Culinary intelligence – integrating real food into your daily life

Courtesy of Michael Ruhlman, we’re highlighting three thoughtful books today. In his blog entry, Culinary Intelligence – An Emerging Trend, Ruhlman reviews two books. Culinary Intelligence: The Art of Eating Healthy and Really Well, by Peter Kaminsky, talks about being smart about food, thinking sensibly about cooking and eating. As Ruhlman writes, ” Getting middle-aged and plump myself, it was my kind of book (the subtitle says it all).”

And in French Kids Eat Everything, Ruhlman has found a book with the same goal but targeted for a different audience.The subtitle also says it all: “How our family moved to France, cured picky eating, banned snacking, and discovered 10 simple rules for raising happy, healthy eaters.”

And finally, Ruhlman’s own new book, Ruhlman’s Twenty, 20 Techniques, 100 Recipes, A Cook’s Manifesto, which just won the James Beard award for general cooking, is available again. It sold out almost immediately after publication, but has now been reprinted. Find out how just a few techniques – both obvious and not-so-obvious – make cooking easy. You can find more information here.

Happy reading!