This is the first segment in a series of reviews of recently released cookbooks. Seattle may be far from the vineyards of Sonoma, but The New Sonoma Cookbook by Dietitian and author Connie Gutterson is packed with over 200 recipes that appeal to the seasonal sensibilities of many North westerners. Gutterson’s cookbook, a companion to her weight loss book, The Sonoma Diet, is inspired by Mediterranean cuisine. The recipes are healthy, fresh and focused on using local ingredients.
Gutterson describes the Sonoma way as eating wholesomely, seasonally, locally and sustainably, and enjoying a glass of wine with your meal. The recipes are easy-to-prepare and contain suggestions for variations and ingredient substitutions along with nutrient content information. From her blueberry breakfast compote delicious on pancakes or yogurt, to the Thanksgiving remake of Turkey Wrap to her hearty Wine Country Minestrone. And as you feast with your eyes and not just your stomach, the mouthwatering photos are as appealing as the recipes. This certainly isn’t a “diet” cookbook, but one that focuses on eating more vegetables, whole grains, and lean proteins and does so with flavor and style. The New Sonoma Cookbook gets a thumbs up, particularly for those looking to prepare nutritious meals and manage a healthy weight.
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