SHERYL CROW is an accomplished singer-songwriter and musician who has won nine Grammy awards and sold more than 31 million albums. She has performed with the Rolling Stones and has sung duets with Mick Jagger, Michael Jackson, Eric Clapton, Sting, and countless others. She and her two sons live outside Nashville, Tennessee.
CHUCK WHITE is a professionally trained chef who has worked in some of the country's most acclaimed restaurants including the Hermitage Hotel in Nashville, The Little Nell in Aspen, and Splendido in Beaver Creek. Chuck has cooked for several high-profile clients and has been working exclusively with Sheryl Crow since 2006, both at home and on tour.
More personal and more enlightening than the typical celebrity
cookbook, this health-focused collection from Sheryl Crow and her
personal chef is a refreshing addition to an increasingly crowded
field. When the singer-songwriter was diagnosed with breast cancer
in 2006, she reassessed her eating habits, which consisted of
on-the-run tuna sandwiches and catered dressing-room food. The
self-admitted noncook consulted with a nutritionist and hired chef
Chuck White to cook for her on the road. This collection of recipes
represents his greatest hits a warm hummus soup with cilantro pesto
and garlic pita chips, and a tuna salad freshened up with green
apple. Though Crow has not adopted a vegan lifestyle, many of these
dishes are meatless, emphasizing colorful vegetables and fresh
preparations. Exotic inventions include a sophisticated spin on
peanut butter and jelly that incorporates cashew butter and fruit.
Other dishes swap out ingredients to make comfort foods more
wholesome and nutritious: a vegan reuben made with "corned beef
seitan" and a chocolate mousse made from whipped avocado. Crow's
nutritionist, Rachel Beller, offers tips throughout to educate
readers. White's easy-to-follow recipes, coupled with Crow's
down-to-earth narrative, make their collaboration a successful
duet. "Publishers Weekly" The popular singer joins forces with her
personal chef to share nutritious, seasonal dishes.Crow remembers
the delicious Midwestern fare her mother served when she was
growing up, but as a busy, successful artist, her diet consisted of
dressing-room junk food and room service. A breast cancer diagnosis
in 2006 became the life-altering game-changer that spurred her to
adopt a diet rich in sustainable, organic foods. Joined by her
longtime personal chef Chuck White, the cookbook s multifaceted
recipe sections are grouped by seasons: Items like stuffed
avocados, Southern Cobb Salad, Pecan-Crusted Trout and
Lemon-Vanilla Panna Cotta are spring and summer tour favorites,
while winter months spent in the studio feature Warm Hummus Soup,
Barley and Vegetable Risotto, Five-Spiced Pork Tenderloin and her
Mom s Reconstructed Chili. Many of the recipes are supplemented by
Crow and White s smart, appealing cooking and food recommendations
(ceviche, country ham, quinoa), along with quick factoids on
everything from wasabi to grass-fed beef from Crow s former
dietitian Rachel Beller. Crow doesn t deny herself the 10 percent
cheat zone and guiltlessly indulges in desserts like Vegan
Chocolate-Mint Brownies and Banana Bread Pudding. Each section is
clear and well organized, accented by generous photographs of the
finished products and of Crow in the kitchen, on the road and
alongside her two adopted sons.Brimming with easy, nourishing
recipes, food tips and personal anecdotes, Crow s recipe book
should garner new appreciation from fans, foodies and cancer
survivors. "Kirkus""
Praise for IF IT MAKES YOU HEALTHY: "More personal and more
enlightening than the typical celebrity cookbook, this
health-focused collection from Sheryl Crow and her personal chef is
a refreshing addition to an increasingly crowded field. When the
singer-songwriter was diagnosed with breast cancer in 2006, she
reassessed her eating habits, which consisted of on-the-run tuna
sandwiches and catered dressing-room food. The self-admitted
noncook consulted with a nutritionist and hired chef Chuck White to
cook for her on the road. This collection of recipes represents his
greatest hits--a warm hummus soup with cilantro pesto and garlic
pita chips, and a tuna salad freshened up with green apple. Though
Crow has not adopted a vegan lifestyle, many of these dishes are
meatless, emphasizing colorful vegetables and fresh preparations.
Exotic inventions include a sophisticated spin on peanut butter and
jelly that incorporates cashew butter and fruit. Other dishes swap
out ingredients to make comfort foods more wholesome and
nutritious: a vegan reuben made with "corned beef seitan" and a
chocolate mousse made from whipped avocado. Crow's nutritionist,
Rachel Beller, offers tips throughout to educate readers. White's
easy-to-follow recipes, coupled with Crow's down-to-earth
narrative, make their collaboration a successful
duet.""--Publishers Weekly""The popular singer joins forces with
her personal chef to share nutritious, seasonal dishes.Crow
remembers the delicious "Midwestern fare" her mother served when
she was growing up, but as a busy, successful artist, her diet
consisted of dressing-room junk food and room service. A breast
cancer diagnosis in 2006 became the life-altering "game-changer"
that spurred her to adopt a diet rich in sustainable, organic
foods. Joined by her longtime personal chef Chuck White, the
cookbook's multifaceted recipe sections are grouped by seasons:
Items like stuffed avocados, Southern Cobb Salad, Pecan-Crusted
Trout and Lemon-Vanilla Panna Cotta are spring and summer tour
favorites, while winter months spent in the studio feature Warm
Hummus Soup, Barley and Vegetable Risotto, Five-Spiced Pork
Tenderloin and her Mom's Reconstructed Chili. Many of the recipes
are supplemented by Crow and White's smart, appealing cooking and
food recommendations (ceviche, country ham, quinoa), along with
quick factoids on everything from wasabi to grass-fed beef from
Crow's former dietitian Rachel Beller. Crow doesn't deny herself
the "10 percent cheat zone" and guiltlessly indulges in desserts
like Vegan Chocolate-Mint Brownies and Banana Bread Pudding. Each
section is clear and well organized, accented by generous
photographs of the finished products and of Crow in the kitchen, on
the road and alongside her two adopted sons.Brimming with easy,
nourishing recipes, food tips and personal anecdotes, Crow's recipe
book should garner new appreciation from fans, foodies and cancer
survivors."
"--Kirkus"
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