World Chefs: Tyler Florence makes case for fresh food in new book

Tue Mar 12, 2013 2:43pm EDT
Email This Article |
Share This Article
  • Facebook
  • LinkedIn
  • Twitter
| Print This Article | Single Page
[-] Text [+]

By Richard Leong

NEW YORK (Reuters) - American celebrity chef Tyler Florence tackles the challenge of inspiring healthy eating in his new book, "Fresh," using simple recipes with fresh, sustainable ingredients and vibrant flavors.

"Fresh" is the latest book by the 41-year-old owner of the Wayfare Tavern in San Francisco, which critics have praised for its modern American cuisine.

The South Carolina native has also hosted several television food shows. He spoke to Reuters about his passion for healthy eating and the importance of fresh ingredients.

Q: Why did you write a book about fresh food?

A: I started looking at the word fresh and really dived deep into what it means beyond the color and the aroma and the flavor. But also what fresh food does for your body and for the environment. I always see it from a perspective of not depleting the natural resources blindly that are out there but creating alternative food sources, making them trendy in a way where things become more balanced. People are genuinely interested in what they put in their body. I think now it's the time.

Q: What do you want readers to take away from this book?

A: "I want people to be inspired. There is nutritional value in fresh, pure food. There are independent stories about what a super food quail eggs are for mental cognition and how healthy strawberries could be on a cellular level. There are beautiful stories inside the recipes.

Q: How is this book different from others you wrote?   Continued...

American celebrity chef Tyler Florence cooks in the kitchen of his restaurant Wayfare Tavern in San Francisco, in this undated handout photograph provided by The Door on March 12, 2013. REUTERS/John Lee/The Door/Handout