The Healthy Kitchen
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- £7.99
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- £7.99
Publisher Description
Two of America's most popular authorities on healthy eating and cooking join forces in this delectable, inspiring and easy-to-use cookbook. Dr Andrew Weil - author of the best-selling Eating Well For Optimum Health - brings to this collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley - acclaimed for her best-seller In The Kitchen With Rosie - brings to it her innovative and delicious spa cuisine. Lifelong good health begins in the kitchen, so this is a lifestyle book as well as a cookbook. But throughout, The Healthy Kitchen emphasizes the pleasure of food - in the writing, in the anecdotes, in the commentaries, in the superb photography (including pictures of the authors at work from garden to table) and in the recipes themselves. With 135 fabulous recipes and invaluable information on what constitutes genuinely healthy eating today, this revolutionary book will change the way you cook for yourself and your family forever.
PUBLISHERS WEEKLY
What might at first seem a jumble of nutrition facts and recipes turns out to be a stimulating invitation to healthy, pleasurable eating. Well-known for his holistic approaches to physical and mental health, physician Weil (Eating Well for Optimum Health) loves good food. Not one to settle for bland albeit health-promoting fare, Weil insists that not only are low-fuss, delicious meals and good health more easily attainable than most Americans imagine, they actually go hand in hand. Coauthor and former Oprah Winfrey chef Daley (In the Kitchen with Rosie), provides recipes that, for the most part, reflect Weil's conception of the optimum diet. (Where they differ, Weil offers options.) Weil's introduction is a concise version of his dietary philosophy, with more advice scattered throughout the book. All of the 135 recipes include nutrition counts (calories, fat, cholesterol, etc.). According to Weil, eating has become yet another stressful activity that must be fit into jam-packed days. To remedy this, Weil and Daley not only offer satisfying recipes that make use of nourishing, readily available ingredients, they give tips on stocking the pantry, preparation, reading food labels and daily menu planning. Recipes include tempting twists on classics (eggs, grilled fish, pasta), to more adventurous items (broccoli pancakes). While miso, tofu and yogurt may not be appetizing to the meat-and-potatoes crowd, others willing to spread their culinary wings will find in these recipes and the authors' enthusiasm for good food a serious incentive to get their daily requirements of vitamins, minerals and antioxidants.
