Dan Buettner’s ‘The Blue Zones American Kitchen’ Will Change the Way You Cook [REVIEW]

We all want to live forever. While we don’t know of anyone who has accomplished this yet, we do know that there are pockets of people around this big blue marble we inhabit that have at least found a fountain of youth of sorts. Dan Buettner has been chronicling these areas known as Blue Zones for more than 20 years, sharing their secrets with the rest of us, to help promote longevity in whatever pocket of the world we are in. This time out, he presents us with healthy recipes that can help us live to 100 in The Blue Zones American Kitchen.

In this volume, Dan presents meals that we can actually recreate ourselves. Gleaned from some of America’s best chefs, he’s included recipes that are both familiar—such as Samp (aka grits, found on page 65)—and others that will jazz up mealtimes with loads of delicious flavor—such as the Asian American inspired Mint Mango Salad with Peanuts and Lime (found on page 149).

Having grown up in the South, I love soul food with a passion. It just makes my taste buds happy. It can tend to be on the heavy side, though. For instance, even side dishes that I frequently enjoy serving, like a big mess of greens, can start with bacon. The recipe found here for Lemon and Sage Collard Greens (page 87), however, ups the flavor profile without adding extra fat, so this version will make your heart happy too.

Now that we live in Texas, we also love a variety of South American flavors. After all, who can resist a plate full of spicy enchiladas? The thing is, most of the time they tend to be smothered in cheese or sour cream sauce, particularly if you order them out. So why not stay in and make Calabacitas y Maiz Enchiladas instead (page 130)? This version is filled with both guajillo chilis and chiles de arbol as well as small green Mexican squash called calabacitas, tomatoes, corn and cilantro. Yum!

If Italian food is your jam, you can forego your favorite store-bought pasta sauce, and make a Tomato, Eggplant, and Sweet Potato Pasta Sauce (page 238) instead. While using tomatoes you canned yourself is always preferable, you can cheat and use a couple cans of tomato puree instead. And in addition to all the heart healthy veggies in this dish, there are enough herbs included—such as basil, parsley, oregano, rosemary, and thyme—to make any kitchen smell heavenly!

This book is going to change the way you cook, but for the better! David McLain’s stunning photography only enhances this volume. Each picture will likely make your mouth water so much you’ll soon find yourself in your kitchen pulling out the pots and pans to get to work.

Whether you’ve read Buettner’s other books or not, The Blue Zones American Kitchen is a must have for your cookbook collection. Not only will it inspire you to eat well, but it will make you think about food preparation in a whole new light. Your doctor—and your waistline—will thank you!