- By Peter Kaminsky

Culinary Intelligence: The Art of Eating Healthy (and Really Well)

  • Title: Culinary Intelligence: The Art of Eating Healthy (and Really Well)
  • Author: Peter Kaminsky
  • ISBN: 9780307593375
  • Page: 378
  • Format: Hardcover
  • Culinary Intelligence The Art of Eating Healthy and Really Well For many of us the idea of healthy eating equals bland food calorie counting and general joylessness Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond ou

    For many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability Now Peter Kaminsky who has written cookbooks with four star chefs for example, Daniel Boulud and no star chefs such as football legend John Madden shoFor many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability Now Peter Kaminsky who has written cookbooks with four star chefs for example, Daniel Boulud and no star chefs such as football legend John Madden shows us that anyone can learn to eat food that is absolutely delicious and doesn t give you a permanently creeping waistline Just a couple years ago, Kaminsky found himself facing a tough choice lose weight or suffer the consequences For twenty years, he had been living the life of a hedonistic food and outdoors writer, an endless and luxurious feast Predictably, obesity and the very real prospect of diabetes followed Things had to change But how could he manage to get healthy without giving up the things that made life so pleasurable In Culinary Intelligence, Kaminsky tells how he lost thirty five pounds and kept them off by thinking not less about food, and he shows us how to eat in a healthy way without sacrificing the fun and pleasure in food.Culinary Intelligence shows us how we can do this in everyday life thinking before eating, choosing good ingredients, understanding how flavor works, and making the effort to cook Kaminsky tells us what we need to give up most fast food and all junk food and what we can enjoy in moderation dessert and booze , but he also shows us how to tantalize our tastebuds by maximizing flavor per calorie, and he makes delectably clear that if we eat delicious, flavorful foods, we ll find ourselves satisfied with smaller portions while still enjoying one of life s great pleasures.

    1 thought on “Culinary Intelligence: The Art of Eating Healthy (and Really Well)

    1. I hadn't read anything of Peter Kaminsky's before this book, I don't know if that's a good thing or a bad thing. In any case, I more or less expected this to be a book about how to lose weight while eating really good food. There is some good advice in the book (learn to cook, avoid processed foods), but truly this book is a food memoir. It's one story after another starting with "once when my good friend [insert name of Michelin 3-star chef here] was visiting/showing me how he cooks stuff/invit [...]

    2. If you're looking for books on flavour, this one does a compelling job of showing you how salt-sugar-fat have been used to amplify flavour in dishes that aren't quite made with the best ingredients or those at the peak of their flavour. There are a few recipes at the back of the book, but most of the book is about Peter Kaminsky's transition to healthier food despite being a food critic. If you hate the word diet, love food and also want to be healthy, this is a good place to seek how someone wi [...]

    3. It is rare that I dislike a book as much as I disliked this one! To make my complaints quick: the author was NOT really talking about health and nutrition as implied, only about calories and weight, the writing felt pompous and elitist - definitely for a certain socioeconomic class, and it felt like he thought his audience was also very unintelligent. Oh! And he made no real acknowledgement that a growing population of Americans are vegetarians or vegans - the assumption was meat must always be [...]

    4. Yes yes yes! This book put into words what I already believed. Healthy eating can and should be delicious, bordering on hedonistic. Kaminsky was a food writer and restaurant reviewer for years, and over the course of his career put on some serious pounds. When he was turned down for a life insurance renewal because of his health he decided he needed to make some changes. But being a serious foodie, along with having an ultra-sensitive palate, he did not want to give up on the foods he enjoys. Ka [...]

    5. Since I recently began a personal quest to prepare more of my own food from scratch, this boom came around at just the right time. It's not a cookbook by any means, but it gave me a great foundation for what it truly means to cook simply using the best ingredients possible. Things really don't have to be complicated. The genesis for this book was the author's need to shed a few pounds. This means the focus was on great food that won't add weight, something else I can relate to. It only gets 3 st [...]

    6. Written by food write Peter Kaminsky this book is really just a regurgitation of information that has been around for awhile. He obviously wrote this book for New Yorkers who eat out all the time as many of his ideas have no meaning for the common person. Found him condescending and while I can't say why it's really not worth analyzing. He touches on his Flavor per Calorie idea that supposedly helped him lose thirty-five pounds. This whole FPC idea seemed like an add on to make this book appear [...]

    7. I agree with most other reviewers: Kaminsky's writing style is actually pretty good, but the contents of this book are discouraging. He tells personal tales, always starting with "with famous chef X at cool restaurant Y, I've had epiphany Z". Mostly, those epiphanies - which should be the "art of eating healthy", are much better explained in other books. And that's really too bad because I actually quite like personal tales and stories instead of boring representations of things which are good a [...]

