Author(s): Marco Canora
Marco Canora has been a chef for more than 20 years, so when he cooks healthy food he uses his chef know-how-the deep understanding of delicious ingredients and how to maximize their flavor-to make these dishes anything but boring ""rabbit food."" Instead of a deprivation diet, Marco gives you a full-nutrition approach to ensuring each day is a ""good food day"" from beginning to end. In these 125 recipes, he uses a chef's tricks for combining different flavors, temperatures, and textures to make every dish powerful not just in terms of nutritional impact, but in the moment you enjoy eating it. Healthy food can be-and has to be-delicious, says Marco, to jumpstart a real change in your life, and he speaks as a chef who learned firsthand how to cook himself back to life.
As a chef, restaurateur, and cookbook author, MARCO CANORA has been doing his part to promote delicious, simple, and healthful food. Since 1996, his Italian-inflected cooking at Hearth (in Manhattan's East Village), his former restaurant Insieme, and his small plates at the wine bar Terroir (now in three different locations in NYC, including on the Highline) has earned critical acclaim. He has cooked at Gramercy Tavern and at Craft with Tom Colicchio, and his previous cookbook, Salt to Taste, was nominated for a James Beard Award in 2009. He was a contestant on Food Network's Next Iron Chef and teaches cooking classes each summer in Tuscany. He lives in New York.