Rowman & Littlefield Publishers
Pages: 336
•
Trim: 7 x 9
978-1-4422-1340-1 • Paperback • June 2012 • $18.95 • (£14.99)
978-1-4422-1341-8 • eBook • June 2012 • $17.95 • (£13.99)
Subjects: Cooking / General,
Health & Fitness / Diet & Nutrition / Diets,
Health & Fitness / Healthy Living,
Health & Fitness / Diet & Nutrition / Nutrition,
Health & Fitness / Diet & Nutrition / Food Content Guides,
Cooking / Health & Healing / Weight Control,
Cooking / Methods / Gourmet,
Cooking / Health & Healing / General,
Cooking / Health & Healing / Low Cholesterol,
Cooking / Health & Healing / Low Fat,
Cooking / Health & Healing / Low Salt,
Cooking / Health & Healing / HeArt,
Self-Help / General
Michael Fenster, M.D., combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. A certified wine professional and chef, "Dr. Mike" worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career. Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, “What’s Cookin’ with Doc” in Dublin, GA. He has written columns for SheKnows.com, is a regular columnist for the culinary magazine Basil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He has appeared several times on the nationally syndicated Daytime TV show as well as other television programs.
As a physician, Dr. Mike is a Board Certified Interventional Cardiologist, who has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to medical professionals. He has made presentations at organizations such as the American Heart Association and American College of Cardiology, and he served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Dr. Mike is currently taping episodes for a new television show called “What’s Cookin’ with Doc: House Calls,” to air in nationally in various markets. He holds a JuDan (10th degree black belt) ranking in Bujinkan Budo Taijutsu. Dr. Mike lives in Spring Hill, FL.
For more, check out the authors website www.whatscookingwithdoc.com/home/
1: Why this Book
2: How I Achieved Culinary Buddhahood (and you can, too)
3: Understanding Extremes
4: The Middle Path
5: Taste versus Addiction
6: Diet or Die? Neither!
7: The Grassroots gourmet
8: First: Good Escape Make
9: Get Fresh, but No Adulteration
10: On Time and In Proportion:
11: Food Porn:
12: Great Food, God and the Art of Cooking:
13: Why Wine?
14: Past and Present
15: But Doc, I Can’t …: Common Myths and Misconceptions
16: Techniques, Tips and Other Tasty Bits
17: Firsts (recipes)
18: Mains (recipes)
19: Stocks, Sauces and More Tasty Bits
20: Be A Buddha
Index to Recipes
Index to Healthy Bytes
References
Resources
Unarguably an overachiever, Fenster has earned a medical degree, a culinary degree, and an MBA, and he is a martial-arts adept. He deplores the way too many Americans have fallen victim to fast food’s siren song, which offers mere satiety without sound nutritional values. The cardiologist in Fenster hates fast food’s bodily damage, the chef loathes the mediocre flavors and textures, the businessman frets over worker exploitation, and the martial artist laments the lack of exercise that often accompanies the fast-food approach to human sustenance. He presents a wide-ranging survey of contemporary nutritional and physiological research to support his program of Buddhist-inspired moderation, cautioning about dangerous excess in either extreme. Inventorying both ingredients and kitchen equipment, Fenster advises consuming freshly prepared foods and reasonable alcohol consumption, suggesting how to achieve balance without undue stress. Recipes, complete with nutrition analyses, cover a host of basic dishes and reflect sundry ethnic origins.
— Booklist
Fenster, a cardiologist and trained chef, puts his profession and passion to work in this practical...eating guide. He can be cloying (e.g., “Dear reader” this, “Dear reader” that) and his reliance on medical studies and statistics might alienate a general audience, but Fenster pulls no punches and goes for the goal: a sustainable, healthy, and delicious “food program.” If his intentions were murky, his appellation for junk food (“weapons of mass consumption”) should make his stance clear—Fenster is a vocal proponent of fresh food, reasonable proportions, and sensible eating decisions. The author holds forth often and at great length about the attitudes, behaviors, and misconceptions that lead to bad eating habits, and he also provides plenty of cooking tips, like how to select the best proteins and seafood, as well as over 100 pages of recipes, each of which includes nutritional information. He relies on natural spices to wake up the palate, incorporating garlic, ginger, and thyme, for example, in a Caribbean-inspired broccoli and cauliflower dish simmered in coconut milk; cayenne and black pepper in pumpkin cornbread; and a lemon-curry hollandaise in a smoked salmon pizza. For those willing to look past Fenster’s verbosity and philosophizing, this volume is full of delicious dishes and tried and tested advice.
— Publishers Weekly
Everyone needs more good information about how to perform in the kitchen. This book may be your answer to how to make things more interesting in yours.
— Tosca Reno, author of the Eat-Clean Diet series
In this groundbreaking new book about special diets and foods that make sense, Fenster accentuates certain recipes needed to live a healthy life. He makes clear to the reader that not all 'healthy' foods are the best bet. From the role of traditional Chinese medicine to vegetable nage to blueberry chimichurri sauce, Fenster leaves no stone unturned.
— Naheed Ali, MD, PhD, author of The Obesity Reality: A Comprehensive Approach to a Growing Problem
Dr. Fenster combines the marathon of achieving lifetime health and weight control with simple, experiential steps toward ultimately pleasurable well-being. This book preserves the social and emotional experience of good food and incorporates it into a nutritious yet tasty dietary lifestyle.
— Barbara Olendzki, MPH, RD, LDN, University of Massachusetts Medical School
“In my 35 years exploring the world of healthy food, I’ve always dreamt of a day when our medical professionals would join forces with the healthy chefs of the world and create a medical system – much like we have in Asian countries that works on the whole person. To come across someone like Dr. Mike, who puts down his scalpel and picks up his chef's knife, is truly refreshing. His information is grounded in medical and scientific research, yet his creativity shines though in this wonderful collection of recipes. I always welcome the news that to be healthy, vital and balanced we don’t need to deprive ourselves of the deliciousness of life.”
— Aine McAteer, celebrity personal chef, cookbook author and food educator, www.oprah.com/ainemcateer
Recipes include:
- Oven Roasted Mushroom Stuffed Quail with Blueberry Chimichuri
-Chicken Yakitori
-Saffron Risotto with Mushrooms, Peas, and Pearl Onions
-French Omelet with Truffle Butter and Brie
-Butternut Squash Ravioli with Sage Brown Butter
-Porcini Mushroom and Artichoke Heart Ragu
-Grilled Pork Loin Margarita
-Blood Orange Curry Sauce