    8. I approve of a lot of what Peter Kaminsky is saying in this book: not eating processed foods, using good ingredients and learning how to cook them. Given that these are his central tenets, I found the descriptions of fabulous restaurant meals prepared for him by amazing chefs a little hard to stomach after a while. There's a lot of place- and person-name dropping in the book, which doesn't interest me at all. And it really read in places like an extended advertisement for all the other books he' [...]

    9. A couple of fun personal stories and recipes, though nothing earth-shattering. If you're up on contemporary food writing, most of the text is pretty familiar. The big idea here is flavor per calorie: eat the best most flavorful food you can, and it will enable you to be satisfied taking in less. (With the caveat that you follow a few other rules of healthy eating) Honestly, not sure a whole book was needed to express Kaminsky's ideas. A nice magazine essay would have been enough.

    10. This is a book about how to go from an overweight, well-off, food writer with an extremely finely-tuned palate and a wealth of successful food world friends to the same but at a healthy weight. Not particularly useful for normal folk. That's not to say there aren't some good lessons and eating guidelines in here, just that this guy's situation is extremely unique. Try Mark Bittman's Food Matters for a similarly themed book that is much more useful for the average eater.

    11. This book was much more readable than I thought it would be. Peter Kaminsky was a food writer who very much enjoyed cooking and eating. But when his doctor told him he needed to lose weight or he would die an earlier death, Kaminsky decided to completely change his way of eating. He knew he couldn't completely cut out certain foods completely, so he established what he calls Culinary Intelligence - how to eat smarter without sacrificing taste and flavor. He describes Culinary Intelligence as "Bu [...]

    12. Man this book took me a long time to finish! I just couldn't get into the writing style, I think. This book meanders, quite a lot. I was expecting a more straightforward discussion of techniques the author used to go from being a very out-of-shape overweight food critic to trimming down all that fat, but still being able to enjoy food as much as he does. Instead he only touched on these things here and there amidst long, drawn-out passages detailing his culinary travels, the chefs he knows, the [...]

    13. For someone interested in revamping the way they eat, without dieting and diet products, this would be a great fit. I would have liked this book more if I hadn't already read "Salt Sugar Fat" by Michael Moss, "In Defense of Food" by Michael Pollan, and "Ruhlman's Twenty" by Michael Ruhlman (so many Michaels!). If you were going to just pick one book on eating rather than several, this would be a good option.I whole-heartedly agree with some of his statements:"You can read every diet book in the [...]

    14. Review first published on my blog: memoriesfrombooksThe subtitle to Culinary Intelligence - the art of eating healthy and really well - describes its purpose. Peter Kaminsky is a long time food writer. Over time, his career in food led to unhealthy eating habits and health concerns. This book culls his experience and lessons learned in his journey back to health. In that sense, it is another diet book.As far as diet books go, this one mirrors the ideas of many that have come before. Eat for qual [...]

    15. I received a copy of this book via the Edelweiss advanced reading copy website for my nook-tablet.Peter Kaminsky's Culinary Intelligence: the Art of Eating Healthy and Really Well is an interesting book with an interesting premise. He has decided that it is more important to enjoy the food you eat, rather than the amount of food. He has come up with something he calls 'flavor per calorie' or FPC. You will have more satisfaction eating food with good flavor even if you have to eat less of it.He d [...]

    16. In Culinary Intelligence, columnist and author Peter Kaminsky approaches the quest for healthy eating by focusing on the quailty of the food we eat.Good cooking with real ingredients is the only way to eat a healthy, satisfying diet. Some authorities may not be so insistent on this point. I see no other way. (p. 20)The central concept of Flavor per Calorie makes developing Culinary Intelligence a matter of attentiveness, mostly, aided by some knowledge acquired along the way about calories and e [...]

    17. This book is an odd hybrid: part food memoir, part dietary advice, and (a little) part recipes. I'm also not sure the advice sections offer anything I haven't read before, one place or another, and I found some of the advice impractical for, say, a single person working long hours outside the home. But somehow this hybrid worked for me, inspiring me to finally follow through with long-held plans to adjust my shopping and eating habits in a realistic and (I hope) sustainable way. Maybe it was sim [...]

    18. This well written book is yet another in the many other books out there about eating whole foods to stay healthy. Peter Kaminsky was a food critic and ate out for decades. In the process he gained weight and at one point was unable to get his insurance policy renewed unless he lost weight. His approach was to think of Flavor Per Calorie (FPC) and look intelligently at the food he was eating. This means he eats no "white food" which is basically no processed foods which includes white rice, potat [...]

    19. Sadly, this did not meet my expectations. The author didn't seem to know if it was memoir, cookbook or diet book. It read like a concept car idea; sounds great, but in real life (at least my life) most of the ideas are out of reach.Kaminsky refers to wonderful whole wheat muffins his wife makes, but there is no recipe. Big oversight!He promotes deciding what to eat a few hours beforehand and then go shopping; fish market, grocer, bakery. This sounds lovely, but I spend 20 hours a week running a [...]

