Over 150 delicious wheat-free, low-fat and low-sugar recipes from the author of the bestselling Lose Wheat, Lose Weight, for wheat intolerants, people with wheat allergies and anyone looking to cut wheat from their diet while still taking pleasure in their food, proving that wheat-free eating can still be a joyful and unrestrained experience. The popular diet plan outlined in the topical health bestseller Lose Wheat, Lose Weight showed people that cutting wheat out of their diet could have amazing results – no more bloating, headaches, tiredness or needless weight gain. In The Big Book of Wheat-free Cooking, award-winning cook and food intolerance sufferer Antoinette Savill once again demonstrates that following a wheat-free diet doesn’t mean you have to miss out on the pleasures of food! The mouthwatering range of recipes includes ideas for every occasion: snacks, soups, meat, fish and vegetable dinner dishes, desserts, cakes and breads.

An inspiring and inventive range of easy gourmet soups and stews for every occasion In this beautifully illustrated collection of recipes Sophie shows how to turn these simple dishes into delicious and nourishing meals guaranteed to impress family and friends. Whether you need dinner in a flash or a hearty winter warmer, these recipes offer a quick and easy solution with beautiful and delectable results. Throughout, Sophie also shares time saving tips for busy mums, sneaky ways to get your kids to eat their veg and great advice for getting more than one meal out of your effort. So curl up on the sofa with a steaming bowl and a spoon: these are soups and stews to warm the soul.

Irish celebrity chef Kevin Dundon shares the recipes he cooks at home and shows how easy it is to eat good food every day. Do you have a kitchen full of hungry kids? Expectant guests sat round the dining table? Perhaps you need a hearty pick-me-up or a quick and comforting supper at the end of a long day. Kevin knows that the best home cooked food is straightforward and satisfying but certainly never boring. He gathers together classic dishes and creative twists to give a delicious collection of recipes for all types of occasion. Full of bold flavours and fresh, seasonal ingredients, these confident recipes are guaranteed to become firm family favourites. Kevin also shows how to get a second outing from your efforts, with clever ways to turn leftovers into a whole new meal. Whether you're a beginner in the kitchen or an experienced cook, these are reliable recipes you'll return to again and again. Recipes Include: Roasted Root Vegetable, Chilli and Pumpkin Soup Traditional Beef Casserole with Herb Dumplings Pan fried Trout with Toasted Almonds Savoury Bread and Butter Pudding Pot Roasted Pork with Apples Chicken and Broccoli Taglitelle Summer Berry Pudding Treacle Tart Chapter breakdown: One Pot Wonders, Quick & Easy Suppers, Roasts & Family Meals, Leftovers, Accompaniments, Desserts

A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook’s shelf. Includes: ? ROOTS – from Jerusalem artichokes to yams, including potatoes and carrots ? SHOOTS AND STEMS – from asparagus to fennel ? FRUIT – from aubergine to tomatoes ? SQUASHES – from cucumber to winter squashes ? PEAS AND PODS – from bean sprouts to peas ? ONION FAMILY – from leeks to onions ? FLOWERS AND BRASSICAS – from globe artichokes to cauliflower ? GREEN AND LEAFY – from pak choi to spring greens ? SALAD LEAVES – from watercress to purslane

The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food Keith Floyd has been visiting Thailand for over 20 years – this book is a product of all the adventures that he has had, people he has met and recipes he has learnt. In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK. From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food – tasty food that is quick and easy to prepare and perfect to share with friends and families.

Are you a Bosom Caresser or a Harvey Wallbanger? Can you tell a Moscow Mule from a Brass Monkey? Can you name Ernest Hemingway’s favourite tipple? All the kit, spirits, mixers, famous drinkers – and over 80 classic and contemporary cocktail recipes, plus tried and tested hangover cures for the morning after. If you have friends coming round for drinks, or you're looking for the perfect accessory to take to a party, Gem Cocktails is the ideal quick-reference, bursting with information on everything you need to know to mix the perfect cocktail. The fact-packed introduction examines the legends of how the cocktail was invented and tells the story of its climb to fame in Jazz Age America. It then looks at the secrets of mixing a great cocktail and what you’ll need to set up your own cocktail bar – what spirits, liqueurs and mixers to keep stocked up on, what equipment you'll need and which glasses to serve each cocktail in and how to garnish. Nine drinks-based chapters then detail ingredients, assembly instructions and presentation for each cocktail and you'll even learn a little about the background to their creation. Contents include: ? Introduction ? Rum-based cocktails ? Brandy-based cocktails ? Vodka-based cocktails ? The Classic Martini ? Whisky-based cocktails ? Champagne-based cocktails ? Shooters, slammers and tequila ? Non-alcoholic cocktails ? Hangover cures

