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The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live
     

The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live

3.6 3
by 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&

Overview

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!

Editorial Reviews

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.

Publishers Weekly
Guttersen's update to her 2006 cookbook gives devotees a hefty collection of primarily basic recipes, including over 200 new recipes, tips, and seasonal variations for flavorful meals at all times of day. Each recipe is helpfully accompanied by nutritional information, suggestions for leftovers and, when applicable, wine pairing suggestions; in most cases, Guttersen leads with the classic preparation. Guttersen does a commendable job of encouraging readers to expand their culinary boundaries with dishes like Beef Satay with Peanut Sauce, Vietnamese Chicken Curry, Koran-Style Pork Tenderloin with Asian Cabbage Slaw, and Spicy Crab Cakes with Whole Grain Mustard Vinaigrette, as well as a Peach, Raspberry and Almond Galette made with a whole wheat almond crust. The vast majority of Guttersen's recipes are perfectly acceptable, if unremarkable. Taste of the Wine Country, one of her final chapters, is more interesting, with recipes from local restaurants. Those expecting culinary fireworks will likely be nonplussed, but followers of her diet plan and readers interested in a basic cookbook will find in this a helpful resource. (May)
From the Publisher
Praise for THE SONOMA DIET:
“America's next great diet craze.” -O Magazine

”No calorie counting, no points, no weighing, no measuring, no obsessing about low-carb or low-fat foods. Think gourmet, not gourmand.” -Time magazine

Kirkus Reviews

An update to Guttersen's classic cookbook features more than 200 new recipes capturing the flavors and body-smart cuisine of the Golden State.

Following the success of her Sonoma Diet program, Guttersen (The NewSonomaDiet: Trimmer Waist, More Energy in Just 10 Days, 2011, etc.) offers a new collection of simple recipes that bring new meaning to the concept of healthy living. Emphasizing vegetables and whole grains alongside a small portion of lean meat, home chefs are encouraged to cook with wine and to use "power foods" that give more nutritional boost to meals. The fresh and preferably local ingredients will not leave the dieter hungry; they'll enjoy a shrimp and artichoke frittata for breakfast, a tomato-based Manhattan-Style Chowder for lunch and spicy chicken with garlic-chile sauce for dinner. Each recipe features not only its nutritional facts but also helpful hints, such as how to plump up chicken or properly cook the moisture out of mushrooms. There are helpful labels that let the chef know if a recipe is fast, will yield leftovers or is gluten free. Wine parings and desserts also have their place in Guttersen's kitchen; readers can enjoy a piece of her Bittersweet Chocolate Grand Marnier Souffle Cake at 175 calories, while a serving of the Peach, Raspberry and Almond Galette weighs in with 150 calories. There are hundreds of options for those adhering to the author's daily three-meal plan and easy-to-prepare recipes for readers simply looking for nutritious yet tasty food.

"Wholesome meals, enjoyed as a special celebration or as part of our daily routine, are an important aspect of the art of living," Guttersen writes. Don't take her word for it; try it out yourself.

Product Details

ISBN-13:
9781402781193
Publisher:
Sterling
Publication date:
09/06/2011
Pages:
416
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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New Sonoma Cookbook 3.7 out of 5 based on 0 ratings. 3 reviews.
yogamom40 More than 1 year ago
Love it! It's so nice to have most all of the Sonoma Diet recipes in one convenient place. I recommend!
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago