The New Sonoma Cookbook

May 30, 2011
Guttersen's update to her 2006 cookbook gives devotees a hefty collection of primarily basic recipes, including over 200 new recipes, tips, and seasonal variations for flavorful meals at all times of day. Each recipe is helpfully accompanied by nutritional information, suggestions for leftovers and, when applicable, wine pairing suggestions; in most cases, Guttersen leads with the classic preparation. Guttersen does a commendable job of encouraging readers to expand their culinary boundaries with dishes like Beef Satay with Peanut Sauce, Vietnamese Chicken Curry, Koran-Style Pork Tenderloin with Asian Cabbage Slaw, and Spicy Crab Cakes with Whole Grain Mustard Vinaigrette, as well as a Peach, Raspberry and Almond Galette made with a whole wheat almond crust. The vast majority of Guttersen's recipes are perfectly acceptable, if unremarkable. Taste of the Wine Country, one of her final chapters, is more interesting, with recipes from local restaurants. Those expecting culinary fireworks will likely be nonplussed, but followers of her diet plan and readers interested in a basic cookbook will find in this a helpful resource.

August 15, 2011

An update to Guttersen's classic cookbook features more than 200 new recipes capturing the flavors and body-smart cuisine of the Golden State.

Following the success of her Sonoma Diet program, Guttersen (The New Sonoma Diet: Trimmer Waist, More Energy in Just 10 Days, 2011, etc.) offers a new collection of simple recipes that bring new meaning to the concept of healthy living. Emphasizing vegetables and whole grains alongside a small portion of lean meat, home chefs are encouraged to cook with wine and to use "power foods" that give more nutritional boost to meals. The fresh and preferably local ingredients will not leave the dieter hungry; they'll enjoy a shrimp and artichoke frittata for breakfast, a tomato-based Manhattan-Style Chowder for lunch and spicy chicken with garlic-chile sauce for dinner. Each recipe features not only its nutritional facts but also helpful hints, such as how to plump up chicken or properly cook the moisture out of mushrooms. There are helpful labels that let the chef know if a recipe is fast, will yield leftovers or is gluten free. Wine parings and desserts also have their place in Guttersen's kitchen; readers can enjoy a piece of her Bittersweet Chocolate Grand Marnier Souffle Cake at 175 calories, while a serving of the Peach, Raspberry and Almond Galette weighs in with 150 calories. There are hundreds of options for those adhering to the author's daily three-meal plan and easy-to-prepare recipes for readers simply looking for nutritious yet tasty food.

"Wholesome meals, enjoyed as a special celebration or as part of our daily routine, are an important aspect of the art of living," Guttersen writes. Don't take her word for it; try it out yourself.

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