The Healthy Kitchen (Hardcover)

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.

Dr Andrew Weil is well known for his bestselling health and nutrition book Eating Well for Optimum Health, and Rosie Daley is Oprah Winfrey's chef. Together they encourage us to adopt a healthy diet without sacrificing flavour and variety. The main focus of this cookbook is good, healthy food that is fun to make, tasty and satisfying. They begin by briefing on macronutrients, fats, carbohydrates, protein and the characteristics of the optimum diet, and then suggest how to stock the store-cupboard. Naturally Weil emphasizes the importance of breakfast and these are the first set of recipes encountered. If Scrambled Tofu doesn't sound alluring, perhaps Scrambled Eggs with Fresh Salsa or Apple Sauce Muffins may prove more appealing. Starters, Salads, Soups, Beverages, Main Dishes, Accompaniments, Desserts and Menu Planning are all covered in separate sections. Recipes are well laid-out and relatively easy to follow. Extra tips and suggestions are scattered throughout, providing plenty of ideas for variations on a theme or additional ways to cut fat content. Each recipe has detailed information on protein, fibre, saturated fat, cholesterol and calorie levels, particularly useful for those on specific diets. For those looking for some new adaptations of old dishes or starting out on a healthy eating regime this could be a welcome addition to their collection. (Kirkus UK)

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