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The Intermittent Fasting Revolution: The Science of Optimizing Health and Enhancing Performance
by Mark P. MattsonHow intermittent fasting can enhance resilience, improve mental and physical performance, and protect against aging and disease.Most of us eat three meals a day with a smattering of snacks because we think that&’s the normal, healthy way to eat. This book shows why that&’s not the case. The human body and brain evolved to function well in environments where food could be obtained only intermittently. When we look at the eating patterns of our distant ancestors, we can see that an intermittent fasting eating pattern is normal—and eating three meals a day is not. In The Intermittent Fasting Revolution, prominent neuroscientist Mark Mattson shows that intermittent fasting is not only normal but also good for us; it can enhance our ability to cope with stress by making cells more resilient. It also improves mental and physical performance and protects against aging and disease. Intermittent fasting is not the latest fad diet; it doesn&’t dictate food choice or quantity. It doesn&’t make money for the pharmaceutical, processed food, or health care industries. Intermittent fasting is an eating pattern that includes frequent periods of time with little or negligible amounts of food. It is often accompanied by weight loss, but, Mattson says, studies show that its remarkable beneficial effects cannot be accounted for by weight loss alone.Mattson—whose pioneering research uncovered the ways that the brain responds to fasting and exercise—explains how thriving while fasting became an evolutionary adaptation. He describes the specific ways that intermittent fasting slows aging; reduces the risk of diseases, including obesity, Alzheimer&’s, and diabetes; and improves both brain and body performance. He also offers practical advice on adopting an intermittent fasting eating pattern as well as information for parents and physicians.
The International Burrito
by Hillary Davis David MontielOver 70 recipes help you create memorable dishes in moments - and even inspire you to come up with inventions of your own. Hillary Davis is the author of several sucessful cookbooks, including Garden Entertaining, Celebrate: Traditional Ethnic Entertaining in America, and Great Grilling: Easy and Elegant Entertaining All Year Round.
The Intersection of Food and Public Health: Current Policy Challenges and Solutions (Public Administration for Public Health)
by Michelle C. Pautz A. Bryce Hoflund John C. JonesPresently, ideas about food are in flux from a variety of sources. Examples of this evolution include recognizing the importance of food on health by public health and medical professionals; changing consumer desires around the production methods and components of their food; a greater focus on injustices within the national food system; evolving knowledge of how the food system impacts the environment; and, shifting economic and technological realities that underpin where and how food is produced, distributed and sold. These shifting ideas about food exist in contrast to the narrative of the highly functioning, industrialized, global food system that emerged in the second half of the 20th century. This edited volume fills a void by presenting a comprehensive and engaging coverage of the key issues at the intersection of public health, policy, and food. The Intersection of Food and Public Health is comprised of research that examines current problems in food studies and how various stakeholders are attempting to address problems in unique ways. The book will be of interest to undergraduate and graduate students in a variety of disciplines, including public administration, public policy, public health, economics, political science, nutrition, dietetics, and food studies.
The Intolerant Gourmet: Glorious Food without Gluten and Lactose
by Barbara KafkaAt last—a cookbook of pleasure, not compromise, for those with food intolerancesIt’s estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed. <P><P>For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating. <P>Now, legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara’s own intolerances, dormant since childhood, returned five years ago, and—as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking—she rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. <P>They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter. Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmet contains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). <P>Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not. The book also features tools such as a guide to gluten-free pastas and a comprehensive section on starches—their assets and detriments, the basic methods for preparing them, and the best ways of serving them. <P>All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes ,“My roast is rare, but no Saxon pillage”). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.
The Intuitive Eating Guide to Recovery: Let Go of Toxic Diet Culture, Reconnect with Food, and Build Self-Love
by Meme Inge MS, RDNEmbrace intuitive eating to heal your relationship with food and your body Intuitive eating means trusting your body to tell you what, when, and how much to eat—instead of sticking to restrictive diets. The Intuitive Eating Guide to Recovery gives you the tools to practice intuitive eating effectively and reframe the way you think about food and body image. You'll learn to listen to your own hunger and fullness signals, and respect that all foods provide nourishment for your body, mind, and spirit. The Intuitive Eating Guide to Recovery helps you: Rediscover self-love—Explore the 10 principles of intuitive eating, and embrace helpful strategies to navigate a diet-obsessed world. The complete guide—This book is both a companion for recovery and a resource of practical advice for turning intuitive eating into a lifestyle. A healthier frame of mind—Learn to eat in a way that makes you feel nurtured and satisfied, and stop tying your health and happiness to what your body looks like. Find the guidance you need to disengage from diet culture and start truly nourishing your body.
