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Canyon Ranch Cooks
More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort
For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous-- along with more than 200 fantastic recipes.
The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights.
By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation-- transforming your diet or just fine-tuning it, losing weight or having more energy-- this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.
In 2000, Canyon Ranch was recognized by Gourmet magazine as the world's best spa. In 2001, the readers of Travel & Leisure magazine voted Canyon Ranch in Tucson the top spa for food in the United States.
Barry Correia joined Canyon Ranch as executive chef in 1989 to open Canyon Ranch in the Berkshires in Lenox, Massachusetts. Chef Correia received his formal culinary training at New England's noted Johnson and Wales Culinary Arts Program, where he graduated in 1981.
Scott Uehlein was named executive chef at the celebrated Canyon Ranch Health Resort in Tucson in 1999. Uehlein received his culinary training at the prestigious Culinary Institute of America.
After a friend returned from Canyon Ranch spa in Arizona and brought this book I wanted one too. She raved about the recipes and rightfully so - easy to make with no obscure... Read morePublished 22 months ago by MadForMystery
Healthy recipes and many of them are very quick. The ingredients are easy to find. I do not eat beef or chicken so the fish and pasta recipes are particularly interesting.Published 22 months ago by Jrh5352
fun cookbook which i am hoping will help me drop a few pounds, can't wait to start cooking. delicious ingredients, should be an exciting time in the kitchenPublished 23 months ago by Doris E. McLaughlin
Its ok. I ordered this book but it is not the one I wanted. Will probably give it to my local library book sale at some point.Published on October 30, 2013 by Patricia A. Sherman
Yes, the recipes are innovative and tasty. We made a few of the recipes and they all turned out well.Published on September 13, 2013 by Jo
This is a very good cookbook. Everything I have tried has turned out well and I have loved using this cookbook.... I would recomment this book.Published on January 31, 2013 by Carolyn J. Garon
This is not a fabulous cookbook. I have made several recipes from it and not been impressed with many of them. There are also typos. Read morePublished on September 7, 2009 by book lover