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Canyon Ranch: Nourish: Indulgently Healthy Cuisine Hardcover – April 16, 2009


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Product Details

  • Hardcover: 356 pages
  • Publisher: Studio; 1 edition (April 16, 2009)
  • Language: English
  • ISBN-10: 0670020737
  • ISBN-13: 978-0670020737
  • Product Dimensions: 9.4 x 8.3 x 1.2 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #78,296 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Scott Uehlein, who trained at the Culinary Institute of America, is Canyon Ranch Corporate Chef. A visionary in his field, he is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. A consummate chef with a personality to match, he frequently appears on television and has been featured in many magazines.


Canyon Ranch is the most celebrated health resort in the world. In addition to countless other honors, it is the only 10-time winner of the Condé Nast Traveler magazine’s Readers’ Choice Awards for best destination spa. In 2000, Canyon Ranch was named Best Spa for Food by Gourmet magazine.

Excerpt. © Reprinted by permission. All rights reserved.

Chilled Cucumber with Arugula Soup
Peppery arugula gives this cool summer soup a savory finish.
Makes 6 (¾ cup) servings


1. Combine the cucumber, water, onion, lemon juice, garlic, salt and pepper in a blender and puree until very smooth. Chill in the refrigerator for at least 30 minutes, or until well chilled.

2. Serve ¾ cup of the chilled cucumber soup with 1 teaspoon of the cream and a sprinkle of the arugula.


  • 1 cup water
  • ¼ cup diced onions (white or sweet onions are best)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • 1½ teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons heavy cream
  • ¼ cup julienned fresh arugula

  • 35 calories
  • 4 gm. carbohydrate
  • 2 gm. fat
  • 6 mg. cholesterol
  • 1 gm. protein
  • 319 mg. sodium
  • 1 gm. Fiber




Apple Cranberry Salmon Salad
Apples are the main ingredient here—use any combination of tangy and sweet varieties.
Makes 4 servings


1. In a shallow glass baking dish, combine the BBQ Sauce and salmon. Cover and marinate for 30 minutes to 2 hours.

2. In a large bowl, combine the lemon juice, honey, salt, and pepper.

3. Core the apples and thinly slice using a mandolin or a knife. Add the sliced apples to the lemon honey mixture and toss together to coat. Toss cranberries and tarragon with the apple mixture.

4. Preheat the grill or broiler. Grill or broil the salmon fillets 3 to 5 minutes on each side, or until the fish is opaque at the center. Do not overcook.

5. Break apathe salmon fillets into bite-size pieces. Toss the salmon with the Apple Cranberry Salad.

6. Evenly divide among 4 plates and serve.


  • ½ cup Mongolian BBQ Sauce
  • 4 4-ounce salmon fillets
  • For the Apple Cranberry Salad:
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon sea salt
  • Pinch freshly ground black pepper
  • 1 pound Gala apples
  • ½ pound Granny Smith apples
  • ½ cup chopped fresh cranberries
  • 2 tablespoons chopped fresh tarragon

  • 300 calories
  • 38 gm. carbohydrate
  • 8 gm. fat
  • 54 mg. cholesterol
  • 22 gm. protein
  • 216 mg. sodium
  • 6 gm. fiber




London Broil
This is a quick-cooking dish that’s perfect for a summer meal.
Makes 4 servings


1. Place the Mongolian BBQ Sauce in a shallow glass baking dish. Add the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.

2. Preheat the grill or broiler.

3. Remove the steak from the marinade and discard the sauce. Grill or broil the steak for 4 to 6 minutes on each side, or until done. Slice thinly across the grain to serve.

Serving Suggestion: We like this with our Chilled Green Bean Salad


  • 1 pound flank steak
  • 1 cup Mongolian BBQ Sauce

  • 220 calories
  • 3 gm. carbohydrate
  • 9 gm. fat
  • 57 mg. cholesterol
  • 24 gm. protein
  • 409 mg. sodium
  • Trace fiber




Wasabi Pea Crusted Mahi with Ponzu Sauce
Dried, wasabi-coated peas—a favorite Asian snack—can be purchased in most grocery stores in the Asian food section of well-stocked supermarkets and specialty stores.
Makes 4 servings

1. Preheat the oven to 350°F.

2. Grind ¼ cup of the wasabi peas into a fine flour using a coffee or spice grinder. Crush the other ¼ cup of the wasabi peas to make coarse crumbs. Dredge the fish fillets in the wasabi flour, then in the eggs, then in the coarse wasabi crumbs.

3. Lightly coat a large sauté pan with the canola oil spray. Bring to medium heat. Gently place the fish in the hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes or until fish reaches an internal temperature of 135°F.

4. Combine all the ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.

5. In a large sauté pan, heat the canola oil over medium heat. Sauté the peppers and carrots in the oil until tender.

6. Top each wasabi crusted fillet with 2 scant tablespoons of the Ponzu Sauce. Serve with ½ cup of the stir-fried vegetables and ½ cup of the brown rice.

