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Eating better definitely doesn't mean compromising on fantastic ingredients and delicious meals. . . . A great guide to how to make the most of your food. --Jamie Oliver The ultimate food-lover's handbook. . . . This book will forever change the way you think about food. --Gail Simmons, author of Talking with My Mouth Full: My Life as a Professional Eater and judge on Bravo's Top Chef 'Intelligence' is the operative word. . . . Engaging. . . . [Kaminsky] believes in gratification, not denial. -- The Atlantic Culinary Intelligence has nothing to do with shame, and everything to do with the idea of enlisting pleasure as your dietary ally. -- The New York Times Brilliant. . . . A culinary doctrine deeply rooted in flavor, making cooking and eating well something to look forward to. --Dan Barber Is Peter Kaminsky a double agent? For twenty years, he eats only the world's best food, 'happens' to discover the cure for diabetes, heart disease, and obesity, and comes home to tell us to cook our own food, have lunch, and eat leftovers? A savvy, audacious book--long overdue. --Bill Buford, author of Heat If you don't want to be part of the obesity and diabetes epidemics in this country, read this book. Food lover Peter Kaminsky lost weight and transformed his own diet without giving up delicious, nutritious, flavorful foods, and he provides an entertaining road map for how hedonism and health can coexist quite happily. --Arthur Agatston, M.D., preventive cardiologist and creator of the South Beach Diet Peter Kaminsky's rules for taking pounds off and keeping them off are based on a really good idea: Flavor per Calorie. That works for him and should make dieting a pleasure. --Marion Nestle, New York University, coauthor of Why Calories Count: From Science to Politics Peter Kaminsky knows food from every angle there is. Culinary Intelligence breaks new groun

'Intelligence' is the operative word. Kaminsky tells his story with engaging, thoughtful prose--no gimmicky diets, no impossible-to-follow menu plans. He believes in gratification, not denial. <br>--Barry Estabrook, The Atlantic<br> <br> Kaminsky's manifesto makes the not-altogether-depressing argument that some of us might be able to tame our gluttonous appetites (and maybe even slim down) by focusing on eating foods that deliver maximum flavor . . . Culinary Intelligence has nothing to do with shame, and everything to do with the idea of enlisting pleasure as your dietary ally. <br>--Jeff Gordinier, The New York Times <br> If you don't want to be part of the obesity and diabetes epidemics in this country, read this book. Food-lover Peter Kaminsky lost weight and transformed his own diet without giving up delicious, nutritious, flavorful foods and he provides an entertaining roadmap for how hedonism and health can co-exist quite happily. <br>--Arthur Agatston, M.D., preventive cardiologist and creator of the South Beach Diet <br> Peter Kaminsky's book shows that eating better definitely doesn't mean compromising<br>on fantastic ingredients and delicious meals. It's a great guide to how to make the most of your food. <br>--Jamie Oliver <br> Is Peter Kaminsky a double agent? For 20 years, he eats only the world's best food, 'happens' to discover the cure for diabetes, heart disease, and obesity, and comes home to tell us to cook our own food, have lunch, and eat leftovers? A savvy, audacious book--long overdue. <br>--Bill Buford, author of Heat<br> <br> For most people, good health and hedonism make strange bedfellows. But for Peter Kaminsky, eating for pleasure is eating for longevity: the two go hand in hand, and happily. His brilliant new book, Culinary Intelligence, isn't formulaic or abstemious. It's a culinary doctrine deeply rooted in flavor, making cooking and eating well something to look forward to. <br>--Dan Barber <br> Peter Kamin

Author Information

Peter Kaminsky wrote Underground Gourmet for New York magazine for four years, and his Outdoors column appeared in The New York Times for twenty years. He is a longtime contributor to Food & Wine and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, The Moon Pulled Up an Acre of Bass, The Elements of Taste (with Gray Kunz), Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), Celebrate! (with Sheila Lukins), and John Madden’s Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song on PBS.

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