Both a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking. Over 100 recipes range from new takes on traditional Irish favourites to dishes with more Mediterranean flavours, always emphasising seasonality, local produce and fresh ingredients – the return to slow food. Includes a guide to the best farmers' markets in each region of Ireland, with profiles of some of the farmers and producers bringing their food sensations to market. As well as using ingredients available at the market, recipes also recreate some of the breads, cakes, chutneys available, like Gallic Kitchen’s organic steak pies and Giana Ferguson’s baked cheese with winter herbs – so even if you can't visit the markets you can still enjoy a taste of Ireland. Recipes for everyday cooking – Fried mackerel, Cork Beef Stew – as well as more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Pheasant with Apple and Sweet Geranium Stew.

An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur. Opening with an extensive guide to preparing antipasti and culminating in a mouth-watering selection of desserts – via soups, risotto, pasta, fish and meat dishes – Giorgio Locatelli’s masterpiece is the must-have contemporary Italian food bible, seamlessly combining the historical insight of a food writer with the hands-on expertise of a top chef. Peppered with evocative anecdotes and outspoken observations on the state of modern food, Giorgio Locatelli’s definitive and universally celebrated compendium is a delight to read and cook from.

Leaving home to go to university is daunting enough already without the added stress of cooking for yourself. If you've never ventured into the kitchen or can't tell a saucepan from a frying pan renowned TV chef, Sophie Grigson is here to help. Sophie Grigson's The Student Cookbook, combines delicious tasting, simple recipes with her expert tips and easy to follow guides. This book assumes no prior cooking experience and will take you through the basics that most cookbooks leave out. Clear, detailed and fully illustrated with beautiful step-by-step photography, this book will show you how to shop, what equipment you will need, the best techniques to use and how to read a recipe. For example, Sophie will guide you through the best way to chop an onion, what kind of saucepans to buy and how to pick a chicken. This book will give you confidence in the kitchen and get you excited about cooking. Before you know it a roast dinner for six hungry housemates will be no problem! Learning to cook is cheaper, healthier and more satisfying than any microwave meal or greasy takeaway, it's even fun. With its appetising yet quick and easy recipes The Student Cookbook is the only culinary survival guide any hungry student will need. Recipes Include: Chickpea, Courgette and Carrot Salad Roast Potato Wedges Tuna Fishcakes Roast Rack of Lamb with Parsley and Orange Crust Thai Stir-Fried Noodles Grilled Streak Fried Onion and Bacon Omelette Tagine of Lamb with Apricots and Almonds Roast Salmon with Thyme and Lime Crust Orange Fried Bananas

‘I only cook the kind of food I want to eat. Honest food, plain and simple. This is my cookbook.’ The long awaited cookbook from Michelin-starred chef and owner of the award-winning Chez Bruce. Bruce Poole is widely acknowledged to be one of Britain’s best chefs. Praise for his timeless, honest cooking has garnered countless column inches and the respect of the most discerning critics. His Michelin-starred London restaurant Chez Bruce has achieved many awards and accolades including, for the last six years, London’s Favourite Restaurant in the Harden’s Restaurant Guide. But, what speaks louder than stars (in Bruce’s book anyway) is that his food is emphatically and wholeheartedly loved not only by his loyal patrons who come time and time again to eat at his table, but also those who make Chez Bruce a destination. Bruce’s down to earth, honest and creative cooking features classic dishes without ego or chefy gimmicks, because it’s all about food you actually want to eat. It is no wonder that a cookbook from Bruce Poole has been so eagerly anticipated. In these pages you will find charming anecdotes and stories from the restaurants and, of course, the recipes Bruce wants you to cook at home. Spend time with them, love and enjoy them – this is truly the best food you can cook in your kitchen. Bruce’s Cookbook is a gift, read it, cook from it, treasure it. Recipes Include: - Slow roast shoulder of lamb with harissa, spiced pilaf rice and yoghurt - Boeuf Bourgignon with parsnip purée - Ceviche of salmon with crème fra?che and coriander - Potato gnocchi with butter, wilted sage and parmesan - Chocolate Soufflé - Champagne and elderflower jelly with strawberries

