Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort - LRBP

Correia, Barry; Uehlein, Scott

ISBN 10: 1579548474 / ISBN 13: 9781579548476

Published by Rodale Books, 2003

About this Item

Rodale Books, 2001. Third impression hardcover book in Very Good plus condition; clean, square, and tight; light shelf wear at the head and heel of the spine, and at the lower fore corners of the boards; pages are bright, clean, and unmarked. Dust jacket in Very Good plus condition, with very light shelf wear; no rips or tears; not price clipped. 21060116, 2 lb 7 oz, CFB-4.

Seller Inventory # 001353

Bibliographic Details

• Title: Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort - LRBP
• Publisher: Rodale Books
• Publication Date: 2003
• Language: English
• ISBN 10: 1579548474
• ISBN 13: 9781579548476
• Binding: Hardcover
• Printing: 3rd Printing
• Condition: Very Good
• Dust Jacket Condition: Very Good
• Weight: 39 ounces
• Seller catalogs:
  • Cooking, Food & Beverage

About this title

Synopsis

More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort

For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous-- along with more than 200 fantastic recipes.

The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights.

By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation-- transforming your diet or just fine-tuning it, losing weight or having more energy-- this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.

In 2000, Canyon Ranch was recognized by Gourmet magazine as the world's best spa. In 2001, the readers of Travel & Leisure magazine voted Canyon Ranch in Tucson the top spa for food in the United States.

About the Author

Barry Correia joined Canyon Ranch as executive chef in 1989 to open Canyon Ranch in the Berkshires in Lenox, Massachusetts. Chef Correia received his formal culinary training at New England's noted Johnson and Wales Culinary Arts Program, where he graduated in 1981.

Scott Uehlein was named executive chef at the celebrated Canyon Ranch Health Resort in Tucson in 1999. Uehlein received his culinary training at the prestigious Culinary Institute of America.