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En este libro revolucionario, que conquistó rápidamente el primer puesto de todas las listas de los más vendidos en Estados Unidos, el renombrado neurólogo David Perlmutter destapa un tema que ha estado enterrado en la literatura médica por demasiado tiempo: los carbohidratos están destruyendo nuestro cerebro. Y no sólo los carbohidratos malos: también los carbohidratos saludables, como los granos enteros, pueden causar demencia, ansiedad, dolores de cabeza crónicos, depresión y mucho más. El doctor Perlmutter explica qué pasa cuando el cerebro encuentra ingredientes comunes tanto en el pan de cada día como en el plato de frutas, por qué el cerebro se alimenta de la grasa y del colesterol, y cómo podemos estimular el crecimiento de nuevas neuronas a cualquier edad. También nos ofrece una Mirada profunda sobre cómo podemos modificar nuestros genes por medio de elecciones precisas a la hora de comer y de cambios específicos en nuestro estilo de vida, mostrándonos así como sanar de aquellos padecimientos a los que más tememos sin necesidad de medicamentos. Con un revolucionario plan de 30 días, Cerebro de pan nos ensena como reprogramar nuestro destino genético para gozar de una vida plena.
 
“El doctor Perlmutter nos lleva de la mano por un tour detallado sobre los efectos destructivos que los ‘carbohidratos complejos y saludables’ tienen en nuestro cerebro. El trigo en la actualidad, en especial, es responsable de la destrucción de mas cerebros en el mundo que todos los derrames cerebrales, los accidentes automovilísticos y los traumas neurológicos combinados. El doctor Perlmutter aboga convincentemente por una vida libre de trigo para preservar la salud cerebro y revertir el daño”.
William Davis, autor de Wheat Belly

• Sales Rank: #62400 in Books
• Published on: 2014-11-04
• Released on: 2014-11-04
• Original language: Spanish
• Number of items: 1
• Dimensions: 8.00" h x .77" w x 5.19" l, .81 pounds
• Binding: Paperback
• 384 pages

Review
Elogios para Cerebro de pan
 
“El doctor Perlmutter ofrece una aproximación innovadora sobre el más frágil de nuestros órganos: el cerebro. Es líder indiscutible en el manejo de medicina convencional y alternativa en el tratamiento de los desordenes neurológicos. Le he mandado pacientes que me lo agradecen todo la vida. Él está a la vanguardia y puede ayudar a cambiar la forma en la que hacemos medicina en el mundo”.  —Dr. Mehmet Oz
“Si quieres desatar tu poder cerebral, conservar tu memoria, mejorar tu animo y tu energía, así como sanar de otros padecimientos recurrentes, el doctor Perlmutter es tu guía. He aquí el libro definitivo que te guía paso a paso en el cuidado y la alimentación de tu cerebro”. —Mark Myman, autor de la solución del azúcar en la sangre
“La demencia y muchas otras enfermedades cerebrales no son inevitables. Tampoco son genéticas. Están directa y poderosamente relacionadas con una dieta alta en azúcar y carbohidratos. Cerebro de pan no sólo lo comprueba sino que te ofrece todo lo que necesitas saber para proteger tu cerebro y el de tus seres queridos…hoy”. —Christiane Northrup, autora de Cuerpo de mujer, sabiduría de mujer y La sabiduría de la menopausia
“Este libro es un tesoro. Está lleno de sabiduría y descubrimientos científicos de vanguardia al alcance de todos. Puede ayudarte a evitar los devastadores efectos de una dieta poco saludable y los factores nutricionales involucrados. Leyendo este libro evitarás múltiples problemas neurológicos y de salud”. —Bernie Siegel, autor de Milagros y consejos para ser feliz

About the Author
El doctor David Perlmutter es neuróloga certificado en activo y miembro del Colegio Estadounidense de Nutrición. Ha recibido numeroso premios, entre ellos el Premio Humanitario del Año del Colegio Estadounidense de Nutrición y el Premio Linus Pauling por su pionera investigación sobre las enfermedades neurodegenerativas. Sus artículos figuran en una gran variedad de publicaciones medicas e imparte conferencias por todo el mundo. El doctor Perlmutter forma parte del grupo de asesores médicos del programa The Dr.Oz Show y ha parecido en muchos programas de radio y televisión estadounidense entre ellos: 20/20, Today, Good Morning America, The Dr. Oz Show, así como también en transmisiones de CNN y Fox News. Vive en Naples, Florida, con su esposa y sus dos hijos.

