What makes the Golden Door spa so unique, so legendary, and so magical? Why is it consistently ranked the top health spa in the country? Why do guests return year after year?
Set against the lush landscape of southern California, the Golden Door is famous for its dedication to lavish individual service and a top-level fitness program. And, three times a day, after sunrise mountain hikes, water aerobics classes, tai chi instruction, and hour-long massages, guests are treated to the high-flavor, low-fat cuisine created by Michel Stroot, the spa's executive chef since 1974. A pioneer in the field of healthful cooking, Belgian-born Stroot brings classic French techniques and a European sensibility to America's freshest foods. His contemporary, health-conscious food changes the way many of the Door's guests eat forever.
Now, home cooks everywhere can learn the secrets of Stroot's remarkable cuisine with the two hundred recipes in The Golden Door Cookbook. The recipes include light and healthful dishes for every course--hot and cold soups, crisp salads made with vegetable greens and grains, fresh fruit compotes, creative chicken and fish dishes, hearty breads, and refreshing, energy-boosting beverages. Every recipe includes a complete nutritional analysis, and each one derives less than 20 percent of its calories from fat. Baked Apples with Kashi and Raisins. Vegetarian Won Tons with Plum Sauce. Chilled Melon Soup with Mint. Crunchy Chicken Salad with Apples and Bulgur. Focaccia Sandwich with Grilled Vegetables Provençal. Wild Rice Pilaf with Pineapple and Ginger. Grilled Swordfish with Papaya-Kiwi Salsa. Black Bean-Chicken Enchi-ladas with California Chili Sauce. Blueberry Bran Muffins. Mango-Banana Sorbet. Apple-Lime Tofu Cheesecake. Illustrated with sixteen pages of stunning full-color photographs, The Golden Door Cookbook is the next best thing to a week at the spa itself.
Bring the spa experience home with this collection of vibrant, low-fat recipes from the chef at the Golden Door spa.
About Michel Stroot
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Published September 1, 1997