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Canyon Ranch Cooks
     

Canyon Ranch Cooks

4.6 5
by Barry Correia, Scott Uehlein, Kitchen Staff of Canyon Ranch
 

More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort

For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and

Overview

More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort

For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous-- along with more than 200 fantastic recipes.

The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights.

By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation-- transforming your diet or just fine-tuning it, losing weight or having more energy-- this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.

In 2000, Canyon Ranch was recognized by Gourmet magazine as the world's best spa. In 2001, the readers of Travel & Leisure magazine voted Canyon Ranch in Tucson the top spa for food in the United States.

Product Details

ISBN-13:
9781579548476
Publisher:
Rodale Press, Inc.
Publication date:
09/28/2003
Edition description:
REV
Pages:
342
Sales rank:
643,109
Product dimensions:
8.70(w) x 8.20(h) x 1.00(d)

Meet the Author

Barry Correia joined Canyon Ranch as executive chef in 1989 to open Canyon Ranch in the Berkshires in Lenox, Massachusetts. Chef Correia received his formal culinary training at New England's noted Johnson and Wales Culinary Arts Program, where he graduated in 1981.

Scott Uehlein was named executive chef at the celebrated Canyon Ranch Health Resort in Tucson in 1999. Uehlein received his culinary training at the prestigious Culinary Institute of America.

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4.6 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
Ditto the first review. These recipes are easy to follow and very tasty. Never filling, but always flavorful and healthy. Thanks so much Canyon Ranch!
Guest More than 1 year ago
I have tried several healthy cookbooks, but none compare in flavor to this one. My finished product has not yet looked like the photos (which are beautiful), but everything has tasted wonderful. Recipes taking less than 30 minutes are noted, and all recipes come with nutrition information as well as suggested accompaniments. I especially loved the Pico de Gallo and the Turkey Breast Medallions with Blackberry Sauce. One caveat about buying this book is that you really need to like Southwestern food (which I do).