Sonoma Diet

A registered dietitian, culinary professional and nutrition consultant to the Culinary Institute of America, Connie Guttersen spent 10 years counseling patients in weight management before creating the Sonoma Diet. In her book, Guttersen advises dieters to embrace healthful, whole foods, while simultaneously banishing processed foods, simple sugars, refined flour and saturated fats, and she deserves credit for recognizing that dieting does not equal deprivation. She looks to California's Sonoma and Napa valleys -- home to fresh fruits and vegetables, aromatic herbs and spices, fine wine, lean meats, fish and heart-friendly olive oil -- for food inspiration. The abundant pickings make weight loss an exciting flavor adventure, rather than a test in tolerance, though finding the recommended foods in some areas of the country may be difficult and costly. With a cover line that promises a "trimmer waist and better health in just 10 days," the Sonoma Diet's aggressive first wave may also be too restrictive for some. And while Guttersen offers some fabulous recipes for those with a culinary bent, they may be too time-intensive for many.