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The Blue Zones American Kitchen: 100 Recipes to Live to 100 Hardcover – December 6, 2022
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100 Blue Zones recipes from some of America’s most under-recognized, plant-forward communities, fusing international food traditions in ingenious, uniquely American ways.
In Dan Buettner’s Netflix documentary Live to 100: Secrets of the Blue Zones, viewers discovered the blue zones—the five places around the world where people consistently live to 100, and the keys to their longevity.
Creating a Blue Zone here at home is easier than ever, thanks to the vegetarian recipes in this inspiring book. Buettner’s tour of the regions and cultures that have shaped America’s healthiest food landscapes shows the wisdom of heritage cooks found right in our backyard.
A sampling of recipes from America’s Blue Zones communities:
• Indigenous, Native, and Early American: Aina Momona Stew with Taro, Breadfruit, and Sweet Potato
• African American: Hoppin’ John with Carolina Gold Rice and Sapelo Red Peas
• Latin American: Mama’s Zucchini Pupusas
• Asian American: Uttapam (Savory Lentil Pancakes)
• Regional and Contemporary American: Kimchi Jjigae (Korean Kimchi Stew)
Fully illustrated with hundreds of photos and packed with wisdom from more than 50 food experts, chefs, and cooks around the country, The Blue Zones American Kitchen will change your diet—and your life.
- Print length304 pages
- LanguageEnglish
- PublisherNational Geographic
- Publication dateDecember 6, 2022
- Dimensions8.28 x 1.09 x 10.27 inches
- ISBN-101426222475
- ISBN-13978-1426222474
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About the Author
Dan Buettner is a National Geographic Explorer, a writer, and the founder of Quest Network, Inc. His 2005 cover story for National Geographic magazine, "Secrets of Living Longer," was a finalist for the National Magazine Award. He has appeared on CNN, David Letterman,Good Morning America,Primetime Live, and the Today show to discuss his Blue Zones research, and he has delivered more than 500 keynote speeches over the last 10 years. He is the author of the best-selling Blue Zones Kitchen, as well as The Blue Zones, The Blue Zones Solution, and The Blue Zones of Happiness. He splits his time between California and Minnesota, where you can also find two of the original Blue Zones Project Cities.
Product details
- Publisher : National Geographic (December 6, 2022)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 1426222475
- ISBN-13 : 978-1426222474
- Item Weight : 2.64 pounds
- Dimensions : 8.28 x 1.09 x 10.27 inches
- Best Sellers Rank: #12,647 in Books (See Top 100 in Books)
- #16 in Whole Foods Diets
- #41 in Longevity
- #68 in Vegan Cooking (Books)
- Customer Reviews:
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About the author
Dan Buettner is an explorer, National Geographic Fellow, award-winning journalist and producer, and New York Times bestselling author. He discovered the five places in the world – dubbed blue zones hotspots – where people live the longest, healthiest lives. His articles about these places in The New York Times Magazine and National Geographic are two of the most popular for both publications.
Buettner now works in partnership with municipal governments, large employers, and health insurance companies to implement Blue Zones Projects in communities, workplaces, and universities. Blue Zones Projects are well-being initiatives that apply lessons from the Blue Zones to entire communities by focusing on changes to the local environment, public policy, and social networks. The program has dramatically improved the health of more than 5 million Americans to date.
His new book “The Blue Zones Challenge: A 4-Week Plan for a Longer Better Life” is a four-week guide and year-long sustainability program to jump-start your journey to better health, happiness, less stress, and longer life.
Buettner also holds three Guinness World Records in distance cycling.
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No matter what taste profile you are looking to find for your next meal, it is captured in this book. Take for instance the recipe in the Indigenous, Native, and Early American chapter from Sous Chef Matt Johnson titled The Three Sisters Cherokee Succotash. I love the word Succotash! This recipe looks to me to be very tasty and crunchy. This recipe hails from the Smoky Mountains and the Blue Ridge Mountains area. The folks in this area grew up eating squash, corn and beans aka The Three Sisters.
Next I came across two compelling recipes by Chef Claudia Lopez in the Latin American section.
