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The Best Life Diet Cookbook: More than 175 Delicious, Convenient, Family-Friendly Recipes Hardcover – 2008

3.9 out of 5 stars 40 customer reviews

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Editorial Reviews

About the Author

Bob Greene is an exercise physiologist and certified personal trainer specializing in fitness, metabolism, and weight loss. He holds a master's degree from the University of Arizona and is a member of the American College of Sports Medicine and the American Council on Exercise. For the past seventeen years he has worked with clients and consulted on the design and management of fitness, spa, and sports medicine programs. Bob has been a guest on the Oprah Winfrey Show. He is also a contributing writer and editor for O the Oprah magazine, and writes articles on health and fitness for Oprah.com. Greene is the bestselling author of The Best Life Diet Cookbook, The Best Life Diet, Revised and Updated, The Best Life Diet, The Best Life Diet Daily Journal, The Total Body Makeover, Get With the Program!, The Get With the Program! Daily Journal, The Get With the Program! Guide to Good Eating, and Make the Connection. --This text refers to the Paperback edition.

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Product Details

  • Hardcover: 368 pages
  • Publisher: Simon & Schuster, Incorporated (2008)
  • Language: English
  • ISBN-10: 1416599819
  • ISBN-13: 978-1416599814
  • Product Dimensions: 7.4 x 1.2 x 9.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #1,130,281 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Best-life advocate Bob Greene positions the ideas in this cookbook as a "gift that you give to yourself and your loved ones." Home-cooked meals made from fresh, natural ingredients will make you feel better, live longer and bond with your family and friends. Makes sense to me. And if you just want to cook yummy foods, these dishes are delicious.

They are also nutritious, and all the details for each serving are at the end of each recipe: calories, protein, carbohydrate, dietary fiber, sugar, total fat, saturated fat, cholesterol, calcium and sodium.

Easy-to-follow meal plans are broken down into three sections. Quick and Easy meals take no more than 20 minutes to prepare, Kitchen Connoisseur choices are a little more adventurous, and Family-Friendly meals offer healthy versions of family favorites. Each meal plan has six calorie levels: 1,500, 1,600, 1,700, 1,800, 2,000 and 2,500 calories a day.

Although most of the recipes are geared to busy families with little time to spend in the kitchen, there is a whole chapter of wonderful, healthy dishes from accomplished chefs. These recipes may take a little longer than the 30 minutes or so the other recipes require to prepare. Some of the chefs participating include Mollie Ahlstrand of Trattoria Mollie, Dan Barber of Blue Hill, Sarma Melngailis of Pure Food and Wine, Charlie Trotter of Charlie Trotter's and Roy Yamaguchi of the 35 Roy's Restaurants around the world. Ahlstrand's Zuppa di Pomodoro is a flavorful take on tomato soup that uses garlic, brandy, rosemary and orange juice.

In the back is a handy Techniques tutorial showing how to roast garlic, toast nuts, section citrus, clarify butter and the like.
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Format: Hardcover
The Best Life Diet Cookbook, by Bob Greene, is geared toward the cooking shy/inexperienced. Greene seems to think that many Americans are not cooking these days, so he is careful to present a book in which most of the recipes can be prepared in 30 minutes or less and are technically easy to make.

He understands that many Americans are too busy to cook--or simply don't make cooking a priority. In the introduction he writes: "You can reclaim the experience of eating as a celebration by sitting down to enjoy these high quality, delicious dishes without over doing it."

The book is comprised of recipes plus numerous two-week meal plans.

I love to cook and do so frequently, mixing new with my favorites. I always cook healthy (although not necessarily low-calorie) and have tried several of Greene's recipes. So far, all have been very good.

* Most unusual for a salad was the lamb salad with cucumber and yogurt. Quiet delicious.
* The chicken breasts with pumpkin seeds was also very good. Pumpkin seeds are tasty and very healthy.
* Roasted root vegetables is a variation on what I often make and this recipe was very good, including unusual root veggies like rutabagas.
* YUM on the raw garlicky kale. I love kale and am always looking for new recipes to make with this super healthy and delicious veggie.

I enjoyed the recipes and bios from the world-class chefs, although I will admit that some are too time-consuming for me to consider making. Some of the recipes were simply show-offy chefy stuff; other, quite doable.

If you are searching for healthy and tasty recipes, The Best Life Diet Cookbook will do the trick.

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Format: Hardcover
As other reviewers have mentioned, many of these recipes contain ingredients that are costly and fit a more exotic palate. His book, The Best Life Diet, contains many more "family-friendly" recipes and snack ideas. In my opinion, that book is a much better resource for planning and preparing meals to fit Bob's Best Life Diet plan.
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Format: Hardcover Verified Purchase
Bob Greene begins this book by noting that (Acknowledgements page): "I wanted this cookbook to be something special. . . . [T]he collection of recipes that you're about to experience employs innovative techniques and unique combinations of ingredients to create meals that are respectful of calories, nutritionally rich, and delicious." In the Introduction (Page 1) he contends that "Eating is meant to be one of life's great pleasures." Hence, a cook book that claims that it has delicious meals that are also healthy and good for you. How well does it do at in meeting that high standard?

I think this volume actually does pretty well. Here's, for example, a simple side dish--easy to make and still tasty. Marinated mushrooms (Page 189). Ingredients? Pretty easy. Button mushrooms, some lemon juice, chives, olive oil, and a wee bit of salt. What could be easier? Just toss the mushrooms with ingredients and enjoy. Simple--but yet tasty.

The soups section has a number of straightforward recipes. Chicken noodle soup is a mainstay in many people's diets. Here, we see a pretty doable recipe that promises to taste good (Page 54). Chicken broth, chicken breast, carrots, celery, parsley, rosemary (always good in a recipe), thyme, spaghetti (whole grain). This looks like a good, simple, healthy recipe to me.

With respect to entrees, I have tried to move away from beef toward fowl and fish. In the category of entrees, Greene provides a recipe for Chicken with spring onions and mashed spring vegetables that looks outstanding. Another entree is vegetarian--Angel hair pasta with walnuts and peas. Looks simple to make and healthy to eat! And here's another one that is quite tasty indeed--Chicken poached in white wine with tomatoes. Simple ingredients and a yummy outcome. . . .
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