A few months ago we welcomed The New Sonoma Diet (9781402781186), Connie Guttersen's expanded edition of her 2006 weight-trimming classic. This matching Sterling hardcover is the equally stunning update of her bestselling Sonoma cookbook. Make no mistake: It's no mere retread. The New Sonoma Cookbook contains more than 200 new recipes featuring healthy, fresh seasonal ingredients. This hardcover also features weight loss menus; family meals; food and wine pairings; and those trustworthy "Cook Once, Eat Twice," "No Cook," and "Sonoma Express" specialties. Editor's recommendation.
The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Liveby Connie Guttersen
Delicious, satisfying, and wholesome food that evokes the sundrenched flavors of California: that's why The Sonoma Diet is so popular. The New Sonoma Cookbook has always celebrated California's seasonal cuisine-and this updated edition is better than ever!! It features new family meals, weight loss menus, food and wine pairings, “Cook Once, Eat Twice” recipes, and “No Cook” dishes that are healthy, mouth-watering, and simple to prepare. And when time is short, try one of the quick and easy Sonoma Express meals-perfect for busy weeknights!
- Publication date:
- Product dimensions:
- 7.70(w) x 9.30(h) x 1.20(d)
Meet the Author
DR. CONNIE GUTTERSEN, RD, PhD, is the New York Times best-selling author of The Sonoma Diet and The Sonoma Diet Cookbook. She is a nutrition instructor at the world-famous Culinary Institute of America at Greystone (CA), and has consulted with major companies such as Kraft and Nestle. She is a guest faculty member in Harvard Medical School's acclaimed Healthy Kitchens, Healthy Lives program. Dr. Guttersen lives in northern CALIFORNIA wine country.
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Most Helpful Customer Reviews
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Love it! It's so nice to have most all of the Sonoma Diet recipes in one convenient place. I recommend!
Pictures are beautiful and the recipes appear to be right up my alley, with lots of fresh ingredients and beautiful presentation. But I'm finding that they do not have a lot of flavor and are far too much work with not enough wow. I'm sad about that, but I have too many other cookbooks that Wow me to spend more time on this one.