French Women Don't Get Fat

French Women Don't Get Fat

Mireille Guiliano

Language: English

Pages: 304

ISBN: 0375710515

Format: PDF / Kindle (mobi) / ePub

Stylish, convincing, wise, funny, and just in time: the ultimate non-diet book, which could radically change the way you think and live – now with more recipes.French women don’t get fat, even though they enjoy bread and pastry, wine, and regular three-course meals. Unlocking the simple secrets of this “French paradox” – how they enjoy food while staying slim and healthy – Mireille Guiliano gives us a charming, inspiring take on health and eating for our times.For anyone who has slipped out of her Zone, missed the flight to South Beach, or accidentally let a carb pass her lips, here is a positive way to stay trim, a culture’s most precious secrets recast for the twenty-first century. A life of wine, bread – even chocolate – without girth or guilt? Pourquoi pas?
















putting down your utensils between every few bites, describing to yourself the flavors and textures in your mouth. (Don’t let anyone mock you for acting like a French woman—you will laugh last!) Portion Control Learn it slowly. Portion size has been a losing battle for Americans, a gastronomic Waterloo, in fact. Cut back gently, especially if your problem is too much of a good thing. Salmon is wonderful health food, but if you need half a pound to feel content, you need too much. Keep the scale

quite patiently, respecting the seriousness of her neighbor’s business. I was at a fruit stand in the Marché Saint-Germain, planning meals to follow Edward’s imminent arrival from New York. Like a trained psychoanalyst, a wonderful vendor there probed me: “C’est pour ce soir?” (“Is it for tonight?”) “Yes, the white peaches are, but the yellow ones are for tomorrow night.” She looked and picked thoughtfully. I usually buy what I need for the same evening, but I knew I’d be at the office that day

to 3 minutes on each side, or until the peaches are tender but not soft. Serve immediately, alone or with a scoop of vanilla ice cream. · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · • Fall Menu du Jour • Breakfast Half grapefruit Egg Omelet with Mixed Herbs and Ricotta Cheese Slice of bread (whole-wheat, multigrain, sourdough) Coffee or tea Lunch Lentil Soup Caesar salad Plums Noncaloric beverage Dinner Halibut en Papillote Mushroom timbale Cooked

vinegar, lemon juice, parsley, and cornichons. Season with salt and pepper to taste. 2. Mix in the mayonnaise and then the shredded celery root. Season to taste and refrigerate. 3. Take the celery root out of the refrigerator 20 minutes before serving and toss to fluff up. Serve with a slice of country bread. · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · LENTIL SOUP Serves 4 For some reason, as kids we decided we

buy my lunch—yogurt and a peach. The peaches were perfectly in season: luscious and with an almost liquory juiciness. After ten days following her program—walking and swimming each day—I left Crete floating in my clothes (I later discovered I had lost three pounds yet have rarely felt so pampered since). Of course, nothing equals a yogurt from Crete, made with goats’ milk. I’ve learned that the island’s entire food chain is rich in alpha-linolenic acid, present in all the edible wild plants.

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