Culinary Intelligence: Peter Kaminsky on eating well

A couple days ago, The New York Times ran a nice piece by Jeff Gordinier about “Peter Kaminsky, a veteran food writer and the author of a new book, Culinary Intelligence: The Art of Eating Healthy (and Really Well). Mr. Kaminsky’s manifesto makes the not-altogether-depressing argument that some of us might be able to tame our gluttonous appetites (and maybe even slim down) by focusing on eating foods that deliver maximum flavor.” As Gordinier continues,

Mr. Kaminsky advises readers to steer clear of processed ingredients, white flour, sugar and potatoes, but has high praise for anchovies, chickpeas, capers, plain yogurt, olive oil and roasted almonds. And he happily finds room in his dream larder for bacon, butter, Italian sausage and dark chocolate. (Not tons of it, mind you. He recommends using sprinkles and dashes of bacon and sausage as a source of seasoning and crunch in, say, a lentil stew.)

It’s a nice piece that features Kaminsky and Gordinier on a lunchtime trip to the high-end Italian grocery, Eataly. Check out the full article for the details, including the health scare that sent Kaminsky in search of culinary intelligence.

Then, for a bit more on Kaminsky’s new book, check out the interviews he did with Sara Bonisteel for Epicurious and, most compellingly, with Richard Martin for Food Republic.

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