasting just one gram of fat per serving.

Some quibbles: The recipes can be a little short on details. While most call for fresh ingredients, the directions for using canned foods are distressingly vague. The lemon-chili chicken, which sounds terrific, calls for 1/4 cup sliced chilis with juice. What kind of chilis? Mild green ones? Killer habaneros? Chicken cacciatore calls for one can of tomato puree—no size specified. Savvy cooks will probably opt for the 14 1/2-ounce size, but it’s unfortunate that they’ll have to guess. Occasionally, the organization is a bit mystifying. Why is the recipe for meringue included with the breads, muffins and pizza instead of with the desserts?

An index would make the book handier to use, but the nutritional almanac at the end, which lists the nutritional values for a variety of foods, is a nice touch. Lyman Dally’s illustrations are lively and fun, as is the author’s tone.

All in all, Muscle Meals is full of practical recipes for bodybuilders seeking culinary adventure while sticking to a diet—no mean feat.

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