- Hardcover: 288 pages
- Publisher: Clarkson N Potter Publishers; 1 edition (21 April 2009)
- Language: English
- ISBN-10: 0307450791
- ISBN-13: 978-0307450791
- Product Dimensions: 25.8 x 2.3 x 25.8 cm
- Amazon Bestsellers Rank: 2,977,568 in Books (See Top 100 in Books)
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa Hardcover – 21 Apr 2009
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Most Helpful Customer Reviews on Amazon.com (beta)
Another reason I like Golden Door Cooks at Home so much is that it is an inspirational guide into the Golden Door lifestyle, a window into the original Golden Door Spa founded 50 years ago by visionary Deborah Szekely. There are articles and images that motivate, inspire and, for those who have visited the Spa, invoke cherished, happy memories. I enjoy giving it as a gift as a way of sharing my wonderful experiences as a guest at the Golden Door.
The recipes and menus are well planned to include a wondrous variety of fresh foods and whole grains. The few recipes that include unusual or pricey ingredients provide alternatives; e.g., olive for truffle oil. There are detailed nutritional values of each dish provided at the end of the cookbook. While portion sizes are relatively small. the ingredients impress as appetizing and adequately filling so as to be suitable for day-to-day meals. They are also special enough to impress company. There are various tips on healthful eating and cooking interspersed with the recipes. The chaptars are arranged from appetizer to dessert.
Almost all of the dishes are beautifuly photographed as full-page illustrations.
This large format, coffee-table styled book also includes pictures of the original Golden Door Spa in southern California. These photo and the description which accompany them are sufficient to convey the atmosphere of the spa without dominating. The reader is not left with the impression that the purpose of the book is to advertise the spa.
Chef Dean Rucker provides cooking classes for the Golden Door guests. As author, he carries forth this educational role as he describes the food preparation. Since the emphasis is upon using whole foods in a large variety, it would be fairly easy to vary the ingredients without significantly altering the nutritional values.
I was so impressed and inspired by this book that I read it through when it was first delivered!
This could serve as a Christmas present for a health-oriented friend who would like to learn how to prepare gourmet food which is also fresh,nutritious, and varied.
For example I agree with their statement "...For example I never use nonfat cheese because 1/2 ounce of real Parmesan is far tastier and more natural option than 1/2 cup of nonfat cheese that is full of stabilizers and additives and lacks flavor... The fact is that the distance between real food and these replacements is enormous."
Many inspiring photos. A fine choice in ingredients of high quality, and straightforward recipes that are not overly sophisticated or on the other hand too plain.
I love and highly recommend the roasted poblano, corn and potato soup (minus the dairy sour cream for my clients, instead I add a little bit of Amazake/Soy Milk) and the "flourless Choclate/Yam brownies". Industrious vegetarians or those with a knack for fermented soy, may want to substitute tempeh instead of the crab in the Maryland Crab Cakes- and I'm sure with a little modification it would be taste awesome... The other vegetarian/vegan recipe that looks great (I haven't tried yet is the vegetable stir fry with caramelized tofu and forbidden rice, the whole wheat chapatis, and the salad recipes. The poultry and lean meats section looks is very "classy" if you are into preferably pasture raised foods.
Finally for diabetics watching their insulin, those watching caloric intake and those monitoring their protein, fat, fiber, sodium and cholesterol intake (I don't really bother with such things) is shown at the end of the book.
After writing this and having the book on my lap I am getting very hungry.