The Skinnygirl Dish Bethenny Frankel; Eve Adamson (As told to)

The Skinnygirl Dish

Author: Bethenny Frankel and Eve Adamson (As told to)

Publisher: Touchstone

Publication Date: 29 December, 2009

ISBN: 9781416597995

Pages: 320

Subjects: Medical, Health and fitness, Cooking

Available as: Trade Paper, 978-1-4165-9799-5 E-Book - Epublication content package, 978-1-4391-0180-3

Description:

In her instant national bestseller Naturally Thin , Bethenny Frankel taught readers how to find their food voice to know when they are really hungry, and then to reach for natural foods, particularly ones that are filling and fiber-rich. In The Skinnygirl Dish , she adds to that foundation serving up more of her encouragement with three weeks of tasty meals, snacks, and drinks to break the cycle of yo-yo dieting. Drawing on her now famous rules like “Your Diet is a Bank Account” and “Taste Everything, Eat Nothing,” Bethenny caters to the real lifestyles of readers today and shows how to maintain a healthy diet wherever you are: in a restaurant, on a plane, or with your family. With recipes and advice for holidays and special occasions and a guide to a healthful kitchen—all with Bethenny’s fun, informative personality—here’s another breakout hit from everyone’s favorite Housewife. .

PW Publishers Weekly

Review Source: Publishers Weekly

Review Date: 2009-12-07

Frankel (Naturally Thin), star of Bravo's The Real Housewives of New York City, pre-sents a healthful, no-nonsense approach to eating and cooking. Comparing food to a wardrobe, she advises readers to "know what classics to have on hand." Then, she adds, "accessorize" with items like pine nuts or sun-dried tomatoes. Frankel's book is divided in three parts: the first ("The Skinny") explains her methods and philosophy; the second includes recipes for breakfast, lunch, dinner, and snacks; and the third part offers tips for holidays and special occasions. Frankel teaches how to "think like a chef," urging readers to use the ingredients they have in their own kitchens. In fact, the 60 recipes presented become more than 1,000 with the substitution charts Frankel provides. For instance, when roasting chicken, the author suggests opting for turnip or parsnip instead of carrot; when mixing up tuna salad, sprinkle with capers; or adding pesto or horseradish to mayo for "personality." Frankel describes her recipes as "instructional and conversational rather than authoritarian," and encourages experimentation. She also helps readers organize and streamline their kitchens, and allows such shortcuts as boxed stock or prepared piecrusts. This fun, engaging, and easy-to-follow guide will be welcomed enthusiastically by Frankel's fans. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved