Food & Life by Joël Robuchon & Dr. Nadia Volf

According to the great writer, George Bernard Shaw, “There is no sincerer love than the love of food…”.
Who better to express this love than the French, whose savoir faire has elevated gourmet cuisine to an art, with dedicated foodies and chefs all across the globe.

Food & Life captures and distills the art, philosophy, and science of great cuisine. Its quality ingredients:  writers Dr. Nadia Volf, a medical expert, acupuncturist and professor and Joël Robuchon, impressive award-winning French chef.
Add Harald Gottschalk, an internationally-recognized photographer whose colorful photos entice.

First, some important basic principles: the harmonious pairing of food is not just important to health but also stimulates the senses.

“The art of cuisine consists of combining foods, exactly as one assembles notes or words to write a symphony or a poem.”

Another key rule:  one secret of a great chef – and a great dish – is making astute choices: selecting fresh, high-quality ingredients and preparing them properly before cooking.

“Choosing the ingredients is already the beginning of pleasure, the springboard of the imagination….”

The wonderful recipes are what make this book special. My favorites are those that turn standard fare into delicacies – lamb chops doused with potato confit and a medley of herbs or veal chops with chanterelles. The recipes for soups are also great:  Indian soup prepared with olive oil, soy milk, and select seeds and herbs, or mushroom broth with scallops and ginger. Other great finds: sea scallops prepared with Argan-oil vegetables or slivered with caviar.
There is so much imagination here!

For those with discriminating palates, there are great recipes here for gourmet delicacies like escargots with spiced broth, foie gras sliders and puddings, or salads with sea scallops and chanterelles.
My picks for a sweet finale: crepes with almond cream, or apple, raisin and walnut crumble with vanilla ice cream.

The book pays homage to food as both a life force and art form with wonderful recipes you’re not likely to find anywhere else.

Food & Life is also a treasure trove of nutritional information and alternative health tips.
First, the writers look closely at common food sources and detail which ones are natural prescriptions for fighting fatigue, lowering cholesterol, curing common ailments, and satisfying basic nutritional needs.
For example,  according to the writers, peanuts thin mucus and improve appetite, while walnuts can treat infertility. Almonds can help one cope with grief and help people forgive.  Coconuts are a powerful source of electrolytes and crabs are exceptional for zinc content. Seeds like pumpkin, poppy, or sesame seeds, can combat fatigue and depression and help prevent neurological diseases.
The book pays homage to food as both a life force and art form with wonderful recipes you’re not likely to find anywhere else.

An important principle is best expressed by the writers:

“The art of cuisine consists of combining foods, exactly as one assembles notes or words to write a symphony or a poem.”

In other words,  the harmonious pairing of food is not just important to health but also a stimulant to the senses.
The strategy:  to assemble an effective team on the plate – a principal food, a partner, a supporting player, and a guest.

More than just a beautifully wrought coffee table book or conversational piece, Food & Life gives us wonderful recipes for sublime dishes assembled according to these principles.

Great writing and yes, a sincere passion for food.  Voilà.  You have the ingredients of a wonderful book.