Linda Hymes shares a full repertory of delicious, healthy recipes that are fit for dancers and non-dancers alike in The Dancing Gourmet: Recipes To Keep You on Your Toes. Heck, these are recipes to keep you fit. Hymes knows the secrets of making ready involving dishes that won't add to your waistline- she trained at the prestigious School of American Ballet in New York City before becoming a pro ballerina for fifteen years. After retiring, she pursued her many passion- food- and attended the world-renowned Le Cordon Bleu in London.
The Dancing Gourmet is a perfect marriage of gastronome food and elegant aesthetic. Whatever who loves ballet or who wishes to look like a dancer by eating right will enjoy the mouth-watering, colorful photos of food and Hymes during some of her finest dancing moments- both seem to jump right off the page. The Dancing gastronome is flavored with humor throughout it pages: the recipes are categorized by ballet's positions of the feet, from first position (appetizers and small plates) through fifth position(entrees). The final section involves the prerequisite visit to the Land Of the Sweets (a reference from the second act of the much-beloved Nutcracker) which no ballet career or gastronome dining perceive should be without.
Eating right doesn't have to be a punishment. In fact, it can be quite pleasurable. Choices from the third type of salads (not just rabbit food!, agreeing to Hymes) such as the grilled chicken salad with spicy blackberry dressing, thai eggplant salad with pickled garlic, and sole and salmon twirls with maple glaze are appealing, or curried banana balls with masoor daal and cold sesame soba with tofu for the vegetarian crowd. Top it all off with a cup of fresh-brewed chai and a slice of pavlova cake. Brava!
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