Culinary Intelligence
The Art of Eating Healthy (and Really Well)
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کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
April 9, 2012
After his insurance company refused to renew his life insurance policy because of his weight and possible diabetes, Kaminsky (Pig Perfect: Encounters with Remarkable Swine) began “putting Culinary Intelligence into practice.” Rather than “forgo health on the one hand, or hedonism on the other,” his “truly insatiable appetite for the pleasures of the table” and his “equally strong urge to survive” resulted in the refinement of his dietary habits. He assails the American diet as a “food culture based on industrially processed ingredients and the unholy trinity of sugar, salt, and fat.” His “one guiding principle” is to maximize “Flavor per Calorie”: choose ingredients for optimum flavor, and prepare with the “goal of intensifying that flavor,” and you will be “satisfied while eating less.” There are no dietary revelations, but Kaminsky’s approach separates itself from other regimens that prescribe certain foods for certain meals. Although nongastronomes may find the subject mundane, his historical and scientific insight into the evolution of food and his wit make it palatable for all.
April 1, 2012
A formerly overweight chef, food critic, and New York Times columnist, Kaminsky urges readers to use culinary intelligence--that is, their heads, not their stomachs--to guide their diet. He advises a new generation of eaters, many of whom are obese, to select flavorful, well-prepared food rather than the fattening, processed kind. Kaminsky shares creative insights and techniques from his extensive travels on how to choose fresh produce, meat, and seafood in today's marketplace and how to prepare satisfying dishes that maximize flavor. He argues that a mindset based on the aroma, flavor, and five basic tastes of healthful food, instead of on the precise number of calories, provides a long-term, flexible framework for eating well--while remaining fit and trim. VERDICT Kaminsky outlines a commonsense approach for selecting healthful food; however, he presumes readers can prepare it themselves (or happen to live with someone who can). This reviewer, having been overweight himself, finds Kaminsky's comments refreshing. For readers seeking advice in today's complex food world.--Jerry P. Miller, Cambridge, MA
Copyright 2012 Library Journal, LLC Used with permission.
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