Eat Right, Eat Well-It W

This cookbook has opened our eyes to "Real Italian"! My husband and I bought this book only a week ago and have already made at least 10 recipes all of which have been delicious! Everything is light, fresh and suprisingly fullfilling. Giobbi shares delightful stories and his knowledge about the recipes he's altered from fattier versions (southern Italy) or collected in his travels from people and places. Wolff fills us in on all the health info you need to know about being healthy, calories,fat,cholesterol and how it relates to these recipes etc. What was amazing to me is all this time I thought I knew great Italian food here in America and I come to find out that most of our "Italian" food has been Americanized....now that I know the difference (and there definitely is one!) I don't know if I'll ever be able to eat Italian food outside MY kitchen ever again!

In Eat Right, Eat Well, -The Italian Way, Ed Giobbi and Richard N. Wolff, M.D. team up to show that excellent Italian cuisine is not incompatable with healthful eating. I have had the pleasure of using this book for several years, and continue to be delighted with the recipies, advice and memories of Mr. Giobbi. Many people who think that Italian food is heavy and laden with olive oil, butter, eggs, cream, or cheeses will have their eyes opened by this splendid book. This is not simply a "heart healthy" book, it is a first rate cookbook with little or no compromise in the recipies. We have repeatedly returned to the pasta primavera recipies. The true pasta primavera is not the cream/flour paste/overcooked vegetables mishmash usually served in most resturaunts today. This is a combination of raw peeled and crushed tomatoes (we take ours right off the vine in our back yard, but purchased from the local roadside stand will suffice) fresh basil ( as many handsful that you can manage) garlic, salt, pepper, and a splash of olive oil (1 or 2 tablespoons is more than enough for flavoring and feeds 3 to 4 people) tossed with freshly cooked pasta. We often saute whatever veggies we have at hand in the olive oil and skip the oil in the sauce. The heat of the pasta warms the sauce. This is truly the best of Italian cuisine; taking advantage of what is fresh NOW, cooked as little as possible to avoid masking the flavors, and served combined to maximize the harmony of fresh flavors, textures, and aromas. We find that the zest and juice of a lemon enhances the flavors. A bit of fine parmesean or romano cheese ( a bit is allowed, and the recommendations regarding fat and calorie counts is included in an expansive appendix, as well as nutritional breakdowns for each dish) and you have a meal that certainly doesn't taste like you're on a diet. The book was written to help those with heart disease, or those wishing to avoid heart disease, to eat a better diet without sacrificing taste or enjoyment. The collaboration works well, and the dietary information is sound. The book does not get preachy, and does not sacrifice taste for theory, as is true in too many "diet" books or "heart healthy" books. Mr. Giobbi's assertion is that true Italian cooking, as practiced in Italy, is usually consonant with good eating practices for heart health. In America, Italian cooking has been co-opted, fattened up, and generally made unrecognizable. Fresh ingredients, emphasis on not overcooking, and harmonizing flavors is the essence of this cuisine. Once you taste the real primavera, you will never go back again. I haven't found a bum recipe yet. Enjoy!!