True Food: Seasonal, Sustainable, Simple, Pure

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True Food: Seasonal, Sustainable, Simple, Pure

by Andrew Weil, Sam Fox, Michael Stebner

3.59 of 5 stars 3.59 · rating details · 120 ratings · 38 reviews

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner's wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust,...more

Hardcover, 264 pages

Published October 9th 2012 by Little, Brown and Company

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Nov 01, 2012 Darren rated it 3 of 5 stars

Shelves: cookery-food, gen-ebooks

After a while a 'yet another' book authored by one or more partners in a restaurant can begin to grate. Unless you are a devotee of that particular establishment you start to question the purpose of the book. Of course, a chef at the top of his or her game, renowned for innovation or a particular speciality can still manage to pull a rabbit out of the literary-culinary hat, but for those lower down the 'food chain'?

It is unfortunate that this book brought these thoughts to a head. Here you get t...more After a while a 'yet another' book authored by one or more partners in a restaurant can begin to grate. Unless you are a devotee of that particular establishment you start to question the purpose of the book. Of course, a chef at the top of his or her game, renowned for innovation or a particular speciality can still manage to pull a rabbit out of the literary-culinary hat, but for those lower down the 'food chain'?

It is unfortunate that this book brought these thoughts to a head. Here you get the considered wisdom of a partner and a chef behind 'True Food' (a U.S. restaurant that promotes its mission statement that every dish served must not only be delicious, but it must promote the diner's wellbeing) as well as a restauranteur. The end result is a fairly hefty tome that is well-illustrated and designed (in the interests of clarity it should be declared that only an electronic version of the book was made available for review).

The book begins with a fairly lengthy (too lengthy?) introduction that took the form of a written discussion between the authors. This reviewer is not so sure that this really works. Then it is onto a look into the 'True Food' pantry, to explain some of the exotic ingredients used within the recipes such as coconut milk to the reader. Exotic? Then the recipes begin.

Visually and superficially there is nothing to complain about. A relatively good design, wonderful photographs and a formulaic pathway throughout the book. But the overall 'feeling' or 'packaging' of this book is just not gelling with this reviewer. When you come to the recipes things are acceptable and all the core bits and pieces you would expect to find are here. A brief introduction, ingredients list, coherent and understandable instructions and great photographs. An interesting selection of recipes and then bang. Something seems to jam the gears. A boulder on the road. For example, you are happily skimming through breakfast recipes and then comes a mini lecture "Avoiding sugar, fat and salt crutches." Why there? Don't know. Valid? Possibly but why not stick all the evangelism and possible finger-waving to its own section if it is really necessary…

This reviewer cannot put his finger on what is exactly wrong with this book. It is more a feeling. There is a lack of soul. Now that can sound ludicrous as if you just look at the recipes things aren't bad. But the identity and inner soul of the book appear to be confused, not so defined. It isn't, or shouldn't be, a cultural thing either. There isn't anything to criticise production-wise either. All the important boxes are ticked and many things would receive five YUMs (photographs, general layout, etc). But just still the soul is missing. Perhaps this is more enhanced as the book appears to give the impression of being just MORE than a collection of recipes. Here is a premium product but it just is not fully delivering. It is not firing on all cylinders. It is just, so, maddening.

If this book just focussed on the recipes and ignored the various philosophies, mini lectures and general outpourings of gush it would be a good four or possibly even a five YUM (star) book, even at its current price point. Yet when you consider the entire book it just does not feel right. You would be highly recommended to look at this in a bookstore to see if you identify with any awkwardness and can work around it. That is about the best we can say. It would have been easier if the production side had let the book down, or if the recipes needed a boost in some areas. Does 'all heart but no soul" make sense?

True Food: Seasonal, Sustainable, Simple, Pure, written by Andrew Weill, Sam Fox and Michael Stebner and published by Little, Brown & Company. ISBN 9780316129411, 255 pages. Typical price: USD25.99. YYY.

// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //(less)

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Mar 21, 2013 Kristi rated it 3 of 5 stars

Shelves: fclibrary, non-fiction, cookbook

This cookbook was not what I was expecting. Firstly, I had thought recipes would be organized by season given the subtitle. While non-traditional, I enjoy cookbooks that are focused on real food and sustainable eating to be organized that way. It makes it easier to meal plan for in-season cooking. I was also surprised by the large number of the recipes that called for really specialized ingredients. Some may be available in specialty grocery stores in middle America, but I’m pretty certain many...more

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Oct 12, 2012 Carine rated it 4 of 5 stars

Shelves: cooking

***I received the book thanks to Goodreads First Reads***

I learned about Dr. Andrew Weil thanks to my mother several years ago. I was hence eager to discover this recipe book with such a colorful, yummy bowl on the cover.

“True Food” simply means true, yummy, everyday ingredients (understand unprocessed vegetables, fruits, fish, a little meat and a little chocolate) prepared in simple yet incredibly delicious ways.

This recipe book and its title did not come out of the blue: they are inspired by o...more ***I received the book thanks to Goodreads First Reads***

I learned about Dr. Andrew Weil thanks to my mother several years ago. I was hence eager to discover this recipe book with such a colorful, yummy bowl on the cover.

“True Food” simply means true, yummy, everyday ingredients (understand unprocessed vegetables, fruits, fish, a little meat and a little chocolate) prepared in simple yet incredibly delicious ways.

This recipe book and its title did not come out of the blue: they are inspired by or part of the menu of the True Food Kitchen, a restaurant founded by the authors.
The recipes of the book, like the restaurant’s menu, are based on Dr. Weil’s anti-inflammatory diet.

This is a beautiful, 200+ pages, cooking book, full of colored pictures of the recipes. I also liked the matt paper used. As opposed to glossy paper, you won’t get traces of fingerprints on it. Plus it gives a somehow vintage look to it.

The book is divided into ten recipe sections from “Breakfast,” to “Soups & Chilis,” to “Vegetables,” to “Desserts” and “Basics.” The “Basics” section includes recipes of vinaigrettes, sauces or stocks used in other recipes of the book. The book also starts with an introduction in form of an interview of the three authors: “The Doctor, the Chef, and the Restaurateur.” Finally, a very useful “True Food Pantry” section lists food that may be new to some readers. Very practical.

I wanted to try several recipes before writing the review. I more or less picked them here and there in the book rather than choosing them. They were all easy to prepare and never necessitated a huge amount of time in the kitchen. All recipes also turned out delicious (more than simply good) and nutritious. I especially loved the salads (add me to the list of raw kale salad fans!).

I was slightly disappointed by the two desserts I tried though, finding them good but almost difficult to digest. My husband liked them very much though so it might be only me!

If I had a 1-to-5 rating scale, I would give it a firm 4.

***I received the book thanks to Goodreads First Reads. This review is my opinion only and receiving the book did not influence it. A full review, with pictures I took of recipes I tried from the book can found here: http://bookscupcakescats.wordpress.co...***(less)

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Oct 06, 2012 Kellye rated it 5 of 5 stars

**I received this book in a Goodreads Giveaway**

The sustainable food movement is gaining ground everywhere. Making it accessible to almost anyone anywhere. I love the idea of using organic healthy ingredients but was always at a loss as to how to use the ingredients. True Food provides you just that. Beyond great healthy recipes it offers advice and guidance for preparation. The book is full of BEAUTIFUL full color images that show you exactly what you are making. It contains everything from smo...more

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Nov 04, 2012 Kristin Shafel Omiccioli rated it 4 of 5 stars

Shelves: food, giveaway-wins

I won this book as a free giveaway from Goodreads.com's First Reads: True Food: Seasonal, Sustainable, Simple, Pure by the owners/chef of True Food Kitchen restaurants in California, Arizona, and Colorado—Dr. Andrew Weil, Sam Fox, and Michael Stebner. I haven't had a chance to make any of the recipes yet, but they all look very tasty, healthy, and relatively easy to make (thanks to easy-to-understand instructions). True Food's aim is for healthy lifestyles, and includes information about gluten-...more

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Oct 20, 2012 Sherry rated it 4 of 5 stars

I received this book through Goodreads. I love that the recipes are seasonal and fairly simple to prepare. Many vegetarian choices is a big plus, too. Extra sections like, "What is the Anti-Inflammatory Diet?" and "How Americans are Learning to Love Raw Kale" add a nice touch, not found in typical recipe books. Curried Cauliflower Soup-- yum! The only thing that I didn't like about this book is that the recipes are lacking nutritional information.

