Automotive Holiday Deals Books Holiday Gift Guide Shop Men's Athletic Shoes Learn more nav_sap_SWP_6M_fly_beacon Indie for the Holidays egg_2015 All-New Amazon Fire TV Beauty Deals Gifts for Her Amazon Gift Card Offer cm15 cm15 cm15 $30 Off Amazon Echo $30 Off Fire HD 6 Kindle Cyber Monday Deals Outdoor Deals on HTL

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

  • List Price: $29.99
  • Save: $9.51 (32%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Gift-wrap available.
True Food: Seasonal, Sust... has been added to your Cart
Condition: Used: Acceptable
Comment: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. All pages and the cover are intact, but the dust cover may be missing. Pages may include limited notes and highlighting, but the text is not obscured or unreadable.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

True Food: Seasonal, Sustainable, Simple, Pure Hardcover – Abridged, October 9, 2012

304 customer reviews

See all 3 formats and editions Hide other formats and editions
New from Used from
Hardcover, Abridged
"Please retry"
$5.71 $3.30

Best Books of the Year So Far
Looking for something great to read? Browse our editors' picks for 2015's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.
$20.48 FREE Shipping on orders over $35. In Stock. Ships from and sold by Gift-wrap available.

Frequently Bought Together

  • True Food: Seasonal, Sustainable, Simple, Pure
  • +
  • Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table
  • +
  • 8 Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power
Total price: $50.60
Buy the selected items together

Special Offers and Product Promotions

  • Take an Extra 30% Off Any Book: Use promo code HOLIDAY30 at checkout to get an extra 30% off any book for a limited time. Excludes Kindle eBooks and Audible Audiobooks. Restrictions apply. Learn more | Shop now

Editorial Reviews

From Publishers Weekly

For those who believe that health food will never be as satisfying as gourmet food laden with cream, butter, sugar, and salt, holistic wellness pioneer Weil (Spontaneous Happiness), restaurateur Fox, and chef Stebner have created a chain of eateries, True Food Kitchen, to prove them wrong. This title gathers more than 125 recipes from Weil's personal collection and others he developed with Stebner, the chain's executive chef, that conform to Weil's Anti-inflammatory Diet Food Pyramid—diners at True Food Kitchen are handed a copy before they peruse the menu—and incorporate cooking methods and ingredients from Mediterranean and traditional Asian cuisines. There are many options for vegetarians of all stripes, low-carb and low-fat eaters, paleo dieters, and the gluten-sensitive, and discussions of healthy eating practices (seasonal produce, portion sizes, whole grains, etc.). An entertaining chat between the authors gives insight into the difficulty of making unfamiliar items like sea buckthorn juice (better known as a component in natural beauty products but used here in sorbet, a muffin glaze, and drinks), sambal oelek (a spicy chile paste), and astragalus root (a Chinese medicinal herb) palatable to mainstream Americans, while adapting to popular demands for red meat, coffee, and alcohol. Ethnically inspired choices include breakfast tabbouleh with kiwi, strawberry, and lime juice; Gado-Gado, an Indonesian salad dressed with peanut sauce; a soup made with immunity-boosting astragalus root, garlic, and shiitake mushrooms; and salmon sauced with a kasu paste derived from sake. The brief dessert section reflects Weil's philosophy that Americans consume too many sweets; but on special occasions, readers can indulge without guilt in a nondairy Middle Eastern pistachio confection or a vegan, gluten-free chocolate pudding. Agent: Richard Pine. (Oct.)


"Andrew Weil is a rare member of a special class of diet gurus: he appreciates good food. This shows in his philosophy of healthy eating-if meals are delicious, people will eat them. It also shows in every recipe in this book. Weil and his colleagues encourage adventurous eating and some of the ingredients may be unfamiliar, but even the simplest recipe-tomato and watermelon salad, for example-will make mouths water."―Marion Nestle, professor of nutrition, food studies, and public health at New York University, and coauthor of Why Calories Count

"Andrew Weil knows how to bring people into a new relationship to food: If you eat simply and deliciously with family and friends, using local, organic ingredients in season, the natural outcome will be good health for the rest of your life."―Alice Waters, author of The Art of Simple Food

"No one may be more associated with an anti-inflammatory diet than integrative medicine guru Dr. Andrew Weil, creator of the Anti-Inflammatory Diet." --Dallas Morning News

Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at

Product Details

  • Hardcover: 264 pages
  • Publisher: Little, Brown and Company; 1 edition (October 9, 2012)
  • Language: English
  • ISBN-10: 0316129410
  • ISBN-13: 978-0316129411
  • Product Dimensions: 8.2 x 1 x 10.2 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (304 customer reviews)
  • Amazon Best Sellers Rank: #22,527 in Books (See Top 100 in Books)

More About the Author

Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine, a healing oriented approach to health care which encompasses body, mind, and spirit. His next book, "True Food: Seasonal, Sustainable, Simple, Pure," will be released October 9th, 2012.

View all of Dr. Weil's current speaking engagements here:

Combining a Harvard education and a lifetime of practicing natural and preventive medicine, Dr. Weil is the founder and director of the Arizona Center for Integrative Medicine at the University of Arizona Health Sciences Center, where he is also a Clinical Professor of Medicine and Professor of Public Health and the Lovell-Jones Professor of Integrative Rheumatology. Dr. Weil received both his medical degree and his undergraduate AB degree in biology (botany) from Harvard University.

Dr. Weil is an internationally-recognized expert for his views on leading a healthy lifestyle, his philosophy of healthy aging, and his critique of the future of medicine and health care. Approximately 10 million copies of Dr. Weil's books have been sold, including "Spontaneous Healing," "8 Weeks to Optimum Health," "Eating Well for Optimum Health," "The Healthy Kitchen," "Healthy Aging," and "Why Our Health Matters."

Online, he is the editorial director of, the leading web resource for healthy living based on the philosophy of integrative medicine. He can be found on Facebook at, Twitter at, and Dr. Weil's Daily Health Tips blog at

See a comprehensive list of Dr. Weil's information:

Customer Reviews

Most Helpful Customer Reviews

317 of 323 people found the following review helpful By P. Koskiniemi on January 9, 2013
Format: Hardcover Verified Purchase
Andrew Weil is a healthy life-style guru, and I have purchased several of his books. It's clear to me that several of the reviewers have been given complimentary copies of the book to review and they simply proceeded to write a book report without having made any of the recipes. Often times, as in this case, the recipes for a restaurant quantities are not accurately translated for home use. For a seasoned pro, this may not be a problem. However, if you plan on giving this gift to a beginning cook, they may have problems with it. I have made 12 recipes so far, and the wonderful part about most of them is the abundant use of fresh whole foods, and the frugal use of fats, salt and sugar.

If I had edited the book in advance, I would have advised that a "crustless quiche" is more commonly known as frittata on page 25. I would suggest you omit the baking soda in the Carrot-Parsnip-Zucchini Bread on page 26,and add 1 Tablespoon of baking powder instead. One medium carrot and one medium parsnip and one small zucchini does not mean anything. I used 4 cups total shredded vegetables. That works. Also,you must line your bread pans with paper if you are using olive oil instead of butter to keep the bread from sticking. Or use non-stick pans.

The Fattoush Salad on page 70 is a winner and will appeal to almost everyone. The Moroccan Chicken Salad on page 87 is the best low fat version of chicken salad you will ever find. You will never guess that it has so little mayonnaise! The Sweet Potato-Poblano Soup is wonderful but 3 quarts of water to 5 vegetables has got to be an error. If you double the amount of vegetables you will be fine, otherwise you will end up with a lot of extra broth and nothing like the photograph!
Read more ›
5 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
275 of 290 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on November 3, 2012
Format: Hardcover
When I was offered a copy of this cookbook, I jumped at the chance to review it. After all, I've been a Health Food Person since the 80s, when "eating healthy" meant carrot loaf and adding a tablespoon of brewer's yeast to everything. (Thankfully, we all got better at it.) True Food's goals of seasonable and sustainable align with my own, too.

Plus, the True Food restaurants are near me, here in Scottsdale. I've been to them several times, and would probably have said Yes to the cookbook just for the recipes for their drinks. (There's a nonalcoholic ginger-fizz drink sweetened with agave that I really like.) The problem is: I stopped going to the restaurant because they use olive oil a bit too much; since my husband is extremely allergic to it (not YOUR problem), we get tired of playing 20 Questions with the wait staff. But that made me more enthusiastic about the cookbook, since obviously at home I can use any oil I want.

I've spent several weeks with this cookbook and... I have mixed feelings. I really like the goals it sets, but too few of the recipes make me say, "Yum, let's make that for dinner tonight!" Either they are fussy, or they use ingredients that are hard to find even for this Scottsdale foodie. (Why yes, I *DO* do all my shopping at Whole Foods and gourmet markets.) I appreciate cookbooks that introduce me to new ingredients, such as sea buckthorn and samphire, but if *I* can't find them, they may be out of reach for you.

Plus, Dr. Weil, who inspired the restaurant, is well known for his own dietary recommendations, some of which don't match mine. Some do: smaller portions of seasonal, organic ingredients; less emphasis on a big slab of moo (more fish, heavy on the veggies and grain).
Read more ›
16 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
187 of 198 people found the following review helpful By Dennis Littrell HALL OF FAMETOP 1000 REVIEWERVINE VOICE on October 4, 2012
Format: Hardcover
Sam Fox is a restaurateur. Michael Stebner is an executive chef and of course Andrew Weil is a legendary health guru with international tastes and a surprising expertise in the kitchen. What they've done together aside from writing this book is found and operate True Food Kitchens, a growing chain of restaurants where the emphasis is on food that is (as in the subtitle of this book) "Seasonal, Sustainable, Simple, Pure."

What this means can be discerned by going over the recipes in the book. This is not a vegan or even a vegetarian cuisine. This is an international cuisine fit for an epicurean flexitarian! The emphasis is on the fresh, bold, and organic with little meat, some chicken and a bit more fish. Many of the recipes are inspired by Weil's concept of the "Anti-Inflammatory Food Pyramid." There's a color photo of the "pyramid" in all its glory on page 46--no words, just the foods themselves. At the apex is chocolate (!) followed by red wine, food supplements, spices like ginger and chiles, and foods like fish, beans, avocados, mushrooms, veggies and fruits, etc. (You can see the labeled pyramid at Dr. Weil's website.) At the base of the pyramid which represents foods that should form the bulk of our diet are the veggies and fruits.

Weil says that he used the Mediterranean diet as a template in his design of the pyramid. He explains that these foods and not the highly processed foods found in the stores and in most restaurants lead to less inflammation in the body and to a healthy life style. The cuisine (I'd call it an international cuisine based on healthy food choices), Weil writes, "includes fewer foods of animal origin, except for fish and high-quality dairy products like yogurt and natural cheeses." (p.
Read more ›
12 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
True Food: Seasonal, Sustainable, Simple, Pure
This item: True Food: Seasonal, Sustainable, Simple, Pure
Price: $20.48
Ships from and sold by

Want to discover more products? Check out these pages to see more: little golden book salad, cook books on sale, andrew hamilton