The first one is Mama’s Zucchini Pupusas recipe. Pupusas are delicious savory pancakes stuffed with zucchini filling, then grilled and served with hot sauce, salsa and pickled cabbage. Can’t wait to make this.
Second is Chef Lopez’s Salvadoran-Style Tofu Scramble. I am going to make this recipe first. I love Tofu Scramble. Both these recipes stood out for me.
Moving into the Asian American chapter I came across Chef Hao Tan and the recipe titled Brown Rice Pudding with Nuts and Cardamon. Doesn’t that sound delicious. I will make this just because of the Cardamon influence (I am grateful that I enjoy cardamon every day. It is an amazing spice) and I could not be more happy with cardamon’s fellow ingredients in this recipe.
Tomato, Eggplant, and Sweet Potato Pasta Sauce recipe found in the Regional and Contemporary really caught my eye. After a few moments reviewing the very flavorful ingredients list I notice that the Chef is non other than Roger Buettner, Dan’s dad. That makes this recipe double compelling to me. I love it when the family is involved! And these ingredients might be in your kitchen right now. I am a spice girl. I am always looking for the spice and herb additions to a recipe. This recipe brings it with spices, herbs and flavors.
Being true to my hometown and my grandfather who taught me to love, love, love hot sauce, I bring your attention to Muhammara (Red Pepper Dip) by Chris Debarr who is Executive Chef of a Secret Dinner Club in New Orleans. All I can say is that this will become a staple in my kitchen. I love dips with flat bread or planked veggies. I am 100% all in for a recipe that also goes by the name pomegranate molasses!
Thank goodness there are so many people in this country who have honed a fine skill in the kitchen. We all love to eat, we all love variety, and we all love a good story. Thank you Dan Buettner for seeing the world through the Blue Zones lens that you do and thank you for bringing these deeply interesting folks and their recipes directly to us, into our homes, so that we might make amazing, nutritious, delicious recipes to share with our family and friends! I will tell everyone I know to pick up a copy of this incredible book and to share it with as many people that they can. What a treasure trove of recipes!
Reviewed in the United States on January 30, 2023
No matter what taste profile you are looking to find for your next meal, it is captured in this book. Take for instance the recipe in the Indigenous, Native, and Early American chapter from Sous Chef Matt Johnson titled The Three Sisters Cherokee Succotash. I love the word Succotash! This recipe looks to me to be very tasty and crunchy. This recipe hails from the Smoky Mountains and the Blue Ridge Mountains area. The folks in this area grew up eating squash, corn and beans aka The Three Sisters.
Next I came across two compelling recipes by Chef Claudia Lopez in the Latin American section.
The first one is Mama’s Zucchini Pupusas recipe. Pupusas are delicious savory pancakes stuffed with zucchini filling, then grilled and served with hot sauce, salsa and pickled cabbage. Can’t wait to make this.
Second is Chef Lopez’s Salvadoran-Style Tofu Scramble. I am going to make this recipe first. I love Tofu Scramble. Both these recipes stood out for me.
Moving into the Asian American chapter I came across Chef Hao Tan and the recipe titled Brown Rice Pudding with Nuts and Cardamon. Doesn’t that sound delicious. I will make this just because of the Cardamon influence (I am grateful that I enjoy cardamon every day. It is an amazing spice) and I could not be more happy with cardamon’s fellow ingredients in this recipe.
Tomato, Eggplant, and Sweet Potato Pasta Sauce recipe found in the Regional and Contemporary really caught my eye. After a few moments reviewing the very flavorful ingredients list I notice that the Chef is non other than Roger Buettner, Dan’s dad. That makes this recipe double compelling to me. I love it when the family is involved! And these ingredients might be in your kitchen right now. I am a spice girl. I am always looking for the spice and herb additions to a recipe. This recipe brings it with spices, herbs and flavors.
Being true to my hometown and my grandfather who taught me to love, love, love hot sauce, I bring your attention to Muhammara (Red Pepper Dip) by Chris Debarr who is Executive Chef of a Secret Dinner Club in New Orleans. All I can say is that this will become a staple in my kitchen. I love dips with flat bread or planked veggies. I am 100% all in for a recipe that also goes by the name pomegranate molasses!
