Culinary Intelligence by Peter Kaminsky

72%

13 Critic Reviews

Although nongastronomes may find the subject mundane, his historical and scientific insight into the evolution of food and his wit make it palatable for all.
-Publishers Weekly

Synopsis

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)—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 more—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.

 

About Peter Kaminsky

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Peter Kaminsky wrote Underground Gourmet for New York magazine for four years, and his Outdoors column appeared in The New York Times for twenty years. He is a longtime contributor to Food & Wine, and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, The Moon Pulled Up an Acre of Bass, The Elements of Taste (with Gray Kunz), Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), Celebrate! (with Sheila Lukins), and John Madden's Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song, on PBS.
 
Published May 1, 2012 by Vintage. 274 pages
Genres: Cooking, Health, Fitness & Dieting. Non-fiction
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Critic reviews for Culinary Intelligence
All: 13 | Positive: 9 | Negative: 4

Publishers Weekly

Excellent
Apr 09 2012

Although nongastronomes may find the subject mundane, his historical and scientific insight into the evolution of food and his wit make it palatable for all.

Read Full Review of Culinary Intelligence | See more reviews from Publishers Weekly

WSJ online

Below average
Reviewed by Stephen Budiansky on Jun 22 2012

His phrase "Culinary Intelligence" has the ring of one of those high-concept ideas that sound great in a book proposal but prove to be little more than a phrase.

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The Washington Post

Excellent
Reviewed by Joe Yonan on Jun 23 2012

...despite his reverence for chefs, perhaps the book’s most compelling argument is the one in favor of good old-fashioned home cooking...

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Huffington Post

Excellent
Reviewed by Rozanne Gold on Apr 11 2012

It is not a diet book, but a book about pursuing the pleasures of the table as the path to good health.

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City Book Review

Excellent
Reviewed by Holly Scudero on Aug 10 2012

Kaminsky’s ideas, taken together, can make for the most delicious diet you’ve ever been on.

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Portland Book Review

Excellent
Reviewed by Annie Peters on Jul 25 2012

...Peter Kaminsky’s Culinary Intelligence is a delightfully refreshing approach to health through the preparation and enjoyment of satisfying food.

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Post and Courier

Below average
Reviewed by David Quick on Jul 29 2012

Like so many books about food and health, “Culinary Intelligence” is as much about the idea of “mindful eating”...as it is about anything new or different.

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North Jersey

Below average
Reviewed by Elisa Ung on Jun 26 2012

Who should read it: Those who want to devote time and care to home cooking – others won't find it useful.

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Serious Eats

Excellent
Reviewed by Leah Douglas on May 20 2012

Kaminsky is a wonderful writer, and this book was a pleasure to read.

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Fredericksburg.com

Excellent
Reviewed by Emily Freehling on May 15 2012

Kaminsky shares his own breakfast, dinner and lunch habits, sprinkled with stories from his food-writing career that readers interested in the big-time food world will enjoy.

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Every Diet

Good
Jul 31 2012

Culinary Intelligence is an approach to eating that helps you eat healthy without giving up the pleasures of delicious food.

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The Upside of Frugal

Below average
Reviewed by Melinda Gustafson Gervasi on Jun 08 2012

The author seem to be confused about what he was writing. Part memoir, part cookbook, part diet manual. In total, a disappointing read.

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Politics of the Plate

Good
Reviewed by Barry Estabrook on May 09 2012

Kaminsky tells his story with engaging, thoughtful prose–no gimmicky diets, no impossible-to-follow menu plans.

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Reader Rating for Culinary Intelligence
62%

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