- Hardcover: 224 pages
- Publisher: Ebury Press; First Edition edition (25 April 2002)
- Language English
- ISBN-10: 0091884225
- ISBN-13: 978-0091884222
- Product Dimensions: 22.9 x 19.3 x 3 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 643,511 in Books (See Top 100 in Books)
The Healthy Kitchen
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Product Description
Amazon.co.uk Review
The Healthy Kitchen follows on from Eating Well for Optimum Health, one of Amazon's bestselling health books of 2000 in which alternative-medicine maverick Andrew Weil revealed his version of the ideal diet (and backed it up with scientific proof): a variety of unprocessed, or "whole" foods; just-picked, organic vegetables; whole grains; "good" fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs and spices instead of heavy sauces; and a minimum of meat and dairy products. Eating this responsibly is certainly an admirable pursuit, but home cooking of this calibre can be intimidating, requiring much more energy than it would to pull up to the drive-through and order a burger and fries.
In The Healthy Kitchen, Weil successfully teams up with Rosie Daley, chef to Opera Winfrey, to show how to cook with confidence within these dietary guidelines, creating dishes that are not only good for you, but are also fun to prepare, beautiful to look at and delectable.
For those of you predicting a tofu-fest, have no fear: Weil stresses he's "unwilling to eat food that is boring, artless and devoid of pleasure even if it's somebody else's idea of healthful." Indeed, the gorgeous colour photography in The Healthy Kitchen will get you drooling over healthy main courses like Warm Chicken and Asparagus Salad and desserts like Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family and friends--many of the starters and main courses are perfect party foods, sized to feed a dozen. Some recipes are notably more complicated than others--Cold Vegetable Pasta Primavera involves grilling five different veggies; baked Vegetable Wontons are time-consuming if you're not familiar with the folding process. However, Daley and Weil advise working your way up to these more complex dishes.
Sprinkled throughout the book are witty and wise health tips from Weil and cooking shortcuts from Daley. The two admit they don't agree on all cooking matters; Weil would substitute cashew milk for coconut milk and adds his two cents on making the Thai Shrimp and Papaya Salad spicier, for example. The book places much emphasis on seasonal fresh foods and boasts sumptuous photography and tempting menu suggestions. Weil and Daley supplement the recipes with calorie and nutritional breakdowns for each dish, shopping guides for easy meal planning and tips on encouraging children to help out in the kitchen (and develop lifelong healthy eating habits in the process). --Erica Jorgensen.
Review
The authors' combined pedigree is excellent. Weil wrote the best-selling Eight Weeks to Optimum Health and Eating Well for Optimum Health; Daley is Oprah Winfrey's chef. The problem for the British market is that they write from a very American perspective, using many examples from the American diet in advocating healthy, wholefood recipes and some of their routes (eating organic, cutting down on butter and other dairy produce in favour of olive oil and soya) have been well trodden by others on this side of the Atlantic. But the 135 recipes include some true novelties and could provoke a vogue for giant Alaskan crab legs, seaweed, and a crunchy Mexican vegetable called jicama. Dr Weil, a clinical professor of medicine, offers segments of sound nutritional advice.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
I have found this to be a worthwhile volume. Although some of the dishes described take a little time to prepare, they are not complicated. Most of the recipes rely on widely available ingredients, and the calorie and nutrition breakdowns provide an added bonus. Dr. Weil's advice is sensible and helpful without being extreme. As he writes, he is a champion of the Mediterranean diet. You cannot go wrong by following his suggestions while using some of the many Mediterranean cookbooks on the market. One that I would never be without is Sonia Uvezian's "Recipes and Remembrances from an Eastern Mediterranean Kitchen", which offers recipes for a multitude of wholesome and delicious dishes along with a fascinating narrative that places the food in a cultural context.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
74 reviews
232 of 236 people found the following review helpful
Great recipes, but many errors and omissions
18 April 2002
Format:Hardcover
I have made quite a few recipes from this book, and have found mistakes in almost all of them. It's as if nobody tested the recipes before the book was published. In one recipe the cooking time had to be almost doubled, in a recipe for muffins there was no mention of using any liquid (juice, milk, oil, etc.) to bind the ingredients together, and a recipe that was supposed to serve 6 people called for using 12 avocados. I have had to adapt most of the recipes because of this problem. I also found that the directions for preparation were sometimes vague. For example, the recipe would say to broil something for 3 minutes, but not tell you if that was total time or on each side. I would have given this book 5 stars if it weren't for the errors. Most of the recipes appealed to me and the commentary by Rosie and Dr. Weil was interesting to read. I suggest that they make corrections and reprint this book.
77 of 79 people found the following review helpful
Interesting hybrid of philosophy and recipies........
8 July 2002
Format:Hardcover
This is not your standard cookbook and if it's bought with that expectation, the buyer will no doubt be disappointed in it. The book serves as much as a philosophical treatise on healthy eating as a cookbook, and from that standpoint it's interesting and successful as both a resource and motivational statement. However, the philosophizing takes up quite a bit of space and that results in a surprisingly small number of actual recopies.
That scarcity would be a problem if there were a lot of stinkers in the mix, but that is definitely not the case--this is very definitely a "quality over quantity" effort. I gave this to my wife for her birthday early this year and we've tried quite a lot of the recipes, and all have been delicious.
Some caveats: These are by and large recipes for the more sophisticated palate--don't expect to find a lot of things that children will like very much. Quite a few of the recipes are time intensive. Planning is essential. One the more intricate offerings, plan to do them on the weekend or when you can take the time to do it right. My personal advice is, when the authors have different visions of how to proceed (a common event here) go with Dr. Weil--Rosie tends to like thing on the blander side. Finally, this isn't really constructed to be a "full meal" cookbook. While there are sections for all major meal sections, there isn't often tremendous harmony on a "whole meal" basis. In other words, pick what of this work you want to use and work around it.
This is, essentially, a specialty cookbook. Use it that way and you'll find it's a gem.
53 of 54 people found the following review helpful
Good Information, Poor Proofing
18 April 2002
Format:Hardcover
This is an excellent book -- full of great information ... the only problem is that all of the recipes I have tried so far are lacking something or have an error in the measurements. I am shocked that none of the other reviews have mentioned this. I have always found Dr. Weil's books to be interesting and informative and this book is no exception. Rosie Daley adds a delightful and educational point of view as well. This could be a great cookbook but I am frustrated with having to scrutinize each recipe. I would like to see this book reprinted with the correct recipes.
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