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Please note that books with a 10-20 working days delivery time may not arrive before Christmas.
A01=Rocco Dispirito
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Age Group_Uncategorized
Author_Rocco Dispirito
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Brown & Company
Category1=Non-Fiction
Category=WBHS
COP=United States
Delivery_Delivery within 10-20 working days
Format=BC
Format_Paperback
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch

Now Eat This! 100 Quick Calorie Cuts

Paperback | English

By (author): Rocco Dispirito

First there was Now Eat This! Then there was the Now Eat This! Diet. Now, there''s the ultimate companion book to help readers lose weight and keep it off: NOW EAT THIS! QUICK CALORIE SOLUTIONS.

In this book, Rocco DiSpirito explains what he does to reduce the calories in recipes without compromising flavor-the tricks of the trade behind the low-calorie recipes he develops. He shows readers how to remove 100 calories from any dish, any time, offering tips on various substitutions so that readers can learn to adapt recipes themselves to reduce calories. He even shows you how to reduce the caloric content of your favorite restaurant foods; for example, omitting cheese from your Double Whopper or ordering skim milk with only one squirt of flavoring in your Starbucks coffee.

NOW EAT THIS! QUICK CALORIE SOLUTIONS is the perfect complement to the Now Eat This! Diet and cookbook, and also includes calorie saving shopping and cooking tips.

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Current price €13.91
Original price €15.99
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A01=Rocco DispiritoAge Group_UncategorizedAuthor_Rocco Dispiritoautomatic-updateBrown & CompanyCategory1=Non-FictionCategory=WBHSCOP=United StatesDelivery_Delivery within 10-20 working daysFormat=BCFormat_PaperbackLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch
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Product Details
  • Format: Paperback
  • Weight: 270g
  • Dimensions: 198 x 136mm
  • Publication Date: 01 Dec 2011
  • Publisher: Little Brown & Company
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9780446584524

About Rocco Dispirito

Rocco DiSpirito entered the Culinary Institute of America at the age of sixteen and at eighteen began working with legendary chefs worldwide. The James Beard award-winning chef opened the 3-star Union Pacific in New York City where he established his culinary credentials.

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