Description
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 Chimichuri *Chicken Yakitori *Saffron Risotto with Mushrooms, Peas, and Pearl Onions *French Omelet with Truffle Butter and Brie *Butternut Squash Ravioli with Sage Brown Butter *Porcini Mushroom and Artichoke Heart Ragu *Grilled Pork Loin Margarita *Blood Orange Curry Sauce
About the Author
Michael Fenster, M.D., combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. A certified wine professional and chef, "Dr. Mike" worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career. Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, "What's Cookin' with Doc" in Dublin, GA. He has written columns for SheKnows.com, is a regular columnist for the culinary magazine Basil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He has appeared several times on the nationally syndicated Daytime TV show as well as other television programs. As a physician, Dr. Mike is a Board Certified Interventional Cardiologist, who has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to medical professionals. He has made presentations at organizations such as the American Heart Association and American College of Cardiology, and he served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Dr. Mike is currently taping episodes for a new television show called "What's Cookin' with Doc: House Calls," to air in nationally in various markets. He holds a JuDan (10th degree black belt) ranking in Bujinkan Budo Taijutsu. Dr. Mike lives in Spring Hill, FL. For more, check out the authors website www.whatscookingwithdoc.com/home/
Reviews
Unarguably an overachiever, Fenster has earned a medical degree, a culinary degree, and an MBA, and he is a martial-arts adept. He deplores the way too many Americans have fallen victim to fast food's siren song, which offers mere satiety without sound nutritional values. The cardiologist in Fenster hates fast food's bodily damage, the chef loathes the mediocre flavors and textures, the businessman frets over worker exploitation, and the martial artist laments the lack of exercise that often accompanies the fast-food approach to human sustenance. He presents a wide-ranging survey of contemporary nutritional and physiological research to support his program of Buddhist-inspired moderation, cautioning about dangerous excess in either extreme. Inventorying both ingredients and kitchen equipment, Fenster advises consuming freshly prepared foods and reasonable alcohol consumption, suggesting how to achieve balance without undue stress. Recipes, complete with nutrition analyses, cover a host of basic dishes and reflect sundry ethnic origins. * Booklist *
Fenster, a cardiologist and trained chef, puts his profession and passion to work in this practical...eating guide. He can be cloying (e.g., "Dear reader" this, "Dear reader" that) and his reliance on medical studies and statistics might alienate a general audience, but Fenster pulls no punches and goes for the goal: a sustainable, healthy, and delicious "food program." If his intentions were murky, his appellation for junk food ("weapons of mass consumption") should make his stance clear-Fenster is a vocal proponent of fresh food, reasonable proportions, and sensible eating decisions. The author holds forth often and at great length about the attitudes, behaviors, and misconceptions that lead to bad eating habits, and he also provides plenty of cooking tips, like how to select the best proteins and seafood, as well as over 100 pages of recipes, each of which includes nutritional information. He relies on natural spices to wake up the palate, incorporating garlic, ginger, and thyme, for example, in a Caribbean-inspired broccoli and cauliflower dish simmered in coconut milk; cayenne and black pepper in pumpkin cornbread; and a lemon-curry hollandaise in a smoked salmon pizza. For those willing to look past Fenster's verbosity and philosophizing, this volume is full of delicious dishes and tried and tested advice. * Publishers Weekly *
Everyone needs more good information about how to perform in the kitchen. This book may be your answer to how to make things more interesting in yours. -- Tosca Reno, author of the Eat-Clean Diet series
Dr. Fenster combines the marathon of achieving lifetime health and weight control with simple, experiential steps toward ultimately pleasurable well-being. This book preserves the social and emotional experience of good food and incorporates it into a nutritious yet tasty dietary lifestyle. -- Barbara Olendzki, MPH, RD, LDN, University of Massachusetts Medical School
In this groundbreaking new book about special diets and foods that make sense, Fenster accentuates certain recipes needed to live a healthy life. He makes clear to the reader that not all 'healthy' foods are the best bet. From the role of traditional Chinese medicine to vegetable nage to blueberry chimichurri sauce, Fenster leaves no stone unturned. -- Naheed Ali, MD, PhD, author of The Obesity Reality: A Comprehensive Approach to a Growing Problem
"In my 35 years exploring the world of healthy food, I've always dreamt of a day when our medical professionals would join forces with the healthy chefs of the world and create a medical system - much like we have in Asian countries that works on the whole person. To come across someone like Dr. Mike, who puts down his scalpel and picks up his chef's knife, is truly refreshing. His information is grounded in medical and scientific research, yet his creativity shines though in this wonderful collection of recipes. I always welcome the news that to be healthy, vital and balanced we don't need to deprive ourselves of the deliciousness of life." -- Aine McAteer, celebrity personal chef, cookbook author and food educator, www.oprah.com/ainemcateer
Book Information
ISBN 9781442213401