In this mouth-watering collection of inspired and delicious dishes, renowned chef Denis Cotter takes vegetarian cooking to a new level. These recipes are designed to complement busy modern-day life and include ideas for mid-week bowl dishes and simple snacks as well as summer barbecue recipes and mouth-watering salads and risottos. Denis is famous for his inventive approach and this collection will inspire cooks everywhere, no matter what your taste or skill level. For the Love of Food is an essential cookbook for vegetarians but will also appeal to non-vegetarians who enjoy flavour-packed food and new combinations. Full of simple and satisfying solutions, this is a book that you will turn to everyday. Recipes include: Orecchiette with broad beans & baby courgettes Mussaman curry of new potatoes, chickpeas & green beans with cucumber & coriander salsa Pumpkin stew with fennel, leeks & borlotti beans Chocolate olive oil mousse with salt & chilli sesame praline and cherry salsa Rhubarb & strawberry trifle with prosecco, orange mascarpone & pistachio-lemon praline The best cheese on toast in the world Maple & chilli roasted beetroot with wild rice, pecans, bitter greens & orange yoghurt Broad bean & ricotta stuffed braised artichoke with citrus yoghurt and beetroot pastry Saffron-braised squash with aubergine, pine nut & spinach stuffing and lentil-goat's cheese sauce

Fresh, young and full of enthusiasm Donal Skehan is a real cooking talent. His passion for simple delicious and healthy home cooking will inspire novices and more experienced cooks alike to get in the kitchen. Since his childhood, brought up in a little fishing village outside Dublin, food and cooking have been a major part of Donal's life. Growing up and experimenting with different flavours and culinary influences from French to Asian and even Swedish, Donal's adventurous sprit and childlike curiosity for food and flavour can be tasted in his dishes. In 2007, in an attempt to record his culinary creations, Donal started his own blog; http://www.thegoodmoodfoodblog.com/ which has a massive following and has helped him develop as a chef. This book takes the blog and Donal to a new level. It contains some recipes from the The Good Mood Food blog along with some new ideas. Ordered into 7 chapters; including 'Breakfast Feasts', 'Healthy Salads', Easy Entertaining', 'Meals in Minutes' and 'Simple Speedy Desserts' Donal has a quick, easy and tasty solution for every meal. Full of flavour yet simple to make, Donal's recipes are perfect for novice chefs but will also appeal to the more practiced cook. And, not only is his food fantastic but Donal brings his winning personality to every dish, you cannot fail to like him or share his enthusiasm for healthy home cooked food. Recipes include: * Blueberry and Rhubarb Oaty Breakfast Crumble * Griddled Spicy Fish with Tomato Salsa Salad *Gazpacho Starter Shots with Crostini *Rustic Steak Sandwiches with Homemade Mayo *Pecan Peach Pie *Vodka Penne * Steamed Bok Choy with Soy Honey and Lime Dressing *Minty Pea and Lemon Pesto Pasta *Swedish Meatballs with Dill Spring Potatoes *Mini Hazelnut Chocolate Meringue Sandwiches

