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The Healthy Kitchen By Andrew WeilRosie Daley ( Knopf )
Release Date: 2003-12-09
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List Price: $18.95
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Product Description
Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.
Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.
The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.
Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.
Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:
• how to make use of nutritional information in everyday cooking
• what is organic . . . and how to buy organic foods
• the importance of reading labels and what to look for
• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee
• the facts about sugar and artificial sweeteners
. . . and from Rosie:
• how to get kids involved—from skinning almonds to layering lasagna
• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes
• low-fat and nondairy alternatives for those with special concerns
• smart menu planning—letting the seasons be your guide
. . . and lots more.
This revolutionary book will change forever the way you cook for yourself and your family.
With 58 photographs in full color.
From the Hardcover edition.
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Amazon.com Review
In Eating Well for Optimum Health, one of Amazon's bestselling health books of 2000, alternative-medicine maverick Andrew Weil revealed his version of the ideal diet (and backed it up with scientific proof): a variety of unprocessed, or "whole" foods; just-picked, organic vegetables; whole grains; "good" fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs and spices instead of heavy sauces; and a minimum of meat and dairy products. Eating this responsibly is certainly an admirable pursuit, but home cooking of this caliber can be intimidating, requiring much more energy than it would to pull up to the drive-through and order a burger and fries. In The Healthy Kitchen, Weil successfully teams up with Rosie Daley, formerly chef at the ritzy Cal-a-Vie Spa, to show how to cook with confidence within these dietary guidelines, creating dishes that are not only good for you, but are also fun to prepare, beautiful to look at, and delectable. 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
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 The Peach and Blueberry Cobbler is worth the price of the book... ( castlebooknook )
The Healthy Kitchen is as much a pleasure to read as it is to cook from. Throughout the book there are helpful tips from Rosie and discussions on healthy eating from Dr. Weil. We learn that Rosie loves to shop at her local farmer's market and that Dr. Weil doesn't use butter. Some of the recipes do call for butter and sugar but these are supposed to be for special occasions. Dr Weil recommends using olive oil or grapeseed oil and gives some substitution ideas for coconut milk (he likes cashew milk) and butter (he prefers a natural spread called Spectrum Spread). I liked his ideas about buying oil in smaller containers so that it doesn't go rancid. There is also a discussion on whether eggs are good or bad. It is important to note that this is not a diet book, but rather a book about healthy eating.
The recipes I tried include:
Honey Ginger Lemonade
Peach and Blueberry Cobbler
Whole Wheat Baguettes with Sun-Dried Tomatoes and Herbs
Miso Soup
Dr. Weil's Lebanese Salad
As I'm typing I'm sipping on the Honey Ginger Lemonade. After drinking it for three days I notice that it is best on the third day. You may want to make this well ahead of time as the ginger is very subtle and seems to infuse the lemonade a little more each day. While the drink was fairly tart to begin with I found that you can add in a few packets of Stevia (a natural sweetener that tastes just like sugar) and it then tastes sweet without the need to add more honey. I was actually surprised that the addition of ¼ cup "fresh" ginger did not make the lemonade taste overly gingery. This is the perfect recipe for lemonade at a picnic in the summer.
The second recipe I tried was the Peach and Blueberry Cobbler. Right from the start I could tell this was going to be delicious. You cook the peaches and blueberries in an orange juice infused glaze. When making the biscuits I'd recommend mixing the sugar, baking powder and salt into the flour before adding the butter. I also used a 13 x 9 x 2 -inch glass baking dish and cut the biscuits with a small biscuit cutter so there were 24 small biscuits. The dough was soft enough that it could be patted out instead of rolled. I'm thinking of doubling the filling ingredients (10 peaches instead of 5) because then it might actually serve six people. This recipe says it serves 10 but I highly doubt that everyone will resist seconds so I'd say it is more for four to six people.
The Whole Wheat Baguettes recipe is fairly straightforward except you only need to use 2 cups of white flour instead of 2 ½. I instinctively knew she was calling for too much flour so I left out half a cup to see if that would work. I ended up adding a little more water and used sun-dried tomatoes in oil instead of just dried tomatoes you soak in water. I'd recommend using a damp towel to cover the dough for the first rising but don't see why you need a towel during the second rising. Rosie doesn't call for oiling the top of the dough but I'd recommend it. I really got excited about making this recipe because I love breads with herbs, especially rosemary. The recipe also calls for chopped fresh basil. My husband kept asking me when the bread would be ready because the entire kitchen was scented with garlic and herbs. The recipe makes two large loaves and this is quite possibly the best herb bread I've ever tasted. You may find that the bread bakes in 25-30 minutes instead of 40. This bread would go well with the pasta recipes in In the Kitchen with Rosie: Oprah's Favorite Recipes.
The Miso Soup was very simple to make although Rosie doesn't tell you when to add the cubed tofu (I added it in after the miso paste). Miso paste was easy to find at my local health food store. Since this is a fairly mild soup you may want to add a little seasoning. I personally liked adding some of Emeril's original seasoning to make the soup a little spicy. If you can't find the "wakame" seaweed just use some cut up roasted seaweed sheets (Sushi Nori).
Dr. Weil's Lebanese Salad is delicious and great in the summer. I left out the tomatoes and spearmint and used half the onion instead of a whole onion. I also used half the feta cheese because it is so salty. Salt and pepper are added at the end to taste but I'd also recommend sprinkling some extra olive oil on each serving.
