We’re talking to food writer Peter Kaminsky about an occupational hazard: packing on the pounds. A longtime chef, food critic, and lover of great food, Kaminsky’s doctor told him that he was facing obesity and diabetes. Kaminsky had to make a choice: lose weight or deal with the consequences. In his new book, Culinary Intelligence: That Art of Eating Healthy (And Really Well), he writes about how he lost 35 pounds and kept them off by thinking more—not less—about food. If we cut out processed foods and maximize flavor per calorie, Kaminsky says eating can be both good for you and gratifying.
Peter Kaminsky, author, food critic