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From the Publisher"Most of us won't be shelling out our dwindling greenbacks to spend a week at the Golden Door any time soon. Even when we were riding high, it was one of those deluxe destinations that always seemed a tad out of reach. But now the super-spa has decided to open its embossed golden doors to mere mortals and let us in on their renowned and revered culinary secrets. In Golden Door Cooks at Home, published to commemorate the spa's 50th birthday, Chef Dean Rucker shows us how to make his signature spa food, food that promises to leave you feeling 'sated, nurtured, and above all, healthy.' Using lean proteins, whole grains and fresh vegetables as his building blocks, real food, not stripped down 'replacement food,' Rucker turns out dish after dish with big, bold flavors. A spa secret he wholly recommends is 'the sensible use of the starter course'—try his Corn and Scallion Pancakes or Broccoli Basil Soup—so that you'll eat a smaller main course and be doubly happy. The vegetarian mains are marvelous, not to mention Walnut-Crusted Turkey Scaloppini, Teriyaki Black Cod and Moroccan Spice-Rubbed Lamb Loin. Take your taste buds on a virtual spa vacation."
"Dean Rucker offers many of my favorite Golden Door dishes–from the modern Coriander-Crusted Tuna on Wonton Chips to the warming Corn and Scallion Pancakes–allowing all cooks to savor a light, healthy, wholesome, appealing cuisine."
—Patricia Wells, author of Vegetable Harvest