Most helpful customer reviews

16 of 16 people found the following review helpful.
La lectura puede ser mala: me he quedado sin galletas por su culpa... :)
By Gonzalo J. Suárez P. (@gjsuap)
Un texto muy técnico y profesional, con devastadora evidencia respecto a que la pandemia de obesidad y el aumento de casos de demencia senil y Alzheimer están vinculadas a quien creíamos un aliado en la alimentación: el trigo. Sea en pan, pastas, galletas o incluso como aditivo en champús o cosméticos, contribuye más de lo que creíamos en inflamar el cerebro -así como los intestinos y las articulaciones-. Y si se asocia su consumo con azúcar y otros carbohidratos refinados, es una combinación mortal.

El mayor efecto de la lectura de este libro fue decidirme, de una vez por todas, a suspender la ingesta de pan y galletas -alimentos que eran básicos para mi- y perderle el miedo a los huevos y ciertos aceites. Si todo marcha bien y me apego al plan de 30 días, creo que veré diferencias importantes. A menos de cinco días de hacerlo, empiezan a notarse cambios fundamentales.

El texto merece cuatro estrellas porque la parte técnica domina la gran mayoría y, si bien no es altamente complejo, tampoco es para un público lego. Incluso con algunos referentes médicos ya conocidos, hubieron partes en que costaron trabajo. También la parte de las recetas podría ser mucho mejor trabajada, así como la presentación del plan de 30 días. Pensé que ocuparía una parte sustancial del texto, y es apenas uno de los diez capítulos.

Aún así, es una lectura muy recomendable y que en verdad puede transformar tu vida. O, al menos, volverte loco con la posibilidad de contraer demencia senil al acabar una dona o tres galletas...

5 of 6 people found the following review helpful.
Interesting at the begining, not very helpful for the average economies. Not healthy to read this.
By Amazon Customer
Too repetitive. The diet feels somewhat unreal to follow because, basically if we can't afford the food recommended (the specific oil alternatives, meat from cows fed with grass,etc.) ....we are doomed ...is what I am getting from this book.

And the author goes over and over and over with the death sentence. It would be more than enough to say: 'gluten is bad, this book is not about gluten but I am going to mention it every 4 or 5 pages or less.... ' . Diabetes is bad, sugar is bad, fruit is bad, vegetables are bad, eggs are questionably probably good.... ... ok, we get it. .... What else? It looks like the author spends more chapters than needed trying to convince about what he is probably not very sure either, but that is my perception.

And I haven’t finished the book but I am already feeling sick of it. Before starting this reading I recommend to prepare and have the open mind and mood needed to read a book about the end of the world. I am giving 3 stars because I found kind of informative some of these facts, studies and the very depressing verdict.

2 of 2 people found the following review helpful.
conceptos controversiales
By Amazon Customer
Interesante y atrapante. Una buena lectura para entender los efectos que tienen el azúcar y las harinas en nuestra salud. La importancia de las grasas para nuestro cerebro es otro aspecto a destacar. Resulta un poco controversial la propuesta nutricional que plantea al final, ya que la misma la realiza y trata de fundamentar en observaciones propias, se contrapone a los efectos estudiados con procedimientos científicos y válidos en cantidades estadísticamente hablando, en los cuales una dieta alta en grasas animales y proteína animal se relaciona a muchos problemas de salud. Deja afuera, sin tratarlas en el texto, dietas comprobadas como excelentes, incluso para problemas como Alzheimer y Arterioesclerosis múltiple, como lo es la "Plan Based Diet". Tampoco tiene recomendaciones si eres vegetariano o vegano.

