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Tom Kerridge's Dopamine Diet: My low-carb, stay-happy way to lose weight Hardcover – 12 Jan 2017
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In this inspirational new book, Tom Kerridge has blended delicious eats with science! His recipes are mouth-watering, but also educate us about which foods may enhance our dopamine levels and improve our mood (Dr Rachel Gow)
Tom Kerridge is Merlin with a spatula. He has created delicious recipes that seduce the brain with dopamine and flood the body with joy. He should be made a minister for food, or drowned as a witch (Russell Brand)
How to diet by keeping all of the good stuff and none of the boring stuff - from Michelin-starred chef Tom KerridgeSee all Product description
From the Publisher
Tom Kerridge's Dopamine Diet
My low-carb, stay-happy way to lose weight
About Tom Kerridge's Dopamine Diet.
Thanks to his Dopamine Diet, Michelin-starred chef Tom Kerridge has shed eleven stone over the past three years. That's the same as 70 bags of sugar. If you're struggling with your weight and need to shift unhealthy pounds, this new approach makes it easy, and is assured to make you feel happier in the process.
Most people find it hard to keep to a long-term diet, but this one is different. The recipes feature ingredients that trigger the release of the 'happy hormone' dopamine in your brain, so it's a diet that will make you feel good! Tom's 'dopamine heroes' include dairy products such as double cream and yoghurt, good-quality meats including beef, chicken and turkey, and even chocolate. By ditching alcohol and starchy carbs in favour of plenty of protein, fresh fruit and veg, you will be eating meals that will help you shed the weight, whilst offering a satisfying intensity of flavour.
Treats in store for Dopamine Dieters include spinach, bacon and mint soup; roasted onion salad with fried halloumi; shepherd's pie with creamy cauliflower topping; soy glazed cod with chilli, garlic and ginger; braised beef with horseradish; Chinese pork hot pot; and chocolate mousse with sesame almond biscuits. These are recipes that don't feel like diet food, and can be shared with friends and family. It worked for Tom and it can work for you. Give it a go! And lose weight the Dopamine Diet way.
Tom Kerridge worked as a chef in restaurants across Britain before deciding to set out on his own, and take over a rundown pub in the quiet town of Marlow. He opened The Hand and Flowers with his wife Beth in 2005, and it went on to become the first pub in the world to acquire two Michelin stars. In 2014 he opened The Coach, his second pub in Marlow, and hosted a Coach pop-up restaurant in Harrods, London's iconic department store, in November 2015.
As well as hosting his own BBC television series, Tom has recently been at the helm of the BBC's Food and Drink and Spring Kitchen series, and appears regularly on major broadcasts such as Saturday Kitchen, Great British Menu and MasterChef. He will host Bake Off: Crème de la Crème on the BBC in Spring 2016 and another BBC series in Summer 2016. He was recently named Observer Food Monthly's Best Food Personality, 2015.
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Tom was 30 stone and has dropped 11 stone in 3 years.
He has done this while eating protein and cutting carbs, an approach that is gaining popularity.
I have been following the same diet, advocated by Michael Mosley in The Eight Week Blood Sugar Diet. However this advocates using strange new ingredients, like coconut flour - an ingredient I have never come across before.
Well, this cookbook has recipes from Tom Kerridge to make flatbreads or biscuits for cheese, but with these low carb ingredients. That alone makes this a must read book for me.
A new twist from this cookbook is Tom wiring about Dopamine, the feel good hormone, and how he now eats foods that release this to make you feel good.
The introductory pages are filled with Tom Kerridge explaining his approach to weight loss, how he has cut alcohol out of his life, along with plans to do this and beat any cravings.
As someone who has been following this approach to dieting for a year (and has lost 10 stone) I was getting tired of the same things over and over again, this cookbook is a total revelation, for example the idea of using blitzed dried mushroom to make mushroom powder to use as a seasoning is inspired.
Just for tips like this the cookbook gets five stars from me.
Even better every section of this cookbooks has similar ideas for side dishes etc, blitzed pork scratchings to go on soup, or add crunch to a salad anyone?
The recipes are organised in sections, which again start with an introduction covering the basic concepts.
As some of the recipes use ingredients such as honey, it is useful to see the carb count per person at the start of each recipe.
The sections are:
Soups and Broths
Hot and Cold Salads
Omelettes and Pancakes
Minced Meat Dishes
Braises and Stews
Pan Frying and Roasts
Sweet Things and Baking
Some of the recipes that have caught my eye are:
Curried cauliflower soup
Fiery Squid soup.
A salad of crispy kale with anchovies and lemon
Padron peppers, anchovy and onion crunch
Boil in the bag cheese omelette (yes really)
Pepperoni Pizza Omelette
The Sweet Things and Baking section has old favourites like cheesecake but made with low carb ingredients, there are also recipes for flax seed biscuits, almond soda bread and flatbreads.
This is an AMAZING book as it has restaurant quality recipes but low calorie and low carb. There are some "cheffy" ingredients but these are not to hard to find in specialist supermarkets and online, and like trying new things.
I could not be more pleased with this book.
In the comments "Micro" suggested it might be helpful for a few further comments about this cook book having lived with it for a few weeks, and after the initial honeymoon period had run out.
So, here goes...
Well, I have had this cookbook for some eight weeks or so now.
After this time a cookbook is either never looked at again or in constant use.
I am pleased to say this one is in constant use.
Whilst I have followed a good few recipes, what I have loved most is reading the book to allow me to develop ideas and concepts.
I am referring to this book every few days, (I am following a low carb lifestyle and often looking for inspiration) and can say some of the recipes are becoming regulars.
First of all I sprinkle the mushroom powder (ground up dried mushrooms) to add flavour to lots of dishes, the curried cauliflower soup is delicious. I am also loving and regularly eating the very low carb seared tuna with a white reddish and sesame salad.
While we are talking about salads, I LOVE the Tomato chorizo and almond salad, (although I don't put in as much Chorizo as Mr Kerridge.
I also love the Porky Bolognese
So has my initial enthusiasm waned.
Not one bit, I am still using and enjoying the book.
To be honest as I am still loosing weight, I do cut down on the butter and cream a little, but I am loving the depth of flavour in these recipes.
I hope this helps, please feel free to ask if you have any questions...
If you want to lose weight, you need to eat less calories then you burn during the day. Cutting down on carbs won't help if every meal has enough fat to give an elephant heart disease, even if the meals in the book have more vegetables and vitamins in them than the fast food.
Most of the recopies in this book are not things you could just come home from work and cook, as you ain't picking up duck eggs from your local supermarket any time soon. If you want to make a change in your diet that lasts beyond the first few weeks of January you need to have something to follow that can be done on a Tuesday night when you don't get home till 7.30pm.
The recopies contained within are more along the lines of it's a Saturday night, I've got quite a bit of time to source the ingredients, and I'm having a cheat meal.
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