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The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit Hardcover – April 2, 2002
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For those of you predicting a tofu-fest, have no fear: Weil stresses he's "unwilling to eat food that is boring, artless, and devoid of pleasure even if it's somebody else's idea of healthful." Indeed, the gorgeous color photography in The Healthy Kitchen will get you drooling over healthy entrées like Warm Chicken and Asparagus Salad and desserts like Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family and friends--many of the appetizers and entrées are perfect party foods, sized to feed a dozen. Some recipes are notably more complicated than others--Cold Vegetable Pasta Primavera involves grilling five different veggies; baked Vegetable Wontons are time-consuming if you're not familiar with the folding process. However, Daley and Weil advise working your way up to these more complex dishes.
Sprinkled throughout the book are witty and wise health tips from Weil and cooking shortcuts from Daley. The two admit they don't agree on all cooking matters; Weil would substitute cashew milk for coconut milk and adds his two cents on making the Thai Shrimp and Papaya Salad spicier, for example. The Healthy Kitchen seems to be influenced a bit by Martha Stewart's Healthy Quick Cook, with Weil's text shaded in that unmistakably Martha sage-green, and Daley's in what Stewart might call bisque. Both books emphasize seasonal fresh foods and boast sumptuous photography and tempting menu suggestions. However, Weil and Daley outdo her with calorie and nutritional breakdowns for each dish, shopping guides for easy meal planning, and tips on encouraging children to help out in the kitchen (and develop lifelong healthy eating habits in the process). --Erica Jorgensen
From Publishers Weekly
Top Customer Reviews
That scarcity would be a problem if there were a lot of stinkers in the mix, but that is definitely not the case--this is very definitely a "quality over quantity" effort. I gave this to my wife for her birthday early this year and we've tried quite a lot of the recipes, and all have been delicious.
Some caveats: These are by and large recipes for the more sophisticated palate--don't expect to find a lot of things that children will like very much. Quite a few of the recipes are time intensive. Planning is essential. One the more intricate offerings, plan to do them on the weekend or when you can take the time to do it right. My personal advice is, when the authors have different visions of how to proceed (a common event here) go with Dr. Weil--Rosie tends to like thing on the blander side. Finally, this isn't really constructed to be a "full meal" cookbook. While there are sections for all major meal sections, there isn't often tremendous harmony on a "whole meal" basis. In other words, pick what of this work you want to use and work around it.
This is, essentially, a specialty cookbook. Use it that way and you'll find it's a gem.
Many of the recipes are complicated and time consuming. I am the mother of four children and don't have the time that's necessary for many of these recipes. Some examples include; Baked Wontons, Vegetable Nori Rolls, Vegetable Lasagna and Savory Lobster-Mushroom Crepe. These were all multi-stepped recipes.
You've probably guessed something else at this point, many of the recipes are not little child/family friendly. The thought of Lobster-Mushroom Crepes is enough to send my five, eight and eleven year old to get the cereal. My sixteen year old may appreciate it.
The biggest disappointment to me was that some of the recipes didn't taste good. I made Apple Cake Squares and they were so dry not even a dog would eat them. I made the Eggplant Rollatini with Spinach and Cheese Filling and although the eggplant part was great the Tomatoe Mushroom Sauce it called for was only passable.
What I did enjoy was the health tips interspersed throughout the book and the narratives by Dr. Weil and Rosie Daley. I would say again, that this book is not for people who are feeding young children or who are pressed for time at the dinner hour. The recipes are inventive, original, healthy and different but for me it wasn't the best choice.
Most Recent Customer Reviews
I love Dr Weil, I subscribe to his daily news letter, which always has great info. So I bought this book and it is equally as good!Published 9 months ago by Laughinglulu
Most of the recipes I've tried were very good (and healthy). They were quite involved, but good.
The reason I didn't give this a higher mark is because the (hardbound)... Read more
I wanted more "true food restaurant" recipes. This had the Tuscan Kale salad recipe but you can find that on his site anyway. Read morePublished 18 months ago by C