Eating Well, Living Better

The Grassroots Gourmet Guide to Good Health and Great Food

Michael S. Fenster

• Publisher: Rowman & Littlefield Publishers
• Year: 2012
• eBook ISBN: 9781442213418
• Edition: 1
• Topic: Arte
• Subtopic: Nutrizione, dietetica e bariatria

Everyone loves to eat. And everyone wants to be healthy. But how do we navigate between today's extremes—between those offering us gastronomic gluttony and the siren song of convenient junk food and those preaching salvation only through deprivation and boring food choices? Dr. Michael Fenster draws upon his expertise and training as an interventional cardiologist and as a chef to forge a path through this wilderness to offer readers a middle path that endorses both fine dining and health eating. As a chef and foodie, and someone who has battled the bulge himself, he knows that if the food doesn't taste great, no one will sustain any program for a lifetime.

Here, Dr. Mike introduces the idea of becoming a Grassroots Gourmet. Being a Grassroots Gourmet is all about using fresh, wholesome ingredients, from local sources when you can get them. It is about the judicious use of salt, sugars, and fat to create wonderfully appealing and tasty, restaurant-worthy dishes. You do not need to be a trained chef; a few simple techniques, described here, go along way. As a physician, chef, and martial arts expert, Fenster combines knowledge from all three fields to present a cooking and dining program that recognizes our desire to eat great food without gaining weight and without sacrificing our health along the way. Revealing the latest data on previously forbidden foods like red meat and foie gras, Dr. Mike describes why these can be delicious AND healthy choices. He guides the reader step by step through a philosophy of eating and living that is sustainable and enjoyable once the commitment is made, and offers original, kitchen-tested recipes, and information about various food choices.

Recipes include:
Oven Roasted Mushroom Stuffed Quail with Blueberry ChimichuriChicken YakitoriSaffron Risotto with Mushrooms, Peas, and Pearl OnionsFrench Omelet with Truffle Butter and BrieButternut Squash Ravioli with Sage Brown ButterPorcini Mushroom and Artichoke Heart RaguGrilled Pork Loin MargaritaBlood Orange Curry Sauce

Table of contents

• acknowledgments
• foreword
• chapter one why this book?
• chapter two how i achieved culinary buddhahood (and you can, too)
• chapter three understanding extremes
• chapter four the middle path
• chapter five taste versus addiction
• chapter six diet or die a word on obesity and weight loss
• chapter seven the grassroots gourmet
• chapter eight first good escape make; avoiding the junk food siren and her weapons of mass consumption
• chapter nine get fresh, but no adultery
• chapter ten on time and in proportion
• chapter eleven food porn
• chapter twelve great food, God, and the art of cooking
• chapter thirteen why wine?
• chapter fourteen past and present
• chapter fifteen but doc, i can’t common myths and misconceptions
• chapter sixteen techniques, tips, and other tasty bits
• chapter seventeen firsts (recipes)
• chapter eighteen mains (recipes)
• chapter nineteen stocks, sauces, and more tasty bits
• epilogue
• notes
• references
• additional resources
• about the author