Eating Thin for Life: Food Secrets & Recipes from People Who Have Lost Weight & Kept It Off
Author: Anne M Fletcher
In Eating Thin For Life, the real experts-hundreds of people from all walks of life who have shed unwanted pounds permanently-reveal how they manage their food lives: in the kitchen, at the table and in restaurants. From these 'masters' of weight loss, you'll learn how to enjoy food without being a slave to calorie counting. How to handle the tough times, from quitting smoking to having babies to dealing with pushy people. In short, you'll learn how these 'masters of weight control' get themselves to do the things we all know we should do-but can't seem to get ourselves to do-to lose weight permanently. Plus: --An easy weight-loss plan: 21 days of breakfasts, lunches, dinners and snacks from the masters. --122 of the masters' favorite low-fat recipes-from Pineapple Right-side-Up Coffee Cake to Oven-Fried Chicken to Rich Chocolate Cake with Raspberry Sauce.
Publishers Weekly
Following up on her bestselling Thin for Life, Fletcher records and organizes the experiences of 200 men and women who have successfully maintained over a number of years a significant weight loss (an average of 64 pounds). Fletcher calls her subjects, who have kept off 20 or more pounds for more than 10 years, masters. In Part I, she catalogues the strategies they have used to hold on to their weight loss, offering five main 'food secrets,'" e.g., 'Want To Be Thin More Than You Want to Eat the `Wrong' Foods'; 'Fix Your Full Button.' Each tip is fleshed out with stories from 'the masters' demonstrating how it has helped them.
The second section offers 21 days of menus for low-fat, reduced-calorie dishes for breakfast, lunch, dinner and dessert, as well as snacks. Part III offers 100 recipes (with food counts) from the masters for recipes that have become mainstays on their tables. Included are recipes for Meatballs with Parsley and Sage, mixing ground round steak with grated potatoes; Crepes with Chicken and Mushroom Filling; Sweet Potato Puff with bananas; Deep Dish Pumpkin Pie, with a graham-cracker crust. The accompanying list, 'Tricks of the Low-Fat Cooking Trade,' is particularly helpful. As both inspiration and practical guide, this volume is likely to prove a great ally to readers who know that keeping off the pounds they lose is the larger part of a weight loss campaign.
What People Are Saying
Tonyia Tidline
I had all but given up until I discovered your book. Now I'm encouraged to try again. -- Columbus, Ohio
Interesting book: Calamari e Hornbook del Perillo sui contratti
Red Chile Bible: Southwestern Classic and Gourmet Recipes
Author: Kathleen Hansel
The long-awaited companion to the best-selling Green Chile Bible, this vibrant collection of rich, red chile recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the current Southwest "fusion" style. Red Chile Bible caters to every chile cook's desires-from the passion for finding new ways to cook with chile to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot.
Wichita Falls Times
The definite source of information on cooking with chile peppers. Featuring an extensive description of the wide variety of chiles available, this small volume includes recipes from all over the world that use this spicy little veggie. The most intriguing chapter is the one on desserts that include chile peppers among the ingredients. Just imagine gingerbread with red chile peppers-it's hot stuff.
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