See all 76 customer reviews...

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[F680.Ebook] Download My Bread: The Revolutionary No-Work, No-Knead Method, by Jim Lahey

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Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.

When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic―no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here―finally―Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

color photos throughout

• Sales Rank: #20068 in Books
• Brand: Lahey, Jim/ Flaste, Rick (CON)
• Published on: 2009-10-05
• Original language: English
• Number of items: 1
• Dimensions: 10.30" h x .90" w x 8.30" l, 2.11 pounds
• Binding: Hardcover
• 224 pages

From Publishers Weekly
Starred Review. The founder of New York's Sullivan Street Bakery, Lahey started a revolution in 2006 with his no-knead dough technique, in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a Dutch oven. The baking-averse found themselves suddenly capable of bread-making with a minimum of skill and fuss, opening a world of possibilities. In this wonderful compilation, Lahey elaborates on that method, explaining not only the science behind his approach but, through liberal use of photos, the technique as well. Once readers have mastered his basic dough (which won't take long), they're on their way to crafting homemade pizza, ciabatta, foccacia and rye as well as more playful variations such as peanut butter and jelly bread. While waiting for dough to rise, readers can pick from suggested sandwiches, such as Lahey's Cuban, made with Citrus Roast Porkand homemade pickles. Lahey's passion for bread-making and feeding people carries the book; his plainspoken advice and patient tutelage provide novices with a sure, steady hand to hold; and his methods will surely be adopted by chefs and bakers of all stripes.

Review
“The secret to making a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker..... [Lahey] is the most intuitive bread baker I have ever met.” (Jeffrey Steingarten - Vogue)

From the Back Cover
Praise for Jim Lahey and the Sullivan Street Bakery: Mr. Lahey s method is creative and smart. . . . What makes Mr. Lahey s process revolutionary is the resulting combination of great crumb, lightness, incredible flavor long fermentation gives you that and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. . . . With just a little patience, you will be rewarded with the best no-work bread you have ever made. Mark Bittman, New York Times The secret to baking a foolproof, nearly labor-free loaf that tastes as delicious as anything from a baker. . . . [Jim Lahey is] the most intuitive bread baker I have ever met. Jeffrey Steingarten, Vogue Jim Lahey . . . opened the Sullivan St Bakery in 1994 selling breads no one in the city had made before. . . . Sullivan St became the name to look and ask for, and . . . became . . . the place to go for the incredibly airy, oil-brushed, lightly salted pizza Bianca, which is even better than that of the bakery in Rome s Campo de Fiori, Lahey s model and mentor. Corby Kummer, The Atlantic It s bread above all that [Lahey] knows and loves. . . . The man can do wonders with flour and water, massaged or not. . . . He can do fluffy, crunchy, supple, dense. He can do pizza Bianca man, oh man, can he do pizza Bianca those salty squares of almost entirely naked crust. Frank Bruni, New York Times

Most helpful customer reviews

234 of 235 people found the following review helpful.
O Bread! My Bread!
By C. Tsao
Let me start with a summary. My Bread is a great cookbook about making artisan bread, thin crust pizza, and sandwiches. The instruction is clear, the recipe is practical and super easy, and the picture is beautiful. You also get a bonus section about the author's personal story in developing his career and famed no-knead method. I love this book and highly recommend it to everyone.

I like bread, especially good quality artisan bread. I like getting my hands dirty, both in the laboratory and in my kitchen. But, as a Taiwanese biologist, I have no cultural background, professional training, or family tradition in making bread, so I didn't even think about doing it before. Until somewhere in 2009, I learned about Jim Lahey's no-knead, slow fermentation, and baking in an oven-within-an-oven method. (Thanks to Mark Bittman for New York Times and Internet!) I just tried it using my Pyrex bowl. The result was a big surprise and very successful! I started making bread regularly. I shared my bread with friends including Americans, a Brazilian, Chinese, and an Italian. They all like it and cannot believe that this bread is not purchased from stores. So, if I, a guy with no cultural background and no family tradition in bread, can use this method to make great artisan bread in his little kitchen, anyone can do it!

