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I thought this book had a lot of good advice, and it was a really interesting look at French culture from an insider's point of view. Actually, it was even better because the author is also an American - she was raised in France but then married an American, so she has good insight on both cultures. This was nice since she wasn't too hard on Americans, and she didn't come across as being all "The French are better, nyeh!"
I guess this book was not structured enough for me, but the whole point of the book was not to follow some structured régime (and I believe that word actually means "diet" in French). It was about changing your culturally ingrained American habits and making slight shifts and fixes to how you live.
This book however was a little annoying to me with its very nonvegan recipes (can we say butter, heavy cream, eggs, cheese, yogurt, duck, chicken, fish, oysters, horse! - which by the way she never liked eating for "sentimental" reasons but her parents made her every week when she was growing up), but that was to be expected since French cooking isn't exactly friendly to les végétaliens. I did appreciate her points about eating things in season and using the very best quality ingredients, so that your food needs very little added flavor in the form of fat and/or sugar.
So, read this book if you're a Francophile or just interested in another culture but don't read it if you're looking for some secret miracle cure - kind of ironic since she nicknamed her French doctor who helped her lose the weight she had gained in America Dr. Miracle.
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bookshelves: to-buy
I bought this book for my mom for Christmas this year - haven't given it to her yet. I flipped through the whole thing and read all the non-recipe text last night. This is an incredible book. Not only do the recipes look amazing, it is beautiful! There is a picture to go with every recipe, and the book is in full color. I am psyched to own this myself and try some recipes.
Also, spread throughout the book are interviews with and recipes!! from several top chefs around the world - most notable to me were the chef from Saf in London and the chefs from Candle 79 in NYC. The Saf chef contributed his cashew cheese recipe, which is phenomenal I'm told by a Londoner friend. It is made with probiotic cultures using the same process as dairy cheese.
One staple ingredient in this book is cashew cream - my mouth waters just thinking about it. There is a recipe for it up front, and it is used in many of the following recipes.
Anyway, the premise of this book is that Chef Ronnen was struggling with his vegan diet - he missed meat and dairy and really rich foods, so instead of backsliding, he took the positive, solution-focused approach and developed very rich, filling vegan recipes. Perfect for me since I'm always looking for a meal that really hits the spot.
People like Chef Ronnen just make me so optimistic and happy about the future of veganism. ]]>
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I would have been much better off just reading an abbreviated article on the findings of the team at Delphi. That was really the only interesting part of the book to me. It was a very long book to get to a very anti-climactic ending.
However, this is just my taste - if you're very interested in geology, archaeology, or ancient history, you'd probably like this book. ]]>