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Sep 15, 2012 Susi rated it 3 of 5 stars

Shelves: first-reads, cook-book

This cook book is for adventurous cooks, with recipes asking for things you may not typically use every day--like jicama, honshimeji mushrooms, miso, nutritional yeast flakes, or bison meat. This doesn't mean the recipes aren't good, it's just that you may have to plan in advance to make these meals and track down some ingredients. The photographs are helpful (and tempting) and the soups in particular look yummy--though some are labor intensive if you follow them to a T. The curried cauliflower...more

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Mar 11, 2013 Janine rated it 3 of 5 stars

I tried a few recipes from this book and they turned out very nice. The Curried Cauliflower Soup and the Sweet Potatoe-Poblano Soup are truly outstanding. A lot of the others are just not stimulating enough for me - a lot of it is fish / shellfish, bison meat, or require purchase or preparation of specialty ingredients such as umami sauce and yuzo kosho. I prefer simpler undertakings. For example, the book has an interesting curry recipe, but it seemed quite complicated with lots of ingredients,...more

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Oct 27, 2012 Laurel rated it 5 of 5 stars

We discovered True Food Kitchen on vacation. Once we tried the food, we wanted the cookbook. It is beautifully photographed, and Dr. Weil's commentary explains his diet rationale. But the food is the real attraction: tasty, healthy and beautiful. The kale salad is amazing. I don't like kale, but this salad changed my mind. Bon appetit!

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Mar 01, 2013 Skigirl rated it 4 of 5 stars

So very yummy. I've followed Weil a bit as I like his holistic approach to health. When a True Food Kitchen opened in Denver, I had to try it. I was a follower at first bite and immediately checked this out of the library. I've made 6 or 7 recipes and they've all been delicious and healthy. I feel great after eating this food!

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Apr 26, 2013 Nicole Maendel rated it 5 of 5 stars

This is a cookbook where Foodie meets Medicine Man/Woman. I have enjoyed reading Dr. Weil's research and contributions to the Natural Products Industry over the years. I was pleased to find his wisdom integrated into a user-friendly cookbook. I loved the Strawberry-Chile Salsa. Don't miss the drink section!

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Oct 02, 2012 Saundra rated it 4 of 5 stars

Shelves: first-reads

This was a first reads giveaway. True Food is delicious to read with so many mouth watering photographs of food. The recipes seem easy to follow as well. I like that the book includes a section on basics (carmelizing onions and making different sauces). I can't wait to go shopping and then try some of theses recipes.

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Jan 15, 2013 Sarah rated it 3 of 5 stars

Shelves: food, cookbook

I like the little chapters of information splintered into the recipes, but I wish it was organized by season--since it claims to be "seasonal." Also, I wish it was vegetarian but that's my own fault. Still, I found several recipes that I want to try.

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Oct 02, 2012 Amanda is currently reading it

Woot for Goodreads giveaways! Just received this in the mail and the first thing that caught my attention is that there is red quinoa!? I have quinoa at home, but what is this red business? Must look this up, cause those jonnycakes are gonna get made!

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Dec 05, 2012 Cherie rated it 2 of 5 stars

Shelves: non-fiction, vegetarian-cookbooks

Isn't it sad that I am so jaded that I've read so many of these seasonal cookbooks that I'm like, Oh yum, they sound good, but it's nothing new to me? Still good for the intro cook and seasonal beginner but some recipes require lots of steps.

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Mar 25, 2013 Kathleen rated it 4 of 5 stars

Shelves: 2013, cookbook, linebaugh

Quite a few things I want to try in here, including Kale Pesto - yum!

