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Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat Hardcover – May 11, 2010


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Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat + Real Food: What to Eat and Why
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Product Details

  • Hardcover: 304 pages
  • Publisher: Gallery Books (May 11, 2010)
  • Language: English
  • ISBN-10: 1439160384
  • ISBN-13: 978-1439160381
  • Product Dimensions: 9.5 x 6.5 x 1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #49,445 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Weinstein and Scarbrough’s excellent and delicious advice is something you’ll want to sink your teeth into. They give you the straight scoop on what constitutes ‘real food’ and why adding it into your diet is the best insurance policy for not only achieving great health but also joy and satisfaction. Bravo!”
—David W. Grotto, RD, LDN, author of 101 Foods That Could Save Your Life!

"What do two lovers of food—one a chef, the other a writer—do when they notice their girth is growing? They explore how the food that surrounds us in our fast-paced world leads to overconsumption and little satisfaction. Go along with them as they discover how to get back in touch with the real food that wakes up our senses and helps our bodies know when we have had enough."
—Barbara Rolls, Ph.D., author of The Volumetrics Eating Plan

“Who would have thought that loving food more would be a great way to lose weight? Or that to eat less, you might need to eat more things? With witty, well-researched prose and simple, delightful recipes, Bruce Weinstein and Mark Scarbrough show us how to reacquaint ourselves with the elemental pleasures of cooking for and feeding ourselves joyfully.”
—Joyce Hendley, co-author of The EatingWell Diet

"Real Food Has Curves is a delightfully delicious insight into how desperately we need to get away from processed, 'fake' foods. The recipes are tasty, healthy, and most importantly, they're real. From the first bite of peach to the last tip on avoiding ingredients we can't even pronounce much less spell, Bruce and Mark make this book a must-have for the dot com generation." —Alison Sweeney, host of The Biggest Loser

About the Author

BRUCE WEINSTEIN and MARK SCARBROUGH are the authors of nineteen books about food, including Real Food Has Curves; the bestselling, multi-volume Ultimate Cook Book series; Ham: An Obsession with the Hindquarter; Goat: Meat, Milk, Cheese; and Cooking Know-How, winner of a 2009 Gourmand World Award. They are online columnists for Weight Watchers ("A Cut Above"), have been spokespeople for the U. S. Potato Board and the California Milk Advisory Board, and regularly contribute to Fine Cooking, Cooking Light, Eating Well, Relish, and The Washington Post. They live in Litchfield County, Connecticut.

BRUCE WEINSTEIN and MARK SCARBROUGH are the authors of nineteen books about food, including Real Food Has Curves; the bestselling, multi-volume Ultimate Cook Book series; Ham: An Obsession with the Hindquarter; Goat: Meat, Milk, Cheese; and Cooking Know-How, winner of a 2009 Gourmand World Award. They are online columnists for Weight Watchers ("A Cut Above"), have been spokespeople for the U. S. Potato Board and the California Milk Advisory Board, and regularly contribute to Fine Cooking, Cooking Light, Eating Well, Relish, and The Washington Post. They live in Litchfield County, Connecticut.

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Customer Reviews

It was basic and easy to read.
Julie
They never ask us to give up something without giving a real food alternative that's even better tasting.
Books and Chocolate
This book is practical and down to earth.
Penny Wise

Most Helpful Customer Reviews

31 of 32 people found the following review helpful By Julie on June 1, 2010
Format: Hardcover Verified Purchase
This book inspired me. It was basic and easy to read. I have learned how to really taste food, enjoy food, savor food and go for the good stuff. I have learned that taking a few more minutes not only to shop and prepare but actually eat my food is actually helping me lose weight. I have almost completely stopped eating processed food and junk and have focused on healthy whole foods. It wasn't that huge of a lifestyle change. This book taught me how to search for flavors in foods and when I taste them it is like a treasure hunt. I have been reading and following the steps for 2 weeks and have lost 8 pounds. I have not been counting calories, just eating better. I feel like I have not been depriving myself at all. I have been giving myself new opportunities.

