Synopses & Reviews
How would you like to prepare and savor a delicious meal that's also nourishing and healthful? In andlt;Iandgt;The Healthy Hedonist,andlt;/Iandgt; chef, teacher, and cookbook author Myra Kornfeld offers home cooks more than two hundred mouthwatering flexitarian recipes designed to satisfy all kinds of appetites -- without leaving you feeling stuffed and guilty afterward! andlt;BRandgt; So, what is a flexitarian? A flexitarian is anyone interested in eating healthy, primarily vegetarian cuisine without cutting meat and fish entirely from his or her diet. andlt;Iandgt;The Healthy Hedonistandlt;/Iandgt; is the ideal cookbook for people with a variety of eating habits: the recipes are readily adapted to suit vegetarians, omnivores, and everyone in between. andlt;BRandgt; The emphasis here is on real food: fresh, natural, and, of course, delicious ingredients are used to create unique and healthful meals. Aside from soups, appetizers, salads, chicken and fish dishes, vegetarian entrees, grains, and vegetables, there are tempting recipes for pizza, alternative burgers, and naturally sweetened desserts. You can indulge yourself and feel virtuous at the same time with delectable fare such as: andlt;BRandgt; andlt;UL TYPE=DISCandgt; andlt;LIandgt;Portobello Mushroom Tapenade andlt;LIandgt;Wilted Spinach Salad with Orange-Curry Dressing andlt;LIandgt;Crispy Thai Wontons andlt;LIandgt;Potato Salad with Caramelized Onions andlt;LIandgt;Roast Chicken with Maple Glaze andlt;LIandgt;Coconut Green Beans with Mustard Seeds andlt;LIandgt;Lacquered Carrots with Coriander Gazpacho Salad with Tomato Vinaigrette andlt;LIandgt;Red Snapper Provencale andlt;LIandgt;Marrakesh Minestrone with Cilantro Puree andlt;LIandgt;Tamarind Chickpeas andlt;LIandgt;Asparagus, Leek, and Barley Risotto andlt;LIandgt;Barbeque Spice -- Rubbed Tofu andlt;LIandgt;Seared Sesame-Crusted Tuna andlt;LIandgt;Zucchini Latkes andlt;LIandgt;Salmon Medallions with Lime-Mustard Teriyaki andlt;LIandgt;Citrus Compote Supreme andlt;LIandgt;Roasted Peaches with Caramel Sauce andlt;LIandgt;Chocolate Lovers' Brownies andlt;LIandgt;Pomegranate-Pear Cornmeal Tart andlt;/ULandgt; andlt;BRandgt; Throughout the book are plenty of helpful suggestions for substituting ingredients to suit your taste or dietary preference and for cooking for large groups or smaller gatherings, along with preparation tips and menu ideas. In addition, easy-to-follow illustrations guide you toward creating superb meals sure to appeal to every palate. For any and all food lovers, andlt;Iandgt;The Healthy Hedonistandlt;/Iandgt; is the healthy, scrumptious way to enjoy sensational feasts every day.
"It's not uncommon for people to call themselves vegetarian, only to say that they sometimes eat fish and maybe poultry. What they're probably really interested in is a healthful, well-rounded diet, making them 'flexitarians,' a growing group that Kornfeld (The Voluptuous Vegan) addresses in this winning cookbook. Pseudo-meat products (like tofu) are used sparingly, and dishes that do have them, such as Wilted Arugula with Braised Tempeh, Mango, and Red Onion, with its delightful intersections of salty and sweet, may conquer even their sworn enemies. Vegetarian offerings dominate, but there's a whole chapter on fish and chicken, which are generally simply prepared but then transformed by more complex sauces, as in the elegant Black Bass in Leek-Saffron-Tomato Broth. Kornfeld's instructions are fairly detailed, and helpful drawings illustrate some of the more difficult techniques, but many recipes can still demand time and patience. Cooks who are willing to put in the effort because they agree with Kornfeld about the need to get past fad diets and eat fresh, 'unfussy' food will be thrilled with the possibilities this book provides for pleasing a variety of people and their different eating habits. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
About the Author
andlt;Bandgt;Myra Kornfeldandlt;/Bandgt; is the author of andlt;Iandgt;The Voluptuous Vegan.andlt;/Iandgt; She writes regularly for andlt;Iandgt;Vegetarian Timesandlt;/Iandgt; and has contributed recipes and articles to andlt;Iandgt;Natural Healthandlt;/Iandgt; and andlt;Iandgt;Organic Style.andlt;/Iandgt; A veteran restaurant chef and private cook, she is an instructor at the Natural Gourmet Cookery School in New York City as well as at Sur La Table.