Product Description

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.

Product Details

• Amazon Sales Rank: #43026 in Books
• Published on: 2003-10-10
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 342 pages

From Publishers Weekly
Part nutrition guide, part kitchen primer, part healthy cookbook, this volume brings a taste of the tony Canyon Ranch spas to home cooks. The myth that healthy foods all taste like tree bark was exploded long ago, but the entries in this collection take healthy haute cuisine to new creative heights. And they should-guests of Canyon Ranch shell out big bucks, and executive chefs Correia and Uehlein need to dazzle accordingly. Few recipes are intimidating or exceedingly complicated; inventive combinations of fresh ingredients-Grapefruit and Sage Dressing, Raspberry Mustard-Crusted Chicken, Spiced Pear and Fig in Phyllo-are what make them stand out. Ninety artful, full-color photographs demonstrate how exquisite healthy foods can look. Many dishes can be prepared in 30 minutes or less (and these are helpfully labeled). Nutritional analysis accompanies each recipe, so-just like at the spa-there's no guesswork. This book is an affordable way to get a delicious taste of Canyon Ranch.
Copyright 2003 Reed Business Information, Inc.

From the Inside Flap
Canyon Ranch Cooks

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.

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.

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.

Customer Reviews

Gourmet Health/Spa Resort Cooking At Its Best
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.

Canyon Ranch cooks tried and true
The recipes are absolutely delicious and nutritious but a word of warning! VERY expensive to make! Buying specialty items and natural health food to prepare these meals is probably beyond most average family budgets and in many parts of the country, impossible to find in their local markets! Geared toward the more fortunate in the purse and in the availability of many of the foods.

One of the best cookbooks I've ever had
Everything I cook in this cookbook is delicious. I can serve the recipes for parties and no one knows it's "healthy" in a diet-like way. Very interesting sophisticated combination of ingredients create wonderful tastes that have helped my husband I keep our weight down without deprivation. I think I've made the majority of recipes, and this is from someone that doesn't cook a lot. Highly recommended!