Klik op een omslag om naar Google Boeken te gaan.
Bezig met laden... Culinary Intelligencedoor Peter Kaminsky
Informatie over het werkCulinary Intelligence: The Art of Eating Healthy (and Really Well) door Peter Kaminsky
Geen Bezig met laden...
Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. I like to read food blogs and restaurant reviews, but I sometimes wonder, why aren't these people obese or diabetic? Well, here's a book written by a food writer in response to just that. Kaminsky writes in his opening chapters about his experience as a food writer and how he reconciled that with his doctor's advice to lose weight and eat more healthfully. Though some of the stories he tells about extravagant and fanciful meals are beyond the average cook, his advice about using flavors, quality ingredients, portion sizes, and smart choices are easily adoptable. The prose is enjoyable and readable. I particularly liked his chapter about eating on the road since I will be making a cross-country road trip in a few weeks. ( ) Though it is contains quite a bit of what some would consider to be 'conventional wisdom' for educated eaters, it strikes a really nice balance of storytelling, food lust and dietary wisdom. I'd really recommend it to anyone who has less than ideal eating habits and who might be easily put off by reading a standard nutrition or diet book. Peter's got a great writing sensibility and has clearly been around the block a few times. One part jaded New Yorker, one part clever chef uncle, one part foodie, one part common sense nutritionist equals some good umami. I plan on gifting it to a few people. I approve of a lot of what Peter Kaminsky is saying in this book: not eating processed foods, using good ingredients and learning how to cook them. Given that these are his central tenets, I found the descriptions of fabulous restaurant meals prepared for him by amazing chefs a little hard to stomach after a while. There's a lot of place- and person-name dropping in the book, which doesn't interest me at all. And it really read in places like an extended advertisement for all the other books he's written. Didn't work, I'm afraid. Review first published on my blog: http://memoriesfrombooks.blogspot.com/2012/11/culinary-intelligence.html The subtitle to Culinary Intelligence - the art of eating healthy and really well - describes its purpose. Peter Kaminsky is a long time food writer. Over time, his career in food led to unhealthy eating habits and health concerns. This book culls his experience and lessons learned in his journey back to health. In that sense, it is another diet book. As far as diet books go, this one mirrors the ideas of many that have come before. Eat for quality not quantity. Buy the best ingredients and then cook them well. When you eat flavorful, satisfying food, you are satisfied with smaller portions. The author coins the concept of "flavor per calorie" or FPC. The goal of his diet becomes to maximize FPC. Some of the ways in which he does this stem from his worldwide experiences in the food industry. As such, I did not find some of the ideas or examples applicable to my life. My favorite part of this book was the focus on the idea summarized in the quote above. These days, so much of the food literature focuses on nutrients - calories, fat, protein, carbohydrates, macronutrients, antioxidants and so on. I liked that this book highlights that food is not simply the sum total of its parts, but it can be something more. While focus on nutrition is key to a healthy body, we need to keep in mind more than that to evolve an overall healthy lifestyle. geen besprekingen | voeg een bespreking toe
Cooking & Food.
Health & Fitness.
Nonfiction.
HTML: 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 Kaminskyâ??who has written cookbooks with four-star chefs (for example, Daniel Boulud) and no-star chefs (such as football legend John Madden)â??shows us that anyone can learn to eat food that is absolutely delicious and doesnâ??t give you a permanently creeping waistline. Geen bibliotheekbeschrijvingen gevonden. |
Actuele discussiesGeenPopulaire omslagen
Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC-classificatieWaarderingGemiddelde:
Ben jij dit?Word een LibraryThing Auteur. |