Rating: 
Summary: Very Good Book
Review: I really liked this cookbook. While some people take the extreme of never having white flour, butter, or sugar. I can't go in that extreme of eating direction. I like this book as it tempers healthy ingredients and good tasting recipes with realistic ingredients. I know some people feel that butter is entirely evil, but I really enjoy an occasional indulgence. This book is well laid out, and the recipes are easy to read.
Rating: 
Summary: Not a bad book
Review: I saw Rosie and Andrew on Oprah and I was excited about the book. I bought it the week it came out. The layout is attractive and the tidbits of healthful hints are great. I found, like other reviewers, recipes were time consuming, and some of the measurements were confusing. My favorite recipes are "Santa Fe Chicken", and "Fish with Spinach En Papillote".
Rating:
Summary: Who knew eating healthy could taste so good!
Review: I was amazed to find healthy recipes that actually taste wonderful. This book shows you that good food can be delicious and easy to prepare! My husband, who is most skeptical, loves the foods in this book. I saw Dr. Weils and Rosie Daly on the Oprah show and decided to give this book a try and I'm glad I did!! Since then, I've incorporated these foods in our daily meals.
Rating: 
Summary: WHY ALL THE FAT?
Review: I was disappointed to read through this book.
Several parts of the commentary on nutrition are already obsolete. My nutritionist which teaches a modified (some cooked)natural hygiene diet for healthy living was also disappointed--but she comments that compared to the average american's poor nutrient, high fat diet--these recipes are a step in the right direction.
Further, many many of the recipes produce high fat meals. The recipes often call for many items that can be high allergan items--- gluten, dairy, eggs, soy. I had high hopes for this book- given the authors' high acclaim; but unless I give the book away, I will probably use the recipes for entertaining and high fat recreational meals, not daily living.
Rating:
Summary: Expected Better....
Review: I was excited at the prospect of this cookbook because I really admire Dr. Weil, his philosophies and his books. Unfortuately the book was a disappointment in many ways.
Many of the recipes are complicated and time consuming. I am the mother of four children and don't have the time that's necessary for many of these recipes. Some examples include; Baked Wontons, Vegetable Nori Rolls, Vegetable Lasagna and Savory Lobster-Mushroom Crepe. These were all multi-stepped recipes.
You've probably guessed something else at this point, many of the recipes are not little child/family friendly. The thought of Lobster-Mushroom Crepes is enough to send my five, eight and eleven year old to get the cereal. My sixteen year old may appreciate it.
The biggest disappointment to me was that some of the recipes didn't taste good. I made Apple Cake Squares and they were so dry not even a dog would eat them. I made the Eggplant Rollatini with Spinach and Cheese Filling and although the eggplant part was great the Tomatoe Mushroom Sauce it called for was only passable.
What I did enjoy was the health tips interspersed throughout the book and the narratives by Dr. Weil and Rosie Daley. I would say again, that this book is not for people who are feeding young children or who are pressed for time at the dinner hour. The recipes are inventive, original, healthy and different but for me it wasn't the best choice.
Rating:
Summary: Not too impressed
Review: I was not very impressed by this cookbook. Although the recipes sound delicious, they are complicated with lots of ingredients. As a busy mother, I don't think I would take the time to make most of these dishes except maybe on special occasions.
Rating:
Summary: This is supposed to be healthy?
Review: I was very disappointed upon receiving this book. Once skimming through the pages I noticed that most of the recipes were quite high in caloric intake. Example: a recipe for wantons EACH wanton is over 100 calories, if you have 3 that is as much as a meal and not quite as fulfilling. Some entrees had as many as 700 calories a serving!Many of the ingredients are not only high in calories but also high in fat. Rosie makes an effort to create a mock sour cream with non-fat yogurt, yet many recipes call for low-fat sour cream (not exactly healthy). Then there is the butter. In one section of the book you read that one of the authors does not have any butter in their refrigerator at home. They go on to lecture about the sins of butter. Upon reading that I figured ther would be no butter in the recipes. I was wrong. A number of desserts call for butter. Where is the consistency? To be quite honest, my own cooking is much healthier than anything Dr. Weil and Rosie have suggested. What a waste.
