My fir t professional cooking job was as a chef in a low-fat beallh spa，
where the only oil in the kitchen was the inedib e type used on the knife
sharpening stone. The food there li~d up to health claims， and afeer a
month of dieting and exercise， the customers ，vent home with healthier
blood tests and filter hodieh.
The food met other expectations as well. No one expected it to taste
as good as the food in the outside world， and， with few exceptions， it didn t.
This experience c~used me to question whether it was really necessary to
choose between being a martyr for health or living the shortened life of
an unhealthy hedonist. I wanted to find out when a healthful diet ceases
to make sense and becomes unnecessary extremtsm I wanted to find out
why some low-fat recipes taste wonderful while others are failures.
I turned to the chemistry of food fur answers. I learned which foods
enhance flavors and which ones mellow them. I learned how foods interact
with one another， and what happens when they hit the taste buds. I discovered
what happens when food cooks and bow temperature affects the changes.
I ~ook a close look at oils and fats to learn when they are interchangeable.
when they can be reduced， and when they are nor needed at all.
I studied nutrition and learned which diet trends are based on fact
and which have dis~orted the results of minor scientific studies. I examined
some diets that addressed one heaffh issue while ignoring others， and I
researched diets based exclusively on philosophy instead of scientific fact.
During my investigation， I taught low-tat cooking classes and learned
from my students， who impressed upon me their need tot a relaxed， corn
monsense approach to a heahbful diet. They wanted to understand enough
about nutrition to make the right choices and not be misled by erroneous
claims and fads; they wanted to learn an approach that was consistent but
not tedious. They wanted tim， creative， fime-savmg recipes that were also
good as leftovers
Consequently， my cooking style and food philosophy began to develop
along those lines， resulting in recipes that fit within the generally accepted
guidelines for a low-fat， high-fiber， complex-carbohydrate diet. I impose
certain restrictions， but all are nutritionally sound and none are hard on
the theft For example， I do not believe in using artificial ingredients or
imitation foods for they never satisfy as the originals do. I do not try to
copy cream sauces or use synthetic sugars or fake cheeses. There are
plenty of fresh， minimally processed foods that can be eaten with far
more gratiffing results，
I want foods to he visually attractive， with clear flavors and appealing
textures. I prefer creative recipes， not exotic ones. Precious foods aren t
my s~yh， and although extravagant ingrediems can be fun at times， they
are not my daily fare.
I love to cook， but I don t like fussy recipes， I llke to cut and chop
and watch the fuod simmer in a pan， hut 1 don t want to worry over a
difficult sauce， or t~kae hours to prepare a meal that serves only two and
d~n t lea~e hftowrs
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