Some of the other recipes you may enjoy making include:
Chicken Satay with Peanut Dipping Sauce
Mixed Bean Minestrone Stew
Vegetable Lasagna
Greens with Tangy Miso Dressing
Apple Cake Squares
Apple-Cranberry Crisp
Serrano Chili and Cilantro Cornbread Muffins
Savory Lobster-Mushroom Crepe
Ginger Cookies
I can't recommend this to new cooks because there are not enough directions for some of the recipes. If you have been cooking for a few years you will find the recipes to be fairly straightforward. A short section on how to knead bread dough would have been useful. Instructions for adapting the recipe for bread machines could save time. I loved all the recipes I tried and I'm looking forward to trying the Spiced Tea in the winter. It is probably impossible to create a cookbook without some mistakes so if you can overlook a few tiny errors here and there you can still discover some recipes you will make again and again. I really love the ideas in this cookbook and all attempts seem to have been made to make the recipes as healthy as possible (butter substitutes, olive oil, whole wheat flour, vegetarian fare, etc.). I've rarely found a cookbook that had so many recipes I wanted to try.
~The Rebecca Review
8/12/2008 - The Baked Wontons are pretty good. I used 1/4 cup chopped shallots in place of the green onions and didn't add the ginger. The curry flavor actually goes really well with some Sun Luck Plum Sauce in place of the sauce you are supposed to make with dried mango.
8/17/2008 - The Vegetable Nori Rolls are delicious but the recipe has some serious flaws. Instead of 6 nori rolls you get only two. The rice recipe only yields two cups and you will end up using one cup of rice for each roll. The brown rice also needs 1/2 cup more water which is not called for in the recipe. The directions call for 1/2 cup cooked rice for each roll but I found that didn't work out very well - I had to use one cup. The directions are also hard to follow but somehow I managed to make two perfectly delicious rolls. Since this was my first time making "sushi" I was happy to have found a recipe without raw seafood. If you can't find the plum paste (I couldn't), just leave it out and serve the sushi with wasabi and soy sauce. Even though the brown rice tastes good it doesn't hold together like sushi rice does so I won't make these with brown rice again.
8/17/2008 - The Blueberry Pie with a Lattice Top is one of the best pies I've ever made. The filling is sweetened with maple syrup and the butter crust didn't shrink like I expected it to. I've tried other butter crusts with less luck but this one kept its shape. The only issue I had to deal with while making the crust was the lack of enough water. Just keep adding more tablespoons of ice water - I used 16 T instead of 10.
8/20/2008 - The Multi-grain scone recipe has a few issues. If you like your scones a little less sweet use only 1/4 cup sugar instead of 1/2. I left out the millet (couldn't find it) and poppy seeds (too many ingredients and I was out). The zesty lemon topping has a major mistake because to make the topping you need 1 1/4 cup confectioners' sugar instead of a 1/4 cup. The recipe makes way too much so you may want to start with a few teaspoons of lemon juice instead of 3 tablespoons. Frankly, the topping is too sweet and the scones are overly sweet on their own. The scones are delicious just with butter and I'll make them with less sugar the next time.
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The Healthy Kitchen: Recipes for Better Body, Life, and Spirit
I collect cookbooks - this one is different from all the rest. As it's title implies, The Healthy Kitchen is guide for cooking, eating, and living grounded in sound scientific principle and loaded with thought provoking (not accusatory) advice. The recipes are artful in their simplicity and the advice on nutrition is surprisingly in-depth and thought provoking. If you are at all intellectually curious, this little cookbook will fascinate you. If you love to cook, you will find this little cookbook to be a breath of fresh air. If you've never read a cook book, read this one (even if you never attempt to make a single recipe).
The Health Kitchen is the first cookbook I've read cover to cover and then have gone back to re-read. It is aptly named and will be cherished by anyone who loves to explore new ideas. A gently inspiring work.
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A healthy versitile cookbook
I did not get a chance to read the whole book entirely but glanced through it and read some recipes and tips. They were very helpful hints from Rose and the directions for the recipes were very thorough. It is very helpful info. and I like the recipes in the book. A lot of nutricious information and interesting format. I'm sure I will make a lot of use out of this book and am looking forward not only to learn from it but to try the recipes.
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 A lot of good. A lot annoying too.
On the whole, I like this book. It has some pretty inspiring ideas, and a few of the recipes have made it into my cook frequently list (the apple sauce muffins are great for sustaining you!)
BUT the writing of Andrew in particular really gets on my nerves. I feel very preached at, and like he is "holier than though" in his sections.
Aside from that though, it is a solid book, with lots of ideas that I would never tried before, and even if I don't follow the recipes exactly, I have gotten inspiration for many a fine dish.
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 Hard to Follow and Gross ( mimcdona )
I agree with other reviewers that the advice given in the book about healthy eating is good but the recipes are hard to follow and not very tasty. I am not an experienced cook and found that some recipes called for cooking utensils or supplies that I was unfamiliar with and did not have readily available in my kitchen. I was also disappointed in the complexity of most of the recipes. I do not have the time to spend cooking for an hour to prepare each meal a day. I found most recipes had too many steps and too many ingredients for a novice cook to follow. I found myself forgetting ingredients because often the directions for the recipes do not remind you of them. I also did not find the food very tasty at all. The authors make it a point to say that eating healthy does not have to be flavorless and boring, and I agree; however, the handful of recipes I cooked did not appeal to my or my husband's tastes.
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Addiction
