True Food: Seasonal, Sustainable, Simple, Pure

True Food: Seasonal, Sustainable, Simple, Pure

3.4 13
by Andrew Weil, Sam Fox
     
 

View All Available Formats & Editions

The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants.

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. TRUE FOOD supports this

Overview

The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants.

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make.

Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini.

Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. TRUE FOOD offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.

Editorial Reviews

Dr. Andrew Weil (Spontaneous Happiness; The Healthy Kitchen) and Sam Fox launched their True Food Kitchen in California and Arizona to spotlight the bestselling author's anti-inflammatory diet philosophy. This cookbook takes that message national with 125 original recipes created by Dr. Weil and chef Michael Stenber. The recipes featured include Cheese Ravioli and Vegetable with Parmesan Broth, Spaghetti Squash Casserole, Spicy Shrimp and Asian Noodles, and Chocolate Icebox Tart.

Publishers Weekly
For those who believe that “health food” will never be as satisfying as gourmet food laden with cream, butter, sugar, and salt, holistic wellness pioneer Weil (Spontaneous Happiness), restaurateur Fox, and chef Stebner have created a chain of eateries, True Food Kitchen, to prove them wrong. This title gathers more than 125 recipes from Weil’s personal collection and others he developed with Stebner, the chain’s executive chef, that conform to Weil’s Anti-inflammatory Diet Food Pyramid—diners at True Food Kitchen are handed a copy before they peruse the menu—and incorporate cooking methods and ingredients from Mediterranean and traditional Asian cuisines. There are many options for vegetarians of all stripes, low-carb and low-fat eaters, paleo dieters, and the gluten-sensitive, and discussions of healthy eating practices (seasonal produce, portion sizes, whole grains, etc.). An entertaining chat between the authors gives insight into the difficulty of making unfamiliar items like sea buckthorn juice (better known as a component in natural beauty products but used here in sorbet, a muffin glaze, and drinks), sambal oelek (a spicy chile paste), and astragalus root (a Chinese medicinal herb) palatable to mainstream Americans, while adapting to popular demands for red meat, coffee, and alcohol. Ethnically inspired choices include breakfast tabbouleh with kiwi, strawberry, and lime juice; Gado-Gado, an Indonesian salad dressed with peanut sauce; a soup made with immunity-boosting astragalus root, garlic, and shiitake mushrooms; and salmon sauced with a kasu paste derived from sake. The brief dessert section reflects Weil’s philosophy that Americans consume too many sweets; but on special occasions, readers can indulge without guilt in a nondairy Middle Eastern pistachio confection or a vegan, gluten-free chocolate pudding. Agent: Richard Pine. (Oct.)
Marion Nestle
"Andrew Weil is a rare member of a special class of diet gurus: he appreciates good food. This shows in his philosophy of healthy eating-if meals are delicious, people will eat them. It also shows in every recipe in this book. Weil and his colleagues encourage adventurous eating and some of the ingredients may be unfamiliar, but even the simplest recipe-tomato and watermelon salad, for example-will make mouths water."
Alice Waters
"Andrew Weil knows how to bring people into a new relationship to food: If you eat simply and deliciously with family and friends, using local, organic ingredients in season, the natural outcome will be good health for the rest of your life."
From the Publisher
"Andrew Weil is a rare member of a special class of diet gurus: he appreciates good food. This shows in his philosophy of healthy eating-if meals are delicious, people will eat them. It also shows in every recipe in this book. Weil and his colleagues encourage adventurous eating and some of the ingredients may be unfamiliar, but even the simplest recipe-tomato and watermelon salad, for example-will make mouths water."—Marion Nestle, professor of nutrition, food studies, and public health at New York University, and coauthor of Why Calories Count

"Andrew Weil knows how to bring people into a new relationship to food: If you eat simply and deliciously with family and friends, using local, organic ingredients in season, the natural outcome will be good health for the rest of your life."—Alice Waters, author of The Art of Simple Food"

No one may be more associated with an anti-inflammatory diet than integrative medicine guru Dr. Andrew Weil, creator of the Anti-Inflammatory Diet." —Dallas Morning News

Library Journal
The high-profile promoter of both our mental and our physical well-being, Weil opened True Food Kitchen in 2008 with Fox, three-time James Beard Restaurateur of the Year nominee. The aim? Really tasty food that also assures our well-being. With over 125 recipes—personally, I'm down with the Corn and Ricotta Cheese Ravioli and the Pomegranate Martini (and I don't even drink martinis).

Product Details

ISBN-13:
9780316129404
Publisher:
Little, Brown and Company
Publication date:
04/01/2014
Edition description:
Reprint
Pages:
264
Sales rank:
192,666
Product dimensions:
8.00(w) x 10.00(h) x 1.00(d)

Related Subjects

Meet the Author

Andrew Weil, MD, is the founder and director of the Arizona Center for Integrative Medicine and a partner of True Food Kitchen. He is the author of several bestselling books, including Spontaneous Happiness, The Healthy Kitchen (coauthored with Rosie Daley), Healthy Aging, 8 Weeks to Optimum Health, and Spontaneous Healing. He lives in Tucson, AZ.

Sam Fox is the founder and CEO of Fox Restaurant Concepts, and has been nominated three times for Restaurateur of the Year by the James Beard Foundation. He lives in Scottsdale, AZ.

Michael Stebner is the executive chef overseeing all True Food Kitchen restaurants. He lives in Scottsdale, AZ.

Brief Biography

Hometown:
Tucson, Arizona
Date of Birth:
June 8, 1942
Place of Birth:
Philadelphia, Pennsylvania
Education:
B.A. in Biology, Harvard University, 1964; M.D., Harvard Medical School, 1968
Website:
http://www.drweil.com

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

True Food: Seasonal, Sustainable, Simple, Pure 3.5 out of 5 based on 0 ratings. 13 reviews.
HopeSprings More than 1 year ago
We ate at True Food Kitchen in Sedona and bought the cookbook to make these foods at home. So far every recipe we've used is great, and the book is beautiful, too!
Anonymous More than 1 year ago
I made the sweet potato and poblano chile soup and it was dreadful! I followed the recipe exactly but it was soo watery that I spent the next hour trying to fix it. The proportions of liquid to veggies is very far off. Sure, the pictures look nice, but I now have my doubts. Also, there's so much meat in these recipes that there isn't a lot for a vegetarian to make.
Anonymous More than 1 year ago
Gave it as a Xmas gift to a friend that is into organic food. They loved it. Started flipping through the book amazed with all the recipes they wanted to try.
Anonymous More than 1 year ago
Clean good tasting and healthy
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I enjoyed this book and support the idea, but it requires ingredients that are not easy for me to find. I am disabled and cannot travel all over the city of Chicago to find the proper ingredients.  Also, I have an illness that does not allow me to eat tomatoes due to the acid content , plus I cannot eat any spices that can create heat. I will need to make several substitutions in order to use this book and I am not sure what would be appropriate.  So, even though everything sounded really good, I am feeling  a little lost in how to use it. 
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Grrrrrr....