A Biggest Loser nutritionist and James Beard Award-winning chef shares techniques for using aromatic sauces, herbs and spices to quickly prepare healthy and satisfying meals, in a volume that includes such recipes as Minestrone with Basil Cream, Thai Eggplant Curry and Gingersnap Custard. Original. 50,000 first printing. These days, bookstore shelves are packed with beautiful cookbooks from star chefs featuring enticingrecipes that require an extensive and expensive list of ingredients. Meanwhile, over in the diet section,most “healthy” cookbooks offer meal makeovers that substitute artificial products for high-fat, high-calorie ingredients. The result? Chemical-laden, unsatisfying “comfort food.”When trying to eat healthy or lose weight, it’s tempting to fall back on simple, reliable standards likesteamed vegetables or grilled chicken, especially on busy weeknights. After all, this monotonous meal routine is healthier and cheaper than fast food or takeout—even if it doesn’t exactly excite our taste buds. In Flavor First, The Biggest Loser nutritionist and award-winning chef Cheryl Forberg shows you that healthy food can be exciting. Using flavor-boosting cooking techniques, all-natural foods, and an array of aromatic sauces, herbs, and spices, anyone can create a nutritious meal in minutes. Forberg offers 75 recipes for scrumptious, wholesome meals, snacks, and desserts, from Minestrone with Basil Cream to Thai Eggplant Curry and Gingersnap Custard. Finally, a healthy cookbook that shows you how to rediscover the one thing missing from their weeknight routine: flavor!
