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Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes Paperback – Bargain Price, April 12, 2011
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About the Author
More About the Author
Cheryl received her culinary education at the California Culinary Academy (CCA) in San Francisco. After graduating from the CCA, she embarked on a European apprenticeship journey, which culminated in stints at top French restaurants from Champagne to Strasbourg. Upon return to the United States, Ms. Forberg was chosen for the opening team of Postrio, Wolfgang Puck's first venture in northern California.
Cheryl's passionate interest in healthy cooking led to an exodus from restaurant kitchens and an entrée to some of the most prestigious households in America. During this period she held the coveted position of Private Chef for Lucasfilm, Ltd. in northern California. She went on to earn a degree in Nutrition and Clinical Dietetics and an RD (registered dietitian) credential from the University of California at Berkeley. As a former research dietitian at Cedars Sinai Medical Center in Los Angeles, she had the opportunity to integrate her scientific background into recipe creation for a variety of dietary protocols. This distinctive skill set enabled her to extend her culinary expertise beyond celebrated restaurant kitchens into the creation of inspired recipes that are also healthful. She has developed a clear and concise recipe format, easily understood by novice students.
Cheryl is a food and nutrition journalist, and her writing and recipes have appeared in mainstream culinary and health publications, including Sunset, Health, and Prevention magazines as well as the Washington Post. She is on the advisory board for Prevention magazine.
Cheryl co-wrote the eating plan for The Biggest Loser. She has written or contributed to thirteen books, including several NYT bestsellers - The Biggest Loser: The Weight Loss Program, The Biggest Loser Complete Calorie Counter, The Biggest Loser 30-Day Jump Start and Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You.
She writes a weekly blog of cooking and nutrition tips at http://www.cherylforberg.com/blog/ She lives in Napa, California.
Follow her at www.facebook.com/cherylforbergrd
Top Customer Reviews
I was really surprised at some of the simple food preparation tips. I now sautee my onion and then garlic first all the time and learned how to roast bell peppers for a fabulous flavor and consistency. I also learned how to make the best use of different herbs and spices.
There are also some new-to-me ingredients that I regularly buy now, like fire roasted tomatoes and low-sodium chicken broth, that have upped the flavor of a lot of my normal dishes.
I really appreciate the way the recipes are written - easy for me to understand and not too much detail to become overwhelming. When following the recipes my pork or chicken doesn't get over cooked but ends up juicy and flavorful.
I definitely recommend this book to someone who is looking to learn about healthy cooking for flavor. I nearly died when I made the tom ka gai soup - it tasted just like it does when we go out to eat and I LOVE that so much. It's one of my favorite recipes from the book!
Most Recent Customer Reviews
Easy to follow and flavorful recipes. Especially liked the asparagus and portabello mushroom recipe and the eggplant dish from the book.Published on February 19, 2013 by zeeness
Really great recipes for healthy, great-tasting meals. I'm a food snob, and I appreciate the flavor as well as the relative ease of preparation for many of these dishes.Published on February 17, 2013 by MaryNC
I tried about four of these recipes and they were not really very good. I probably will not prepare any more.Published on December 14, 2012 by Nina
Flavor First will show you that it's possible to cut calories without losing all the flavors you're used to. Read morePublished on August 10, 2011 by Ellen P. Lafleche-christian
There are very few recipes in here that are worth the purchase. common sense and the internet will find you recipes just as good, simpler and less expensive. Read morePublished on July 26, 2011 by J. Repstad