Thank goodness there are so many people in this country who have honed a fine skill in the kitchen. We all love to eat, we all love variety, and we all love a good story. Thank you Dan Buettner for seeing the world through the Blue Zones lens that you do and thank you for bringing these deeply interesting folks and their recipes directly to us, into our homes, so that we might make amazing, nutritious, delicious recipes to share with our family and friends! I will tell everyone I know to pick up a copy of this incredible book and to share it with as many people that they can. What a treasure trove of recipes!
**UPDATE**
I contacted the seller who was very responsive and sent me a new book promptly. The holes punched for the spiral no longer cuts off recipe measurements. So it is fine now. The names of the chefs (printed vertically on the right margins) are cut off so not great for them, but no issue for me. Adding another star for resolution.
The book is an outgrowth of Dan Buettner's 20+ years investigating and promoting the Blue Zones cultures. For those unfamiliar with the Blue Zones, Dan, while working for National Geographic mapped out six regions in the world where people lived longer lifespans. He then looked at the data from those regions and came up with some commonalities between them that he has since promoted as being factors that can lead to a longer lifespan. Food was one of those factors although in his original writings, food or diet was not considered as major a factor as he tends to make it out to be today. Today, he promotes a plant-based diet, as I do too, but I think there are some issues with what he says about that in this book that I will discuss below.
One of the issues that I have with this book is that while the cultures in this book were not vegan and the Blue Zones cultures were not vegan, except for one small subset of the Seventh Day Adventists, Dan not only ignores any animal products in these recipes but he makes statements that they are not necessary for healthy longevity. For example, on page 284, he says "In most Blue Zones....people eat fish," but then he goes on to say, "Fish is not a necessary part of a longevity diet." This flies against the advice of nutritional scientists who tell people to eat at least two servings of fish a week. And it flies against what Dan himself observed when he identified the Blue Zones. So, my question is, how can Dan, who is not a dietitian or a nutritional biochemist, make the statement that fish is not necessary for longevity?
He does this with eggs as well, when he says "People in ALL the Blue Zones eat eggs about two to four times per week." But again he goes on to say, "Eggs aren't a key component for living a long life, so we don't recommend them." Again, how can he say that when people in every single Blue Zone eat eggs and they eat them several times a week? Maybe there's a reason people in every Blue Zone eats eggs half the days in a week.
Isn't there a possibility that that the 10% of animal products eaten in the Blue Zones do in fact contribute something to health and longevity? Long-chain omega-3 fatty acids from fish for example. Iodine from fish. Choline and lutein from eggs. Fats to help with absorption of vitamins and phytonutrients in vegetables. Methionine and lysine in animal-based proteins but low in plant-based proteins to aid in muscle synthesis and to protect against frailty. The impression I get from reading this book is that despite the evidence that Dan has seen first hand in the actual Blue Zones, he wants to turn us all into vegans. So you won't find any recipes with animal products in this book.
I think it's also wise to look at the Blue Zones with a bit of skepticism. Pew Research said that in 2015, there were almost half a million centenarians in the world. I can't find a population estimate for the Blue Zones, but I suspect it's a small fraction of half a million people. And it's an even smaller fraction if you just count the centenarians in the Blue Zones. Point being that there is a much larger population of long-lived people in the world than those living in the Blue Zones. They have not been studied and we don't know how they eat. I do know how my 95 year old dad was eating before he died and it was a combination of dollar meals from McDonald's, Kraft's Mac 'n Cheese and pies from Publix bakeries. He considerably outlived his two brothers who both died of natural causes, one in his sixties and one in his seventies, and his own father, who died in his seventies. Go figure!
So, buy this book for the recipes if you are looking for a good vegan or plant-based cookbook that is based on a variety of diverse cultures within the United States. It's great for that and I use it for that. But as a whole food, plant-based lacto-ovo pescatarian who eats closer to what they eat in the real Blue Zones (90% whole plant-based foods but 10% from fish, eggs and dairy), I find the nutritional advice offered in this book to be less than desirable.
Top reviews from other countries
Will buy more to gift to others.
I cooked my way through the first cookbook and enjoyed most recipes, but I don't have the time or money to do it with this one. There are a few recipes that I'll try, but overall, I'm pretty disappointed.