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Cooking the RealAge (R) Way: Turn back your biological clock with more than 80 delicious and easy recipes Paperback – Bargain Price, August 29, 2006


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Cooking the RealAge (R) Way: Turn back your biological clock with more than 80 delicious and easy recipes + ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy + The RealAge Diet: Make Yourself Younger with What You Eat
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Product Details

  • Paperback: 384 pages
  • Publisher: William Morrow Paperbacks (August 29, 2006)
  • Language: English
  • ISBN-10: 0060009365
  • ASIN: B002N2XFKU
  • Product Dimensions: 9.1 x 7.4 x 1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #398,134 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Roizen and La Puma, who previously joined forces on The RealAge Diet, feature more than 80 recipes full of fresh produce and whole grains. As Roizen originally posited in 1999's RealAge, biological age can differ from chronological age; here the authors argue that eating certain types of foods, particularly healthy fats, whole grains and vegetables and fruits, will slow, halt or even reverse the aging process. (Eating an ounce of nuts per day, for example, "keeps the average 55-year-old man 3.3 years younger.") The authors encourage readers to increase their "Kitchen IQ"-purchasing and using a steamer, "retraining" themselves to like healthy fats and preparing more than one meal at time are a few of the strategies. Divided by season, and prefaced by a comprehensive explanation of the healthiest foods available at different times of year, the book includes recipes such as Roasted Pepper and Fresh Mozzarella Panini, Cajun Couscous-Crusted Monkfish and Apricot Breakfast Polenta. Information about healthy cooking methods and uses for produce, herbs and spices are also incorporated. The book is repetitive in spots (that handful of nuts reappears often) and the authors are not specific enough about the studies they reference. They may also underestimate the ease of getting the family on board, and their recommendations for eating out-bring fresh vegetables to snack on, have your dishes specially prepared-may be a trifle unrealistic. Little mention is made of the role exercise can, and should, play in a healthy lifestyle, and red-meat lovers are out of luck. Buy for the healthy and very appealing recipes; consider skimming the text, which makes big promises and seems to turn a blind eye to the inevitability of natural aging.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Michael F. Roizen, M.D., is cofounder of RealAge and chair of the RealAge Scientific Advisory Board. He is past chairman of a Food and Drug Administration advisory committee and a former editor of six medical journals. His first book, RealAge: Are You as Young as You Can Be? became a New York Times #1 bestseller. He appears frequently on The Oprah Winfrey Show, Good Morning America, The 700 Club, and Canada AM. He has hosted several PBS specials, and his own radio show is heard on twenty-seven satellite stations. He also writes a monthly column for Reader's Digest and he and Dr. Oz share a daily syndicated newspaper column. He is currently chief wellness officer and chair of the Wellness Institute at the Cleveland Clinic.


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Customer Reviews

The recipes are easy to follow and to make, and taste great.
K. Campbell
While the content is I'm sure ok, the book is a "difficult read" for a cookbook.
Carla
I would highly recommend it to anyone trying to live a healthy lifestyle.
L. Johnson

Most Helpful Customer Reviews

224 of 227 people found the following review helpful By Amalfi Coast Girl on May 5, 2006
Format: Hardcover
To put my review in perspective for you I have been focused on food and cooking for the last 25 years. I have been reading anything about nutrition and health for the last 10 years. Additionally, I was a hospital administrator for just under 2 decades. So I know the effect that unhealthy lifestyle decisions can make on the human body. If you are a new student of health or nutrition this is an excellent place to begin your research.

I enjoyed the predecessor to this book "The Real Age Makeover". I appreciated the doctor's unique approach to healthy food and lifestyle and the way that he tried to quantify specific changes on your health by using age. This book is a great tie in to the original book.

The author does cover the basic information from "The Real Age Makeover" in this book. If your don't want to read about the science of how the specific changes work, you can simply purchase this book "Cooking the Real Age Way" and skip the prior book. The author outlines the 27 practices for food choices that can bring about at Real Age reduction of 14 years. Many of these practices are common sense, like eat food that isn't processed. But some of the practices are less obvious, like eat 10 tablespoons of tomato sauce every week.

This book is geared to those that are kitchen beginners. The doctors explain many cooking techniques that experienced cooks think are second nature. But for those that are accustomed to relying on carry out these sections are critical to their success. The doctors also discuss how to effectively use the freezer so that ingredients are readily available for quick weeknight meals.

The authors do a nice job of detailing what should be included in a healthy pantry.
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134 of 137 people found the following review helpful By Reader on April 14, 2006
Format: Hardcover Verified Purchase
Pros: Nice recipes, with extensive nutritional information for each recipe. If you are looking, for example, to increase your potassium intake, you'll find that information, along with many other micronutirents, listed for each recipe.

Cons: The recipes only occupy the second half of the book. They are organized by season, so if you want to look at breakfast dishes, for example, you need to flip backwards and forwards through the book as they are located in multiple places.

The first half of the book assumes you are a complete idiot from Mars, and is taken up with pages and pages of detailed descriptions of every conceivable kitchen tool and how to use it. If you have never used a corkscrew, purchased a cooking pot, or handled a pancake turner, this is the book for you. The authors proceed in the same fashion with their list of required "pantry" items. The list goes on for a seeming eternity, describing everything you never thought you would have to be told about salt, pepper, flour, rice, and other pantry staples.

Another gripe is about the recipes themselves. After extensive intros extolling the goal of simplifying meal preparation by use of simple methods and few ingredients, I find many of the recipes have too many ingredients and doubtful prep times. For example, a recipe with a prep time of 10 minutes may list ten different ingredients, many of which require washing, chopping, peeling, mixing, as well as grilling and other stove-top work. Not to mention the shopping, since you may not happen to have the 6 kalamata olives and 1 tablespoon of fresh basil in your pantry.

About one third of the book is taken up with pages and pages of dubious questionaires about your lifestyle choices and their supposed effect on your "real age.
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219 of 228 people found the following review helpful By A Customer on November 21, 2003
Format: Hardcover
I love this book! Leftover smoked salmon? Shiitake Mushroom and Asparagus Frittata with Smoked Salmon. Bottled red peppers? Roasted Red Pepper and Kalamata Olive Sicilian Salad. All that winter squash in the supermarket? Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce.
It's amazing to find a cookbook where flavor is treated as important as health. There are no trans fats. There is little saturated fat. And there is little sugar, and lots of Omega-3 oils, flavonoids, and antioxidants, and creative ways to use fruits and vegetables and fish and soy and nuts. Even chocolate desserts!
I have tons of cookbooks--Ornish, South Beach, Atkins, Weil on the diet side, and Trotter, Keller, Boulud, Julia, Joy of on the cooking side. And this one combines the best of healthiness with great flavor. Plus the lists of what is in season when---makes it easy to choose.
Each recipe also gives what is in each recipe that is good for you---I never knew that lycopene was beneath the skin of the tomato! Golden Banana Pancakes with Fresh Raspberries are awesome for breakfast; my kids love Chocolate Strawberry Sundaes.
La Puma is a practicing physician and a professionally trained chef---he worked at Topolobampo in Chicago with Rick Bayless for 4 years while practicing as a doctor! The meals he created will change how you think about the flavor of food that's good for you. He and Dr. Roizen examine the food-related factors that can cause us to age faster than we should, and demonstrate how even small changes in food choices can slow aging. La Puma's web page has some of these recipes for free. Plus, he's cute!
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