Mediterranean Women Stay Slim Too: Eating to be Sexy, Fit and Fabulous!

Description

Talented chef and sensualist Melissa Kelly shows that not only does a Mediterranean diet help women stay slim, this nutritious, sensual, heart-healthy diet nurtures the soul and leads to a long, fulfilling life. Mediterranean women enjoy food, but don't obsess over every calorie and fat gram. They eat for enjoyment and they delight in fresh ingredients and simple preparations. Cooking and eating are a celebration of family and togetherness. Mediterranean women revel in the preparation of natural, whole foods, bringing them closer to the way food should be treated - as something to enjoy, not fear. And studies continue to show that olive oil has incredible health benefits - the Med diet is not just delicious, it's healthy too. From 50 delicious, healthy recipes, to teaching women to begin to appreciate the nurturing and sensual pleasures of preparing and eating great food with family, to narrating a trip to the market to choose fresh, seasonal ingredients, this book has it all.

A graduate of the Culinary Institute of America, Melissa received her training as a chef from culinary luminaries Larry Forgione of An American Place, Reed Heron of Lulu, and the legendary Alice Waters, of Chez Panisse. Chef Kelly has cooked with Martha Stewart on television and has been named one of the upcoming chefs of the 90s by Food & Wine. Her restaurant and her recipes have been featured in Bon Appetit, O Magazine, Gourmet, Chocolatier, the New York Times, the Boston Globe, Travel and Leisure, Conde Nast Traveler, Town & Country, New York Magazine, and more.

"I'd follow Chef Kelly anywhere... [Mediterranean Women Stay Slim, Too] is infused with her smart buoyant spirit . . . and her intriguing recipes." -- Michael Ruhlman, author of The Making of a Chef "[H]as a zest for life on every page and recipes that are full of flavor, intense, and passionate." -- Mark Miller, chef/owner Coyote Cafe, and author of THE GREAT CHILE BOOK "[D]eliciously advances the proposition that the good life and the well life are not only compatible, but indivisible." -- Bryan Miller, author of Cooking for Dummies and former restaurant critic for the New York Times