The What to Eat When Cookbook: 135+ Deliciously Timed Recipes

by Michael F. Roizen, Michael Crupain, Jim Perko

This inspiring cookbook/strategic eating plan--sequel to the wildly popular What to Eat When--offers 125 delectable recipes geared to longevity, weight loss, and success.

In their acclaimed lifestyle guide What to Eat When, Dr. Michael Roizen and Dr. Michael Crupain revealed when to eat foods for healthier living, disease prevention, better performance, and a longer life. The key, they assert, is eating breakfast like a king, lunch like a prince, and dinner like a pauper. Now, in this mouthwatering sequel, they deliver 125 recipes to put these lessons into practice. From a fiber-rich pasta dish loaded with healthy and fresh tomatoes and a creamy lemon dip and homemade crackers to satisfy your snack cravings to a salmon burger you'll love to eat for breakfast (yes, breakfast!) and a healthier, decadant chocolate mousse--a treat that also offers hormone-boosting ingredients before you hit the gym. Each dish is paired with practical information about the nutrients and benefits of the ingredients, plus expert cooking tips, what portion size to eat when, and helpful subsitutions. Covering breakfast, lunch, dinner, and dessert--and the best times to eat all four--this highly anticipated sequel to Roizen and Crupain's best-selling eating guide offers a plethora of meals that will get you through the day, and extend your life by years!

Genres: Cookbooks, Nonfiction, Cooking

304 pages, Hardcover

Published April 14, 2020

About the author

Michael F. Roizen, MD

Reviews

[Jennifer ~ TarHeelReader · Rating 5 out of 5]

I was first introduced to Dr. Roizen over ten years ago when he and Dr. Oz wrote the first YOU book. I spend a lot of my time reading about nutrition and wellness, so I soaked this one up.

Many of the nutrition facts were things I somewhat knew, but the timing of eating certain foods was newer to me. Like, when is it better to eat a cookie? I especially loved their thoughts on greens, including kale, because I have dark, leafy greens every day and love them (thanks to my dad for the love of greens!).

At the heart of this book is how to prioritize what foods will benefit us the most. In a sea of processed foods and mixed messages about what to eat, there’s much value in that.

I received a gifted copy. All opinions are my own.

Many of my reviews can also be found on my blog: www.jennifertarheelreader.com and instagram: www.instagram.com/tarheelreader

[Denver Public Library · Rating 5 out of 5]

I came for the recipes, not the "strategic plan"—and found a lot to like in this new cookbook. From the Sweet Potato and Butternut Squash Hummus to Castelvetrano and Kalamata Olive Biscuits, there is a lot to choose from—and if your tastes run more sweet than savory, there's a mango almond celebration cake that is just gorgeous. (And a chapter on poultry and fish, as well.) The nutritionists and dieticians have been telling us for years not to eat too early or too late, and this cookbook pulls that together with sensible and delicious recipes. The first two chapters are baseline—how to use the cookbook, and what your pantry needs and what skills and tools you should have on hand. The afterword contains a complete 31-day plan, info on the authors and a serviceable index.

[Debra · Rating 4 out of 5]

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No-Bake Cocoa & Apricot Nut Bars from The What to Eat When Cookbook
BY ELIOT, ON OCTOBER 30TH, 2020
For the TLC Book Tour stop today, there’s no novel. What we do have is a wonderful cookbook by the authors of What to Eat When. (And that’s no fiction!)

About The What to Eat When Cookbook
• Hardcover: 304 pages
• Publisher: National Geographic (October 20, 2020)

This inspiring cookbook/strategic eating plan–sequel to the wildly popular What to Eat When–offers 125 delectable recipes geared to longevity, weight loss, and success.