Simple, delicious, unfussy – Sunday Times resident food writer Lucas Hollweg offers good food for real people. Good Things to Eat is just that: great food that focuses on the ever-popular ingredients and types of recipes that home cooks turn to again and again; the dishes that make everyone go 'yum!' From risottos, stews, gratins and things on toast to lamb, fruit, pasta, pies, squashes and puds, Lucas opens up scrumptious new possibilities for the kinds of flavours people know and love. Lucas weaves together his recipes with personal memories, inspiration, gentle advice and the odd joke. His warm, unhurried writing and layman's understanding of what needs explaining and what doesn't, plus his usage of ingredients that people can easily get hold of, ensure he will inspire everyone to make uncomplicated, tasty food – no matter how practised they are in the kitchen. At long last, here is the book his fans have been waiting for. Recipes include: Sea bream with fennel and orange Chicken schnitzel with lemon and thyme Aubergine, courgette and basil gratin Cod with lentils, rocket and salsa verde A bowl of roast quails with spiced yogurt Spiced rack of lamb with butterbean mash Peach, prosciutto and mozzarella salad Veal chops with Roquefort and thyme butter Pot-roast chicken and chicory Beef stew with cinnamon and prunes Raspberry and mint sorbet Autumn mess with blackberries Banana and black pepper tarte tatin A go-with-anything cake (and things to go with it) The 123 cocktail

Bestselling author and home cook Sally Bee’s collection of deliciously simple recipes that show how easy it is to follow a healthy diet for life. Many of us know the principles of healthy eating but actually incorporating them into daily life is much harder. Whether it's eating more fruit and vegetables, reducing fat without losing flavour or feeding a family after work without the aid of a take-away menu, Sally Bee explains how to make good food second nature. Sally isn't a dietician, but a busy mum who knows how tough it can be to change eating habits. Her down-to-earth advice and realistic approach is borne from her own experience of life-threatening heart disease, which she recovered from thanks to her own delicious and easy-to-follow eating plan. Sally understands how real people eat and how recipes must be quick and made with affordable, readily available food. Her plan won't leave you feeling deprived or hungry, but allows you to enjoy many of your favourite foods in a balanced way. Recipes for Life offers refreshingly simple advice and tasty dishes that will change your eating habits and help you enjoy a healthy mind and body - not just for a few weeks, but for life. Recipes include: Chicken Korma Healthy Chinese Chicken Wraps Smoked haddock and leek pie Healthy Fish Chips and Mushy Peas Roast Monkfish with Olives and Capers All-in-one Lentil and Sausage Casserole Spanish Pork and Bean Stew Caramelised Veggies with Sausages and Baked Sweet Potato Winter Salad Asparagus and Artichoke Salad with Wild Rice and Basil Dressing Pumpkin and mushroom lasagne Broccoli and Leek Bake Apricot and Pistachio Tart

Champion of the home cook, Donal Skehan, is back with a collection of tasty, easy-to-make dishes that cost less. We all want to cook and eat great food, but without making a hefty dent in our wallets. In this, Donal’s third cookbook, he takes on the challenge of showing how easy and straightforward it is to enjoy delicious home-cooked food and spend less. Whether you a hungry student, are feeding a growing family or simple wish to save some money for a treat, Donal’s recipes will encourage everyone to enjoy satisfying yet affordable dishes. Donal’s personality shines through on every page and he also draws on the knowledge and experience of others. Past generations were often adept at using cheaper cuts of meat, turning leftovers into tasty meals and planning ahead to avoid expensive last-minute shops. So Donal turns to his own family and grandparents, plus a range of experts such as butchers, fishmongers and grocers, to offer straightforward advice and inspired recipes. Divided into 7 chapters, Donal covers everything from everyday suppers, soups, stews and pots, baking and desserts, roasts, healthy dishes and more. Recipes include; Coq Au Vin Blanc Ham Hock, Spinach and Cheese Crepes Cauliflower and Broccoli Mac N' Cheese Baked Tomatoey Crumbed Mackerel Cheesy Potato Tart Chilli Tuna Spaghetti Zesty Orange Pudding Dad's Braised Oxtail Crispy Mustard Chicken Tray Bake Squash and Spinach and Lentil Curry 5 Minute Dark Chocolate Espresso Cups Boiled Ham Hock and Five Fab uses for Leftovers Zingy Store Cupboard Tinned Pulse Super Salad Vegetable and Pearl Barley Stew Crowd Pleasing Family Trifle 10 Minute Homemade Brown Bread Swedish Gingerbread Moist Maple Apple Tea Cake

