This summer David and I have been busy getting our hands dirty making clean food, from fresh vegetable juices to pulp crackers to zesty dinner salads and fresh seafood boils. With a thirst for knowing how to eat healthier without sacrificing delicious decadence, we’ve invited noted nutrition expert, award winning food journalist and television personality Carolyn O’Neil, MS, RD, on The Connected Table LIVE! Wednesday August 5th, 2pmEST to chew the fat on what’s both lean and lusciously good.
Carolyn’s philosophy is “The More You Know, The More You Can Eat!” We’re all about eating good food and enjoying it more! And we bet you agree!
Carolyn is a registered dietitian and award-winning author and journalist who reported on food and travel at CNN for nearly 20 years. Carolyn is the co-author of The Dish on Eating Healthy and Being Fabulous! (Simon & Schuster, Atria Books) – Winner “Best Health and Nutrition Book” at the World Food Media awards.
Her most recent book is Slim Down South: Eating Well in the Land of Biscuits and Bacon(Oxmoor). Yes, you can have your pimiento cheese and other Southern specialties. Carolyn dishes her dining and eating tips and stories her blog and weekly Atlanta Journal Constitution food columns. And she’ll dish with us August 5th.- Melanie Young Follow @mightymelanie
If you have a dog-eared copy of any of these cookbooks on your shelf at home: Julia Child’s Mastering the Art of French Cooking, Marion Cunningham’s Fannie Farmer Cookbook, Marcella Hazan’s Essentials of Italian Cooking or Jacques Pepin’s Art of Cooking, you can thank Judith Jones. If you ever read the published Diary of Anne Frank or a book by author, John Updike, you can thank Judith Jones.
To say Judith Jones has had an estimable career in publishing is an understatement. As a longtime editor at Alfred A. Knopf her authors included Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan, Jacques Pépin, Claudia Roden, and Nina Simonds.
Judith is the author The Tenth Muse: My Life in Food and The Pleasures of Cooking for One. She is the coauthor with her late husband, Evan Jones, of The Book of Bread; Knead It, Punch It, Bake It! (for children); and The Book of New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook. Recently, she has contributed to Vogue andSaveur. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.
Judith’s new book is a charming, practical guide to sharing the pleasures of home cooking with your dog, in her case her frisky white Havanese named Mabon. Titled Love Me, Feed Me, Judith’s book dispenses tips that both nurture and nourish the heart and palate with recipes that both humans and canines can share. Judith explains the nutritional benefits of substituting, or supplementing, store-bought food with a diet of fresh, home-prepared ingredients. She offers helpful extras like advice on portion size, what to do with scraps, and the latest research on controversial ingredients such as garlic (newly vindicated), ginger (use sparingly) and eggplant (an acquired taste, but scrape out the seeds). For Judith, food is love and love of good food should always be a pleasure and a joy to prepare whether man, woman or dog.
We have another new book on our shelf filled with slips of paper marking passages and information Melanie has dog-eared. It’s Karen Page‘s Vegetarian Flavor Bible, a detailed guide to the benefits of eating a vegetarian diet with “matchmaking list” of ingredients, flavors, pairings, caloric/nutrition information and a history of vegetarianism.
When Karen says she is researching a new book, believe us, she means volumes of research and attention to detail presented in a way that is easy to follow and digest. Karen starts The Vegetarian Flavor Bible with this line: “The book started with a problem: I didn’t know what to eat.” You have to ask yourself how a well-regarded food professional with a shelf of critically acclaimed books and access to the greatest chefs in the world had this problem. More, important, how did she face it and how can you learn from it? It’s a problem many people who want to eat healthier face: minimizing excess calories/fats/carbs/sugar and maximizing flavors and the pleasure of eating.
The Vegetarian Flavor Bible has been cited as one of “The Best Cookbooks of 2014″ by leading media including Bloomberg, The Chicago Tribune, Detroit Free Press, Houston Chronicle, KCRW Radio, Miami Herald, The Washington Post, and WBEZ Radio.
Karen is a two-time James Beard Foundation Award- winning author whose previous books with chef-husband Andrew Dornenburg include The Flavor Bible ,which was named one of the 100 best cookbooks of the past 25 years by Cooking Light and one of the 10 best cookbooks in the world of the past century by Forbes, and What To Drink with What you Eat, which won the IACP’s “Cookbook of the Year” Award and the Georges Duboeuf “Wine Book of the Year” Award. Karen is a graduate of Northwestern and Harvard University as well as the plant-based nutrition certificate program at Cornell in conjunction with the T. Colin Campbell Foundation.
Join Melanie Young and David Wednesdays on The Connected Table LIVE! on W4CY and iHeart Radio. Each week we bring you dynamic people who work front and center and behind the scenes in food, wine, spirits, hospitality and publishing.