Cover image for Good to eat : flavorful recipes from one of television's best-known food and travel journalists
Good to eat : flavorful recipes from one of television's best-known food and travel journalists
Wolf, Burton.
Personal Author:
First edition.
Publication Information:
New York : Doubleday, [1999]

Physical Description:
244 pages : illustrations (some color) ; 25 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX725.A1 W58313 1999 Adult Non-Fiction Central Closed Stacks
TX725.A1 W58313 1999 Adult Non-Fiction Open Shelf

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With 135 recipes from places as far-flung as Baja California, Mexico; Brussels, Belgium; Richmond, Virginia; and Rome, Italy, Burt Wolf's latest cookbook captures all the international excitement of his new public television series, "Travels and Traditions." Illustrated with sixteen pages of full-color photographs,Good to Eatoffers dishes that are often perfect choices for the health-conscious cook. Take, for example, the classic Minestrone Milanese, a filling, vegetable-packed soup that has become an international favorite; or, from Trondheim, Norway, Salmon with a Basil Crust and Ratatouille Salsa. But good eating is about pure pleasure, too, and Good to Eat also includes recipes that will satisfy the pleasure-seeker in all of us--from the Cayman Islands' Nut-Crusted Pork Tenderloin to Richmond, Virginia's Pecan Apricot Cake. And, of course, Burt adds his own words of wisdom on a variety of topics, entertaining while he educates on subjects such as the naming of Jarlsburg cheese, the origins of big game fishing, and the food of Hong Kong, as well as the role of dietary fat, the need to find balance in the foods you eat, the truth about cholesterol, and the importance of consuming enough essential vitamins and minerals. With this book, home cooks will discover that "good to eat" means following a generally healthy diet that is also tasty and satisfying, and that sensible eating can certainly be soul-satisfying as well.

Author Notes

Burt Wolf has written and edited dozens of books, and he has hosted five internationally syndicated television series. He lives in New York City.

(Bowker Author Biography)

Reviews 3

Booklist Review

This is number five in Wolf's oeuvre (and an accompaniment to his newest PBS-TV show), and it promises to popularize the elements of good, healthy eating among both cooks and food appreciators. His tapestry, this time, is world-famous resorts, hotels, and itineraries, from the Alaskan cruise ship Legend of the Seas to the Four Seasons hotel and restaurant in Milan. Mixing travel and food is certainly more than appropriate, so almost every one of the more than 100 recipes is prefaced by a tidbit or two regarding the specific environment or a particular ingredient. Dandoy's in Brussels, we learn, is world famous for its cookies, and honey should always be stored at room temperature. In short, a mix of traditional flavors and unusual dishes, such as Napa crab cakes, will delight the palate; although it's clear that fat and calories have been skimmed, there are no nutritional analyses touting any real numbers. Entertaining for armchair chefs. --Barbara Jacobs

Publisher's Weekly Review

Wolf, in this companion to his public television show, promises healthy and flavorful foodÄa difficult task, he says, because flavor often comes from fat. Unfortunately, what results is muddle: Skimming fat off chicken stock won't help if recipes call for bacon (Bahamian Grilled Chicken; Green Bean and Potato Salad), sausage (Hearty Bean Soup; Beaufort Stew) and cola (Cola Baked Ham). Skillet Spanish Rice, which could easily fulfill Wolf's criteria, is bland. Recipes are organized by food type and are accompanied by sketches of luxurious venues, but from the Excelsior in Rome to Antonio's in Las Vegas the pasta remains Olive Garden variety. Wolf recommends using pre-packaged ingredientsÄcanned clams in Clam Chowder, despite a preface on fresh clams, and fig preserves in Fig-Glazed Pork ChopsÄfrustrating to those who like cooking from scratch. He provides such alternatives as rum, Cognac or orange juice in Tiramis—, but mainstays like heavy cream (Napa Crab Cakes) and processed starches (white bread in Cod Steaks with Tomato Sauce) will daunt dieters. Fans will enjoy Wolf's fifth collection if they can wade through the simple filler (Mozzarella Rice), but the book's unlikely to win many converts. Authour tour. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

