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Editorial Review: The #1 New York Times bestselling author of RealAge® and coauthor of You: The Owner's Manual shows you how to cook your way to a younger you.
In his RealAge® books, Dr. Michael F. Roizen proved that incorporating simple changes to your lifestyle can take years off your biological age and leave you looking and feeling younger. In Cooking the RealAge® Way, he and nutritionist and professional chef Dr. John La Puma show you how you can create RealAge-smart and energy-rich meals that are as delicious as they are healthy.
Cooking the RealAge® Way includes more than 80 savory recipes, from asparagus frittata with smoked salmon to a chocolate strawberry sundae, as well as tricks and techniques to help you maintain your RealAge lifestyle, from stocking your pantry to tips on eating out and preparing time-frie...
Customer Reviews:
0 of 0 found this review helpful:
Don't bother, 2008-01-18
There is so much fluff and extraneous material in this book you are impatient to get to the real message of the book, and when I got there, it was not worth the journey. A very gimmicky presentation of not new material.
1 of 1 found this review helpful:
Cooking the RealAge Way , 2007-12-19
This book is very interesting and imformative on on how to change your life. You can help yourself with the infromation and eat to improve you quality and quantity of life.
7 of 7 found this review helpful:
Interesting angle to this book; worth looking at, 2007-12-12
This book has an interesting twist (or angle) to it. On the first page, the book's thesis is made crystal clear: "By making some good choices, such as eating well, you can slow down or even reverse the signs of aging. And the best way to eat well is by revising key element of the most important room in your house--the kitchen." The authors contend that foods that assist key systems in the body--the cardiovascular system and the immune system--are key to retarding the aging process.
One feature of this volume that is kind of cool is a web site that provides for readers to assess their "Real Age." Basic questions on diet and life style produce an estimate of Real Age. It doesn't take that long and focuses one's attention on what you need to be doing. Much of this people already know, but it is a powerful mechanism--finding out Real Age--to make one focus on what you're not doing that you know you should be doing as much as feeling good about yourself for what you are doing right.
Some features of the book. . . . Pages 12-16 summarize the basic principles of eating right. Several chapters examine your kitchen--what should be in it and why? Nice aspects of this include what should go into "The Well Stocked RealAge Pantry." For the cooks among readers, Chapter 5 discusses best practices in Real Age cooking.
For those interested in actually doing the cooking, recipes that appear in chapter 9 will be of special interest. The book organizes recipes by season--from spring to winter. Examples? A spring dish might be Shiitake mushroom and asparagus frittata with smoked salmon and a winter dish might be rich and spicy black bean soup.
The book closes out with discussions of what ought to go into a RealAge garden, what herbs and spices make the most sense, and so on.
While much of what a person reads here is well known, there are some interesting twists, as already noted.
1 of 2 found this review helpful:
Revise the book for ease of use., 2007-12-08
After fumbling through this book to read the recipes, I realized I will probably not use it again. The layout is so cumbersome that recipes you think you remember hide within and require too, too much page flipping. The recipes are also pretty basic, which may be fine for novice chefs. But, are nothing new to anyone who has been cooking nutricious food for many years.
3 of 3 found this review helpful:
not what I expected, 2007-12-07
I think I should have gotten his first book first. This book keeps referring to it. Complicated recipes too.
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