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The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life Paperback – December 29, 2009

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The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life + Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting + Skinnygirl Solutions: Your Straight-Up Guide to Home, Health, Family, Career, Style, and Sex
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Product Details

  • Paperback: 320 pages
  • Publisher: Touchstone; Original edition (December 29, 2009)
  • Language: English
  • ISBN-10: 1416597999
  • ISBN-13: 978-1416597995
  • Product Dimensions: 6.1 x 0.9 x 9.2 inches
  • Shipping Weight: 12.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (102 customer reviews)
  • Amazon Best Sellers Rank: #260,274 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Frankel (Naturally Thin), star of Bravo's The Real Housewives of New York City, presents a healthful, no-nonsense approach to eating and cooking. Comparing food to a wardrobe, she advises readers to know what classics to have on hand. Then, she adds, accessorize with items like pine nuts or sun-dried tomatoes. Frankel's book is divided in three parts: the first (The Skinny) explains her methods and philosophy; the second includes recipes for breakfast, lunch, dinner, and snacks; and the third part offers tips for holidays and special occasions. Frankel teaches how to think like a chef, urging readers to use the ingredients they have in their own kitchens. In fact, the 60 recipes presented become more than 1,000 with the substitution charts Frankel provides. For instance, when roasting chicken, the author suggests opting for turnip or parsnip instead of carrot; when mixing up tuna salad, sprinkle with capers; or adding pesto or horseradish to mayo for personality. Frankel describes her recipes as instructional and conversational rather than authoritarian, and encourages experimentation. She also helps readers organize and streamline their kitchens, and allows such shortcuts as boxed stock or prepared piecrusts. This fun, engaging, and easy-to-follow guide will be welcomed enthusiastically by Frankel's fans. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Bethenny Frankel is the four-time bestselling author of Skinnydipping, A Place of Yes, Naturally Thin, and The Skinnygirl Dish. She is the creator of the Skinnygirl brand, which extends to cocktails, health, and fitness, and focuses on practical solutions for women. Visit her at

Eve Adamson is a New York Times bestselling author and freelance writer who lives, works, parents, cooks, practices yoga, and obsesses about food in Iowa City. Find out more at

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Customer Reviews

There are many more tips and "rules" in the book that are very useful.
Amazon Customer
I just bought both of Bethenny books on kindle, and have read through the recipes.
A. Filippini
So far my husband and I have tried 14 of the recipes in The Skinnygirl Dish book.
Roslyn G

Most Helpful Customer Reviews

Format: Paperback
I have to start by saying I consider myself a pretty fine cook...we are a two chef household with strong culinary backgrounds. It's hard to impress me with new info. I'm also a weight loss coach...balance! Yin Yang!

Yet this book is very different than my other cookbooks. I actually read it cover-to-cover the day I got it. It's not just recipes. If you are totally new at learning how to cook healthy dishes, you will feel as though you've just had a crash course. Better yet, if you attended culinary school I swear there is enough "teach an old dog new tricks" info in here to continue least there was for us. While I already knew things like using pumpkin or applesauce in place of fat in cakes (it makes a spice cake BETTER and MOISTER and pumpkin is high fiber, high water, low glycemic so it takes as many calories as are in pumpkin to digest it so it's an amazing fat replacement in baked goods), I learned scores of new things...I now stock my cupboard, for example, with oat flour. After using it in her cake recipe I was floored. I have also been trying to create a low calorie and low fat hummus (yet yummy) for ages with no tahini. She beat me to it. I also hate the taste of low fat or no fat sour cream and her greek yogurt and lemon juice trick in the recipes has changed my Southwest dishes for good. The substitutions really do change your mind and the book is just as much about teaching the reader a lifestyle more than handing them some recipes.

That said, I wasn't happy not to find nutritional information in the book. Granted, I get the reasoning behind it since I read Bethenny's first book (if you didn't, you'll also get a good overview of it in here) and her mindset against dieting but, instead, enjoying good healthy food in moderation...
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69 of 75 people found the following review helpful By Julie Neal VINE VOICE on December 29, 2009
Format: Paperback
Dish. This word can mean a recipe, or information that is not generally known or available. This book has plenty of both. It's ideal for people who want homemade meals that are simple and healthy.

Celebrity author Bethenny Frankel takes a breezy, this-is-easy approach to healthful cooking and eating. She uses the ideas in her book Naturally Thin to create this combination cookbook and guilt-free eating guide. Sprinkled throughout the 60 recipes are baking tips, party guidelines and, best of all, extensive use-what-you-have variations that make preparing these dishes a breeze.

As an example of how Frankel makes cooking and eating hassle-free, she recommends buying hummus and salsa instead of making it, and buying bread instead of baking it yourself. Unless you love to make these foods, why bother? There are great versions in the store to purchase. Save your cooking and baking for dishes you can't buy.

If the book had photos, this would be a five-star review. Cookbooks really benefit from showing you the dishes they describe.

Here's the chapter list:

Introduction: What's the Skinnygirl Dish?

Part 1: The Skinny
1. How I cook and how to make it yours
2. Show me your kitchen and I'll show you mine
3. The Skinnygirl chef's essential kitchen rules
4. Use what you have: Core concepts
5. Learn from my kitchen blunders
6. Channeling your inner chef

Part 2: What to make: Recipes, Conversation and Inspiration
Breakfast breakthroughs
Light lunches
Delicious dinners
Snacking simplified
Skinnygirl drinks and cocktails
Skinnygirl desserts to die for

Part 3: Skinnygirl Special Features
Lightened-up holidays and special occasions
How to throw a Skinnygirl party
Top Chefs, Skinnygirl recipes
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17 of 17 people found the following review helpful By Cathie Mulholland on March 21, 2010
Format: Paperback
Yes, it does not have photos but I dont care! Bethenny takes the time to review kitchen essentials, how many cookbooks do that? Maybe some feel they are too advanced cooks to need that but it can never go wrong!
Every dish I've tried so far is outstanding! I'll be using this book for many years to come. Highly recommended!
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13 of 13 people found the following review helpful By Amazon Customer on June 28, 2010
Format: Paperback
As someone who is aspiring to eat more natural and whole foods, I've often struggled with "processed" foods just being easier to grab and use. This books teaches you that it is just as easy to eat natural whole foods - you do not have to spend hours in the kitchen to eat healthy. So far, I've made her greek yogurt "sour cream" - - awesome! And, I've made a few variations of her vinaigrettes. I have always been a slave to bottled salad dressings and hate that they contain chemicals I can't pronounce or high fructose corn syrup. In just about the same amount of time it takes to crack open a bottle of processed salad dressing, I was enjoying a salad with whole and natural ingredients and it made the salad taste brighter and fresher!

The book also reviews simple cooking techniques for the novice cook but the tips are also a nice reference for those of us who may have fallen into a rut with some of our own personal techniques. For example, she gives a great technique for making scrambled eggs (simplified my method by about 3 steps) and her eggs turned out perfect!

She offers "use-what-you-have variations" for most of the recipes in the book, removing a lot of the stress that some of us feel if we find ourselves with little time to prepare a meal and not all of the ingredients called for in a specific recipe. The book stresses that cooking is not rocket science and, learning a few basic tips, will help you improve as a chef in your own home and equip you with the skill and know-how to substitute or make variations while you cook.

The book has really helped me stay away from overly processed foods and also re-think the way I prepare food in general.
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