From Publishers Weekly
Golden Door, the Southern California luxury spa known for its inspired cuisine, marks its 50th anniversary with the publication of its first cookbook, bringing its flavorful, healthy dishes into the home. The spa advocates that good food is about feeling sated, nurtured and healthy, so its recipes center on lean proteins, whole grains and fresh vegetables, using natural whole foods. Most of the recipes included in this volume are new, although some have been on the spa's menu for decades, such as its famed Potassium Broth. Highlights include beer-steamed shrimp with avocado-citrus vinaigrette; red lentil veggie burger with garlicky yam fries and a spicy mango ketchup; and Maryland crab cakes with caramelized pineapple and roasted pepper remoulade. Lean meats and desserts also get ample attention, including crispy duck breast with cracked wheat, caramelized shallots and blackberry gastrique; and a warm flourless chocolate cake with Grand Marnier orange sauce. Nutritional information for each recipe is listed, and the basics section includes recipes for staples such as stocks, herb oil and caramelized onions. Offering a variety of appealing, healthful recipes with numerous sidebars on better living, this long overdue volume offers appetizing alternatives for everyday meals and everyday living. (Apr.)
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"Most of us won't be shelling out our dwindling greenbacks to spend a week at the Golden Door any time soon. Even when we were riding high, it was one of those deluxe destinations that always seemed a tad out of reach. But now the super-spa has decided to open its embossed golden doors to mere mortals and let us in on their renowned and revered culinary secrets. In Golden Door Cooks at Home
, published to commemorate the spa's 50th birthday, Chef Dean Rucker shows us how to make his signature spa food, food that promises to leave you feeling 'sated, nurtured, and above all, healthy.' Using lean proteins, whole grains and fresh vegetables as his building blocks, real food, not stripped down 'replacement food,' Rucker turns out dish after dish with big, bold flavors. A spa secret he wholly recommends is 'the sensible use of the starter course'—try his Corn and Scallion Pancakes or Broccoli Basil Soup—so that you'll eat a smaller main course and be doubly happy. The vegetarian mains are marvelous, not to mention Walnut-Crusted Turkey Scaloppini, Teriyaki Black Cod and Moroccan Spice-Rubbed Lamb Loin. Take your taste buds on a virtual spa vacation."
"Dean Rucker offers many of my favorite Golden Door dishes–from the modern Coriander-Crusted Tuna on Wonton Chips to the warming Corn and Scallion Pancakes–allowing all cooks to savor a light, healthy, wholesome, appealing cuisine."
—Patricia Wells, author of Vegetable Harvest