Features
Paperback: 368 pages
Publisher: Collins; 1st edition January 15, 1997
Language: English
ISBN-10: 0060928115
ISBN-13: 978-0060928117
Product Dimensions:
9.1 x 6.1 x 1.1 inches
Shipping Weight: 14.4 ounces
Book Description
Renowned cardiac researcher and bestselling author Dean Ornish, M.D., has inspired millions of people to choose a healthier lifestyle and a low-fat diet. But low-fat cooking can be time-consuming and hard to fit into a busy schedule, so Dr. Ornish has found 150 wonderful ways to make it fast, delicious and fun. Everyday Cooking with Dean Ornish includes 150 easy and extraordinary recipes that are extremely low in fat and cholesterol -- and high in flavor. You'll find slimmed-down versions of comfort foods that are delicious and nutritious, from French Toast and Hashed Browns to enchiladas and lasagna, from Creamy Corn Soup and Spicy Arkansas Chili to Southwest Pizza and Carrot Cake with Cream Cheese Frosting. The recipes are quick to prepare, the ingredients are familiar and inexpensive and there are hundreds of smart time-saving tips on cooking, shopping and serving. Now you no longer have to choose between good food and good health.
About The Author
Dean Ornish, M.D., is president and director of the Preventive Medicine Research Institute in Sausalito, CA. He is assistant clinical professor of medicine at the School of Medicine, University of California, San Francisco, and an attending physician at California Pacific Medical Center.
Reader Reviews
A combination of scientific research into healthier living (primarily reversing heart disease but principles apply to any of us folks who want to feel energetic and live healthy lives) and easy to follow no added fat vegetarian recipes that are arranged by menu. This book is a vast improvement over his prior book Eat More, Weigh Less because the recipes are easy to make. In his prior book Ornish was trying to prove that no-added fat vegetarian cooking can be tasty too--so all the recipes are by renowned chefs given these specific parameters--thus they tend to be too complex for those of us who are not gourmet chefs but rather everyday basic cook types.
