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The Healthy Kitchen: Recipies for a Better Body, Life, and Spirit [Anglais] [Cassette]

Andrew Weil , Rosie Daley


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Relié EUR 19,85  
Broché EUR 15,08  
Cassette --  
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Description de l'ouvrage

avril 2002
Read by the authors
2 cassettes, 2 hours
2 CDs, 2 hours

Andrew Weil - author of the bestselling Eating Well for Optimum Health - brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in scientific fact. Rosie Daley brings to it her innovative style.

Their lively dialogue about ingredients and preparation makes clear that there are many approaches to creative, healthy cooking. Information is provided on such subjects as the real meaning of "organic," the safety of our water, the most health-giving oils, how much salt/sugar is good for us - and much more. There are tips on losing weight, developing good eating habits in children and nurturing seniors.

THE HEALTHY KITCHEN is an audiobook that will forever change the way you cook for yourself and your family.
--Ce texte fait référence à l'édition CD .

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Extrait

The (Healthy) Holiday Menu

Mulled Cider or Red Wine

This smooth and yummy beverage is perfect to serve in the autumn and straight through the holidays for a Christmas brunch or a cold winter evening by the fire. You can use either wine or apple cider. It depends on what you feel is appropriate for the occasion and your guests.

3 1⁄2 cups apple cider or 1 bottle red wine
1 cup purified water
1⁄2 cup sugar
2 cinnamon sticks
1⁄2 lemon, cut into slices
12 whole cloves
Put all the ingredients into a saucepan and bring to a low boil, then reduce heat and simmer for 3 minutes. Strain and serve in cups or heat-resistant clear glasses.

Roasted Pepper Turkey with Orange Liqueur

I make this for a holiday dinner or when I’m planning to have a large group of friend and family over.

The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender. This is great served with the Serrano Chili and Cilantro Cornbread Muffins (page 253), a side of Pear Relish (page 252) or Fresh Applesauce (page 249), and/or Steamed and Roasted Baby Red Potatoes (page 242).

one 10-12 pound turkey
1⁄2 cup white whine
Pepper Rub
1 1⁄2 teaspoons dried basil
1 1⁄2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 tablespoon paprika
1 1⁄2 teaspoons salt
3 tablespoons Grand Marnier
Seasoning, 5 cloves garlic; 2 small onions, sliced; 2 carrots, cut in rounds; 1 bay leaf; 2 orange slices
Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity.
Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
Let the turkey cool for at least 15 minutes before carving.

Mashed Potatoes and Parsnips

Mashed potatoes make a hearty honest dish. It has sometimes been referred to as comfort food because it evokes memories of both big special-occasion dinners and the simple, family dinner intended for no other reason than to share a good meal. This version of mashed potatoes tastes good because it’s dense with the mildly sweet flavor of parsnips and just enough butter to please, but without the extra calories you usually find in mashed potatoes.
8 medium red or white new potatoes, washed and cubed.
4 parsnips, peeled and cubed
1 cup milk
3 tablespoons butter
1 tablespoon chopped parsley
Dash cayenne pepper
Several grindings of black pepper
1 teaspoon salt
Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.

Brussels Sprouts for People who Think They Hate Brussels Sprouts

I understand why Brussels spurts top the list of detested vegetable s for many people. When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavor that some people are sensitive to whereas others are not. You can minimize this by choosing smaller, fresh-looking sprouts and cooking them just until they are crunchy-tender and bright colored. (Do not use frozen sprouts.) The secret of this dish is balancing ingredients to mellow the strong flavor of these miniature cabbages. Olive oil, garlic, red pepper, Parmesan, and, especially, nutmeg do the trick admirably.

1 pound Brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon hot red pepper flakes, or to taste
5 cloves garlic, finely minced
1⁄4 - 1⁄2 teaspoon nutmeg, or to taste, preferably freshly grated
1⁄2 cup freshly grated Parmesan cheese
Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

Pear Relish

This tastes wonderful on meat or poultry. It is similar to fruit chutney and it will change the way your meal tastes. My guests love this relish. I serve it on the side with the Roasted Pepper Turkey with Orange Liqueur (page 168).

1 whole pear
1⁄4 cup finely chopped onion
2 tablespoons finely chopped yellow bell pepper.
2 tablespoons finely chopped red bell pepper.
2 cups cranberry or apple juice.
2 sprigs mint, chopped
Half the pear and scoop out the seeds using a melon scooper or a teaspoon. Peel the skin off with a pairing knife, then chop into bite-size pieces.
Put the pear, onion, peppers, and cranberry or apple juice into a small saucepan and set over medium heat. Cook until the onions and peppers become limp and the pear becomes soft.
Remove from the heat, add the mint, and drizzle over your favorite poultry dish.

Apple-Cranberry Crisp

Cranberries give this crisp a delightful color and tartness. A moderate amount of oil replaces the large amount of butter usually called for in toppings for this kind of dessert. It is served best warm.

