Rating: 
Summary: Excellent Cookbook!
Review: If you're looking for delicious tasting food that is also healthy for you, buy this book! Not only is it a cookbook but a health book as well --loaded with useful information from Dr. Weil and Rosie Daley. The recipes have flare and spice. The spices used in this book are recommended by Dr.Weil as they have many benefits to our health and healing process. I love them! My families favorite is the Roasted Winter Squash and Apple soup with Cilantro Walnut Pesto. Yum! You must try it...
Rating: 
Summary: Compicated...
Review: All I can say about this cookbook is that so many of the recipes are very complicated, gourmet stlye ones, especially the ones contributed by Ms. Daley. Dr. Weil's recipes are a bit easier and much healthier. I really enjoyed the bits of commentary Dr. Weil adds throughout the book, although I wished it were a bit more organized.
Rating:
Summary: Good food can be good for you....
Review: 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.
Rating:
Summary: Yum, Yum
Review: I love this cook book. I have not cooked a single thing in it that my family and I did not find delicious (especially the vegetable pancakes). I love all the helpful health information Dr. Weil offers. What an awesome addition this book has been to my kitchen.
Rating:
Summary: Highly readable and user friendly
Review: Although I approached this title with some misgivings due to all the hoopla on one hand and disparaging remarks on the other, I was happy to find that it is a worthwhile volume after all. Some of the dishes described take a little time to prepare, but they are not difficult to execute. Most of the recipes rely on widely available ingredients, and the calorie and nutritional breakdowns provide an added bonus. Dr. Weil's advice is sensible and helpful without being extreme, and since many readers of this book may be unfamiliar with his other works, I see nothing wrong with his dietary philosophy being promoted through this particular medium, where it can reach a different audience. As Dr. Weil writes, he is a champion of the Mediterranean diet. You cannot go wrong by following his suggestions while making use of some of the many Mediterranean cookbooks on the market. One that I would never be without is "Recipes and Remembrances from an Eastern Mediterranean Kitchen," by Sonia Uvezian, which offers recipes for a multitude of wholesome and delicious dishes along with a fascinating narrative that places the food in a cultural context.
Rating: 
Summary: less recipes than I hoped, but they all taste great,
Review: This isn't an encyclopedic book of recipes. Just a couple of each category of cooking. Yet everyone that I have prepared is delicious. I especially enjoy the main course recipes--the chicken, salmon and tofu main course recipes are quick, healthy, and delicious!
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: Daley Doesn't Do It Again
Review: I can't believe I bought her second book. I should have known after her first book, where I only made 2 recipes, that this new book would be useless as well. Get real. Most of us don't like all that fancy food. This isn't usefull for me and my family and the way we eat and live.
Rating:
Summary: Interesting hybrid of philosophy and recipies........
Review: This is not your standard cookbook and if it's bought with that expectation, the buyer will no doubt be disappointed in it. The book serves as much as a philosophical treatise on healthy eating as a cookbook, and from that standpoint it's interesting and successful as both a resource and motivational statement. However, the philosophizing takes up quite a bit of space and that results in a surprisingly small number of actual recopies. That scarcity would be a problem if there were a lot of stinkers in the mix, but that is definitely not the case--this is very definitely a "quality over quantity" effort. I gave this to my wife for her birthday early this year and we've tried quite a lot of the recipes, and all have been delicious. Some caveats: These are by and large recipes for the more sophisticated palate--don't expect to find a lot of things that children will like very much. Quite a few of the recipes are time intensive. Planning is essential. One the more intricate offerings, plan to do them on the weekend or when you can take the time to do it right. My personal advice is, when the authors have different visions of how to proceed (a common event here) go with Dr. Weil--Rosie tends to like thing on the blander side. Finally, this isn't really constructed to be a "full meal" cookbook. While there are sections for all major meal sections, there isn't often tremendous harmony on a "whole meal" basis. In other words, pick what of this work you want to use and work around it. This is, essentially, a specialty cookbook. Use it that way and you'll find it's a gem.
Rating:
Summary: Look at the authors
Review: Both authors look to be at least 20 pounds overweight. What does that tell you about their advice? Enough said.
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