Customer Reviews

Canyon Ranch Cooks

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

In Canyon Ranch Cooks, Barry Correia and Schott Uehlein (with the support of the Canyon Ranch kitchen staff) have compiled more than two hundred outstanding recipes drawn from the menus of Canyon Ranch -- one of America's most successful health resorts over the last two decades. Each individual recipe is nutritionally sound, free from additives, preservatives and chemicals, and offer mouth-watering flavor and appetite-pleasing substance. From Lox and Cream Cheese Frittata; Peach Mango Raspberry Smoothie; Chicken Gyoza with Wasabi Soy Sauce; and Roasted Salmon Salad with Honey Mustard Vinaigrette; to Sweet Potato Cakes with Jicama Slaw; Macadamia-Crusted Mahi Mahi; Lamb Chops with Pomegranate Molasses; and Chocolate Polenta Cake, Canyon Ranch Cooks is an impressive presented and highly recommended collection of kitchen cook friendly recipes.

My first experience with Canyon Ranch Spa cuisine comes from tasting their food onboard the Queen Mary 2. This book reflects their style and quality and is one of those that make any at-home cook happy: healthy recipes with easy to follow instructions. I am a big fan of cookbooks with photographs and that is another reason why I like this book. Baked Wild Mushrooms Madeira in Pecan Pastry Crust and Spice Pear and Fig in Phyllo are definitely my favorites.

From the legendary health spa comes this sensuous cookbook loaded with info and recipes and aids to help the home gourmet who wants to tone down the cooking yet keep it exciting both to the eyes and tastebuds.

This cookbook accomplishes its goal by clear layout with attractive color photos and much helpful aids likes appendices for cooking beans, stocking pantry, glossary, gluten-free and dairy=free recipe listings and more.

To me one of the strengths of this collection is the soups and salads. Try the likes of: Albondigas made with turkey; Bohemian Chicken Soup with Dumplings; Ahi Tuna Salad with Cinnamon Plum Sauce; Southwest Roasted Pepper and Avocado Salad with Pineapple Vinaigrette; Stuffed Yellow Bell Pepper; Baked Wild Mushrooms Madeira with Pecan Pastry Crust;

Entrees like Potato-Crusted Salmon with Dijon Shallot; Sauce;Turkey Breast Medallions with Blackberry Sauce; Beef Tenderloin with Apple Bourbon Sauce will wakeup any diet!

There is a neat and unique "Create-A-Pizza Toppings" two-page chart with helpful nutrition breakdown as well as topping combo suggests.

Desserts are not spared either: Spice Pear and Fig in Phyllo; Lemon Blackberry Pie; Grand Marnier Creme Brulee.

A wonderful addition to any cook's collection, especially those who want health with the gourmet touch.