True Food: Seasonal, Sustainable, Simple, Pure

Pour avoir mangé en Octobre au restaurant de Walnut Creek, je peux témoigner de l'excellence des mets. Dr Weil a su développer une approche alimentaire nutritive au plus haut point, en compagnie d'un chef et associé. Un excellent livre avec plein de nouveautés gustatives. La salade de Kale est sublime ainsi que les boulettes de bison en soupe! Je le recommande fortement!

I rarely write reviews, but I felt compelled to write this one.Reading through the small handful of negative reviews, I couldn't help but feel like a snob. Seriously though; what sort of food palates do those negative reviewers have? How could anyone with any good aesthetic sense think that this cookbook is below anything but phenomenal? When asking for a review or opinion, you must always consider the source. Everyone has an opinion, but the validity of said opinion must be considered.I must admit that I'm a bit of a cookbook junkie. After every binge of cookbook buying sprees, I swear that I will not buy another one. With this latest purchase I may actually keep that promise. I came across a review of this cookbook along with a few others on a NYC wellness site, while innocently looking for juicing ideas. This was one of 4 cookbooks I purchased. The problem with Amazon is the premise that "you can always return them". Alas, I am keeping 3 out of 4 amongst this latest set of buys. I have to say True Food is not only the best of the bunch, it has immediately become one of my top 5 favorite cookbooks of all time.I love reference books, & have been known to hold onto cookbooks even if I only like 20% of the recipes. This is one of the super rare instances where I would have to say 85% of all the recipes appeal to me, and the 15% that don't, I can tweak the ingredients to my palate (ie. instead of soba noodles for the asian recipes I would substitute naeng myon) or changing or adding the proteins featured or perhaps tweaking with vinegars, juices, honey or spices. The core of all the recipes though are solid. I did notice a mistake on page 85 while reading the Quinoa tabbouleh recipe, as the picture next to it clearly had no quinoa in sight and had strawberries,bulgur wheat and walnuts; ingredients obviously not featured in the facing recipe. Freaked out momentarily thinking that the recipe was left out, but looked in the index under strawberries and found the recipe on page 22. Funny thing was that I had initially dismissed this recipe, but after seeing the picture, added it to my "must makes".As far as menu planning goes, this cookbook is amazing in it's cohesiveness. Usually the "basics" section of most cookbooks use their "basics" in only one or maybe two recipes. I was happy to see that the mushroom broth and dashi were used in several recipes, making menu planning a breeze. There's nothing worse than making a quart of a basic and wasting it because of the lack of usage in recipes. Bravo to the writers for doing this. Seems obvious, but surprisingly a common problem amongst even the best of cookbooks.The recipes are equally influenced by asian, italian and mediterranean/california cuisine. It reminds me of a small restaurant in SF circa 90's called Ori-Italia, but with a very healthy twist (ie. sans the french butter influence)Also, as an avid reader of cookbook and recipe publications for over 20 years, I have to say this is the best balance of healthy eating and gourmet that I have EVER seen. Although I own a few Raw Food and vegan cookbooks, this book has actual palatable recipes that make you believe that healthy yet delicious food is possible. All I can say is, I may actually not buy another cookbook, until these authors come out with another one! Wish they had a restaurant in NYC, but this book will have to suffice I suppose.

I cannot get a lot of the ingredients that are in here, but it has given me an avenue to improvise some things only own.

I originally received this book as a gift , i love it so much i have bought it 6 times to give as gifts to people.The recipes are healthy and 5 star restaurant quality. You can really blow your guests away with some of them.Most of the recipes in this book have become regulars for us

As a health-conscious cook, I look for healthy and high quality ingredients; as a lover of fine food, I look for delicious and appealing fare that is above the ordinary. This books strikes a great balance between the two and does it better than most other "healthy" cookbooks. While some of the ingredients required are not easily accessible (I had to order Chinese black vinegar from Amazon, for instance), most are available at your local health food store. So far I have tried half a dozen recipes, and each one has exceeded my expectations in terms of clear directions, taste, and presentation. I have been a fan of Andrew Weil for years before he became so popular as a trustworthy source of health advice, and I have followed his efforts to find better ways to entice folks into healthier lifestyles, including eating choices. Dr. Weil is right in judging that most people will eat more healthy if it tastes (and looks) good, and with each attempt at sharing his cooking ideas (he co-authored another cookbook a few years ago) he has done better. With the current team that developed recipes for his new restaurant by the same name, he has achieved his goal with this health/food lover, and I can't wait for his new restaurant to open in my neighborhood. Based on current research, a BIG change is needed in the diet of folks in our nation, and both this book and its restaurant should go a long way to leading the way. The kale salad recipe alone is worth the price of the book, although I must disagree with Chef Stebner's opinion that Pecorino Toscano (Dr. Weil's original cheese choice) is not ready for mainstream America--many of us are unable to digest cow's cheese, and the above-mentioned sheep cheeses are wonderful in smell and taste, and would offer many the opportunity to enjoy the recipe at the restaurant:).