Culinary Intelligence: The Art of Eating Healthy (and Really Well) (Paperback)

$15.00
On Our Shelves Now
1 on hand, as of Apr 20 11:44pm
(COOKBOOKS)

Description


Think before you eat * Choose the best ingredients you can afford * Understand flavor, and pack us much of it as you can into each bite
As an award-winning food writer, Peter Kaminsky was well acquainted with the occupational hazard of life as a professional eater. But when his health (and his waistline ) started to suffer, he began to re-think his approach to how and what he consumed. In "Culinary Intelligence," his memoir and personal manifesto, Kaminsky explains his practical approach to losing weight: think "more" about food, rather than less. Here Kaminsky shows, with a hefty dose of humor, the way to better eating without sacrificing on pleasure.

About the Author


Francis Mallmann is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. He has three restaurants: one in Mendoza, Argentina's wine country; another in the La Boca neighborhood of Buenos Aires; and the third in the picturesque village of GarzOn, Uruguay. "USA Today" and "The Times" (U.K.) have named his restaurants among the top 10 places to eat in the world.

Praise For…


“Eating better definitely doesn’t mean compromising on fantastic ingredients and delicious meals. . . . A great guide to how to make the most of your food.” 
—Jamie Oliver

“The ultimate food-lover’s handbook. . . . This book will forever change the way you think about food.” 
—Gail Simmons, author of Talking with My Mouth Full: My Life as a Professional Eater and judge on Bravo’s “Top Chef”

“‘Intelligence’ is the operative word. . . . Engaging. . . . [Kaminsky] believes in gratification, not denial.”
The Atlantic

Culinary Intelligence has nothing to do with shame, and everything to do with the idea of enlisting pleasure as your dietary ally.”
The New York Times

“Brilliant. . . . A culinary doctrine deeply rooted in flavor, making cooking and eating well something to look forward to.”
—Dan Barber

“Is Peter Kaminsky a double agent? For twenty years, he eats only the world’s best food, ‘happens’ to discover the cure for diabetes, heart disease, and obesity, and comes home to tell us to cook our own food, have lunch, and eat leftovers? A savvy, audacious book—long overdue.” 
—Bill Buford, author of Heat

“If you don’t want to be part of the obesity and diabetes epidemics in this country, read this book. Food lover Peter Kaminsky lost weight and transformed his own diet without giving up delicious, nutritious, flavorful foods, and he provides an entertaining road map for how hedonism and health can coexist quite happily.”
—Arthur Agatston, M.D., preventive cardiologist and creator of the South Beach Diet

“Peter Kaminsky’s rules for taking pounds off and keeping them off are based on a really good idea: Flavor per Calorie. That works for him and should make dieting a pleasure.” 
—Marion Nestle, New York University, coauthor of Why Calories Count: From Science to Politics

“Peter Kaminsky knows food from every angle there is. Culinary Intelligence breaks new ground by weaving together fascinating stories, wonderful insights about the way we relate to food, and practical advice for eating better and truly enjoying it more.”
—Kelly D. Brownell, Professor of Psychology, Epidemiology and Public Health, Yale University

Product Details
ISBN: 9780307476555
ISBN-10: 0307476553
Publisher: Vintage
Publication Date: March 12th, 2013
Pages: 272
Language: English