In their acclaimed lifestyle guide What to Eat When, Dr. Michael Roizen and Dr. Michael Crupain revealed when to eat foods for healthier living, disease prevention, better performance, and a longer life. The key, they assert, is eating breakfast like a king, lunch like a prince, and dinner like a pauper. Now, in this mouthwatering sequel, they deliver 125 recipes to put these lessons into practice. From a fiber-rich pasta dish loaded with healthy and fresh tomatoes and a creamy lemon dip and homemade crackers to satisfy your snack cravings to a salmon burger you’ll love to eat for breakfast (yes, breakfast!) and a healthier, decadant chocolate mousse–a treat that also offers hormone-boosting ingredients before you hit the gym. Each dish is paired with practical information about the nutrients and benefits of the ingredients, plus expert cooking tips, what portion size to eat when, and helpful subsitutions. Covering breakfast, lunch, dinner, and dessert–and the best times to eat all four–this highly anticipated sequel to Roizen and Crupain’s best-selling eating guide offers a plethora of meals that will get you through the day, and extend your life by years!

Social Media

Please use the hashtag #thewhattoeatwhencookbook, and tag @tlcbooktours.



Purchase Links
Amazon | Barnes & Noble
About the Authors
DR. MICHAEL ROIZEN is the Chief Wellness Officer at the Cleveland Clinic, Chief Medical Consultant on The Dr. Oz Show, author of four #1 New York Times best-selling books, and originator of the popular RealAge.com. He is board certified in anesthesiology and internal medicine. He’s been recognized with an Ellie, an Emmy, and the Paul G. Rogers Award from the National Library of Medicine for Best Medical Communicator.

DR. MICHAEL CRUPAIN is the Medical Director of The Dr. Oz Show. He is board certified in preventive medicine, a fellow of the American College of Preventive Medicine, and part-time faculty at the Johns Hopkins Bloomberg School of Public Health. Prior to joining The Dr. Oz Show, he directed food safety testing at Consumer Reports. He is an Emmy award-winning producer and sat on an USDA advisory committee.

JIM PERKO is the executive chef for the Cleveland Clinic Wellness Institute and the Center for Integrative and Lifestyle Medicine. A graduate of The Culinary Institute of America, he has apprenticed for the American Culinary Federation 1976 US Culinary Olympic Team and cooked for scientists on the 1977-78 US Antarctic Expedition. Perko is the founder of the national award-winning program Food Is Knowledge.

What I thought…
I reviewed What to Eat When previously. While I enjoyed that book, I kept wondering why they didn’t include some recipes. So glad they published the companion cookbook this month!

Some recipes are paired with a beautiful photograph to show the finished product but don’t be alarmed. The recipes are structured that you don’t need an exemplar to make the dish. The hednotes and directions are detailed and easy to follow.

This is a comprehensive cookbook and includes a “Cliff note” synopsis of the original book in Part I, “What to Eat When: The Cheat Sheet” and “The Kitchen Sink” (pantry items, techniques, tools, substitutes). And speaking of substituting, I love that a lot of the recipes have a footnote of “What to Swap When.” For instance swapping in arugula or kale of spinach or including another kind of bean…things like that. Other footnotes include great information on either healthfulness or cooking techniques.

Included in the 135+ recipes are dishes like appetizers, mains (pasta, grains, sandwiches), veggies, soups /salads, fish/poultry, and even beverages and desserts.

I've marked recipes I would like to try like “Tangy Heirloom Beans” with white balsamic and Urfu pepper flakes (145) and “Roasted Jalapeno, Bean and Broccoli Salad” (189). As cooler weather might now be upon us, I definitely want to try some of the soups: Roasted Vegetable Ribolitta (190), When Way Black Lentil Soup (195), and Chickpea, Chestnut & Kale Soup (209). Note that there are more salads than soups in the cookbook but they all sound great as well, especially “Addictive” Quinoa Salad (182) which is full of veggies and uses oelek chili paste for a bit of a bite.

[Laura · Rating 4 out of 5]

I don’t know about you, but I am always looking for another good cookbook. It’s even better if the cookbook can help me to eat healthy delicious food. Being in my forties now and having a mostly sedentary job, this has become particularly important.

