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Culinary Intelligence: The Art of Eating Healthy (and Really Well) by Peter Kaminsky

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Reviews about this book

  • Gilt Taste

    Excerpt from the book: "What Does Tartness Do for Food?"

    Full review
  • Politics of the Plate by Barry Estabrook

    "Intelligence" is the operative word. Kaminsky tells his story with engaging, thoughtful prose - no gimmicky diets, no impossible-to-follow menu plans. He believes in gratification, not denial.

    Full review
  • ISBN 10 0307593371
  • ISBN 13 9780307593375
  • Published May 01 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

For many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness. Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability. Now Peter Kaminsky—who has written cookbooks with four-star chefs (for example, Daniel Boulud) and no-star chefs (such as football legend John Madden)—shows us that anyone can learn to eat food that is absolutely delicious and doesn’t give you a permanently creeping waistline. Just a couple years ago, Kaminsky found himself facing a tough choice: lose weight or suffer the consequences. For twenty years, he had been living the life of a hedonistic food and outdoors writer, an endless and luxurious feast. Predictably, obesity and the very real prospect of diabetes followed. Things had to change. But how could he manage to get healthy without giving up the things that made life so pleasurable? In Culinary Intelligence, Kaminsky tells how he lost thirty-five pounds and kept them off by thinking more—not less—about food, and he shows us how to eat in a healthy way without sacrificing the fun and pleasure in food. Culinary Intelligence shows us how we can do this in everyday life: thinking before eating, choosing good ingredients, understanding how flavor works, and making the effort to cook. Kaminsky tells us what we need to give up (most fast food and all junk food) and what we can enjoy in moderation (dessert and booze), but he also shows us how to tantalize our tastebuds by maximizing flavor per calorie, and he makes delectably clear that if we eat delicious, flavorful foods, we’ll find ourselves satisfied with smaller portions while still enjoying one of life’s great pleasures.

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