Books for cooks

BARBARA BURKE

By Andrew Weil and Rosie Daley (Alfred A. Knopf, hardcover, $24.95)

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Dr. Andrew Weil is the founder and director of the Program in Integrative Medicine at the University of Arizona and author of three No. 1 bestsellers, including "Eating Well for Optimum Health."

Rosie Daley's previous cookbook, "In the Kitchen with Rosie," sold more than 6 million copies in hardcover, making it one of the best-selling cookbooks of all time.

Their first collaborative effort doesn't disappoint. "The Healthy Kitchen" offers more than 125 tempting recipes complete with nutritional analyses and 58 full-color photographs, balanced with just the right dose of nutrition information and helpful cooking tips.

One of the most refreshing aspects of the book is that Weil and Daley don't agree on everything and freely admit it. Rather than compromise their principles and culinary preferences, the two have created a cookbook with choices. Weil's comments and recipes are printed on green background, Daley's on white and beige.

When Daley calls for chicken, Weil offers a tofu alternative. The chef makes pastry with butter, but the doctor prefers a substitute. She likes the flavor of coconut milk, while he opts for ground-nut milk. The result is a cookbook that is flexible and innovative, healthy and informative -- a real winner.

Seared Salmon with Orange Glaze

6 6-ounce salmon fillets
1 tablespoon sesame oil
3 teaspoons low-sodium soy sauce
1/4 cup white wine
>> Sauce:
1 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons sherry
1/2 teaspoon grated fresh ginger
2 slices orange

Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat, and transfer them to a glass baking dish or baking pan.

Drizzle the soy sauce and the wine over them, and bake them for 10 minutes. Remove them from the oven.

Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices and stir once or twice, until the sauce becomes thick.

Remove from heat, drizzle the sauce over the fish and serve. Serves 6.

Approximate nutritional analysis, per serving (nutrient values will vary according to type of salmon): 270 calories, 8 g total fat, 1 g saturated fat, 90 mg cholesterol, 10 g carbohydrate, 34 g protein.

Rating Scale: Best in its class / Highly recommended / Recommended / Not recommended

Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com