The Intuitive Eating Plan: A Body-Positive Approach to Rebuilding Your Relationship with Food
by Kirsten AckermanA gentle, comforting, body-positive approach to foodIt's time to explore and build new, positive relationships with food, moving away from restriction, deprivation, and obsession with body image. The Intuitive Eating Plan provides you with the information and steps necessary to heal your relationship with food and accept your body's beautiful intuition.You will be introduced to intuitive eating concepts that challenge what you previously believed about food, health, and wellness. Learn about the misconceptions of dieting, the mechanics and physiology behind hunger and satisfaction, how to address emotional eating, and how to make informed choices. Waiting for you on the other side is not only a healed relationship with food but also an intuitive eating bond that will impact every area of your life.The Intuitive Eating Plan includes:A healing reality—No matter what results you have attempted to achieve, come to terms with the fact that natural body diversity exists.Interactive approach—Explore questions about your beliefs on things like food and stress levels, and document your progress with questions and journal prompts.SMART goals—Use the proven SMART (Specific, Measurable, Achievable, Relevant, and Time-Based) method to effectively set attainable goals.Learn the principles of intuitive eating and reject the common diet mentality.
The Intuitive Eating Workbook: Principles for Nourishing a Healthy Relationship with Food
by Evelyn Tribole Elyse ReschThe Intuitive Eating Workbook offers a comprehensive, evidence-based program to help you develop a healthy relationship with food, pay attention to cues of hunger and satisfaction, and cultivate a profound connection with your mind and body. The Intuitive Eating Workbook offers a new way of looking at food and mealtime by showing you how to recognize your body's natural hunger signals. Structured around the 10 principles of intuitive eating, the mindful approach in this workbook encourages you to abandon unhealthy weight control behaviors, develop positive body image, and - most importantly - stop feeling distressed around food! You were born with all the wisdom you need for eating intuitively. This book will help you reconnect with that wisdom and ultimately change your life - one meal at a time.
The Invention of Scarcity: Malthus and the Margins of History (Yale Agrarian Studies Series)
by Deborah ValenzeA radical new reading of eighteenth-century British theorist Thomas Robert Malthus, which recovers diverse ideas about subsistence production and environments later eclipsed by classical economics With the publication of Essay on the Principle of Population and its projection of food shortages in the face of ballooning populations, British theorist Thomas Robert Malthus secured a leading role in modern political and economic thought. In this startling new interpretation, Deborah Valenze reveals how canonical readings of Malthus fail to acknowledge his narrow understanding of what constitutes food production. Valenze returns to the eighteenth-century contexts that generated his arguments, showing how Malthus mobilized a redemptive narrative of British historical development and dismissed the varied ways that people adapted to the challenges of subsistence needs. She uses history, anthropology, food studies, and animal studies to redirect our attention to the margins of Malthus’s essay, where activities such as hunting, gathering, herding, and gardening were rendered extraneous. She demonstrates how Malthus’s omissions and his subsequent canonization provided a rationale for colonial imposition of British agricultural models, regardless of environmental diversity. By broadening our conception of human livelihoods, Valenze suggests pathways to resistance against the hegemony of Malthusian political economy. The Invention of Scarcity invites us to imagine a world where monoculture is in retreat and the margins are recentered as spaces of experimentation, nimbleness, and human flourishing.
The Invention of Taste: A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art (Sensory Studies)
by Luca VercelloniThe Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture
by Rebecca L. SpangDuring the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies #135)
by Rebecca L. SpangAs Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as “restaurateurs’ rooms” to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.
The Inviting Life: An Inspirational Guide to Homemaking, Hosting and Opening the Door to Happiness
by Laura CalderFar more than a guide to homemaking and being a fine host—although it is definitely all that too—The Inviting Life is about how to live each day with a desire and determination to turn the ordinary into something lovely. It’s also a book about why we should bother. Whether the subject is décor, ambience, shopping, feeding weary travellers, mixing cocktails, planning dinner parties, or getting yourself motivated for spring cleaning, Laura Calder affirms the value of our everyday activities and shows how beauty, creativity, and delight have the power to change the world. This one-of-a-kind book is both a page-turning narrative about Laura’s own hosting and home-making adventures and an invaluable work of reference. It’s a spur to ideas for everything from creating a welcoming living space and making a respectable salad, to putting guests at their ease and writing a thank-you note worth receiving. Written with candour and humour in Laura’s inimitable and engaging voice, The Inviting Life offers empowering guidance for anyone looking to take more pleasure in their life and home.