12 large green apples, peeled, cored, and sliced
8 ounces fresh or frozen cranberries
Juice of 1 lemon.
1/3 cup brandy
1/3 cup light-brown sugar, packed
1 teaspoon cinnamon
2 tablespoons whole wheat pastry flour.
Topping: 1 1⁄2 cups old-fashioned rolled oats; 1⁄2 cup toasted wheat germ; 3⁄4 teaspoon salt; 1 1⁄2 teaspoons cinnamon; 1⁄2 cup light-brown sugar, packed; 1/3 cup canola or grapeseed oil; 1/3 cup maple syrup
Preheat over to 375 degrees F. Toss the sliced apples in a large bowl with the cranberries, lemon juice, brandy, 1/3 cup of light-brown sugar, 1 teaspoon of cinnamon, and the whole wheat pastry flour. Pile the apple mixture into an 8x10-inch baking dish.
Mix together the ingredients for the topping and spread over apples. Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover and bake for 40 minutes more until the apples are soft.


From the Hardcover edition. --Ce texte fait référence à l'édition CD .

Biographie de l'auteur

Andrew Weil, M.D. is a Clinical Profession of Medicine at the University of Arizona and director of its Program in Integrative Medicine. He is a founder of the National Integrative Medicine Council in Tucson, Arizona, where he lives.

Rosie Daley trained as a chef at the Cal-a-Vie spa near San Diego and was Oprah Winfrey's chef. She lives in Encinitas, California. --Ce texte fait référence à l'édition CD .

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Amazon.com: 3.8 étoiles sur 5  84 commentaires
247 internautes sur 251 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Great recipes, but many errors and omissions 18 avril 2002
Par "tkp-b" - Publié sur Amazon.com
Format:Relié
I have made quite a few recipes from this book, and have found mistakes in almost all of them. It's as if nobody tested the recipes before the book was published. In one recipe the cooking time had to be almost doubled, in a recipe for muffins there was no mention of using any liquid (juice, milk, oil, etc.) to bind the ingredients together, and a recipe that was supposed to serve 6 people called for using 12 avocados. I have had to adapt most of the recipes because of this problem. I also found that the directions for preparation were sometimes vague. For example, the recipe would say to broil something for 3 minutes, but not tell you if that was total time or on each side. I would have given this book 5 stars if it weren't for the errors. Most of the recipes appealed to me and the commentary by Rosie and Dr. Weil was interesting to read. I suggest that they make corrections and reprint this book.
85 internautes sur 87 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Interesting hybrid of philosophy and recipies........ 8 juillet 2002
Par David J. Gannon - Publié sur Amazon.com
Format:Relié
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.
57 internautes sur 59 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Good Information, Poor Proofing 18 avril 2002
Par Un client - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is an excellent book -- full of great information ... the only problem is that all of the recipes I have tried so far are lacking something or have an error in the measurements. I am shocked that none of the other reviews have mentioned this. I have always found Dr. Weil's books to be interesting and informative and this book is no exception. Rosie Daley adds a delightful and educational point of view as well. This could be a great cookbook but I am frustrated with having to scrutinize each recipe. I would like to see this book reprinted with the correct recipes.
46 internautes sur 47 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Expected Better.... 30 juin 2002
Par Amazon Customer - Publié sur Amazon.com
Format:Relié
I was excited at the prospect of this cookbook because I really admire Dr. Weil, his philosophies and his books. Unfortuately the book was a disappointment in many ways.
Many of the recipes are complicated and time consuming. I am the mother of four children and don't have the time that's necessary for many of these recipes. Some examples include; Baked Wontons, Vegetable Nori Rolls, Vegetable Lasagna and Savory Lobster-Mushroom Crepe. These were all multi-stepped recipes.
You've probably guessed something else at this point, many of the recipes are not little child/family friendly. The thought of Lobster-Mushroom Crepes is enough to send my five, eight and eleven year old to get the cereal. My sixteen year old may appreciate it.
The biggest disappointment to me was that some of the recipes didn't taste good. I made Apple Cake Squares and they were so dry not even a dog would eat them. I made the Eggplant Rollatini with Spinach and Cheese Filling and although the eggplant part was great the Tomatoe Mushroom Sauce it called for was only passable.
What I did enjoy was the health tips interspersed throughout the book and the narratives by Dr. Weil and Rosie Daley. I would say again, that this book is not for people who are feeding young children or who are pressed for time at the dinner hour. The recipes are inventive, original, healthy and different but for me it wasn't the best choice.
33 internautes sur 34 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Sadly, disappointed 30 juin 2002
Par Un client - Publié sur Amazon.com
Format:Relié
After reading Andrew Weil's Eating for Optimum Health, I was very excited that he was coming out with a cookbook. I thought the recipes in Eating for Optimum health were very flavorful. I bought The Healthy Kitchen the week it came out and have tried about half the recipes. My overall reaction is disappointment. Andrew Weil only contributed a small number of recipes (his greens with Tangy Dressing is fantastic) and they are as excellent as the recipes in Eating for Optimum Health. The problem is with Rosie Daley's recipes. First of all, she doesn't always use healthy ingredients (some recipes include butter, large amounts of sugar, sour cream, etc.) By far my biggest complaint is how careless her recipes are. The measurements are frequently inacurate. Some recipes are so spicey they are inedible and others so bland they need a lot a doctoring. The fish tacos is the only recipe of Rosie's that I haven't had to alter in some way. That being said, I would still recommend this book if you are trying to cook in a healthier way. Just approach Rosie's recipe's with a dose of skepticism and your intincts intact.
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