- Paperback: 272 pages
- Publisher: CreateSpace Independent Publishing Platform (August 8, 2009)
- Language: English
- ISBN-10: 1448676975
- ISBN-13: 978-1448676972
- Product Dimensions: 6 x 0.6 x 9 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 21 customer reviews
- Amazon Best Sellers Rank: #723,305 in Books (See Top 100 in Books)
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How to Lower Your Cholesterol With French Gourmet Food: A practical guide Paperback – August 8, 2009
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About the Author
Alain Braux is a best-selling and award-winning food and health author. Chef Braux is also a food and health consultant, a speaker and panelist on food allergies, Paleo and anti-GMO issues. Mr. Braux is also award-winning Executive Chef and Nutrition Therapist. Alain Braux is the co-host on the podcast, "the Low Carb Paleo Show" and the food and health contributing editor to the Low Carb Magazine, Hip4Kids Magazine, Healthy Organic Women, Stuffed Pepper, and Food Solutions Magazine. Alain Braux is an expert on the subject of anti-GMOs issues, food allergies diets and the author of multiple award-winning food and health books.
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Top customer reviews
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How to Lower your Cholesterol with French Gourmet Food.
By Chef Alain Braux C.E.P.C., C.M.B. B.S. Holistic Nutrition
I made the mistake of thinking this was going to be a cook book, you know the sort, page after page of recipes, weighed and measured ingredients and what to do with them, boy was I so totally wrong about that.
Alain starts off telling the reader about his life, how a French chef ended up in Austin Texas and then goes on to tell you about his cholesterol experience, needless to say it was high. There and then he decided to lower it, not with drugs or medication but by using good food, cooked well. Oh no I can here you say, any food that lowers cholesterol is going to taste like straw, not so with Alain's recipes, that is exactly the reaction he doesn't want.
The first two thirds of the book explain the reasons why LDL cholesterol is bad for you, and why HDL cholesterol is good for you. The truth is you should aim to lower your LDL number and increase your HDL number. I didn't know that. He then goes on to detail most of the well know foods we all eat but explains how to cook them in a way to keep in all the nutrients and good things that it is so easy to lose or destroy by over cooking or by cooking in the wrong way. He even provides shopping tips to ensure you only get the freshest and best products. Along the way with a bit of humour Alain destroys some of the myths surrounding certain foods. Alain goes onto suggest a sensible eating regime from breakfast until dinner for one week. Not as a hard and fast rule but to give the reader some guidance on how to have tasty food throughout the day which is also good for you.
The last third of the book are Alain's recipes. Plainly written the recipes are very easy to follow with step by step instructions that even I could follow. Alain's Portobello Farcis au Jambon. Ham-stuffed Portobello Mushrooms are particularly tasty as was his Daube Provençale d'Agneau au Vin Blanc. Provencal Lamb Stew with White Wine (I am a confirmed meat eater). I could go on. Sandra my wife had just returned from the Doctor with news that her cholesterol was high and needed to come down by a considerable degree. How to lower your cholesterol with French Gourmet Food a practical guide. Arrived just at the right time.
As I said right at the beginning, this is not just a simple cook book; it is more of a guide to changing your life style to promote your own good health. While I think it would be difficult to follow Alain's guidance to the letter, if you just follow some of his advice I believe you will see your cholesterol number dropping and along the way you'll be eating some good tasty grub too.
My rating 5 stars out of 5.
What I really enjoyed about Mr Braux's book was how smoothly it read and not like a reading a boring nutritional manuel or healthfood book and how he explains everything in humerous and simple terms so it can be easily read and understood by anybody.
I recommend this book for everybody whether your trying to control your cholesterol or not! It's a great and helpful book to add to your shelf!
Chef Braux's recipes were like a "culinary awakening", to me. I realized that you can actually have the proverbial (healthy) cake and eat it, too. Not only are the dishes in his book quick and easy to make, but they are also outstandingly delicious and satisfying! I don't miss my old way of eating at all, and I feel much better after a meal from "How to Lower Your Cholesterol With French Gourmet Food" than after my former fare of so-called "Old World comfort dishes". Instead of being ready for a nap, I'm energized and ready to go.
What really blows me away is Alain Braux's concise, no-nonsense approach to teaching us about food quality. We're so accustomed to mindlessly stuffing ourselves with popular grocery store items, that we've overlooked how the giant food corporations have gradually poisoned their products to improve their bottom lines. Most of the time, even the big manufacturers don't even know where exactly their base ingredients come from - it's all outsourced through several layers of obscure brokerages without regulation or oversight.
So I appreciate it that Chef Braux takes us by the hand and leads us back to the natural well of eating well, so we stay well. (Well, wasn't that a mouthful?) Seriously, who has time to read through hundreds of pages of health reports? Not me. I've learned more about food and how it affects our health, in 1 hour of reading the first part of this book rather than wading for hours through internet junk in search of reliable information.
"How To Lower Your Cholesterol With French Gourmet Food" is entertaining and highly educational. And it worked for this "hard head" when it came to giving up comfortable old ways. My new ways taste much better!
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