Midson's favorite cookbooks of 2012: part two
True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, Sam Fox and Michael Stebner. $29.99; hardcover; 264 pages. I tend to snub my nose at cookbooks written by so-called health experts, but Dr. Andrew Weil, likely one of the few people in this country who's never had a hamburger from McDonald's, isn't a preachy doctor, and he certainly has the right to be, because his cookbook is one of the few I've come across that extols a healthy food lifestyle that actually makes sense. It's not remotely intimidating, the tone is conversational and, more important, inspirational, and his thoughtful recipes, bolstered by lavish full-page photos, are written for those who become bored -- fast -- with a mundane diet. The recipes are vast and varied, and while some of the ingredients (sea buckthorn, for example) aren't all that easy to find, most of the recipes don't require detective work (there's also a "pantry" chapter that gives you an overview of some of the more unusual ingredients), and the results, while good for you, also taste good. Clearly Dr. Weil doesn't believe in sacrificing taste, and I love that the recipes pull from across the globe.
Fifty Shades of Chicken: A Parody in a Cookbook by F. L. Fowler. $19.99; hardcover; 160 pages. I have not read Fifty Shades of Grey, and nor do I plan to, especially since I got my hands on this kinky cookbook that pokes fun at the racy novel via seductive chicken (young and organic) recipes paired with poultry porn that makes you blush. The refreshingly profane cookbook, written by a guy who goes by the pseudonymous last name of "Fowler," features sexually-charged recipes with names like "Dripping Thighs" and "Chicken with a Lardon," but lest you think that it's only attribute is its wildly entertaining verbiage (and lewd photos), think again: The titillating recipes are anything but foul.