Review by Booklist Review
Restaurateur Talbot comes honestly by his fixation on clean food. As a type 1 diabetic, he must exercise great caution in what he allows himself to consume no small task for a serious chef. Talbot eschews processed food of all sorts, especially white flour and refined sugar. He eagerly explores both the nutritional benefits and culinary opportunities in contemporary grains such as quinoa and chia seeds. He also uses spices and herbs liberally to keep foods intriguing. Talbot's regimen approaches the strictures of the paleo diet, but is not nearly so strict. He even advocates the occasional burger and bowl of ice cream, just so long as they're exceptions and kept in disciplined moderation. This cookbook offers a lot of value for gluten-free and dairy-free eaters, each recipe so marked as appropriate. Recipes suitable for vegans and vegetarians are likewise labeled. Color photos make uncommon dishes look most attractive.--Knoblauch, Mark Copyright 2017 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review
Talbot (The Sweet Life: Diabetes Without Boundaries) is best known for his appearance on the second season of Bravo's Top Chef. Here, he outlines an approach to clean eating that's built upon "100% real" foods, a loosely defined concept emphasizing meals created at home with minimally processed ingredients. Talbot's healthy eating guidelines and pantry stocking tips are easy to remember and more mainstream than those in most diet cookbooks. His recipes, however, can call for somewhat less conventional superfoods (e.g., maca powder and spirulina), which may deter some cooks. Dishes include breakfasts, smoothies, snacks, mains, grain bowls, desserts, and more. Many are gluten-, sugar-, and dairy-free. -VERDICT Recommended for the adventurous cook who wants to try healthy eating without being "a judgemental jerk." © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