I agree that Americans portion too large, good luck to them overcoming that at the restaurant(s). Would like to visit one, next time I'm out west.

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Jan 08, 2013 Alexis Depalmo rated it 5 of 5 stars

This book is for adventurous cooks. It inspired me to cook again. If you are a fan of an anti-inflammatory diet this book guides you. Good pictures and health explanations on the ingredients.

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Dec 26, 2012 Scottsdale Public Library added it

Shelves: adult, cookbook, eating-healthy, nonfiction

Arizona’s best known health authority has a new cookbook. You can experiment with making some of the yummy dishes you may have enjoyed at his True Food Kitchen in Scottsdale. – Paula C.

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Nov 10, 2012 Jenny rated it 5 of 5 stars

Loved the photographs. Enjoyed learning the history of the True Food restaurant and the men behind it. And even tried some of the recipes that are very attainable for a home cook.

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Oct 05, 2012 Ann rated it 4 of 5 stars

Shelves: first-reads

I received this book as a first reads giveaway. It is a gorgeous cookbook, the kind anyone would be happy to get as a present. The recipes are well thought out and beautifully presented. The focus of the cookbook is on the anti-inflammatory diet, which I can personally recommend. If I hadn't received this book for free, I think I would buy it.

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Dec 06, 2012 K.E. rated it 4 of 5 stars

Some of the recipes are certainly a little too "Foodie" for my taste but it does provide some great ideas for more down to earth eaters.

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Nov 16, 2012 Jessi rated it 2 of 5 stars

More enjoyable than the other Weil books I have perused, but still, I did not find many of the dishes to be appetizing.

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Jan 31, 2013 Joni rated it 3 of 5 stars

Shelves: cookbook

good, healthy and easy recipes for all three meals of the day with interesting nutrition info as well.

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Dec 05, 2012 Amy rated it 4 of 5 stars

Saw that a friend had posted she'd read this one, and I got some good cooking ideas/recipes from this.

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Oct 04, 2012 Britt rated it 5 of 5 stars

I was very impressed with this book, for a number of reasons. First, it's a healthy cookbook, yet manages to have recipes that the everyday person would be able to use. Second, it even has recipes for basic things, such as pesto, that help beginning cooks like myself. Third, it makes me confident that I can cook decent food.

I really enjoy this book, and if anyone wants a cookbook that's loaded with healthy food, yet for the average beginning cook, then this is the book for you!

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Feb 08, 2013 Rhonda rated it 2 of 5 stars

Was hoping for more veg-friendly recipes.

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May 21, 2013 Margarita rated it 5 of 5 stars

Shelves: health-and-cleansing, food-and-nutrition

Gorgeous book - love the recipes!

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Apr 14, 2013 Susan rated it 3 of 5 stars

A bit TOO simple, and totally dependent on one having community gardens and good organic grocery store nearby. When I can get into town to whole foods or earth fare, great... Otherwise, I'm flailing around Kroger or Ingles with wild, unreasonable hopes.

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Oct 02, 2012 Sarah rated it 4 of 5 stars

I just received this book in the mail. I won it from a Goodreads giveaway. The book itself is beautiful! And all of the recipes look absolutely yummy! I can't wait to make them and surprise my husband with a meal that is fancier than what I usually cook!

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May 16, 2013 Natalie rated it 5 of 5 stars

This is one of the best cookbooks I've ever cooked from. Borrowed it from the local library, and I plan to purchase it to add to my kitchen collection. Recipes focus on healthy fresh produce, spices and grains instead of typical butter and sugar that are so common in the American diet. The blueberry quinoa johnycakes, Moroccan chicken salad, and carrot-parsnip bread were particularly delicious. Highly recommend if you are into healthy eating and looking for some new and interesting recipes to tr...more

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About Andrew Weil

Andrew Weil, MD, is the founder and program director of the Arizona Center for Integrative Medicine. He is the author of many bestselling books, including Spontaneous Healing, 8 Weeks to Optimum Health, and others.

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