OP: Craig Claiborne's Gourmet Diet

Times Books, New York, 1980. Hardcover. Very Good.                    

Craig Claiborne’s Gourmet Diet (1980) grew from Claiborne’s recognition that—perhaps because of his long tenure as restaurant critic for The New York Times—he had to make an effort to deal with diet-related health problems. The book contains statements of personal medical history and a strong argument for the necessity of a food regimen to combat high blood pressure and congested arteries. 

Claiborne was well-known enough by the time of publication that his avid readers followed his health progress with personal investment. Just as he had been enormously influential in exposing the public at large to fine cuisines of the world, he then introduced them to low-fat and low-sodium foods. Pierre Franey helped develop the some 200 health-focused recipes.

Claiborne’s appreciation for delicious and innovative cooking lends a notable thoughtfulness to the recipes. Where fat and salt are minimal or absent, we see an emphasis on other flavorful ingredients—herbs, spices, and aromatics—as well as a strong variety of textures and flavors. Though thematically a deviation from his previous books, Gourmet Diet maintains the integrity and curiosity synonymous with Claiborne’s name. 

Ours is Very Good overall, inclusive of the dust jacket.