You can use your SAILS Library Network card to borrow titles from these partner libraries:
Fast Food, Good Food
More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table
by Andrew Weil
ebook
1 of 1 copy available
These days, fewer people than ever are cooking meals at home. Convincing ourselves that we don't have time to cook, we've forgotten how fast, simple, and wonderfully satisfying it can be to prepare delicious meals in our own kitchens for the people we love. In Fast Food, Good Food, bestselling author Dr. Andrew Weil reminds us, with more than 150 easy-to-prepare recipes for delectable dishes that are irresistibly tasty and good for you.
These recipes showcase fresh, high-quality ingredients and hearty flavors, like Buffalo Mozzarella Bruschetta, Five-Spice Winter Squash Soup, Greek Style Kale Salad, Pappardelle with Arugula Walnut Pesto, Pan-Seared Halibut with Green Harissa, Coconut Lemon Bars, and Pomegranate Margaritas. With guidance on following an anti-inflammatory diet and mouth-wateringly gorgeous photographs, Fast Food, Good Food will inspire the inner nutritionist and chef in every reader.
-
Creators
-
Publisher
-
Release date
October 20, 2015 -
Formats
-
Kindle Book
- ISBN: 9780316265553
-
OverDrive Read
- ISBN: 9780316329514
- File size: 126150 KB
-
EPUB ebook
- ISBN: 9780316329514
- File size: 126150 KB
-
-
Languages
- English
-
Reviews
-
October 19, 2015
Bestselling author Weil (True Food; 8 Weeks to Optimum Health) shows home cooks how to prepare healthy meals without spending hours in the kitchen. Known for his belief in an anti-inflammatory diet, Weil includes a food pyramid and options for following an eating plan that he believes “can help your body maintain optimum health.” While health food staples such as kale, kasha, and quinoa have a strong presence in this worthy title, indulgent, flavor-packed options without much prep are in abundance, including salmon Niçoise with olive, spearmint, and caper vinaigrette; linguine with clams; and dark chocolate date and nut truffles. Cocktails also make the cut, including the Cortes Island Caesar, a version of a Bloody Mary, and Vermont Bluegrass, a shaken bourbon cocktail made with homemade maple cinnamon syrup. Readers will find that a handful of recipes include standard vegetarian options, such as swapping out the chicken for tofu in a spicy Szechuan stir-fry or cold buckwheat noodles with vegetables. Full-page color photos showcase dishes, artfully displaying the raw shredded carrots of Tunisian spiced carrot salad dressed in oil with garlic and spices and tucked in a radicchio leaf with a sidecar of crumbled feta. These lovely recipes and images remind the reader that eating healthy food doesn’t have to be difficult or boring. -
September 15, 2015
In this light-handed anti-inflammatory diet cookbook, integrative medicine proponent Weil (True Food) shares appealing recipes that are easy to prepare. Elegant appetizers (e.g., walnut-crusted quince and manchego bites, lemony hummus with dukkah-spiced pita chips) will satisfy all manner of eaters, as will worldly mains (e.g., broiled halibut with green harissa, roasted salmon topped with sake-glazed shiitake). Weil includes plenty of vegetarian, vegan, and gluten-free recipes and steers clear of unconventional ingredients that appeared in his previous titles (e.g., sea buckthorn juice). Desserts such as triple chocolate brownies and coconut-lemon bars aren't guiltless, but they get a nutritional boost from olive oil and ground nuts. VERDICT Weil's accessible recipes will attract flexitarians, especially those with a penchant for seafood, vegetables, whole grains, and olive oil.
Copyright 2015 Library Journal, LLC Used with permission.
-