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The Healthy Kitchen
Recipes for a Better Body, Life, and Spirit
By Andrew Weil and Rosie Daley

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The Healthy Kitchen

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The Healthy Kitchen: Recipes for a Better Body, Life and Spirit
Large Print Edition
By Andrew Weil and Rosie Daley
Random House - Large Print, (2002)
ISBN: 0-375-43161-6
Genre: Cooking - Cookbook, Nutrition

Reviewed by Rochelle Caviness - April 3, 2002

Eating healthy and gourmet dining - the two terms once were mutually exclusive. However, Andrew Weil and Rosie Daley's new book The Healthy Kitchen proves that these terms can now be used interchangeably. The Healthy Kitchen is more than just a cookbook, it also offers nutritional advice and philosophical insights that will help you to adopt a more healthy lifestyle.

Dr. Andrew Weil is a well-known advocate of healthy eating and the advances of a healthy lifestyle, for both general, overall health and mental well-being. He has written a number of books on the subject, including Eating Well for Optimum Health and 8 Weeks to Optimum Health. His coauthor, Rosie Daley is a respected chef who once served as Oprah Winfrey's personal chef. Daley is also the author of In the Kitchen with Rosie: Oprah's Favorite Recipes. Each brings their own unique perspectives to The Healthy Kitchen. Weil's approach is centered around a vegetarian styled diet. Whereas Daley acknowledges the carnivorous aspect of most omnivores. Consequently, her recipes include the judicious use of healthy meats, primarily chicken. Throughout, these recipes cater to both approaches, offering vegetarian and carnivorous options when applicable. For example, when a recipe calls for chicken stock, it is also noted that vegetable stock can also be used. And, as in the recipe for Cobb Salad which calls for chicken and hard-boiled eggs, it is noted that both items can be effectively replaced with baked tofu.

This book is spiced with a plethora of vibrant illustrations, and detailed information about the nutritional content of each recipe. In addition, throughout the authors have included a variety of informative, short essays on subjects ranging from the benefits of eating fish and drinking tea, to the negative aspects of eating too much salt and the misconceptions that have grown up around the practice of taking dietary supplements. In this book, you will also find a number of helpful tips and suggestions on how to prepare or vary the recipes.

This book begins with a brief introduction that discusses the basics of nutrition and health, suggestions on what to stock your pantry with, and a brief overview of how to read food product labels. The authors then jump right into the recipes, which cover a range of ethnic and regional specialities, including American, Mediterranean, Middle Eastern and Asian cuisines. The recipes vary between easy to prepare, to more complicate dishes that may be a challenge to new cooks. However, all the recipes provide clear and easy to follow directions, and even novice cooks should be able to handle even the most complicated dishes. The recipes are organized into thematic chapters, including breakfast foods, beverages, appetizers, salads, soups, entrees, accompaniments such as breads, and desserts. And, this book concludes with a short chapter on menu planning.

The Healthy Kitchen is a phenomenally versatile cookbook, with receipts ranging from Miso Paté and Eggs Florentine with Orange and Dill Sauce to Honey-Nut Baklava and Baked Curried Sea Bass with Lentils. The recipes in this book are suitable for family dining, as well as for formal dinner parties. This is a useful cookbook, full of mouth-watering recipes, in addition to insightful advice on how to eat, and live, healthy. Consequently, it can be profitably read by non-cooks, as well as cooks of all skill levels.

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