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Culinary Intelligence by Peter Kaminsky.. If you love food, but you found out that diets don't work, here's a book that allows you to think more about food, do more with it, and get satisfaction in flavor and variety. Kaminsky's is only the latest voice to join a chorus of authors taking this new approach, but he earned his intelligence the hard way.

Joel Gardner, LitSnap Editor

"Peter Kaminsky’s book shows that eating better definitely doesn’t mean compromising on fantastic ingredients and delicious meals. It’s a great guide to how to make the most of your food."

Jamie Oliver

"‘Intelligence’ is the operative word. Kaminsky tells his story with engaging, thoughtful prose—no gimmicky diets, no impossible-to-follow menu plans. He believes in gratification, not denial."

The Atlantic

Author bio: Peter Kaminsky wrote Underground Gourmet for New York magazine for four years, and his Outdoors column appeared in The New York Times for twenty years. He is a longtime contributor to Food & Wine, and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, The Moon Pulled Up an Acre of Bass, The Elements of Taste (with Gray Kunz), Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), Celebrate! (with Sheila Lukins), and John Madden’s Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song, on PBS. More information can be found here:

Book Details: General Nonfiction; (272 pp. Gastroerudite: Kindle/Print editions)

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