The Iodine Balancing Handbook: Optimize Your Diet, Regulate Thyroid Hormones, and Transform Your Total-Body Health
by Malini GhoshalUnderstand the role of iodine in your overall health and learn how to achieve the perfect balance for better energy levels, heart health, and brain function, and more!Have you ever wondered what role iodine plays in our daily lives? Found in certain natural foods and salts, iodine is a trace mineral essential to regulating everyday bodily functions. By stimulating the thyroid glands to produce certain hormones, iodine can affect every aspect of your health, from the heart and brain to your energy and weight. The Iodine Balancing Handbook is the perfect guide to understanding the significance of proper iodine balance for a range of health conditions such as: Hyperthyroidism Thyroid Cancer Hashimoto&’s Disease Grave&’s Disease Heart Disease And many more Written by a long-time health writer and expert in pharmaceutical policy, this book will help you understand the risks and benefits of iodine consumption while also teaching you how to achieve the perfect iodine balance.
The Iowa Writers' Workshop Cookbook
by Connie BrothersIn this book, writers contribute their recipes and their thoughts on cooking and writing. There are some wonderful recipes--Squash Bread, Meat Marinade, Souffle--and lots of humor. This file should make an excellent embossed braille copy.
The Irish Bed and Breakfast Book 2008
by Elsie Dillard Susan CausinThis guide lists approximately 150 bed and breakfast locations in Ireland, organized by county. Each was visited by the authors, and are rated by friendliness, cleanliness, and value, and include price, contact information, a description, list of attractions in the area, and directions. Guesthouses, small hotels, inns, and restaurants with rooms are included.
The Irish Pub Cookbook
by Margaret M. JohnsonMore than seventy amazing Irish pub recipes, from the classic favorites you love to the contemporary specialties sure to delight.Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a “ball of malt.” The food’s not bad either—as The Irish Pub Cookbook so deliciously demonstrates. It’s a celebration of more than seventy pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There’s shepherd’s pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking’s richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.Praise for The Irish Pub Cookbook“In The Irish Heritage Cookbook, Johnson continues on her mission to inform Americans that contemporary Irish cooking means not just a rustic, stick-to-your-ribs Irish Stew with Brown Soda Bread, but also Green Tomato Tarte Tatin, as original and sophisticated as one found anywhere in Europe. The book reads like a tourist itinerary for hungry pub crawlers . . . and shares history on favorite pubs and their famous and infamous patrons and proprietors. Leigh Beish’s full-page photos deliver elegant interpretations of humble pub grub like Bacon and Cabbage, and Ploughman’s Lunch.” —Publishers Weekly
The Italian American Table: Food, Family, and Community in New York City
by Simone CinottoBest Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children. From generational conflicts resolved around the family table to a vibrant food-based economy of ethnic producers, importers, and restaurateurs, food was essential to the creation of an Italian American identity. Italian American foods offered not only sustenance but also powerful narratives of community and difference, tradition and innovation as immigrants made their way through a city divided by class conflict, ethnic hostility, and racialized inequalities. Drawing on a vast array of resources including fascinating, rarely explored primary documents and fresh approaches in the study of consumer culture, Cinotto argues that Italian immigrants created a distinctive culture of food as a symbolic response to the needs of immigrant life, from the struggle for personal and group identity to the pursuit of social and economic power. Adding a transnational dimension to the study of Italian American foodways, Cinotto recasts Italian American food culture as an American "invention" resonant with traces of tradition.
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
by Ed Anderson Carol FieldWho can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered. In this groundbreaking classic--now thoroughly updated for today's modern kitchen--Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field's authentic recipes are a revelation for anyone seeking the true Italian experience. Here's a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread--with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding. Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker's Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.
The Italian Baker: The Great International Baking Tradition Revisited by an Italian Lifestyle Enthusiast
by Melissa FortiMelissa Forti is the Italian Baker. In her tea room in an idyllic medieval town near Tuscany, she bakes beautiful cakes that combine Italian traditions with her own modern twists.This book is a collection of Melissa's favourite tarts, celebration cakes, loaves, biscuits and coffee-time treats borne out of her unique style of baking. Every recipe is a treat, taking in deliciously popular Italian ingredients like olive oil, mascarpone, almonds and stunning fresh fruit.Melissa gives perennial favourites like carrot cake, brownies, chocolate cake and cheesecake a fresh, Italian makeover, as well as sharing traditional Italian recipes and others handed down through her family. Every cake and cookie tells a story, reflecting Melissa's travels, her passion for good food and the love of her Italian heritage.