Bestselling author, home cook, heart-attack survivor and busy mum of three Sally Bee turns her attention to family cooking. Sally Bee’s fourth book. At the time of writing this book, Sally is hurtling towards an anniversary that she has mixed feelings about. At the age of 36 Sally had three heart attacks in a week. This summer it will be nine years since Sally died. And nine years since she came back to life. Sally is a living miracle and it is her diet that keeps her fighting and strong. She knows better than anyone how to incorporate healthy eating into your daily life. In her bestselling debut The Secret Ingredient she shared clean and healthy versions of the classic dishes we all love. Now she shows you how to create affordable and simple healthy recipes all the family will adore. Sally believes the best way to keep your family healthy is to serve everyone the same food – food that tastes good, looks good and does you good. Whether it’s a super quick midweek Bolognese packed full of goodness or tasty Thai prawn skewers, an easy guilt-free chicken pie, delicious oatmeal cookies or a healthy take on your favourite takeaway classics. Sally knows better than anyone, when you’re feeding the family day in, day out, you want simplicity, speed and lots of great taste and health benefits. In this beautiful new family cookbook, she offers over 100 new recipes that deliver a healthy lifestyle and a happy home life. Alongside the recipes, there are tips on how to get your children involved, and lots of straightforward advice of how to change your eating habits. Sally’s plans are realistic and easy-to-follow, offering everything you need for a balanced approach to your family’s health.

This beautifully illustrated, practical and easy-to-use guide provides a wealth of ideas for making delicious preserves and drinks from over fifty fruits and vegetables. There is no comparison between shop-bought preserves and those you can make at home. With the most basic equipment, a little time and some fresh home-grown or bought produce you can make a jam, pickle or drink that's totally unique, incredibly delicious and inexpensive. Whether you want to savour the taste of your summer tomatoes all year round, treat your friends and family to the most thoughtful presents or are looking for a way to control what's in yours and your children's food, this book will show you how. In this definitive guide, author Jill Nice covers all aspects of preserving. She takes readers step-by-step through the preserving process, including choosing the right jars and containers, utensils and equipment; cooking with sugars and setting ingredients; and safe, easy sterilising. This book will also contains both traditional and modern preserving techniques, store cupboard cheats and lots of handy tips and advice. From the most well known and loved fruit and vegetables like strawberries, chillies and blackcurrants to more unusual ones like okra and pomegranate you will find recipes for jams, ketchups, pickles, cordials, conserves, jellies. curds and much more! Inspired recipes, reliable advice and fail-safe instructions - all in Jill's engaging, down-to-earth and inimitable style. This is the only book on preserves you need on your shelf. Examples of just some of the things Jill will show you how to make with gooseberries… Basic Gooseberry Jam Gooseberry and Apricot conserve Gooseberry and Elderflower Jelly Spiced Gooseberry pickle Gooseberry Muscatel Syrup

This is a girl's guide to emotional baking. We've all been there. The blind date from hell. The Big Hurt. The guy who details his various surgeries over Caesar salad on the first date. Who needs a pint of rocky road when you can head to the kitchen and work out your heartache with a whisk and a bottle of wine? Erin Bolger has been there, dated that and baked through it all. Turns out the more bitter the heartbreak, the sweeter the batter. So don't cry over bad dates, bad boyfriends or bad breakups - whip up a batch of My-Mom-Didn't-Like-You-Anyway Cupcakes and bake yourself happy.

TV chef, dragon slayer and bestselling author Levi Roots brings carnival to the kitchen with his hot'n'spicy Caribbean cookbook. After winning over the business minds of The Dragon's Den with little more than a song and a smile, entrepreneur Levi Roots has since sold more than one million bottles of his delicious Reggae Reggae Sauce and now he has his very own cookbook! Levi Roots’ Reggae Reggae Cookbook brings the excitement and vitality of Caribbean flavours to your own cooking. An eclectic and colourful range of recipes from simple dishes for students to fantastic feasts for friends are all accompanied by heart-warming anecdotes in Levi's incomparable tell-it-like-it-is style. This bright and colourful book brings together influences as diverse as Jamaican folk tales, Notting Hill Carnival and the music of Bob Marley to create family-friendly food with that famous jerk kick. Levi Roots’ Reggae Reggae Cookbook will surely add a funky beat to what you eat! Levi Roots’ Reggae Reggae Cookbook features more than 80 simple and exciting recipes such as Mash-Up Eggs, Salmon St Jago de la Vega , Guinness Punch, Rum Cake and Sweet Potato Pudding. Levi also offers a diverse range of vegetarian dishes and puts a Caribbean twist on classic European favourites such as pizza and pasta.

