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Books : The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit |
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Books : The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit |
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Dewey Decimal Number: 641.563 EAN: 9780375413063 ISBN: 0375413065 Label: Knopf Manufacturer: Knopf Number Of Items: 1 Number Of Pages: 368 Publication Date: April 02, 2002 Publisher: Knopf Release Date: April 02, 2002 Sales Rank: 303748 Studio: Knopf Editorial Review: Accessories: Related Items:
Average Rating:
 Rating:  - "The Healthy Kitchen" Dr. Andrew WeilShipping was so quick that I realized I had ordered the softback edition when I wanted the hardback a couple of hours after placing the order, but it had already been processed. I was told I could return it for full credit, but the shipping was more than the book cost. BUT- I am happy with the book. So far everything I have prepared from the recipes has been delicious and different from your everyday fare. Rating: - Recipe for EmpowermentThink of The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit as a conversation about nutrition, food choices, and cooking between two well-informed professionals who don't always agree. Andrew Weil, MD, a physician and well-known healthy lifestyle advocate, and Rosie Daley, Oprah Winfrey's former personal chef, collaborated on this collection of recipes, cooking tips, and food advice. Rather than homogenize the message into a consensus, they trust the reader to reach his or her own conclusion. This is a book best suited for an experienced cook to learn about healthful foods and their preparation. Short essays by Dr. Weil teach nutrition fundamentals, highlight specific foods such as tofu and fish, and give insight into the cooking cultures of non-western societies. Daley's essays further instruct on specific cooking techniques or possible modifications to her recipes. The book is organized into traditional sections - breakfast, beverages, soups, etc - but has a nice variety of recipes; some I don't recall every seeing in a book like this, such as pickled vegetables or "tonic" for colds. Poultry and fish recipes are included, but no red meats. Poultry, in particular, is one area Daley and Weil seem to have agreed to disagree. Many of the recipes, particularly Daley's, have long ingredient lists and fairly complex preparation methods. They look fun and appetizing, but better suited for the week-end than a hectic weeknight dinner. Another feature of the organization is that the voice of each author is clearly maintained and differentiated. They sign their essays, and their recipes are color coded. Dr. Weil's commentary on Daley's recipes is also featured in sidebars, which share fascinating disputes with the reader, such as the advisability of butter and how much red pepper a dish requires. This book is lavishly illustrated with photographs of the finished dishes and the two authors clowning around in the kitchen. My main criticism of this book is in the dessert section. Although I agree with the authors that healthy eating is not about deprivation and that an occasional treat is fine for most people, we don't need pie recipes in this book. We have Paula Dean for that. The space could have been better spent with ideas for low-fat, low-calorie desserts. The Healthy Kitchen provides sound nutritional information and instructions on some healthier cooking techniques, such as sweating vegetables, grilling, and braising. It also highlights healthy food items that even experienced cooks might not know how to prepare, such as quinoa and the many varieties of tofu. This is a book for a reader who can be inspired by these recipes and has sufficient cooking skills to make up his or her own mind about how to proceed. Rating:  - The Peach and Blueberry Cobbler is worth the price of the book...The Healthy Kitchen is as much a pleasure to read as it is to cook from. Throughout the book there are helpful tips from Rosie and discussions on healthy eating from Dr. Weil. We learn that Rosie loves to shop at her local farmer's market and that Dr. Weil doesn't use butter. Some of the recipes do call for butter and sugar but these are supposed to be for special occasions. Dr Weil recommends using olive oil or grapeseed oil and gives some substitution ideas for coconut milk (he likes cashew milk) and butter (he prefers a natural spread called Spectrum Spread). I liked his ideas about buying oil in smaller containers so that it doesn't go rancid. There is also a discussion on whether eggs are good or bad. It is important to note that this is not a diet book, but rather a book about healthy eating. The recipes I tried include: Honey Ginger Lemonade Peach and Blueberry Cobbler Whole Wheat Baguettes with Sun-Dried Tomatoes and Herbs Miso Soup Dr. Weil's Lebanese Salad As I'm typing I'm sipping on the Honey Ginger Lemonade. After drinking it for three days I notice that it is best on the third day. You may want to make this well ahead of time as the ginger is very subtle and seems to infuse the lemonade a little more each day. While the drink was fairly tart to begin with I found that you can add in a few packets of Stevia (a natural sweetener that tastes just like sugar) and it then tastes sweet without the need to add more honey. I was actually surprised that the addition of ¼ cup "fresh" ginger did not make the lemonade taste overly gingery. This is the perfect recipe for lemonade at a picnic in the summer. The second recipe I tried was the Peach and Blueberry Cobbler. Right from the start I could tell this was going to be delicious. You cook the peaches and blueberries in an orange juice infused glaze. When making the biscuits I'd recommend mixing the sugar, baking powder and salt into the flour before adding the butter. I also used a 13 x 9 x 2 -inch glass baking dish and cut the biscuits with a small biscuit cutter so there were 24 small biscuits. The dough was soft enough that it could be patted out instead of rolled. I'm thinking of doubling the filling ingredients (10 peaches instead of 5) because then it might actually serve six people. This recipe says it serves 10 but I highly doubt that everyone will resist seconds so I'd say it is more for