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Customer Review

2 of 8 people found the following review helpful
4.0 out of 5 stars It could become a bible for sensible eating, 1 Aug. 2014
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This review is from: The Art of Eating Well (Kindle Edition)
This is a beautiful book by two modern, stylish cooks. With so much conflicting information around our food these days (bake cakes/cut out sugar, eat low fat/eat lots of olive oil etc), their premise is: ditch stodgy carbohydrate foods (potatoes, wheat, corn) in favour of a plate 2/3rds full of aqueous vegetables (green plants, leaves) served with 1/3rd of a vegetable or animal protein.

It's a caring approach, as it does away with the importance of animal meat first, vegetables second.
It's a sensible approach that could banish spikes in your blood sugar and keeping you balanced and satisfied.
It's also biased towards protein-rich legumes and grains like quinoa which although I'm not crazy about, I am becoming more familiar with.

There's lots of sensible information in this book: it could become a modern bible for sensible eating. Thank you!
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