  • ½ cup wasabi peas
  • 1 pound mahi, cut into 4 equal fillets
  • 2 whole eggs, beaten
  • 1 cup julienned yellow bell peppers
  • 1 cup julienned carrots
  • 1 teaspoon canola oil
  • ½ cup Ponzu Sauce (see recipe)
  • 2 cups cooked brown rice

  • 400 calories
  • 50 gm. carbohydrate
  • 8 gm. fat
  • 186 mg. cholesterol
  • 31 gm. protein
  • 654 mg. sodium
  • 3 gm. Fiber

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Customer Reviews

4.9 out of 5 stars
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I am really looking forward to trying these.
Ms. Periwink
I personally cannot wait to make the Butternut Squash Tart with Arugula Salad.
Chicago Book Addict
Packed with great healthy recipes that are easy to make.
James Colucci

Most Helpful Customer Reviews

38 of 38 people found the following review helpful By Ms. Periwink on May 1, 2009
Format: Hardcover
I have purchased 2 other Canyon Ranch cookbooks which I have rarely used, since the recipes and ingredients didn't seem to suit my everyday meals. Neither were they exciting enough for entertaining. They were lacking, too, in not providing caloric information for the recipes.

As I read "Nourish.." tonight, I found myself pleasantly educated as to cooking techniques and equipment. I could immediately see how the expertise of the CIA-trained author could generalize to enhance the taste as well as nutritional quality of food akin to what I prepare every day. For example, he suggests that some cream cheese be used for butter in a biscuit recipe. I can't wait to try this and to experiment as to whether I can thus convert other baking recipes.

Amazingly, "comfort" foods are not excluded from the repertoire. For example, there is a great recipe for macaroni and one for baked ziti! Both are amazingly low in calories.

A few of the ingredients require a trip to a specialty store, but I think that there are work-arounds.

I was especially impressed by the chapters on vegetarian meals and various beverages.

There is even advice on making fruit jams so that it's possible to take advantage of the abundance of summer fruits. I am really looking forward to trying these.

While this is the most pricey of the Canyon Ranch Cookbooks, it is also the weightiest and provides the most extensive illustrations. I think that it is a good investment. The recipes have "staying" power. Also, the cooking wisdom contained represents an important aspect of the spa experience.
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20 of 21 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on May 6, 2009
Format: Hardcover
I already own Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort and consider it one of my favorite cookbooks, healthy or otherwise. Because of this I was very excited for this cookbook's release. Lucky for me it lives up to my expectations based on the earlier book.

What is so appealing about Canyon Ranch: Nourish: Indulgently Healthy Cuisine is that it is full of recipes for food that are low fat and nutrient rich, but that don't taste like bland diet food. Whenever I make a Canyon Ranch recipe it's easy to forget I am cooking healthy food because the food is so boldly flavored and indulgent.

This book is no exception. It is full of restaurant quality food that is craveable whether you are trying to eat a healthy diet or not. It also includes a lot of foods that one might think would be forbidden in a healthy lifestyle like Cauliflower Fritters, Crab Souffles with Caramelized Carrot Sauce, Salmon en Croute, and Cream of Mushroom Soup. Overall there are SO many recipes I have bookmarked that I want to make that I have a post-it on every page. Best of all, the recipes turn out as amazing as they sound. I made the Salmon en Croute with the Parsnip and Carrot Puree last night. It was amazing and my boyfriend commented on how rich and flavorful it tasted. We both tend to find salmon a bit bland at times but in this recipe it really brought out its natural flavor. I've also made the flatbreads and am looking forward to trying them with the toppings mentioned in the book as well as my own.
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12 of 12 people found the following review helpful By Dan Fendel on May 5, 2009
Format: Hardcover
There are lots of "healthy eating" cookbooks out there, but most are written by food scientists, academics, and people whose culinary training, while perhaps competent, has been outside of the mainstream of the restaurant/hotel industry. That means that while they please the statistics and requirements of their healthy mission, they have little-to-no experience at actually pleasing the palates of real customers used to "real" food, healthy or otherwise. Happily, Chef Scott Uehlein comes from a lifelong background in restaurants and hotels where the culinary rubber-chicken hits the delight-of-customers road--and this book shows it in every delicious page. Scott is no culinary elitist. He knows about FLAVOR and TEXTURE and how they combine with desire to create snacks, dishes, and whole meals that satisfy the body's healthy nourishment needs AND the soul's sustaining, pleasing ones, too. And a lifetime of actually talking to his customers and actually interacting with diners and experts alike means he can communicate to the home chef the how's and the why's of this truly "indulgently healthy" treasure-trove of recipes that you can make even tastier in your home than they look and sound in the book's beautiful pages. Scott Uehlein's people-pleasing passion fused with Canyon Ranch's time-tested nourishing mission of health and excitement makes this book a keeper. So get it. Keep it. USE it and cook from it. Your body AND your soul will be both nourished and enriched!
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7 of 7 people found the following review helpful By Linda Harville on August 25, 2009
Format: Hardcover Verified Purchase
Great book, great food. I went on a cruise on the QM2 and they served Canyon Ranch food in the dining room which prompted me to order the book as soon as I got back. If this doesn't satisfy your tastebuds nothing would. A great assortment of heart- and life style friendly recipes
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