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Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul, by Gizzi Erskine
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Eat yourself happy with Gizzi Erskine's collection of over 100 of her favorite recipes. Among the array of incredible dishes, insanely good flavors and palate-pleasing textures to choose from are the crunchy Marinated Griddled Whole Chicken Caesar salad, spicy Green Chili Pork, oozing Roasted Baby Cauliflower with Cheese Sauce & Crispy Shallots, fresh Tuna Tataki with Yuzu and the ultimate Korean BBQ. And, for a sweet treat, who could resist warm Molten Caramel & Chocolate Pudding, soothing White Chocolate & Cherry Clafoutis or the fragrant Maple, Orange & Rosemary Tart? These are dishes that anyone with a healthy appetite will relish.
- Sales Rank: #215985 in Books
- Published on: 2015-11-02
- Original language: English
- Number of items: 1
- Dimensions: 10.20" h x .80" w x 8.20" l, .0 pounds
- Binding: Hardcover
- 224 pages
Review
Award-winning food writer and author of Cook Yourself Thin (2009) Erskine stuns with her new cookbook. Containing both gorgeous photos and beautiful hand-drawn pictures, Gizzi s Healthy Appetite is a feast for the eyes as well as a feast for the stomach. Addressing the current trend of clean eating when it comes to food, Erskine provides an alternative way to eat nutritiously while still enjoying and savoring food. The chapters are designated by textures and flavors, from slurp (smoothies, soups, and noodles) to sweet (delicious treats). Each recipe uses fresh ingredients that can be found at most food markets, with a few exceptions. With easy-to-follow instructions and Erskine s explanation behind each recipe like the Banana, Date, Almond Milk & Bee Pollen Smoothie, where she notes that bee pollen may help alleviate allergies even a novice will feel like an all-star creating these recipes. This would be a glamorous and healthy addition to most library collections.
Booklist
Erskine (Skinny Weeks and Weekend Feasts) presents over 100 recipes organized by verb-centric chapters ( Slurp, Crunch, Ooze, Soothe, etc.) as well as a Basics chapter, providing direction on homemade stocks, hollandaise sauce, and new basics such as cauliflower rice. International flavors permeate the title with dishes such as the lamb shawarma with burned pita; hummus and pomegranate tabbouleh; tuna tataki with yuzu, ginger, and crispy garlic; and Korean fried chicken. Short prep and cooking times make for ideal midweek dinners. A brief yet well-chosen selection of desserts includes black velvet cake made with chocolate stout, and a maple syrup, orange, and rosemary tart. Extensive headnotes give the reader insight into the author s cooking history and provide nutritional information. The book offers whimsical ingredient illustrations, full-page color photos, and a quirky collage of people, places, food, and cats on the end pages. This is an upbeat, inspiring collection just in time to battle the winter blues.
Publishers Weekly
Cookbook evolution is now epitomized by charismatic chefs who write well and draw from an international pantry of interesting vegetables, uncommon cuts of meat, and new techniques to create bright, super flavorful, healthy yet craveworthy food. London-based chef and TV personality Gizzi Erskine stepped right out of central casting. Her latest cookbook promptly exploded onto hardcover bestseller lists when first released in the UK.
Foreword Magazine
A great collection of food you'll really want to eat.
Tom Kerridge
A seriously smart foodie authority.
GQ
If you thought healthy eating was all about denial, think again. Food writer Gizzi Erskine has brought out a gorgeous new book... full of bold, exciting flavors.
Vegetarian Living
The go-to girl for any producer looking for a chef with a bit of glamour.
The Daily Telegraph
The most exciting new chef in years Gizzi Erskine gives food the fashion factor.
InStyle
Simple tweaks that will make your food more delicious and nutritious... --- Independent on Sunday
About the Author
After 7 years as a professional body piercer in Camden, Gizzi Erskine decided to pursue her life-long dream of being a chef. In 2003, aged 23, Gizzi started training at the prestigious Leith's School of Food and Wine. She graduated the top of her year and went on to win a placement at BBC Good Food magazine, where she started to establish herself as an award-winning food writer and stylist. A career in TV started with the popular C4 primetime show, Cook Yourself Thin, and she has since appeared on Iron Chef, Cookery School with Richard Corrigan and Drop Down Menu for C4, on Sky Living alongside Gu founder James Averdick, and on Sky 1's Ones to Watch, mentoring the next generation of hot new creative talent alongside Rankin, Idris Elba and Paloma Faith. She has recently joined Jamie Oliver's Food Tube network on YouTube. Always at the forefront of any trend, Gizzi was one of the first to back the pop-up restaurant scene. Her food events - including K-Town in London's Shoreditch and Gizzi's Barnyard Party in Dalston - are legendary for those in the know. In 2013 she had the honour of hosting the Observer Food Monthly awards alongside Jay Rayner, and in 2014 she programmed her own tent at Latitude Festival, headlined at On Blackheath and appeared at both Meatopia and the Big Feastival. This year Gizzi is once again one of The Evening Standard's 1000 Most Influential People. As a food writer, Gizzi is the new Sunday Times Cook, writing the weekly food pages in the Sunday Times Magazine. She is also a Contributing Editor for InStyle and has written for a wide variety of other magazines and newspapers such as Marie Claire, Elle, Elle USA, Vogue USA, GQ, The Times and The Evening Standard. Her books include the bestselling Cook Yourself Thin, Gizzi's Kitchen Magic and Skinny Weeks & Weekend Feasts.
Most helpful customer reviews
3 of 3 people found the following review helpful.
I love this book
By LM
Aah! I love this book. So excited that it's finally out! Gizzi Erskine is such a cool chef and I love her style. I love that her books give you options for clean, healthy eating without resorting to fad diets and flavorless substitutions. I'd say her recipes are global comfort food with a bit of a glam twist. I'm dying to try the black velvet cake with champagne frosting!
0 of 0 people found the following review helpful.
Will become your favorite in no time
By Michel S. Moushabeck
Delicious, nutritious, and very easy to use. This cookbook will become your favorite in no time.
1 of 2 people found the following review helpful.
Great
By Jennifer Florek
Very good book
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