The What to Eat When Cookbook starts with Section 1, “The When Way.” The quote it starts with is perfect, “Eat only when the sun is up; eat earlier, less later.” I do make this biggest mistake and eat the most at the end of the day for supper. This book states that we should be consuming 80 percent of your daily calories before 3 PM. My Great Grandparents had it right, their large meal of the day was at lunch with a very small supper. I think the large problem with this right now is having kids who are hungry for a full dinner after 3 PM.

The book also stresses the three P’s, “plan, prep, and plate.” It rightly states that many of our unhealthy choices are because we go with what is easiest with our busy lifestyles. If we plan out our meals a head of time, we will be more successful. We mostly do this at my house, although we have been known to slip in pizza when are too tired to make dinner.

There is also a great chart of what are “YES!” foods and what foods to limit or try not to eat at all. I thought this was a very handy guide. It also has a great list on how to get started including recording what you eat for five days to note your patterns, swapping the no foods out, having a large salad ready to eat when you are hungry, etc.

Chapter two gives a great list of items to keep stocked in your kitchen at all time including spices, oils & vinegars, produce, meats, nuts, seeds, & grains, dairy, canned & packaged goods other, and tools. There is also a great chart of ingredient conversions between pounds and cups for cooking certain ingredients. I also love that there is a great section about sanitation. I used to teach microbiology and environmental health, so I love that! There are basics on preparing and cooking.

The majority of the book is filled with interesting and tasty recipes. There are beautiful pictures, prep and cooking times, the amount of servings, the serving size, health information (calories, etc.), ingredients, detailed instructions, helpful tips, and an overall summary of the recipe. I really liked this. In particular having the health information right on the recipe really helps when you are on a diet.

Our favorite item from this cookbook is really a cooking hack, one recipe discussed getting Salmon burgers at Costco and simply frying them in olive oil with salt. We picked them up and they are my husband and my favorite now. My husband likes to make them into sandwiches, and I like them just plain with some salt. We usually just eat regular salmon, so it is nice to have a different way to get a healthy meat into our diet. We also tried about a braised mustard chicken and liked that as well. My husband particularly liked that it was different than are usual chicken dishes and he really liked the onions.

The one problem with this cookbook was that it was hard to find ingredients for some of the recipes at our small, rural grocery store. Our kids unfortunately are also not taken with the healthy recipes (besides the Salmon burgers, which they like), but I can see this in particular becoming a favorite as the kids get older.

Overall, The What to Eat When Cookbook has great recipes, but also great tips on how to eat healthier.

Book Source: Review Copy from National Geographic as part of the TLC Book Tour. Thank-you!

This review was first posted on my blog at: https://lauragerold.blogspot.com/2020...

[ManOfLaBook.com · Rating 5 out of 5]

For more reviews and bookish posts please visit: https://www.ManOfLaBook.com

The What to Eat When Cookbook: 135+ Deliciously Timed Recipes by Dr. Michael F. Roizen, Dr. Michael Crupain, and Jim Perko offers recipes created and/or collected by two doctors and a chef for a healthier lifestyle. Dr. Roizen is the Chief Wellness Officer at the Cleveland Clinic, Chief Medical Consultant on The Dr. Oz Show, author of four #1 New York Times best-selling books, as well as originator of RealAge.com. Dr. Crupain is the Medical Director of The Dr. Oz Show, a board certified in preventive medicine, a fellow of the American College of Preventive Medicine, and part-time faculty at the Johns Hopkins Bloomberg School of Public Health.

A cookbook written by two doctors and a chef is an interesting way to sell it, because one can safely assume it will have recipes which deliver taste and nutrition. The What to Eat When Cookbook: 135+ Deliciously Timed Recipes by Dr. Michael F. Roizen, Dr. Michael Crupain, and Jim Perko actually does that. I did not make all the recipes in the book, but the few that I did tasted great (one actually made it to the rotation), were simple, and did not require me to hunt for some exotic ingredient in the high mountains of Tibet.

