The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

OVERVIEW: This book is not only about healthy and delicious recipes. Intermixed is also basic nutritional information, tips about shopping and stocking your kitchen, food preparation techniques, a menu-planning guide, and the introduction of foods and ingredients not commonly used. I believe this book is intended for a typical American consumer who: 1) wants to eat more healthy but doesn't know how or where to start, 2) is confused about what nutritional information is important and what isn't, 3) is unaware of food alternatives (such as olive oil or nut milk), or 4) wants to add healthy and delicious recipes to their repertoire (try the muesli for breakfast!). FLAWS: As some reviewers have noted, additional editing would have caught some the errors and discrepancies in the recipes. A time estimate could also have been included for the recipe preparation. However, the errors are at most an annoyance (you are still be able to make the food), and I believe there is good number of quick and simple recipes, along with some that are more elaborate. Some of the reviewers who gave low ratings appear to be "hard-core" nutritionalists, who complain about the use of some ingredients. These people have already researched their diet and eating habits and are not the typical consumer, yet I am sure they have picked up a few insights and recipes. OVERALL: As Dr. Weil stated, "good nutrition is one of the most important influences on health". Most people can benefit from eating healthier, and this book serves as a great resource for both recipes and nutritional information. This book has a great chance to be a hit for people on your holiday shopping list.

THE HEALTHY KITCHEN by Andrew Weil and Rosie Daley is a great book with dozens of yummy recipes. I've been looking for good soup and salad recipes, and there are plenty to choose from in this book. A favorite of mine is a salad with "Celery, Artichoke, Hearts of Palm and Shrimp." The authors complementary interests and differing approaches to food preparation have produced a text loaded with useful ideas and detail. In addition, the text is colorful, clear and highlighted with many photographs. Weil is a physician, and an advocate of using organic foods wherever possible. He says food produced using conventional methods is generally bad for your health. He lists the most dangerous foods produced using conventional methods including fresh strawberries which can kill you. He suggests that although there was a time when many folks had limited access to organic supplies and/or the funds to buy them, times are changing. Farmers markets and coops are a big help in rural and small town areas. In larger cities, super markets are beginning to carry organic foods. If you haven't shopped organically before now, you may want to give it a try. (The NY Times included a piece on the success of organic gardening on the op-ed page today--10/14/02). Weil suggests some herbs such as parsley should only be used fresh. He has included a segment on herb cultivation (and a lovely photo of his herbs growing on a sunny patio in pots). Daley suggests those without a patio for growing herbs in pots can grow them in a sunny window. In the summer months, I grow herbs as Weil suggests. However, I had a problem keeping fresh herbs on hand during the winter until I discovered specially constructed storage bags that allow vegetables to breathe (GIAM sells them). THE HEALTHY KITCHEN not only includes many tasty recipes for soups and salads, there are a number of sidebars on the various ingredients. The section on herbs is one of them, but there are discussions about "Garlic", "Shellfish", "Fish", "Meat Substitutes", and "Brussel Sprouts for People Who Think They Hate Brussel Sprouts." I don't like them usually...but the recipe included by Weil and Daley is good enough to eat. This is a great addition to your "slim line" cook book collection as it proves food doesn't have to be fattening to be tasty.

This book is wonderful! I've cooked two of the recipes already this weekend -- they were easy and took me about 10 minutes to do. The tomatoe corn soup and the broccoli and avocado salad turned out great and my friends loved them. Bravo for teaming up a world-class chef with a doctor who knows about healthy cooking and eating. I'm sold!!!

Dr. Weil and Ms. Daley have written what will be the standard text for the new healthy cuisine that tastes great and makes a positive contribution to ones overall health and well-being. This is not spa food, which I find to be rather bland. It is much more flavorful fare that will satisfy everyone who loves great food.The book is beautifully designed and the recipes are rounded out by Dr. Weil's thoughts on the many joys and health benefits of food."The Healthy Kitchen" is a "must buy" for all home chefs -- novice to expert.

A fine resource for those who hope to make a more healthy diet a part of their lives! Filled with helpful nutritional information from Weil and cooking tips from Daley, even the novice cook could not go wrong with this book. A beautiful, easy-to-read layout packed with information, and incredible full color photography make The Healthy Kitchen a pleasure to read. Each recipe comes with complete information (calories, fat, etc.), and all are delicious foods that everyone can enjoy (no digusting combinations!) Also money-wise...a great bargain!