Small Changes, Big Results: A 12-Week Action Plan to a Better Life
Author: Ellie Krieger
An easy-to-start, simple-to-maintain, scientifically sound, and eminently usable twelve-week program of small steps on the road to better health
Small Changes, Big Results is not about cutting all the carbohydrates out of your diet. Or replacing every single gram of sugar with omega-3 fatty acids. It’s not about doing one hundred sit-ups a day, or getting on the treadmill whenever you have a free second. In fact, it’s not about any of the total lifestyle-replacement gimmicks—whether diet, exercise, or pop psychology—that have swept our culture in recent years, putting untold millions of Americans on the risky roller coaster of success and failure that defines fad diets and programs.
Not here.
Small Changes, Big Results is about reality—the reality of what you can do, the reality of what you want to do, and the reality of what works. It’s about introducing a series of small changes each week for three months in the three core areas of diet and nutrition; exercise and fitness; and emotional wellness. For each of the twelve weeks, nutritionist Ellie Krieger introduces a very finite, completely practical action plan for the week—and not only are these tasks incredibly doable, they’re in fact so accessible that it’s tough not to be inspired.
For example, in Week 1 the nutrition task is merely to go shopping, buy some healthful pantry items, and start keeping track of what you eat; the exercise consists of taking three twenty-minute walks; and the wellness aspect is to do a five-minute breathing exercise. That’s it. And it doesn’t really get any harder.
But these smallchanges do in fact lead to big results. At the end of twelve weeks, a totally unhealthy diet has been overhauled: armed with easy, delicious recipes and tips, you’ve removed unhelpful munchies and replaced them with healthful snacking, you’ve cut down on lethal trans fats while adding beneficial fat choices, you’ve replaced refined grains with whole grains, you’re eating more fish and less red meat, and so forth. Yet you’ve never been forbidden to eat a single thing: instead of prohibiting entire food groups, Ellie categorizes foods as Usually, Sometimes, and Rarely—and now you should be eating more from the Usually choices, less from the Rarely category. Furthermore, you’ve integrated physical activity into your life, and you’ve developed a set of tools to help you deal with stress—you’re not only eating better, but you’re also exercising better and feeling better.
The beauty of this program is that none of these action steps is remotely intimidating, because they’re not a full immersion into a totally new lifestyle. Instead, it’s a series of incremental changes—removing bad habits one by one, while at the same time adding good ones. There’s nothing to scare you off—on the contrary, here’s a whole book full of small changes that produce big results.
Library Journal
Like Fleming and Helmering (above), dietitian Krieger believes that slow and steady wins the best results. Each week of her plan calls for specific actions, from better breathing to incorporating play into your exercise routine. Recipes are interspersed throughout each chapter, along with a wide variety of nutritional information, and tips for cultivating mindfulness and building strength. Copyright 2005 Reed Business Information.
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Author: Anthony Bourdain
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.
Publishers Weekly
A celebrity with a high-profile position as executive chef at New York bistro Les Halles, and bestselling author of Kitchen Confidential and A Cook's Tour, Bourdain doesn't intend to break new ground. The dishes do exactly as the subtitle notes and include such solid classic fare as Onion Soup Les Halles, Steak au Poivre, Boeuf Bourguignon, Coq au Vin and Chocolate Mousse. Nearly all recipes are within reach of competent home cooks, and those that are more complicated or time-consuming-Bouillabaisse, Cassoulet and Roulade of Wild Pheasant-are thoroughly spelled out to calm most jitters. Foie gras, duck fat and dark veal stock are frequent components, but a list of suppliers makes just about every ingredient available. Even though many of the dishes can be found in other cookbooks, what sets this one apart is Bourdain's signature wise-ass attitude that pervades nearly every recipe, explanatory note and chapter introduction. Profanity adds frequent color. If Aunt Doris would blanche at pearl onions being called "little fuckers," a cook who prefers boneless meat in Daube Proven al a "poor deluded bastard," or a person nervous about making these recipes a "dipshit," this book is not for her. Photos. (Oct.) Forecast: With raves by Jacques P pin, Mario Batali, Jim Harrison and Eric Ripert, Bourdain's handsomely designed book will be taken seriously even by those who aren't wowed by his self-conscious swagger. Viewers who have followed his culinary travels on the Food Network will also be attracted to the book. Copyright 2004 Reed Business Information.
New York Times Book Review
"Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy."
Library Journal
Bourdain has been chef of New York City's Les Halles ("the best goddamn brasserie/bistro in the country") since 1998. With his best-selling Kitchen Confidential, he acquired a bad-boy reputation that he revels in to this day. Bourdain can be a smart, entertaining writer, but his smugness and reverse snobbery can be wearying-as can his indulgent use of profanity, not only in his boot camp-style introduction to the restaurant world but in the recipes themselves: Butter is "fucking soft," the "broiler sucks," the reader is a "dipshit." As for the recipes, they are straightforward versions of bistro classics from Frisee aux Lardons to Steak au Poivre. Expect demand. Copyright 2004 Reed Business Information.
What People Are Saying
Jim Harrison
"Anyone serious about their cooking will want to own Anthony Bourdain's Les Halles Cookbook. It has an enormous amount of vital information presented in Bourdain's pungent, abrasive, and memorable writing style." (Jim Harrison)
Jacques Pepin
"Don't be misled by Anthony Bourdain's witty, irreverent style. His Les Halles Cookbook is solid, smart, and informative, and his recipes are bona fide bistro fare. An instant classic." (Jacques Pepin)
Mario Batali
"Anthony Bourdain's Les Halles Cookbook joins the classic French cookbooks on my shelf, and shames every would-be 'bistro bible'. Nobody else writes with such respect for real food." (Mario Batali)
Eric Ripert
"This is a great cookbook! Anthony Bourdain directs you brilliantly through delicious recipes, with explanations that are crystal clear." (Eric Ripert)
Table of Contents:
| Introduction | 10 | |
| Les Halles: What the Hell Is It? | 18 | |
| General Principles | 22 | |
| Scoring the Good Stuff | 27 | |
| The Knife | 34 | |
| Stock: The Source | 36 | |
| Soups | 41 | |
| Salads | 56 | |
| Appetizers | 66 | |
| Fish & Shellfish | 99 | |
| Beef | 117 | |
| Veal & Lamb | 138 | |
| Pig | 164 | |
| Poultry & Game | 176 | |
| The Big Classics | 200 | |
| Blood & Guts | 221 | |
| Potatoes | 234 | |
| Miscellaneous Meez & Other Useful Recipes | 246 | |
| Desserts | 266 | |
| Glossary | 282 | |
| Suppliers | 288 | |
| Further Reading | 290 | |
| Acknowledgments | 291 | |
| Index | 292 |
No comments:
Post a Comment