Rating: 
Summary: Good Mix of Healthy Culinary Advice.
Review: `The Healthy Kitchen' by holistic medicine expert Andrew Weil, M.D. and professional chef Rosie Daley promises to be the very best union between expertise on food and health. It is not limited to simple weight reduction or to curing any other specific medical problem. It is true to the holistic doctrine of treating the whole person.The book generally takes the form of a dialogue between the two authors. The contributions of the two different voices / areas of expertise are clearly delineated by printing them with a header indicating the speaker and differently colored pages to signify which voice is speaking. Regarding the good doctor's contribution, I believe it is all sound, reflecting a synthesis of the most recent conventional wisdom on health and food. The value of this material will depend much on how much you have read in this area before reading this book. If you have read any of Weil's earlier books, especially the title `Eating Well for Optimum Health', you will have already read almost all of Weil's material reproduced on the his green pages in this book. Much of this information has also appeared in other recent books on nutrition; however, I believe there are several tips in the book on kitchen practices which are unlikely to appear in a book general nutrition. One example is Weil's comments on cooking oils, especially the recommendation to never heat oils to the smoking point and to never breath the smoke of heated oil, as it is highly toxic. This is why he recommends grapeseed oil, as it has a very high smoke point. I am especially happy with Weil's bringing out the distinction between simple and complex carbohydrates and that in spite of the current low carb diet fads, one should not avoid all carbohydrates. Even more important is his discussion of the glycemic index of foods, which is a measure of how fast a food is converted from the gut into glucose in the blood. High glycemic index foods such as most sugars and starches have the undesirable effect of quickly raising blood sugar, triggering the production of insulin. This also has the effect of making you feel hungry again, soon after eating. Low GI foods remain in the stomach longer and maintain satiation longer. The culinary half of the partnership is shared by the two authors, with Ms. Daley providing the recipes and Dr. Weil providing `color commentary' and comments on the health benefits and risks of various cooking techniques. All recipes include a nutritional analysis, giving the weight in grams of calories, fat, saturated fat, protein, carbohydrate, cholesterol, and fiber per serving. The serving size is not indicated directly. Rather, the recipe gives the number of servings in the dish. Given the totally acceptable variability in the practices of home cooks and the variability of nutritional content of ingredients, I would use these figures only as a means of comparing one recipe to another. As usual, portion sizes seem to me to be rather small. The recipes are divided into very familiar headings, giving us chapters on: Breakfast, Beverages, Appetizers, Salads, Soups, Entrees, Accompaniments, and desserts Desserts. The last chapter gives a week's worth of menus with a composite nutritional analysis for the entire day's menu. The selection of dishes fits your expectations for a healthy eating book. There are no beef or veal dishes and the authors flatly state that they are excluded to avoid saturated fat and environmental toxins. On the positive side, there are several pasta dishes. Dr. Weil offers the very wise suggestion that he typically looks to Oriental cuisines for his pasta recipes instead of to Italy, as Oriental dishes have less fatty sauces. There are many fish, shellfish, chicken, and tofu dishes, plus an emphasis on grilling and roasting techniques. Overall, the book borders on but does not enter the world of dietary extremism parodied by a menu of tofu, bean sprouts, and wheat germ. It celebrates things like garlic that many people enjoy and which are also good for you. It devalues carob as a pale imitation of chocolate and endorses chocolate in moderation, especially as an accompaniment to fruit. If you have a limited budget for cookbooks and are concerned about food and health, this is a very, very good book. The list price is lower than almost any other recent hardcover cookbook you are likely to find and the recipes are very good. They are not simple. This is not quick cooking a la Rachael Ray. My only concern with the book's nutritional advice is that it may be just a bit dated. It touts the benefits of garlic; however, I think the nutritional value of garlic has been devalued recently. It is still tasty and quite safe. My main concern with the culinary material in the book is that it does not adequately provide a good substitute for white bread. While bread appears in one chapter title, it does not appear in the index and the closest I can find to a bread recipe is a recipe for blueberry pancakes. This may be too much to ask from a $27 book, but it would have made the book a lot better. Highly recommended, especially if you own no other books on nutrition by Dr. Weil. Requires some preexisting culinary skill. Not fast cooking.
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