The Food You Crave: Luscious Recipes for a Healthy Life

There is nothing revolutionary about Ellie Krieger’s approach to food, but what she does very well in her cookbook is present a healthier way of cooking without getting sanctimonious. She doesn’t shy away from the nutritional do’s and don’t’s, evil necessities that they are, but more importantly, her philosophy is not based on deprivation or poor-tasting substitute ingredients. Krieger knows what she’s talking about as she is a registered dietitian with a master’s degree in nutrition. She also happens to have brand appeal since she has her own show, “Healthy Appetite with Ellie Krieger”, on the Food Network. Ironically, Krieger is one of the few cooking show hosts who comes across a lot brighter and more informative on the printed page than on the television screen.

This is the advantage of the cookbook as she provides her “no fear or guilt” philosophy in easy-to-follow terms that focus on moderation and frequency. No food is off-limits, not even the usual suspects like butter or cream. Instead, they are used strategically in small amounts for maximum impact. Krieger provides a helpful “New Way Pantry” list to help anyone get started on the right foot. With a generous quota of full-color photos, the layout of the over two hundred recipes is well done, and the steps are easy to follow for the most part. Nutritional information per serving is presented, as well as what particular nutrients the dish provides. I particularly like the sidebars and special insert pages that focus on dietary topics of interest such as the convenience of frozen and canned food, shellfish and cholesterol and even ordering salad dressing at a restaurant.

Since purchasing the book, I’ve already tried a half-dozen dishes, all quite exceptional in terms of flavor. The Grilled Thai Beef Salad on page 107 benefits from a mix of spices in the marinade. On page 65, the Portobello Panini with Gorgonzola and Sun-Dried Tomatoes is a treat even without focaccia bread. Two of her more creative concoctions are the Edamame “Hummus” with Spiced Pita Chips (page 68), where the familiar Japanese-style soybeans replace the chickpeas, and my favorite, Macaroni and Four Cheeses (page 168), which uses puréed winter squash and low fat cheese without sacrificing the home-style taste. I have to admit that unlike Paula Deen and Rachael Ray, Krieger develops recipes that not only satisfy at the table but allow me to feel I’ve been mindful of my nutritional intake. My doctor will be happy.

Review by Ed Uyeshima

(1 votes, average: 3.00 out of 5)

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