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True Food: Seasonal, Sustainable, Simple, Pure Paperback – April 1, 2014

by Andrew Weil (Author), Sam Fox (Author), Michael Stebner (Contributor)

376 customer reviews

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The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants.

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make.

Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini.

Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. TRUE FOOD offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.

True Food: Seasonal, Sustainable, Simple, Pure

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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.) --This text refers to an out of print or unavailable edition of this title.

Review

"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

"One of the best health cookbooks we've seen in a good while." --LA Weekly

"Andrew Weil is a rare member of a special class of diet gurus: he appreciates good food. This shows in every recipe." --Marion Nestle, professor of nutrition, food studies, and public health at New York University, and coauthor of Why Calories Count

"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

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Product details

Paperback: 264 pages
Publisher: Little, Brown and Company; Reprint edition (April 1, 2014)
Language: English
ISBN-10: 0316129402
ISBN-13: 978-0316129404
Product Dimensions: 8.1 x 0.8 x 10 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review: 376 customer reviews
Amazon Best Sellers Rank: #7,872 in Books (See Top 100 in Books)
- #20 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > Seasonal
- #35 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat
- #64 in Books > Cookbooks, Food & Wine > Special Diet > Weight Loss

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Top customer reviews

True Foods, needs a little help before 2nd edition

ByP. Koskiniemion January 9, 2013

Format: HardcoverVerified 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!

The Bison Chili on page 110 is excellent, with a flavor profile enhanced by a wide array of herbs, spices, and chocolate! The Miso-Marinated Black Cod on page 132 was not worth all the trouble when the fresh fish would have tasted better if it were naked! I would only mask the fish if it were not perfectly fresh.

The Chicken Enchiladas on page 145 were fabulous. The fresh tomatillo salsa is easy and incredibly delicious. You may want to double the recipe and make a blender full. The recipe neglected to tell you what to do with the corn after you browned it, but assumes you will figure it out. Contrary to the recipe you will need 3/4 cup of salsa, not 1/4 for the bottom of the pan, which should be 9 X 12 since they didn't specify. And you will have plenty of filling for 12 6" tortillas, not just 6 as the recipe reads.

The photography is beautiful but doesn't always relate to the recipe. Why show steel cut oats next to a recipe for granola that calls for old-fashioned rolled oats?

"True Foods", is evidence that Andrew Weil's recipes have evolved to the point where there is absolutely no sacrificing flavor for health. True Food will introduce you to new techniques, new food combinations, and new ingredients. That's a big accomplishment for any cookbook!

1111 comments 503 people found this helpful. Was this review helpful to you?YesNo

Truly food for the soul

ByGuadalupe Hunton July 11, 2017

Format: PaperbackVerified Purchase

I purchased this cookbook after an exquisite meal at the True Food restaurant in Houston, TX. Although I haven't had a chance to cook any of the recipes, I have truly enjoyed reading the book, and I'm eager to get into the kitchen with it! My only disappointment was the main dish I had at the restaurant was not among the recipes in this book. Bummer.

You might also check out Dr. Weil's "Fast Food, Good Food". I've cooked several meals from this one and they've been winners. See my review under that title.

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Disappointed that restaurant recipes are not included

BySharonon September 5, 2017

Format: PaperbackVerified Purchase

True Food Kitchen in Walnut Creek is my favorite restaurant so I was excited to buy this cookbook. The recipes are interesting and inspiring, but I was disappointed that all of my favorites from the restaurant menu are not included. It really shouldn't have the restaurant's name on it if the recipes are not from the restaurant.

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Great recipes-LOVE Dr. Weil

ByM.S.on January 18, 2017

Format: PaperbackVerified Purchase

I love this cookbook. It has a wide variety of recipes. Some are more complicated than others but it is a good mix. So far the family has liked everything I have made!

0Comment One person found this helpful. Was this review helpful to you?YesNo

Nice cook book

ByJody Scotton March 13, 2017

Format: PaperbackVerified Purchase

Nice cook book, but I dislike having to make all these different sauces to go with some of the recipe. Extra work, but nice and healthy meals and snacks. THe carrot, date muffins the best!

0Comment One person found this helpful. Was this review helpful to you?YesNo

Amazing recipes! Get this book!

ByChris Ulrichon January 22, 2017

Format: PaperbackVerified Purchase

Ate at Dr. Weil's new restaurant in Palo Alto named True Food kitchen that crafts their menu after the Anti-inflammotory diet set forth in this amazing book! Get it, go get groceries, cook the recipes up and feel good, tasty and good for you! And its just not vegi and vegan!

0Comment One person found this helpful. Was this review helpful to you?YesNo

For The Foodie "Eating Clean"!

ByColleendubon January 23, 2016

Format: HardcoverVerified Purchase

Absolutely gorgeous book and great recipes. I heard so many good things about this book and have followed Andrew Weil for a long time, so this was a no brainer. I went to Scottsdale over the holidays and made a point of vsiting the restaurant which lived up to expectations. Well thought out recipes and something for everyone.

0Comment 2 people found this helpful. Was this review helpful to you?YesNo

Love the Restaurant/Love the Book

ByJudith Lon April 6, 2014

Format: PaperbackVerified Purchase

When we travel to AZ or Southern CA where True Food Kitchen restaurants are located, they are always our first choice for great-tasting meals which also happen to be very good for you in a healthy way. Glad they have created the cookbook as we have taken recipes of our favorite dishes (Kale Salad is superb!) given to us by restaurant staff and cooked them at home but this volume makes it much easier. It is also a good 'teaching' tool to help you understand the mechanics of cooking great tasting dishes that are so much better for your body and overall well being. This is the future of our food system, hopefully!!! I'd like to see a shift to whole, fresh/local (mostly organic, if possible) ingredients cooked with interesting spices/sauces/marinades, etc. from around the world instead of the factory-farmed foods, often shipped thousands of miles in off-season that have lost much of their nutrient value by the time we get them.

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Most recent customer reviews

Five Stars

The recipes the restaurant serves

Published 1 month ago by Amazon Customer

Five Stars

Excellent recipes that are absolutely delicious.

Published 1 month ago by Yale Kirkland

beautiful book however

recipes too complicated for the average home cook. beautiful book however!

Published 2 months ago by Barbie

Recipes are not turning out well

recipes are not turning out well

Published 2 months ago by Edward Rittenberg

Beautifully done, but...

We recently had lunch at the True Food Restaurant and were blow away by the quality and taste of our food.Read more

Published 2 months ago by SherriNAZ

delicious if you've got he time!

Just got this book. It reminds me of the old Gourmet recipes from the 80's......a 1000 ingredients and very time consuming.Read more

Published 2 months ago by Jena&amp;#39; Hatchett

Two Stars

Interesting recipes, but hard to find, odd ingredients. This cookbook won't get much use at my house.

Published 2 months ago by Laura S.

I do not recommend this book

My husband received this book from his mother for his birthday. Gee, thanks. Ingredients that are difficult to find and extremely time consuming recipes - we have two small...Read more

Published 4 months ago by Anonymous

Five Stars

Love it

Published 4 months ago by Mary Hubbard

Although the recipes are interesting, many of them require ...

Although the recipes are interesting, many of them require too many steps for preparing marinades, broths, and sauces in order to create these recipes.

Published 4 months ago by Miriam Tendler

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