    20. TCL Call#: 641.5635 Kaminsky PMadeleine - 2 starsI so wanted to like this book and did, in the beginning. His first chapter is great - discussing how he figured out that he needed to get the best bang for his caloric buck if he didn't want to die for his food oriented job. Fab! How do you do this? Here's where it wobbled and fell. Pollan did it better as did any number of actual diet books out there. Perhaps he's trying to reach the tiny audience that was too cultured to have read any of that - [...]

    21. Self-indulgent tripe. This book could have been 10 pages long, but that wouldn't have provided nearly enough space for Kaminsky to participate in name-dropping and pointless descriptions of lavish eating that no one but the author will ever participate in. Meanwhile, he spends a lot of time telling you his method for flavorful, low-calorie eating is totally non-elitist, and cheap! Except you should really spend lots of money on fine meats and make up the difference by spending hours shopping at [...]

    22. I like to read food blogs and restaurant reviews, but I sometimes wonder, why aren't these people obese or diabetic? Well, here's a book written by a food writer in response to just that. Kaminsky writes in his opening chapters about his experience as a food writer and how he reconciled that with his doctor's advice to lose weight and eat more healthfully. Though some of the stories he tells about extravagant and fanciful meals are beyond the average cook, his advice about using flavors, quality [...]

    23. Meh. It was okay--but I think it doesn't know what kind of book it's trying to be. It's not really a cookbook, not really a health book, not really a memoir. It's trying to do all three, but instead it just seems muddled, with not quite enough actual information. If it were aiming to be a memoir, a little adjustment would make it more effective, but it's certainly not marketed that way. I can't imagine why anyone would choose this over Mark Bittman's *Food Matters* or David Kessler's *The End of [...]

    24. Book #24 for 2012 - A great book about how to eat well and maintain (or lose) weight! Peter Kaminsky is a food writer who, even though he was eating decadent meals, managed to lose 40 pounds! His secret was using his "culinary intelligence" which includes thinking about everything you put into your mouth. His philosophy of "flavor per calorie" is something I think about a lot (especially when I am eating in a restaurant and not sure what, exactly, is in the food I'm eating.) All in all a very we [...]

    25. Really interesting book, I don't recommend reading this on an empty stomach though. The author has some great stories (a few boring) about his experiences as a food editor. Also has some interesting information on taste, I learned that spicy foods activate pain receptors in your mouth, we don't have tastebuds that perceive spice. Most valuable takeaways are his thoughts on eating well, in a healthy manner. He harps on the basics of "no white stuff" a.k.a. white sugar, white flour, etc but also t [...]

    26. Though it is contains quite a bit of what some would consider to be 'conventional wisdom' for educated eaters, it strikes a really nice balance of storytelling, food lust and dietary wisdom. I'd really recommend it to anyone who has less than ideal eating habits and who might be easily put off by reading a standard nutrition or diet book. Peter's got a great writing sensibility and has clearly been around the block a few times. One part jaded New Yorker, one part clever chef uncle, one part food [...]

    27. Step 1 on path to Culinary Intelligence is to break the habit of mindless eating and to cut out processed foods.Step 2 Eat fresh, peak-flavour ingredients that a farmer would recognize as food. Suggests using a Caloric Balance Sheet; Step 3. Cut out the white stuff (white flour, sugar, rice and potatoes).Eat whole grainStep 4. FPC (flavour and positive crunch) interesting texture.Major personal challenge for me: Do we really need dessert? Try to do without desserts or eat a piece of fruit and a [...]

    28. This was a fun read and left my mouth watering, but also left me with some interesting thought tools to keep that eating from being out of control or overfilled with fat, sugar, and salt. Eating whole foods is not some great secret, but sometimes it takes someone else who really loves food and loves thinking about where flavor comes from to really inspire some creativity in the kitchen. That is what Peter Kaminsky's achieved in this book, and he's provided a truly healthy and balanced way to do [...]

    29. Perhaps not a lot of info that I didn't already get from other food-related books, but well done and a good read. For someone who hasn't read lots on some of the issues and techniques Kaminsky discusses, I imagine it would be eye-opening. I like that he's got a sense of humor and a good storytelling style, which makes it a comfortable, not-difficult read. He gives great advice! And he's living (and slimmer) proof that cooking in and eating more flavor per calorie does better satisfy our appetite [...]

    30. I'm sensing a trend - the foodie diet book. Of course, this isn't a 'diet', more of a way of eating that should help you lose weight. And it's completely logical, and I think that if you eat like this, you'll probably lose weight and won't feel deprived. A lot of this is common sense. He gives a lot of examples from his own life on how to handle challenging food situations. I thought his lead in was too long, and I wished he had included more recipes - with nutritional information. He's a good w [...]

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