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by Isa Chandra Moskowitz
This is not your mother’s low-fat cookbook. There’s no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals…no fake anything! 'Appetite for Reduction' means cooking with real food, for real life. (Skimpy portions need not apply.)
In 'Appetite for Reduction', bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave—lasagna, tacos, barbecue, curries, stews, and much more—and it’s all:
· Only 200 to 400 calories per serving
· Plant-based and packed with nutrients
· Low in saturated fat and sugar; high in fiber
· Drop-dead delicious
You’ll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy—for health at any size.
I like "Appetite for Reduction" because the author gives nutrition info for each recipe which is a first and unlike her other books. It is also a more health conscious collection of recipes and is exactly what I've been waiting for. I own all of Isa's & Terry's other books and I guess I would consider myself a fan by now. I usually stick to a healthy and nutritious diet under a certain number of calories per day, and I had to choose carefully which recipes I'm making in their previous books. But looking through "Appetite for Reduction," there really are no questionable recipes for those who wish to eat healthy. Everything is healthy here, and it doesn't skimp on flavor at all. I'm marinating the tofu from one of the new recipes right now...Masala Baked Tofu. Very simple and I can't wait to taste it!
(amazon.com - Hi, Someplace)
ABOUT THE AUTHOR
Isa Chandra Moskowitz is an award-winning vegan chef and author of several best-selling cookbooks, including 'Veganomicon', 'Vegan with a Vengeance', and 'Vegan Cupcakes Take Over the World'. A Brooklyn native who began her vegan cooking journey more than twenty years ago, she is inspired by New York City’s diverse cuisine. You can find her cooking and writing at The Post Punk Kitchen (theppk.com).
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