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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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"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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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.
Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
After a friend returned from Canyon Ranch spa in Arizona and brought this book I wanted one too. She raved about the recipes and rightfully so - easy to make with no obscure... Read morePublished on January 15, 2014 by MadForMystery
Healthy recipes and many of them are very quick. The ingredients are easy to find. I do not eat beef or chicken so the fish and pasta recipes are particularly interesting.Published on January 10, 2014 by Jrh5352
fun cookbook which i am hoping will help me drop a few pounds, can't wait to start cooking. delicious ingredients, should be an exciting time in the kitchenPublished on December 26, 2013 by Doris E. McLaughlin
Its ok. I ordered this book but it is not the one I wanted. Will probably give it to my local library book sale at some point.Published on October 30, 2013 by Patricia A. Sherman
Yes, the recipes are innovative and tasty. We made a few of the recipes and they all turned out well.Published on September 13, 2013 by Jo
This is a very good cookbook. Everything I have tried has turned out well and I have loved using this cookbook.... I would recomment this book.Published on January 31, 2013 by Carolyn J. Garon
This is not a fabulous cookbook. I have made several recipes from it and not been impressed with many of them. There are also typos. Read morePublished on September 7, 2009 by book lover