Interview

Andrew Weil discusses The Healthy Kitchen, what makes it different from his past works, and his thoughts about the worst types of food.

What makes The Healthy Kitchen different from your past works?

Weil: Well, first of all, it's a cookbook. And it is unique among cookbooks in that it contains a great deal of factual information about human nutrition. We've tried to emphasize that making knowledgeable food choices is central to creating a lifestyle that will maximize health, healing, and longevity. Our recipes allow readers to make easy dishes that will contribute to this lifestyle and will taste delicious. Both Rosie and I love to eat, and love to cook, and we've worked hard in this book to drive home the message that eating for health and eating for pleasure are not incompatible.

Daley: Absolutely. The crux of our collaboration is that eating should be about fulfillment, not denial. Eating is about fulfilling your body's metabolic and nutritional needs, but it's also about enjoying the tastes, textures, colors, and smells of good food. It's great for me to have someone like Andy as a partner, and all of us who are concerned with health and nutrition are lucky to have him as a voice of reason and encouragement.

How did the the book come about?

Weil: Over the years, many people have suggested that I write a ...