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From Barnes & NobleThe Barnes & Noble Review
Food is one of the great pleasures of life, and in The Healthy Kitchen, Andrew Weil, M.D., and Rosie Daley show us how to create wonderful meals that are as good for the body as they are for the soul. These two authorities on healthy living and cooking offer their expertise in a lively and engaging collaboration filled with 135 innovative and enticing recipes while delivering the latest cutting-edge information on nutrition. Under their direction, healthy food and wonderful food can be one and the same.
Weil contends that so many people have been scared by the last decade's seesaw food manifestos (Don't eat eggs! Eat margarine, not butter! Do eat eggs and don't eat margarine!) that they "think food is the enemy and the dining table a minefield." But Weil affirms that every time we sit down to eat, "we have an opportunity to nourish the body, delight the senses, and calm the mind. It is a shame to waste those opportunities by eating food that is neither healthful nor delicious."
Weil is a champion of the Mediterranean diet, a composite of the traditional cuisines of Spain, southern France, Italy, and Greece, all of which rely on olive oil, whole-grain products, and fresh fruits and vegetables, preferring fish to meat and cheese to milk. This diet delivers plenty of nutrition and energy, and is de facto lower in fat -- though Weil is not an enemy of fat. In fact, he thinks Americans have gotten fatter on low-fat foods in the last ten years because those foods do not satisfy the palate and thus prompt people to eat more.
Both Weil and Daley bring their tastiest dishes to the table. There's Scrambled Eggs with Fresh Salsa, Scrambled Tofu, or homemade Granola or Muesli for breakfast. For lunch or dinner, there are appetizers like Spinach Toasts and soups like Roasted Winter Squash and Apple Soup; entrées include Vegetable Lasagna, Grilled Salmon with Mustard Sauce, and Chicken Quesadillas; and for dessert, there may be Peach and Blueberry Cobbler or Poached Pears. Clearly, there's no deprivation here.
One of the best sections of the book features Weil's thorough review of the importance of protein, carbohydrates, phytochemicals, macronutrients, and micronutrients. He sorts out the confusing science of high-glycemic foods and the relative merits of sugar versus artificial sweeteners. He offers recommended vitamin and mineral supplements, too. His analysis of current nutritional myths and misconceptions is not only reassuring but worth the price of admission. (Ginger Curwen)