four to six people. The Whole Wheat Baguettes recipe is fairly straightforward except you only need to use 2 cups of white flour instead of 2 ½. I instinctively knew she was calling for too much flour so I left out half a cup to see if that would work. I ended up adding a little more water and used sun-dried tomatoes in oil instead of just dried tomatoes you soak in water. I'd recommend using a damp towel to cover the dough for the first rising but don't see why you need a towel during the second rising. Rosie doesn't call for oiling the top of the dough but I'd recommend it. I really got excited about making this recipe because I love breads with herbs, especially rosemary. The recipe also calls for chopped fresh basil. My husband kept asking me when the bread would be ready because the entire kitchen was scented with garlic and herbs. The recipe makes two large loaves and this is quite possibly the best herb bread I've ever tasted. You may find that the bread bakes in 25-30 minutes instead of 40. This bread would go well with the pasta recipes in In the Kitchen with Rosie: Oprah's Favorite Recipes. The Miso Soup was very simple to make although Rosie doesn't tell you when to add the cubed tofu (I added it in after the miso paste). Miso paste was easy to find at my local health food store. Since this is a fairly mild soup you may want to add a little seasoning. I personally liked adding some of Emeril's original seasoning to make the soup a little spicy. If you can't find the "wakame" seaweed just use some cut up roasted seaweed sheets (Sushi Nori). Dr. Weil's Lebanese Salad is delicious and great in the summer. I left out the tomatoes and spearmint and used half the onion instead of a whole onion. I also used half the feta cheese because it is so salty. Salt and pepper are added at the end to taste but I'd also recommend sprinkling some extra olive oil on each serving. Some of the other recipes you may enjoy making include: Chicken Satay with Peanut Dipping Sauce Mixed Bean Minestrone Stew Vegetable Lasagna Greens with Tangy Miso Dressing Apple Cake Squares Apple-Cranberry Crisp Serrano Chili and Cilantro Cornbread Muffins Savory Lobster-Mushroom Crepe Ginger Cookies I can't recommend this to new cooks because there are not enough directions for some of the recipes. If you have been cooking for a few years you will find the recipes to be fairly straightforward. A short section on how to knead bread dough would have been useful. Instructions for adapting the recipe for bread machines could save time. I loved all the recipes I tried and I'm looking forward to trying the Spiced Tea in the winter. It is probably impossible to create a cookbook without some mistakes so if you can overlook a few tiny errors here and there you can still discover some recipes you will make again and again. I really love the ideas in this cookbook and all attempts seem to have been made to make the recipes as healthy as possible (butter substitutes, olive oil, whole wheat flour, vegetarian fare, etc.). I've rarely found a cookbook that had so many recipes I wanted to try. ~The Rebecca Review 8/12/2008 - The Baked Wontons are pretty good. I used 1/4 cup chopped shallots in place of the green onions and didn't add the ginger. The curry flavor actually goes really well with some Sun Luck Plum Sauce in place of the sauce you are supposed to make with dried mango. 8/17/2008 - The Vegetable Nori Rolls are delicious but the recipe has some serious flaws. Instead of 6 nori rolls you get only two. The rice recipe only yields two cups and you will end up using one cup of rice for each roll. The brown rice also needs 1/2 cup more water which is not called for in the recipe. The directions call for 1/2 cup cooked rice for each roll but I found that didn't work out very well - I had to use one cup. The directions are also hard to follow but somehow I managed to make two perfectly delicious rolls. Since this was my first time making "sushi" I was happy to have found a recipe without raw seafood. If you can't find the plum paste (I couldn't), just leave it out and serve the sushi with wasabi and soy sauce. Even though the brown rice tastes good it doesn't hold together like sushi rice does so I won't make these with brown rice again. 8/17/2008 - The Blueberry Pie with a Lattice Top is one of the best pies I've ever made. The filling is sweetened with maple syrup and the butter crust didn't shrink like I expected it to. I've tried other butter crusts with less luck but this one kept its shape. The only issue I had to deal with while making the crust was the lack of enough water. Just keep adding more tablespoons of ice water - I used 16 T instead of 10. 8/20/2008 - The Multi-grain scone recipe has a few issues. If you like your scones a little less sweet use only 1/4 cup sugar instead of 1/2. I left out the millet (couldn't find it) and poppy seeds (too many ingredients and I was out). The zesty lemon topping has a major mistake because to make the topping you need 1 1/4 cup confectioners' sugar instead of a 1/4 cup. The recipe makes way too much so you may want to start with a few teaspoons of lemon juice instead of 3 tablespoons. Frankly, the topping is too sweet and the scones are overly sweet on their own. The scones are delicious just with butter and I'll make them with less sugar the next time. Rating: - The Healthy Kitchen: Recipes for Better Body, Life, and SpiritI collect cookbooks - this one is different from all the rest. As it's title implies, The Healthy Kitchen is guide for cooking, eating, and living grounded in sound scientific principle and loaded with thought provoking (not accusatory) advice. The recipes are artful in their simplicity and the advice on nutrition is surprisingly in-depth and thought provoking. If you are at all intellectually curious, this little cookbook will fascinate you. If you love to cook, you will find this little cookbook to be a breath of fresh air. If you've never read a cook book, read this one (even if you never attempt to make a single recipe). The Health Kitchen is the first cookbook I've read cover to cover and then have gone back to re-read. It is aptly named and will be cherished by anyone who loves to explore new ideas. A gently inspiring work.
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