Start Fresh!: Your Complete Guide to Midlifestyle Food and Fitness
Author: Diane Clement
A complete program for a rich, rewarding and healthy mid-lifestyle.
Healthy eating combined with a realistic exercise plan is key to maintaining optimal health and avoiding chronic illnesses like heart disease and diabetes. The authors, a chef and an MD -- and both former Olympians -- join forces to provide a tailored mid-life plan for embarking on a solid path to good health and well-being -- and, most important, for staying on track.
Start Fresh! provides the basic tools to assess health and fitness levels, to set practical and realistic goals, and to create a personal exercise model. With this plan in place, the authors add a careful selection of nutritious and easy-to-prepare recipes that complement the exercise program and lead to the sustainable fitness and good health that every mid-lifer wants and needs.
Special sections in the book include a HealthSpan fitness guide and a HealthSpan 10 km power walk program. There is also a section on the new staples -- for pantry, fridge and freezer.
Some of the tasty recipes are:
- Italian mozzarella and fennel salad
- Spanish almond tart with orange and date compote
- Sangria blanca.
Getting fit and staying healthy is hard work and requires a solid program. Staying with that program really pays off with benefits that will last a lifetime.
Books about: Les Principes fondamentaux de FMEA
Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
“Cuisinier, architect, and one of the most prolific writers of the 19th century, Carême was the founder of a classic cuisine that would influence generations of chefs. In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man.” —JACQUES PÉPIN
Aunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef’s tour of the palaces of Europe in the ultimate age of culinary indulgence.
Drawing on the legendary cook’s rich memoirs, Ian Kelly traces Antonin Carême’s meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.
Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon’s fast-food requirements, and why Empress Josephine suffered halitosis.
Carême’s recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, “You can try them yourself.”
The New Yorker
Antonin Carême was the most illustrious chef of post-Revolution France—Napoleon, the Rothschilds, and Tsar Alexander all employed him—and he is still remembered as the father of modern French cuisine, the popularizer of the soufflé, and the designer of the iconic chef’s hat. Kelly charts Carême’s use of food as a tool of social leverage, although he perhaps takes the self-promoting chef too much at his own estimation when he attributes the rise of the Rothschilds to their decision to hire Carême. Many of Carême’s recipes appear here, but Kelly suggests that his more lasting legacy is the public figure of the celebrity chef. In Carême’s dining rooms, ostentation often trumped taste. His signature dishes were elaborate replicas of classical architecture in pastry and spun sugar, held together with gum and colored with spinach. They were not intended for consumption.
Publishers Weekly
Readers who enjoy being privy to the evocative details of a past era will devour this book, and foodies will have a field day with the engrossing story of a man who literally died for gastronomy. Car me (1783-1833) was born poor in Paris, and by his late 20s he was already Europe's most famous chef. He cooked for monarchs and noblemen, even baking Napoleon's wedding cake, and his fame dovetailed with the rising interest in gastronomy what Kelly, a British actor who played a luncheon guest in Howard's End, calls "a cult in want of a priest." Luckily, Car me was also a prodigious author who recorded every major meal and became rich off his cookbooks. Kelly feasts on the wealth of source material; his fine book offers a recipe at the end of each chapter, plus more in an appendix. The scale of Car me's meals will astonish today's readers: he served literally hundreds or even thousands of elaborate dishes for throngs of guests. He'd cook for weeks on end without a break, and Kelly theorizes that he eventually died of "low-level carbon-monoxide poisoning after a lifetime of cooking over charcoal in confined spaces." Worse, this superchef was buried in an unmarked grave and no one attended his funeral (due to a cholera epidemic). But his work wasn't in vain we can thank Car me for numerous culinary advances, including chef's toques, which he invented, and the course-by-course meal service we're accustomed to today. 18 color and 13 b&w illus. Agent, Ivan Mulcahy. (May) Copyright 2004 Reed Business Information.
Library Journal
Two hundred years before celebrity chefs Emeril Lagasse and Wolfgang Puck were cooking on the Food Network, Antonin Careme was feeding Russian tsars, the Paris Rothschilds, Charles-Maurice de Talleyrand, and Napoleon. In his first book, British actor Kelly, who will perform in an off-Broadway play about Careme this spring, presents a well-researched biography of the one-time orphan who grew up to become the world's highest-paid cook. Famous for inventing the chef's hat, souffl , and French haute cuisine, Careme was the first chef to gain wealth and international recognition by publishing cookbooks. While very little is known about his personal life-information surrounding his marriages and daughters is scarce-Careme documented his professional life well, keeping detailed accounts of his guests, menus, and ingredients. He even made detailed illustrations of the monumental pastry centerpieces and buffet tables he created. One dinner menu was made up of over 100 dishes, including 80 soups, 40 entrees, eight roasts, and 16 desserts. Included are selections from Careme's recipe books-a fraction of the thousands of recipes he published-as well as color illustrations from the period. A fascinating look at life in 19th-century Europe, this title is recommended for all collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.
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