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Book reviews: Cookbooks showcase varied styles

Chris Painter/For Steamboat Pilot & Today
“Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table”
Courtesy Photo

“Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table”

by Andrew Weil, M.D.

Delicious food and food that is good for you can be one and the same. This book is about real fast food — real food that takes very little time to prepare.



“Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table”
by Andrew Weil, M.D.

As a world renowned pioneer and doctor, known for his philosophies on optimal health and wellness, Andrew Weil, M.D., incorporates his basic nutritional philosophy of an anti-inflammatory, Mediterranean-based diet in his new cookbook, “Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table.”

That may be important to some readers, but to me, a self-described foodie and total flexitarian, it’s just an added bonus to the fact that his recipes are beautiful, easy, delicious and inventive.



Food such as kale and whole and cracked grains are featured prominently. Other recipes, however — such as his coconut lemon bars and ridiculously good, triple chocolate brownies — are not guilt-free, but use olive oil and ground nuts to give them a nutritional boost.

For Christmas morning, the adults in my house will enjoy the Canadian version of a Bloody Mary called The Caesar, made with vodka, a touch of clam juice, spices and enough vegetables to almost call it a salad.

As with his other cookbooks, Weil’s “Fast Food, Good Food” is inspiring and beautifully presented.

“More Mexican Everyday: Simply, Seasonal, Celebratory”

by Rick Bayless

American Chef Rick Bayless has a deep knowledge of Mexican food, which he shares in his new cookbook “More Mexican Everyday: Simple, Seasonal, Celebratory,” W.W. Norton, 2015.

For me, Mexican food is the ultimate comfort food, but with so many Americanized versions of tacos, burritos and huevos, I have always struggled with how to make “real” Mexican food.

“More Mexican Everyday: Simply, Seasonal, Celebratory”
by Rick Bayless

Bayless breaks it down for the home cook into simple, basic and mouthwatering deliciousness. Unlike most professional chef’s cookbooks, he leaves nothing to the imagination as far as technique. Clear photos provide step-by-step illustrations for making the recipes.

“Mexican Everyday” is fun to read; Bayless’ knowledge of Mexican cuisine and authentic ingredients is extensive, and he shares much of that knowledge throughout the book.

He also does not hesitate to offer substitutions for ingredients not likely found at our local grocery markets. Many of the recipes incorporate the use of a variety of healthy vegetables, so vegetarians will have much to savor.

Who knows? You may find yourself inspired to mix up your typical cuisine with the addition of a sunchoke salad, some bright, yellow mole or, for the adventurous, even some roasted chayote tacos.

Chris Painter is director of Bud Werner Memorial Library.


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