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Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort Hardcover – October 10, 2003


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Product Details

  • Hardcover: 342 pages
  • Publisher: Rodale Books (October 10, 2003)
  • Language: English
  • ISBN-10: 1579548474
  • ISBN-13: 978-1579548476
  • Product Dimensions: 8.7 x 1 x 8.2 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #261,118 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Part nutrition guide, part kitchen primer, part healthy cookbook, this volume brings a taste of the tony Canyon Ranch spas to home cooks. The myth that healthy foods all taste like tree bark was exploded long ago, but the entries in this collection take healthy haute cuisine to new creative heights. And they should-guests of Canyon Ranch shell out big bucks, and executive chefs Correia and Uehlein need to dazzle accordingly. Few recipes are intimidating or exceedingly complicated; inventive combinations of fresh ingredients-Grapefruit and Sage Dressing, Raspberry Mustard-Crusted Chicken, Spiced Pear and Fig in Phyllo-are what make them stand out. Ninety artful, full-color photographs demonstrate how exquisite healthy foods can look. Many dishes can be prepared in 30 minutes or less (and these are helpfully labeled). Nutritional analysis accompanies each recipe, so-just like at the spa-there's no guesswork. This book is an affordable way to get a delicious taste of Canyon Ranch.
Copyright 2003 Reed Business Information, Inc.

From the Inside Flap

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.

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Customer Reviews

My favorite is the chicken enchiladas.
2wicky
Recipes are innovative yet simple and easy to follow, logical preparation and healthy ingredients = delicious meals!
D. Deverill
So far I have made 11 recipes and all have turned out great.
Chicago Book Addict

Most Helpful Customer Reviews

33 of 34 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on March 2, 2004
Format: Hardcover
From the legendary health spa comes this sensuous cookbook loaded with info and recipes and aids to help the home gourmet who wants to tone down the cooking yet keep it exciting both to the eyes and tastebuds.
This cookbook accomplishes its goal by clear layout with attractive color photos and much helpful aids likes appendices for cooking beans, stocking pantry, glossary, gluten-free and dairy=free recipe listings and more.
To me one of the strengths of this collection is the soups and salads. Try the likes of: Albondigas made with turkey; Bohemian Chicken Soup with Dumplings; Ahi Tuna Salad with Cinnamon Plum Sauce; Southwest Roasted Pepper and Avocado Salad with Pineapple Vinaigrette; Stuffed Yellow Bell Pepper; Baked Wild Mushrooms Madeira with Pecan Pastry Crust;
Entrees like Potato-Crusted Salmon with Dijon Shallot; Sauce;Turkey Breast Medallions with Blackberry Sauce; Beef Tenderloin with Apple Bourbon Sauce will wakeup any diet!
There is a neat and unique "Create-A-Pizza Toppings" two-page chart with helpful nutrition breakdown as well as topping combo suggests.
Desserts are not spared either: Spice Pear and Fig in Phyllo; Lemon Blackberry Pie; Grand Marnier Creme Brulee.
A wonderful addition to any cook's collection, especially those who want health with the gourmet touch.
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41 of 45 people found the following review helpful By R. Allan on August 22, 2005
Format: Hardcover
The recipes are absolutely delicious and nutritious but a word of warning! VERY expensive to make! Buying specialty items and natural health food to prepare these meals is probably beyond most average family budgets and in many parts of the country, impossible to find in their local markets! Geared toward the more fortunate in the purse and in the availability of many of the foods.
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16 of 16 people found the following review helpful By Diane Greenseid on September 3, 2006
Format: Hardcover
Everything I cook in this cookbook is delicious. I can serve the recipes for parties and no one knows it's "healthy" in a diet-like way. Very interesting sophisticated combination of ingredients create wonderful tastes that have helped my husband I keep our weight down without deprivation. I think I've made the majority of recipes, and this is from someone that doesn't cook a lot. Highly recommended!
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8 of 8 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on April 24, 2007
Format: Hardcover Verified Purchase
I can't fully express how much I have enjoyed cooking from this book. I have always loved collecting cookbooks and making interesting recipes from them. However, January 1 I decided that I wanted to take charge of my lifestyle and eat more healthily. I was disapointed as I started to look at most healthy cookbooks available. They seemed like healthy retools of Betty Crocker favorites and often seemed to use a lot of very processed ingredients. Or they seemed very focused on the health aspect of food with little emphasis on taste.

What I love about this food is that it tastes amazing and oh by the way, happens to be healthy too. Every dish in this book features really big, well balanced flavors that make you feel as though you are dining in a fine restaurant. You completely forget you are eating healthily!

So far I have made 11 recipes and all have turned out great. I especially like the vanilla bean ice cream recipe as it is so easy to experiment with other flavors and tastes amazing. I don't miss full fat ice cream at all. I also enjoyed the Spinach Eggs Benedict, Macadamia Crusted Mahi Mahi, and Raspberry Mustard Crusted Chicken Breast. Beyond these recipes there are still many, many more that I cannot wait to try.

The photography is also gorgeous. It makes me get very excited about what I am going to make. I also appreciate that there is a section on vegetarian meals because while I do eat fish, meat and poultry, I occasionally like to make something purely vegetarian and that section gives me some nice options.

Overall I love this cookbook and have gotten so much use out of it over the past couple of years and could not recommend it more highly.
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43 of 55 people found the following review helpful By Being on March 29, 2008
Format: Hardcover Verified Purchase
Frankly, I expected more from Canyon Ranch. After reading Mark Hyman's wonderful book UltraMetabolism (he was medical director at Canyon Ranch for ten years), I am stunned -- STUNNED -- to find that Canyon Ranch Cooks is full of recipes calling for refined sugar and processed flour. Twenty years ago, just cutting back on those toxins and substituting baby food prunes was about as good as you could do. Not today. Not with the plethora of truely healthy foods available and the cutting edge information available about what havoc refined sugars and flours wreak on your body.

You'd never know it from this cookbook, but there are wonderful substitutes for sugar (and I'm NOT talking about Splenda or any of the other chemical concoctions....Agave Nectar is healthy, affordable, easy to use, readily available and very low on the glycemic scale). Any cook dedicated to real nutrition has figured out how to use whole grains (whole wheat flour, soy flour, chick pea flour, even Quinoa) instead of All Purpose Flour. All Purpose Flour. You've GOT to be kidding me! If your intent is to get serious about your health, this cookbook flunks on a grand scale.
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19 of 23 people found the following review helpful By Midwest Book Review on May 8, 2004
Format: Hardcover
In Canyon Ranch Cooks, Barry Correia and Schott Uehlein (with the support of the Canyon Ranch kitchen staff) have compiled more than two hundred outstanding recipes drawn from the menus of Canyon Ranch -- one of America's most successful health resorts over the last two decades. Each individual recipe is nutritionally sound, free from additives, preservatives and chemicals, and offer mouth-watering flavor and appetite-pleasing substance. From Lox and Cream Cheese Frittata; Peach Mango Raspberry Smoothie; Chicken Gyoza with Wasabi Soy Sauce; and Roasted Salmon Salad with Honey Mustard Vinaigrette; to Sweet Potato Cakes with Jicama Slaw; Macadamia-Crusted Mahi Mahi; Lamb Chops with Pomegranate Molasses; and Chocolate Polenta Cake, Canyon Ranch Cooks is an impressive presented and highly recommended collection of kitchen cook friendly recipes.
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