I love food so much, I read cookbooks for fun…even though I don’t really cook.

What a delight to find a book whose author understands the magical effect food can have on our lives. Jael McHenry has written The Kitchen Daughter with a deft touch and a real sense of the healing power of creating meals. Her protagonist, Ginny Selvaggio, must deal with not only her Asperger’s syndrome, but also the recent death of her parents. She finds solace and an escape from overbearing relatives by recreating her grandmother’s recipe for the rich Tuscan soup called ribollita. Made from bread and vegetables, the hearty dish has the power to conjure Ginny’s grandmother. Nonna’s message, delivered in her thick accent, is “Do no let her.” And then she vanishes.

There are times when nothing but something sweet and luscious will do. Desserts from the Famous Loveless Cafe in Nashville is Alisa Huntsman’s homage to great traditional pies, cobblers, cakes, and puddings. Serving comfort food to celebrities and all those who appreciate the delightful and charming Southern cuisine, the restaurant routinely has lines of people who wait two hours for a table. Fortunately for us, we can feast our eyes on Tennessee Sweet Potato Pie, Mocha Pound Cake, and oh lordy, Jesse’s Mama’s Wicked Brownies.

No need to feel guilty when buying The Greyston Bakery Cookbook. The money helps the charity which, along with other good deeds, employs Yonkers, NY residents who might not have a job otherwise. Author Sara Kate Gillingham-Ryan assures us that these are recipes which can nurture the soul as well as satisfy our sweet tooth. The motto “Eat a treat and Save the World” is from the preface by the founders of Ben& Jerry’s. Greyston bakery supplies the brownies for the popular ice cream flavor Chocolate Fudge Brownie.

If your waistline or personal preference is toward more healthy fare, triathlete Brendan Brazier suggests Thrive Foods, two hundred plant-based recipes which he assures us are good for us and which taste great, too. There’s even a recipe for the yummy sounding White Chocolate Raspberry Cheesecake. Need more convincing? Brazier is a guest lecturer at Cornell and his devotees include dreamboat Hugh Jackman. Talk about yummy….

There are also recipes guaranteed to slim in The Metabolism Miracle by Diane Kress. This former New York Times Bestseller is now out in paperback. Kress contends that many of us with weight issues have “Metabolism B,” a condition which prevents us from benefitting very much from traditional diet and exercise plans. The book contains what Kress assures us is a foolproof way of controlling not only weight, but also cholesterol and blood pressure.

Anyone who has experienced the hot flashes and sweats of menopause know that it’s not a laughing matter. Karen Giblin and Dr. Mache Seibel feel that we can Eat to Defeat Menopause. There’s a forward to the book by Dr. Dean Ornish, himself a famous proponent of eating and lifestyle changes to prevent or reverse heart disease and diabetes. I like the fact that the book features really tasty recipes like Honey-Poached Pears With Citrus Biscotti, and tells us when they are high in calories and should only be eaten as a special treat.

Most of us who have gone through every diet in the cosmos, from Scarsdale through low carb, low fat, and just plain starvation, will at some time or another have wailed Just Tell Me What to Eat. Timothy S. Harlan is an MD with a six week weight loss plan for those of us who have to exist in the real world. What’s special about this book are the tips on how to read a label, how to understand dietary cholesterol, and the fact that he provides info on meals you can eat in restaurants without going off the plan. Recipes like Roasted Yams With Rosemary help ease the way to healthier eating.

Possibly the most indispensible little book for any kitchen is James Peterson’s What’s a Cook to Do? It features 484 tips, tools, techniques, and tricks to help make cooking easier and more fun. What’s the secret to getting crystal clear ice cubes? To making a hamburger that’s not burnt on the outside and raw on the inside? And come on, haven’t you always wondered what is the very best well to peel a kiwi? Buy this book, and all will be revealed.

Most important of all, remember that food is not our enemy. And don’t forget: Everything in moderation; including moderation.

Michall Jeffers is an accomplished Cultural Journalist, and an unrepentant Foodie. She writes extensively about restaurants and food, both in print and online. Her eponymous cable TV show is syndicated throughout the tri-state area, and features celebrity interviews, reviews, and commentary.