The companion to his new PBS series, Travels and Traditions, Wolfs latest is another collection of recipes and esoterica gathered on his travels throughout the United States and abroad, from Richmond and Las Vegas to Scotland, Norway, and the Caribbean. Recipes are organized by course rather than locale and therefore seem to jump around. Most of the headnotes read more like encyclopedia entries about ingredients than background about the dishes themselves: how, for example, did Chicken Stogies with Clapshot get its name? Boxes scattered throughout the text include travel lore, history, and stories Wolf picked up along the way, but generally this is not as entertaining as his earlier books, such as Burt Wolfs Table (LJ 8/94). Overall, a disappointment; however, the authors name and the PBS series will generate demand. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Introduction The ancient Greeks had a saying, "The objective is to die as young as possible, as late in life as you can." I agree, and for the past thirty years I have been studying the research relating good food to good health and longevity. During those decades, it has become increasingly clear that what you eat can help protect against chronic diseases--obesity, heart disease, cancer, arthritis, and diabetes. On the other hand, I am fully aware that the clock of ages keeps ticking, and though I may be able to slow it down and in some cases wind it back a little, eventually my present life will run out. The challenge is to find a balance between living a healthy life and wanting to have a good time. From a gastronomic viewpoint, it is essential to remember that for the average person (without special health problems) there are no foods that will save your life and there are no foods that will kill you. It's all about appropriate quantities. This book is a chapter from the journal of my search for balance. The first section of the book, "You Are What You Eat," will bring you up to date with what I believe to be the most reliable research and information on food and its effect on health and longevity. The remainder of the book contains the recipes and interesting facts that I collected during my travels. I chose the title Good to Eat because it gave me a double-edged tool. Some of the recipes are in the book because they taste good and are "nutritionally" good for you. Other recipes have been included under the Burt Wolf Scientifically As Yet Unproven Rules of Existence: Section II , which states: "When something feels wonderful, the brain sends a signal to the entire body that it's 'good to be alive.' " This message is important to your health and should be pursued (within reason) as part of a regular program. It is the best way to keep up your appetite for life. Burt Wolf New York, New York August 1998 21 Nutritional Steps That May Help Prevent Chronic Diseases 1. Keep your intake of calories from saturated fat below 10 percent of your total calories. 2. Keep your total intake of calories from all types of fat below 30 percent of your total calories. 3. Get half your fat calories from monounsaturated fats like canola and olive oil. 4. Keep your daily intake of cholesterol below 300 mg. 5. Avoid foods that contain hydrogenated oils. 6. Get 400 mcg of folic acid each day from enriched breads and cereals, whole grains, oranges, orange juice, beans, and green vegetables. 7. Maintain an intake of vitamins B6 and B12 from lean meat, poultry, seafood, and low-fat dairy products. 8. Take in 25 to 30 grams of fiber each day from whole-wheat products, bran, bulgar, oats, barley, legumes, fruits, and vegetables. 9. Drink eight cups of water each day. 10. Have at least five servings each day of fruits and vegetables. 11. Limit daily sodium intake to 2,400 mg. 12. Choose low-fat dairy products. 13. Increase your intake of fruits and vegetables that are high in potassium: potatoes, bananas, dried apricots, dates, oranges, orange juice, peaches, melons, pineapples, raisins, and strawberries. 14. Have two meals each week based on fish: salmon, tuna, halibut, turbot, sardines. 15. Take in 1,000 mg of calcium each day. 16. Get 200 to 600 IU of vitamin D each day. 17. Restrict your intake of lean red meat to two servings per week. 18. Have at least two servings per week of cooked tomatoes. 19. Men should limit their intake of alcohol to no more than seven drinks per week. Women should avoid all alcohol or limit their intake to three drinks per week. 20. Try and maintain your proper weight. 21. Realize that you will probably not be able to do all of the above all of the time, but the more you do, the better off you will be. Think of it as a sport and keep practicing. The Seafood of Norway The Vikings who settled here were great fish eaters, and Trondheim is still a good town for a fish lover. As a matter of fact, all of Norway is into fish. The nation has a very large fishing industry and exports some of the finest fish in the world. Norway does its traditional fishing in the rich grounds of the Arctic Ocean. The waters are cold and clean. But Norway also pioneered Atlantic salmon farming. They offer salmon fresh, frozen, smoked, and cut up into convenient shapes. Norwegian fishermen are always trying to make life easier for the cooks. They also have a big catch of cod which feeds primarily on krill that gives the cod a sweet, mild         avor and a firm, white         esh. And Norwegians are very serious about their haddock. Gravlax with Mustard Sauce Makes 10 servings of salmon and 1 cup mustard sauce For the Gravlax: 3 1/2 pounds fresh salmon, center cut 2 large bunches fresh dill, washed and patted dry 1/4 cup kosher salt 1/4 cup sugar 2 tablespoons crushed black pepper For the Mustard Sauce: 8 tablespoons olive oil 2 1/2 tablespoons white wine vinegar 2 1/2 tablespoons prepared mustard 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 cup sugar Pinch ground cardamom (optional) 1 To make the gravlax: Ask the fish dealer to cut the salmon in half, remove the backbone and small bones, and leave the skin on. 2 In a glass or enamel rectangular dish, set half of the salmon, skin side down. Place the dill over the fish. In a small mixing bowl, combine the salt, sugar, and pepper, then sprinkle this mixture evenly over the dill. Set the other salmon half, skin side up, over the dill. 3 Cover the fish with plastic wrap and place a baking sheet on it that is larger than the dish which contains the fish. Set weights, such as heavy cans, on the baking sheet and refrigerate the salmon for up to 3 days, turning the fish over every 12 hours and basting it with the liquid which accumulates in the bottom of the dish. After basting, replace the weights each time. 4 To finish and serve: Remove the salmon from the marinade and discard the dill and seasonings. Pat the fish dry and set it skin side down on a cutting board. Cut wafer thin slices on the diagonal and away from the skin. Serve with the mustard sauce. 5 To make the mustard sauce: In a medium bowl, combine all of the ingredients and blend thoroughly. Cover the sauce and place in the refrigerator for at least 2 hours before serving. Before serving, beat with a whisk or fork. Bryggen Restaurant, Trondheim, Norway Red Snapper with Tomatoes and Olives Makes 6 servings 1 teaspoon minced garlic 1/2 cup olive oil 1/4 cup lemon juice Salt and freshly ground black pepper to taste Six 7-ounce red snapper fillets 1 shallot, chopped 4 tomatoes, peeled, seeded, and coarsely chopped 2/3 cup sliced pitted Kalamata or other large Italian, French, or Greek black olives 15 large leaves fresh basil, finely shredded 1/2 cup packed fresh parsley, chopped Vegetable oil spray About Florida Tomatoes. Florida tomatoes are shipped just before they are fully ripe. That helps keep them in good condition during the trip, but when you see a Florida tomato in your market it may still have a pink color. When you get them home, do not put them in the refrigerator; the cold stops the ripening process and kills the         avor. Let the tomatoes ripen at room temperature for two or three days until their red color deepens, and they will be ready to eat. If you let other fruits like pears or bananas sit next to a ripening tomato, the tomato will ripen even faster. And always keep your tomatoes stem side up. The area around the stem is very delicate and easily damaged. You don't want the weight of the tomato to rest on that surface. 1  In a mixing bowl, combine half the minced garlic with half the oil, the lemon juice, and salt and pepper. Marinate the fish in the mixture at room temperature for an hour, turning once. 2  In the bowl of a food processor, chop the shallot, tomatoes, olives, basil and parsley. Transfer to a bowl, add the remaining olive oil, and season to taste with salt and pepper; set aside. 3  Preheat the oven to 350°F. Spray a large skillet with vegetable spray. Heat the skillet over medium heat and sauté the fish for 2 minutes a side or until opaque throughout. Remove the skillet from the heat and with a wide spatula, transfer the fish to a baking dish. 4  Top the fish with the tomato mixture and bake for 10 to 15 minutes, or until the interior of the fish is opaque and cooked through. Remove and serve with the pan juices over rice, pasta, or potatoes. Edgewater Beach Hotel, Naples, Florida Pecan-Apricot Cake Makes 8 to 10 servings For the Cake: 2 eggs 1/2 cup honey 3/4 cup vegetable oil 1/4 cup low-fat buttermilk 3/4 cup grated carrots 1 1/4 cups whole wheat         our 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup raisins 1/2 cup chopped pecans For the Glaze: 1 cup apricot jam 1/4 cup honey 1 tablespoon water About buttermilk. Buttermilk should really be called "better milk." Contrary to what the name implies, it is actually lower in fat and calories than whole milk. Buttermilk is made with skim or low-fat milk and has less than 1 percent milk fat and only 90 to 100 calories per cup. Originally, buttermilk was the whey left over from making butter. Before refrigeration, the buttermilk was left to clabber or thicken naturally. The modern technique blends skim milk with a buttermilk culture that causes the milk to thicken. Buttermilk is often made with salt added. If you are on a salt-restricted diet, look for buttermilk that is labeled "no salt added." In some soup recipes, buttermilk is an ideal low-calorie substitute for cream. 1  To make the cake: Preheat the oven to 325°F. Lightly butter and         our a 9-inch round baking pan. 2  In a large mixing bowl, beat the eggs, honey, vegetable oil, and buttermilk together. 3  Stir in the grated carrots, whole wheat         our, baking soda, salt, and cinnamon. Add the raisins and fold in the chopped pecans. 4  Pour the batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center of the cake comes out dry. Remove the cake from the pan and place on a rack to cool. 5  To make the glaze: In a saucepan over low heat, mix together the apricot jam, honey, and water. Stir until smooth. Brush the top of the cake with the apricot-honey glaze. Richmond, Virginia Excerpted from Good to Eat: Flavorful Recipes from One of Television's Best-Known Food and Travel Journalists by Burt Wolf All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 1
You Are What You Eatp. 3
Soups and Stewsp. 17
Sauces, Dips, and Marinadesp. 33
Fish and Seafoodp. 45
Poultryp. 81
Meatp. 113
Pasta, Rice, and Potatoesp. 139
Vegetables and Eggsp. 159
Saladsp. 171
Cakes, Pies, Tarts, and Cookiesp. 181
Desserts and Candiesp. 221
Indexp. 238