Author Michael S. Fenster
Format Paperback
Page Count 324
Imprint Rowman & Littlefield
Publisher Rowman & Littlefield
Weight(grams) 454g
Dimensions(mm) 226mm * 176mm * 19mm
About the Author
Michael Fenster, M.D., combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. A certified wine professional and chef, "Dr. Mike" worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career. Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, "What's Cookin' with Doc" in Dublin, GA. He has written columns for SheKnows.com, is a regular columnist for the culinary magazine Basil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He has appeared several times on the nationally syndicated Daytime TV show as well as other television programs. As a physician, Dr. Mike is a Board Certified Interventional Cardiologist, who has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to medical professionals. He has made presentations at organizations such as the American Heart Association and American College of Cardiology, and he served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Dr. Mike is currently taping episodes for a new television show called "What's Cookin' with Doc: House Calls," to air in nationally in various markets. He holds a JuDan (10th degree black belt) ranking in Bujinkan Budo Taijutsu. Dr. Mike lives in Spring Hill, FL. For more, check out the authors website www.whatscookingwithdoc.com/home/
Reviews
Unarguably an overachiever, Fenster has earned a medical degree, a culinary degree, and an MBA, and he is a martial-arts adept. He deplores the way too many Americans have fallen victim to fast food's siren song, which offers mere satiety without sound nutritional values. The cardiologist in Fenster hates fast food's bodily damage, the chef loathes the mediocre flavors and textures, the businessman frets over worker exploitation, and the martial artist laments the lack of exercise that often accompanies the fast-food approach to human sustenance. He presents a wide-ranging survey of contemporary nutritional and physiological research to support his program of Buddhist-inspired moderation, cautioning about dangerous excess in either extreme. Inventorying both ingredients and kitchen equipment, Fenster advises consuming freshly prepared foods and reasonable alcohol consumption, suggesting how to achieve balance without undue stress. Recipes, complete with nutrition analyses, cover a host of basic dishes and reflect sundry ethnic origins. * Booklist *
Fenster, a cardiologist and trained chef, puts his profession and passion to work in this practical...eating guide. He can be cloying (e.g., "Dear reader" this, "Dear reader" that) and his reliance on medical studies and statistics might alienate a general audience, but Fenster pulls no punches and goes for the goal: a sustainable, healthy, and delicious "food program." If his intentions were murky, his appellation for junk food ("weapons of mass consumption") should make his stance clear-Fenster is a vocal proponent of fresh food, reasonable proportions, and sensible eating decisions. The author holds forth often and at great length about the attitudes, behaviors, and misconceptions that lead to bad eating habits, and he also provides plenty of cooking tips, like how to select the best proteins and seafood, as well as over 100 pages of recipes, each of which includes nutritional information. He relies on natural spices to wake up the palate, incorporating garlic, ginger, and thyme, for example, in a Caribbean-inspired broccoli and cauliflower dish simmered in coconut milk; cayenne and black pepper in pumpkin cornbread; and a lemon-curry hollandaise in a smoked salmon pizza. For those willing to look past Fenster's verbosity and philosophizing, this volume is full of delicious dishes and tried and tested advice. * Publishers Weekly *
Everyone needs more good information about how to perform in the kitchen. This book may be your answer to how to make things more interesting in yours. -- Tosca Reno, author of the Eat-Clean Diet series
Dr. Fenster combines the marathon of achieving lifetime health and weight control with simple, experiential steps toward ultimately pleasurable well-being. This book preserves the social and emotional experience of good food and incorporates it into a nutritious yet tasty dietary lifestyle. -- Barbara Olendzki, MPH, RD, LDN, University of Massachusetts Medical School
In this groundbreaking new book about special diets and foods that make sense, Fenster accentuates certain recipes needed to live a healthy life. He makes clear to the reader that not all 'healthy' foods are the best bet. From the role of traditional Chinese medicine to vegetable nage to blueberry chimichurri sauce, Fenster leaves no stone unturned. -- Naheed Ali, MD, PhD, author of The Obesity Reality: A Comprehensive Approach to a Growing Problem
"In my 35 years exploring the world of healthy food, I've always dreamt of a day when our medical professionals would join forces with the healthy chefs of the world and create a medical system - much like we have in Asian countries that works on the whole person. To come across someone like Dr. Mike, who puts down his scalpel and picks up his chef's knife, is truly refreshing. His information is grounded in medical and scientific research, yet his creativity shines though in this wonderful collection of recipes. I always welcome the news that to be healthy, vital and balanced we don't need to deprive ourselves of the deliciousness of life." -- Aine McAteer, celebrity personal chef, cookbook author and food educator, www.oprah.com/ainemcateer
Book Information
ISBN 9781442213401
Author Michael S. Fenster
Format Paperback
Page Count 324
Imprint Rowman & Littlefield
Publisher Rowman & Littlefield
Weight(grams) 454g
Dimensions(mm) 226mm * 176mm * 19mm