I have tried for years to lose weight and eat better and this is the first book that has made me happy to do it. It was written for me!
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52 of 60 people found the following review helpful By Garridon on June 5, 2010
Format: Hardcover
I've been looking for a book like this for a while--covering how to make meals more satisfying and more interesting without resorting to heavily processed. The purpose of the book is to get flavor out of good ingredients.

They discuss how a lot of processed food is marketed for its "healthy" benefits--until you look at the label and discover that it's a lot of chemicals and sugar. They give you some of the things to look for, like mysterious "natural flavors" or "cheese food" or "artificial flavors." All of this takes away from the flavors and leaves us unsatisfied and snacking to fill the void. All I did was try changing out my breakfast in the morning with better choices, and I noticed right away that I didn't crave sweets during the day. This is well worth a look just for this.

They also introduced me to the concept of different flavored oils, like walnut oil or grapeseed oil. Instead of treating this as something to be feared, they tell us to experiment for flavor. Get good flavor, and we don't need as much.

Where the book didn't quite do as well for me:

There are 100 recipes in the book (no nutritional information for those looking for calories--it was intentionally left out because the purpose was to focus on healthy, satisfying ingredients), some with more unusual ingredients. I would have liked to see a couple of alternatives, since I don't want to spend all my time driving all over to find one ingredient. I'm probably never going to make anything with wheatberries because it's too difficult for me to get.

The other was on planning meals. Every single recipe book assumes that this is easy to do and will solve all your problems and lectures on doing it. I can't do it.
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19 of 20 people found the following review helpful By S. Rodgers on May 12, 2010
Format: Hardcover
I'm quite familiar with Weinstein and Scarbrough's work and I think that this one might just yet be my favorite. Maybe it's because it's the perfect combination of cooking, medicine, and basic food information. Maybe it's because it just make so much damn good sense and it's written so well. Whatever the reason, Real Food Has Curves (which I just received this afternoon and have not been able to put down) is fantastic! Everyone should have this book!
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14 of 15 people found the following review helpful By Books and Chocolate TOP 500 REVIEWER on November 12, 2010
Format: Hardcover
I love common sense and this book delivers it in a delicious way. In Real Food Has Curves, Weinstein and Scarbrough document their own struggle with weight gain and take inventory of their own lives (starting with the refrigerator!) to discover that fake food may be the culprit.

They don't ask the reader to give up fats, meat, dairy, carbs or any food group like some diets do. They don't ask us to deprive ourselves of anything. As they say, "Deprivation is not a motivator. It's a blocking mechanism. And once we remove the block, the pent-up desire goes nuts. ...Who's going to keep drinking leek water? Or not eating chocolate? Or only eating chicken breasts with a plain baked potato? Or cutting out this and that all to take some ridiculous supplement? How can anyone stand it?"

Instead, they simply challenge us to take a good look at what we are eating, what is in our cupboards and refrigerators, and ask ourselves is it real food, almost real food, or not really food at all? The answers lie in the ingredients. Real food ingredients translate to more satisfaction, and when we're more satisfied we will not be driven to keep eating to fill the void fake food leaves behind.

I liked their approach of getting rid of what is useless in food, upgrading our choices to what satisfies the taste as well as nourishes the body, and the challenge to simply treat ourselves better by what we eat. The authors include good recipes throughout to replace the fake food versions we might be used to. They never ask us to give up something without giving a real food alternative that's even better tasting.

After reading other books about "clean eating" or "whole food eating" with their strict lists of do's and don't's, I found this book to be one that I'm most likely to follow.
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10 of 11 people found the following review helpful By Julie Lewis on June 24, 2010
Format: Hardcover Verified Purchase
Eating "real" food really does work. I have lost almost 15% of my weight by simply doing this, and this book got me started on the right path. I am not skimping on meals, in fact, I can eat more. This books helps you really think about what you are eating. Being conscious of how you feed your body, respecting what you put in it, will simply make you healthy. This book has great meal and recipe ideas that I can use for my whole family. It provides versatility and creativity in its approach. Buying, cooking and perparing real food is easy, just requires a little forethought, and the payoff is worth it. Highly recommended!!
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