Culinary Intelligence: The Art of Eating Healthy (and Really Well)
“‘Intelligence’ is the operative word. Kaminsky tells his story with engaging, thoughtful prose—no gimmicky diets, no impossible-to-follow menu plans. He believes in gratification, not denial.”—Barry Estabrook,The Atlantic“Kaminsky’s manifesto makes the not-altogether-depressing argument that some of us might be able to tame our gluttonous appetites (and maybe even slim down) by focusing on eating foods that deliver maximum flavor . . .Culinary Intelligencehas nothing to do with shame, and everything to do with the idea of enlisting pleasure as your dietary ally.”—Jeff Gordinier,The New York Times “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 roadmap for how hedonism and health can co-exist quite happily.”—Arthur Agatston, M.D., preventive cardiologist and creator of theSouth Beach Diet“Peter Kaminsky’s book shows that eating better definitely doesn’t mean compromisingon fantastic ingredients and delicious meals. It’s a great guide to how to make the most of your food.”—Jamie Oliver“Is Peter Kaminsky a double agent? For 20 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 ofHeat“For most people, good health and hedonism make strange bedfellows. But for Peter Kaminsky, eating for pleasure is eating for longevity: the two go hand in hand, and happily.  His brilliant new book, Culinary Intelligence, isn’t formulaic or abstemious.  It’s a culinary doctrine deeply rooted in flavor, making cooking and eating well something to look forward to.”—Dan Barber “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, co-author ofWhy Calories Count: From Science to Politics “Peter Kaminsky knows food from every angle there is.Culinary Intelligencebreaks 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“Peter Kaminsky’sCulinary Intelligenceis the ultimate food-lover’s handbook, full of mouth-watering prose and smart, practical advice for a new generation of conscientious eaters. With every turn of the page I was inspired and encouraged to make realistic, healthy choices, without the fear of sacrificing the pleasures inherent in eating well. This book will forever change the way you think about food and no doubt help us all tread a little lighter, on our plates, our palates and on the planet.”—Gail Simmons, author ofTalking with My Mouth Full: My Life as a Professional Eater