The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery.? A little less than ten years ago the Sanitarium at Battle Creek Mich., established an experimental kitchen and a school of cookery under the supervision of Mrs. Dr. Kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. The school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during almost the entire year.? During this time, Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from 500 to 700 inmates.? These large opportunities for observation, research, and experience, have gradually developed a system of cookery, the leading features of which are so entirely novel and so much in advance of the methods heretofore in use, that it may be justly styled, A New System of Cookery. It is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics, than any other department of human industry. Iron mining, glass-making, even the homely art of brick-making, and many of the operations of the farm and the dairy, have been advantageously modified by the results of the fruitful labors of modern scientific investigators. But the art of cookery is at least a century behind in the march of scientific progress. The mistress of the kitchen is still groping her way amid the uncertainties of medi?val methods, and daily bemoaning the sad results of the "rule of thumb." The chemistry of cookery is as little known to the average housewife as were the results of modern chemistry to the old alchemists; and the attempt to make wholesome, palatable, and nourishing food by the methods commonly employed, is rarely more successful than that of those misguided alchemists in transmuting lead and copper into silver and gold.? The new cookery brings order from out the confusion of mixtures and messes, often incongruence and incompatible, which surrounds the average cook, by the elucidation of the principles which govern the operations of the kitchen, with the same certainty with which the law of gravity rules the planets.? Those who have made themselves familiar with Mrs. Kellogg's system of cookery, invariably express themselves as trebly astonished: first, at the simplicity of the methods employed; secondly, at the marvelous results both as regards palatableness, wholesomeness, and attractiveness; thirdly, that it had never occurred to them "to do this way before."?This system does not consist simply of a rehash of what is found in every cook book, but of new methods, which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing, the most digestible, and the most inviting to the eye and to the palate.?Those who have tested the results of Mrs. Kellogg's system of cookery at the Sanitarium tables.

Bazat? pe un plan conceput ini?ial pentru clien?ii selec?i ai autorului, cartea de fa?? reprezint? un sistem revolu?ionar care, folosind o combina?ie precis? de nutri?ie, biochimie, genetic? ?i psihologie, d? rezultate uluitoare. Scris? ?ntr-un stil clar ?i antrenant, cartea ?mbin? ani de succese ?n lumea showbizului cu strategii de ultim? or? pentru a ajuta pe oricine s? sl?beasc? s?n?tos ?i rapid!Remediile rapide nu sunt bune, dar amelior?rile corecte pot duce la pierderea permanent? a greut??ii. Nimeni nu s-a n?scut gras ?i nici menit s? aib? celulit?. Oricine – serios, oricine – poate fi slab. Cartea de fa?? te va ?nv??a cum!?Senza?ia editorial? care rivalizeaz? cu Dieta Dukan.“ – The Times?Tehnici extreme de sc?dere a greut??ii care iau cu asalt lumea dietelor de sl?bit.“ – Daily MailDac? ?i se pare c? ai dat gre? cu toate dietele pe care le-ai ?ncercat, mai g?nde?te-te! Dieta a dat gre?, nu tu. A sosit momentul s? uit?m toate acele cli?ee legate de pierderea ?n greutate ?i s? d?m ascultare adev?rului:S? sari peste micul dejun poate fi un lucru s?n?tosUnele fructe blocheaz? instantaneu arderea gr?similorDac? m?n?nci c?te pu?in ?i des, ri?ti s? aduni kilogrameImportant nu este doar c?t sport faci, ci ?i cum ?l faciGlucidele din broccoli pot fi mai d?un?toare dec?t cele din b?uturile r?coritoareSucurile de fructe provoac? pofta de m?ncare ?n exces