Myra Kornfeld, chef, teacher and
author of The Healthy Hedonist, wants us to enjoy vibrant good
health while savoring every morsel of our food. Acknowledging that,
"Different people have different ideas about what constitutes healthy
eating habits," she has created a wide range of recipes that will
appeal to vegetarians, the lactose intolerant, dieters, and, yes, meat
lovers. Accommodating these different styles of eating, she maintains
her focus on the pleasures of the table. To Kornfeld there is no distinction
between healthy food and pleasurable food.
At the core of the book is Kornfeld's
understanding that the human attitude to food is variable, sometimes
inconsistent, and often determined by the dietary needs of others. She
has coined the term 'flexitarian' which she defines loosely as a person
who ". . . may be primarily a vegetarian but may eat some animal
products. . . or an omnivore who often chooses to eat vegetarian."
In a key statement, she continues, "In addition, some people often
have to cook for others who do not have the same eating habits as they
do." It is obvious from Kornfeld's enthusiasm that she likes to
cook for others. Many of the recipes are the favorites of students who
attend her classes so they, too, can cook for others. This is a very
human book.
Entering this spirit, we began to
dream of big buffet parties where all our friends, whatever their dietary
principles, could find something delicious to eat. Those recipes are
in abundance here. There is a sections on dips, tapenades, spreads and
nibbles, another on burgers made with fish, beans and tempeh. There
are recipes for pizzas, crepes, quick-to-make wonton raviolis, fish
and chicken entrées and delicious sweets. To please vegetarians
there are lots of vegetable, grain and legume recipes, all with sauces
or spices that lift them from the mundane. For meat eaters there are
recipes such as Roast Chicken with Maple Glaze, Pecan-Crusted Trout
with Lemon-Sage Butter. There are no recipes using the red meats.Kornfeld's emphasis is on health-giving,
fresh organic ingredients, though she states that there are notable
exceptions, such as canned tomatoes, or canned coconut milk.
Knowing
that most people have limited time to put together a healthy, tasty
meal, she offers shortcut methods whenever they don't compromise taste
or healthfulness. Kornfeld has written a workable book, and happily
suggests that we adjust recipes to our own taste. Kornfeld has compiled crowd-pleasing
menus, a list of resources, and a glossary of culinary terms and ingredients.
There is a section on select ingredients, and a guide to basic techniques
illustrated by Sheila Hamanaka. The only thing you need to fully enjoy
this book is a receptive palate.
About
the author: Myra Kornfeld left a career as a fashion designer
for her love of cooking and natural foods. Trained at the Natural Gourmet
Cookery School and Peter Kump's Pastry Arts Program, Kornfeld cooked
innovative vegan cuisine for six years at New York's famed Angelica
Kitchen, where she was also head pastry chef. She has given classes
at Sur la Table, the Natural Gourmet Cooking School, the Institute of
Culinary Education and Classic Thyme. She is the author of the popular
book, The Voluptuous Vegan and has contributed articles and recipes
to Natural Health, Vegetarian Times, and Organic Style.
She lives in New York City.
The author has kindly shared these
recipes with us:
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