Gremolata's Dean Tudor made this one of his July 2009 picks!

This book is by Scott Uehlein, executive chef at the Canyon Ranch Health Resort in Tucson since 1999. For almost thirty years, it has been a top spa destination for health and wellness. The culinary philosophy here is the same as at all spas: natural, nutritional, wholesome ingredients must be fresh and seasonal. Each prep includes nutritional data and techniques.

The book is arranged by course, from beverages and snacks through to desserts, with vegetarian entrees and all of the major food groups. Avoirdupois measurements are used in the recipes, but there is no metric table of equivalencies. There is, however, a useful chart of ingredient conversions from weights to volumes, so that a pound of acorn squash could be three cups. There are lists of gluten-free recipes and dairy-free recipes, but no page references are given. There is also a US web resources listing. Uehlein emphasizes colour and downplays white. Try his chilled cucumber soup with arugula, apple-cranberry salmon salad, tomato feta relish, grilled beef tenderloins with tomato-blue cheese salsa, and almond macaroons.

There have not yet been any reviews of this book.