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Product Description
Product Description
The 200 recipes in this book are drawn from the culinary traditions of the Provence region of France and conform to the Montignac nutritional philosophy, which aims to balance a healthy diet with the pleasure of eating good food. The recipes are easy to prepare, quick and economical. They are also high in nutrients to stimulate the metabolism, generate a feeling of well-being and inhibit weight gain. Indulge in wine, chocolate, cheese and red meat - and still lose weight! In his multi-million-bestselling diet book, guru Michel Montignac reveals why French women don't get fat and how you too can stay slim and healthy forever, the French way. Full colour throughout, illustrating delicious recipes and menus.
About the Author
Michel Montignac is a world-renowned diet expert who developed the "Montignac method" a unique diet plan based on the glycemic index. His book Eat Yourself Slim became a multimillion-copy international bestseller. He is the author of over 20 books, which are available in more than 42 countries and 25 languages. Michel lives in Geneva and devotes his time to research, writing and lecturing.
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Customer Reviews
Most Helpful Customer Reviews
1 of 5 people found the following review helpful
Format:Hardcover
Fish recipes on the whole not possible, no fresh fish available where I live. Salads good and easy. Cannot imagine eating any of the meat dishes without potatoes! Nice photos, well presented book. Am unlikely to use it for recipes.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4 reviews
6 of 6 people found the following review helpful
Appealing recipes but maybe not for beginning cooks
12 Jun 2010
Format:Hardcover|Amazon Verified Purchase
This is a cookbook for the French GI (Glycemic Index) diet. I was very pleased to see many low-carb recipes combining food in ways I hadn't thought of - like chilled cucumber crab soup and a variety of eggplant dishes. The recipes are not the precise, every step included, type we are used to and there are some mis-translations so the cook has to read the recipe through and then figure out how to do some of the things that the author has implied rather than explained.
2 of 2 people found the following review helpful
Great cookbook
4 Oct 2011
Format:Hardcover
This is a wonderful cookbook! I found many interesting salad, appetizer/snack, fish, meat and poultry recipes in it. For me, variety and zest is important to keep low GI eating going, and this book is a great help.
The language is funny at times ('liquidizer' instead of 'food processor', 'draining kitchen napkins' instead of 'paper towels', courgette for zucchini, and more), but quite understandable. The book is beautifully illustrated with a picture for EACH recipe.
Montignac recipes come alive with vinegars, herbs, specialty cheeses, lemon, and more. A reviewer mentioned difficult to find ingredients, but they can be easily substituted for, or, if one is adventurous, ordered online in North America. Fromage frais can be substituted with low-fat cream cheese. Goose or duck fat can be easily substitued by olive oil (which he himself mentions in the intro). Herbs de Provence can be found in specialty marked, ordered online, or made from a mixture of easily available herbs (sage, marjoram, thyme, etc) with recipes available on line. The same applies to the cream frais. I think that for new tastes one has to be open to new ingredients, spices, etc. With old ingredients, you will get the same old stuff.
The recipes themselves are quite simple to make most of the time. If you are unsure, check your library for this book. That is how I found it and discovered that I had to have it.
The language is funny at times ('liquidizer' instead of 'food processor', 'draining kitchen napkins' instead of 'paper towels', courgette for zucchini, and more), but quite understandable. The book is beautifully illustrated with a picture for EACH recipe.
Montignac recipes come alive with vinegars, herbs, specialty cheeses, lemon, and more. A reviewer mentioned difficult to find ingredients, but they can be easily substituted for, or, if one is adventurous, ordered online in North America. Fromage frais can be substituted with low-fat cream cheese. Goose or duck fat can be easily substitued by olive oil (which he himself mentions in the intro). Herbs de Provence can be found in specialty marked, ordered online, or made from a mixture of easily available herbs (sage, marjoram, thyme, etc) with recipes available on line. The same applies to the cream frais. I think that for new tastes one has to be open to new ingredients, spices, etc. With old ingredients, you will get the same old stuff.
The recipes themselves are quite simple to make most of the time. If you are unsure, check your library for this book. That is how I found it and discovered that I had to have it.
0 of 1 people found the following review helpful
Montignac diet cookbook
19 Oct 2010
Format:Hardcover|Amazon Verified Purchase
did not like this cookbook. Too many recipes with ingredients not found in the USA. Would not be a practical tool to use for the lower GI cooking.
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