Sonoma Cookbook not just a diet, but a way of life
By Leslie Gevirtz
NAPA, California (Reuters) - Dietician and nutritionist Connie Guttersen proves to both chefs and home cooks that healthy eating doesn't have to be dull.
The creator of the Sonoma Diet never planned to be a diet-guru. She was on track to becoming a professor in Texas when marriage brought her to California and the Culinary Institute of America (CIA), where she was hired to design a course in healthy cooking techniques.
She recalled how when she first arrived at the CIA the students shunned her, fearing she would take away their sugar, fats and salt.
In "The Sonoma Cookbook" Guttersen hopes to inspire readers with delicious recipes paired with wines and explains why she considers her eating program more of a lifestyle than a diet.
Q: What prompted you to write your first book?
A: "Well my dad had passed away. I had watched him, a doctor, struggle with his weight his whole life. So I decided I was going to write a book in his honor."
Q: How does the Sonoma Diet differ from South Beach?
A: "South Beach is very good, but it is physician driven. Mine is from more of a culinary background, more of a dietitian. South Beach is not flavor driven or celebrating a way of eating that becomes a way of life. And I think wine is an important part of life as is a fairly moderate amount of carbohydrates. Continued...