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Getting Thin and Loving Food: 200 Easy Recipes to Take You Where You Want to Be Hardcover – March 25, 2004
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From Publishers Weekly
This sequel to the bestselling Cooking Thin with Chef Kathleen, from the host of the Food Network's popular show of the same name, is as much of a self-help book as a cookbook. Chef Kathleen's secret to losing weight is a matter of behavior modification rather than self-deprivation: set a goal, meet it, reward yourself and repeat. The good news is that many of these dishes are so appealing that eating a healthy dinner can be a risk-free reward in itself. Ahi Tuna with Napa Cabbage Slaw, Chinese Chicken Salad and Pan-Fried Pot Stickers rely on Asian staples like ginger, soy, chili paste and rice vinegar that deliver flavor without fat and are easy to keep on hand. (A word of caution: readers who don't like cilantro will be turned off by almost half of the recipes in this book.) Daelemans targets busy moms trying to satisfy finicky husbands and kids, and includes plenty of recognizable crowd-pleasers like School-Night Family Chicken Burritos and Skirt Steak Fajitas. The trick is smaller portions of protein on a plate loaded up with creative fruit and vegetable sides, and Daelemans makes a strong case for time-saving tools like the microplane grater for ginger, garlic and citrus zest and a thin-slicing mandoline for quick slaws. She also recommends judicious use of the microwave for steamed rice and fish, no-stick frittatas and even homemade jam. Although the book's chatty, pep-talking tone can be a bit much, it's so full of great ideas readers won't mind what it's missing: extra calories.
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Top customer reviews
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The recipes are good - I especially love the sauces and salsas which can turn any sort of 'I have to go in 5 minutes and I forgot to pack myself lunch' mishmash into something entirely edible.
And, importantly, many of the recipes are affordable. I have a wide collection of weight loss books and magazines, chock full of recipes I can't possibly make on a regular basis.
While I don't mind the lack of nutritional information, I do wish that the book had included an at-a-glance guide to recipes where portion sizes are flexible, for those days where portion control is a big battle, and recipes where portion control needs to be strictly adhered to.
Here is a sampling of the good cuisine: Ahi Tuna with Napa Cabbage Salad; Tex-Mex Chicken and Barley Soup with Avocado; Eggplant, Chicken and Basil Stir-Fry; Pork Tenderloin with Lemon Butter Sauce and Swiss Chard; Cashew Chicken; Balsamic Chicken with Pan-Roasted Carrots, Parsnips and Potatoes; Flank Steak, Sweet Potatoes and Cilantro Stir Fry.
We as we get older must watch what we consume (if you're not older yet you will do yourself a big favor to start eating better now) and so we need variety, food that is good for us and good to eat. Chef Kathleen's recipes continue to add variety and great food to my repoirtoie and I'm sure they'll accomplish that for you too.
As with her first cookbook, this one has the bases covered: main dishes, appetizers, desserts, sides, even sauces and salsas and breakfast.
I have lost 30 pounds so far using Chef Kathleen's warm yet no-nonsense philosophy. More importantly, I have maintained a healthy lifestyle (and my weight loss) for over 2 years now. If you want to get off that diet roller coaster once and for all and make changes you can live with for life, this book is for you.