The Italian Cookbook for Beginners: Over 100 Classic Recipes with Everyday Ingredients
by Salinas PressItalian food is the ultimate comforting homemade cuisine. Full of rich, robust flavors, enticing aromas, and exuberant colors, Italian cuisine is a celebration of love for both food and family. With The Italian Cookbook for Beginners, you won't need to travel far and wide to enjoy the authentic flavors of Italy. Offering over 100 classic recipes, The Italian Cookbook for Beginners will show you how to cook like an Italian mama, using affordable everyday ingredients from your local grocery store. The Italian Cookbook for Beginners offers simple, delicious Italian recipes that bring the hearty flavors of Italy into your home. The Italian Cookbook for Beginners will show you how to easily create your own classic Italian cuisine, with: 105 authentic Italian Cookbook recipes that use affordable, easy-to-find ingredients Simple Italian Cookbook versions of your favorites, such as homemade pizza, Eggplant Parmigiana, and Italian-style pork chops 4 basic sauces to liven up any dish Tips on buying fresh fish and matching sauces with pastas from the editors of The Italian Cookbook Guide to planning a complete Italian meal using The Italian Cookbook You don't need fancy techniques, hard-to-find ingredients, or specialized tools to create mouthwatering Italian dishes; all you need is The Italian Cookbook for Beginners and a desire to mangia!
The Italian Cookery Course
by Katie Caldesi Giancarlo Caldesi'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The TimesIn this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.
The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens
by Lynne Rossetto KasperFrom the book: you dream of Italy-and who does not?-be prepared to fall in love with this extraordinary cookbook. Written by Lynne Rossetto Kasper, author of The Splendid Table: Recipes from Emilia- Romagna, the Heartland of Northern Italian Food (winner of both the James Beard and Julia Child/ IACP Cookbook-of-the-Year Awards), [also available from Bookshare] it is every bit the equal of its celebrated predecessor. Read its exuberant pages, eat its lusty dishes, and you enter a landscape vibrant with rural life. You are one with the terrain. In some sense, you are home. That, of course, is the miracle of Italy-no matter where we come from, we want to be a part of it. And the miracle of The Italian Country Table is its ability to take us there. And what a journey! You will never be as impatient to get into your kitchen as when you are planning a meal from this book. Two hundred recipes, personally collected from home cooks throughout the length and breadth of Italy, will keep calling you back. Who could resist the"Gatto"di Patate, a mashed- potato "lasagne" from the Neapolitan countryside? Or a Tuscan Mountain Supper of warm beans tossed with an herbed tomato sauce and eaten with tart greens? Or Pasta of the Grape Harvest, a Sicilian dish of grapes, red wine, orange zest, spices, pistachios and linguine? Or Chocolate Polenta Pudding Cake? Kasper, host of Public Radio's The Splendid Table, is a master teacher who thinks about cooking in a way that is radically distinctive. Her chapter on tomatoes and tomato sauces, a treasure by itself, will change the way you think about them-and cook them-forever. Her guide to buying and saucing pasta contains more useful facts than many books that devote themselves to pasta exclusively. Kasper, the grandchild of Italian immigrants, describes herself as someone with a love of lingering "in places where life changes slowly." This personal book abounds with stories of artisans, farmers and family. It is a portrait of Italian country life. Whether you read The Italian Country Table, cook from it or use it to plan a trip (there is an appendix that lists guest farms, country hotels, restaurants and museums), you have only to turn its pages to be transported to a rustic Italy that few of us know, but all of us long for.
The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients
by Theo Randall“Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” – Jamie OliverFrom biscotti to limoncello, the world’s love affair with Italian delis goes back many years.The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.
The Italian Diet
by Gino D'AcampoEnjoy the best of Italian food whilst still losing weight! The Italian diet combines simple, fresh, good-quality ingredients for an easy way to shed pounds. The Mediterranean diet is renowned for its health benefits (less saturated fats, less processed food, more 'good' fats and omega oils, more antioxidants), resulting in less heart disease and cancer for those that follow it. And you can enjoy truly delicious dishes - this is no starve-yourself diet but a healthy living approach to eating with exceptional recipes that can be prepared for breakfast, lunch or dinner. With a dietitian's advice on what to eat and what not to eat, and daily and weekly menu plans so you can easily follow the diet, this is an attractive, stress-free approach to losing weight.
The Italian Diet (Gino D’Acampo)
by Gino D'AcampoEnjoy the best of Italian food whilst still losing weight! The Italian diet combines simple, fresh, good-quality ingredients for an easy way to shed pounds. The Mediterranean diet is renowned for its health benefits (less saturated fats, less processed food, more 'good' fats and omega oils, more antioxidants), resulting in less heart disease and cancer for those that follow it. And you can enjoy truly delicious dishes - this is no starve-yourself diet but a healthy living approach to eating with exceptional recipes that can be prepared for breakfast, lunch or dinner. With a dietitian's advice on what to eat and what not to eat, and daily and weekly menu plans so you can easily follow the diet, this is an attractive, stress-free approach to losing weight.