The authors understood that people need variety and included desserts such as cakes, bars, and even a chocolate mousse. Besides the desserts, the book offers a bit of everything except meats. There are two or three chicken recipes, two or three fish recipes and no meat recipes. This is fine as the family and I are always looking for new ideas for salads, and desserts which are calorie low and tasty (hence the several large Middle Eastern and Mediterranean cookbooks in our library).

There are some useful dietary and lifestyle information in the book. I read it but would not like to comment very much. A lifestyle change should be done on a personal basis between an individual and their medical professional – not out of a book, even though there are some universal truths for most people out there when it comes to nutrition.

The book itself is beautiful, high quality, great pictures, glossy pages and most importantly, easy to follow. The recipes are easy to find, the ingredients are mostly something that most home cooks will have (or a substitute). The directions are simple and every recipe comes with an estimated timetable, as well as a handy conversion chart at the end.
Most importantly, whatever I tried turned out delicious.

[Yenta Knows · Rating 4 out of 5]

I'm marking this "read" although I did not look at every single page.

But I looked at enough to make the determination for the Bender JCC book festival.

Here is what I submitted to the organizers.

---
Let's put this on the long list for inclusion, with the understanding that it might not make the short list.

Why it should be on the long list:
There's always room for another cookbook, and this cookbook is written by two doctors and a chef. They certainly have the certifications to advise on eating healthily.

Their food religion mostly matches mine: No dairy, little meat, lots of fresh veggies. I would say NO meat, but they are close enough.

They offer recipes for foods that you might never have tried: beet stems, beet greens, ramps, carrot tops.

They understand that eating should be a pleasure, so there is room for dessert: cakes, cupcakes, nut bars, and TWO recipes for chocolate mousse.

They have an easy to understand method: Eat more early in the day, don't eat anything after a certain hour, give your body 12 hours to rest (we call it fasting).

The production is top-notch: beautiful food styling, sharp photos, lovely layout, clean typefaces. The book designer knows her stuff. It's almost sad to think of this artwork being stained with olive oil and lemon juice.

Why it might not make the short list:
No Jewish content at all.

Some of their equipment and ingredient recommendations are, well, unrealistic. They recommend Vitamix blenders, for example. But the low end Vitamix blenders start at $249; the top of the line is nearly $600. Umm. Some of us are still using the avocado colored blender we got from mom.

Their advice to be "meal agnostic" will be hard for many (like me) to follow. Eat salmon burgers for breakfast! they say. Or a green salad! I say: bagel.

[T.J. Puritz · Rating 3 out of 5]

I read this as part of my monthly library Cookbooks and Bites group.
The background information ays out their plan for eating properly and healthy, based on their research.
Basically, eat when the sun is up, most calories earlier in the day so your body has time to: a) work it off, b) the resources it needs to function during waking hours.
Stay away from sugar and bad carbs.
They recommend swapping out the American idea of meals to reverse the typical plates; breakfast foods for dinner and vice versa.
I can see how this plan would work for some, but honestly, for the gluten free or nut allergy person, many of these recipes don't. The doctors leave no room for alternative flours or main ingredients.

I will say that the recipes we sampled in our group were very tasty. I made the almond mango celebration cake and everyone enjoyed it. The mango could be swapped for any sweet fruit easily.

[Cozy Book Spot · Rating 4 out of 5]

Very nice and well organized book about when to eat and what to eat. The first chapter is all about when to eat and then the next chapters are cooking tips and recipes. The recipes look great and they all use fresh ingredients.

“Eat more when the sun is up, eat more easier and less later”

I received a free digital copy of this book from Edelweiss in exchange for my honest review.

[Brianna Sowinski · Rating 3 out of 5]

I don't care if I die young, I'm eating my potatoes hot.

[Beka · Rating 3 out of 5]

Not something I'd subscribe to, but it did have a couple recipes that caught my eye.

[Stefanie Jones · Rating 4 out of 5]

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