Rating: 
Summary: TREAT YOURSELF TO SOMETHING HEALTHY TONIGHT
Review: I'd purchased Rosie Daley's earlier book, as well as several books by Andrew Weil, and was concerned this would be one of those filled with recipes where you need to start cooking on Tuesday to get dinner ready in time for Wednesday's evening meal. But I tried several of the recipes this weekend, and they were tasty, simple, and well thought-out. The book contains interesting tid-bits and hints from both authors' perspectives, also, which makes for interesting reading and knowledge collecting. A great addition to my cookbook collection!
Rating: 
Summary: Oh Andy, I'm disappointed in you
Review: I've long admired Dr. Weil for promoting alternative health care and healthy eating to the mainstream. He's a knowledgable and compassionate writer and educator. That's why I can't believe he'd want to be associated withthis book. I perused it thoroughly in a bookstore and would never waste money buying it. The desserts chapter is filled with entries that contain butter, white flour, and sugar. I can assure you that my own "healthy kitchen" contains none of these, yet we make fabulous desserts using healthier ingredients. Many of the recipes also struck me as far too complicated for the average, busy cook. That's what happens often when a chef writes a cookbook. It's a shame that because of the name recognition factor alone, this book is a best seller. I agree with a lot of the other reviewers that it not only breaks no new ground but treads very questionable ground. I also am disappointed that Dr. Weil would be associated with a book that uses poultry. Not everyone is going to make the effort to get free-range, and the poultry business is one of the nastiest around. I wish he had stuck to his convictions. At least one recipe uses 2 cups of low-fat grated cheese. UGH! If one were to use cheese, it's better to use a smaller amount of real organic cheese. I hope the admirable Dr. Weil stays on his own for his next book. There are a lot of people who depend on his wisdom, and with this one, he lets a lot of people down.
Rating:
Summary: Simply the most credible, knowledgeable, and sensible!
Review: I've read ALL best selling nutrition books out there for the last 10 years (including all the literature on the various high protein, low protein, high carb, low carb, moderate fat, and low, low fat diets) and Dr. Weil is the guy who I believe is the most credible, knowledgeable, trustworthy, and sensible in his counseling on the subject of nutrition. In case you don't know about him, Andrew Weil, M.D., a graduate of Harvard College and Harvard Medical School, is Clinical Professor of Medicine at the University of Arizona. He is founder and director of the Program in Integrative Medicine at that institution, where he is training a new generation of physicians based on a model of health, not disease. Dr. Weil is an internationally recognized expert on healing, medicinal herbs, and mind-body interactions, and is the author of eight books, the last three of which have been million-copy, number-one best-sellers. He is the world's leading authority on integrative medicine, which combines the best ideas and practices of alternative and conventional medicine in order to maximize the body's natural healing mechanisms. Rosie Daley was born in New Jersey. One of thirteen children, as a child she shared the responsibility of cooking for her large family. She has worked in produce stores, health-oriented cafés, major commercial restaurants, and for corporations such as Ocean Spray, exploring all aspects of her chosen field, eventually taking on the position of Head Chef at the acclaimed Cal-A-Vie spa just north of San Diego. It was at Cal-a-Vie that Ms. Daley met Oprah Winfrey, who was so impressed with her delicious, nutritional cuisine that she invited Ms. Daley to be her personal chef. Accepting the position, Rosie developed healthy, tasty and uncomplicated dishes for Ms. Winfrey while gaining notoriety in the food world. She worked as Ms. Winfrey's chef for five years, and in 1994 published her first cookbook, In the Kitchen with Rosie: Oprah's Favorite Recipes, which has sold more than 6 million copies in hardcover, making it one of the best-selling cookbooks of all time. 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.
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