Someone has commented that it is a one-trick thing, so if you've known this technique beforehand (like myself), you don't need this book. I DISAGREE. I got this book after I've produced about 30 loafs with experimenting add-in ingredients, but Lahey's book still provides me with good recipe for different bread variations and interesting ideas. I tried several already; I like some better than others, but they all taste pretty good. Not to mention the pizza section he put together. He told you how to handle the dough in a baking sheet, and he taught you how to make pizza that the simple topping comes in balance with the thin, crispy crust. I've made pizza funghi, pizza cipolla, and pizza patate accordingly. Oh, they are so good.

The final two chapters are about "The Art of the Sandwich" and "Stale Bread". In addition to panini recipes, Lahey also included a quite comprehensive coverage of making "homemade sandwich ingredients" (such as roast beef, aioli, pickles, and mustard) from scratch! Doesn't it sound interesting? The last section gives some idea to use leftover bread that is too hard to use as sandwich or snacks. I have not tried any yet. I definitely will try them out when I have time.

I found that Amazon.com has this "customer images" feature on every product page, and here for My Bread it has become a showcase of no-knead bread that people made. Not to repeat the awesome round loaf, I uploaded pictures of three other types of bread/pizza that I made following the recipe from the book: stecca (p.77), pizza bianca and sweet variation (pp.137 and 139), and pizza cipolla (p.134). I hope you can get some idea of what this book can offer.

It's true that there is one major technique, but My Bread is definitely not just a one-trick book. It tells me how to make good bread and pizza. I enjoy My Bread (and my bread) very much. I hope you can also enjoy the same satisfaction of making YOUR bread. This is why I wrote this lengthy comment here.

399 of 414 people found the following review helpful.
Great book from a great baker
By suave
I prefer bread books written by practicing bakers. I find that they usually reflect author's approach to bread-baking, his philosophy, and in my opinion such books are more complete and entertaining than the ones written by professional food writers, although there are some notable exception. So from that point of view a book by Jim Lahey, owner and founder of New York Sullivan Street Bakery is an obvious choice. There is another reason altogether though - arguably it was Mr. Lahey's recipe for no-knead-bread and publication by Mark Bittman in NY Times that started the resurgence of amateur bread baking. It was his recipe that transformed me from occasional to everyday baker. Therefore for me buying this book was a no brainer.
My first impression is very positive (I don't expect it to change). The book is printed in convenient 10x8" format on a high-quality glossy paper. Most but not all recipes are accompanied by photos, which make the process very clear. The recipes are given in cups and in metric units, a good thing in my opinion, but if you're used to ounces, you're a bit out luck, although quite a few recipes start with 280 g. of flour which is pretty much 10 oz. The layout is very clear, typeface makes it easy to read, there are no gaudy colors, and every recipe can be found in the table of contents.
There are six chapters. First comes highly personal, rather entertaining and mercifully short explanation of how Mr. Lahey became a baker and what bread represents to him. Second chapter is theory, it explains what the ingredients are, and how the process works. Third chapter is where the recipes begin, there's no-knead-bread itself and about dozen of breads based on it as well as some breads based on liquids other than water. Fourth chapter is pizza and focaccia. Brace yourself, you won't find much tomato sauce there and even less cheese. Fifth chapter is called "The Art of the Sandwich" and describes about a score of paninis and gives recipes for most ingredients that go into them - roasts, spreads, marinated vegetables, dressings, they are all there. The last chapter deals with the things you can do with the stale bread.
Sadly there're no sourdough recipes, and many Sullivan Street Bakery staple breads are not in the book, but then again it is not called "Sullivan Street Bakery Bread Book", so I can't fault the author for not including them, no matter how much I'd like them to be there.
So all in all it's an excellent book and highly recommend it. Seasoned baker or beginner, no matter, you will find something there that will make it worth the purchase. And mark my word, in a couple of months everyone and his uncle will have blogged about stecca.

231 of 242 people found the following review helpful.
First Time
By Toddster
I have done the bread machine and other quick methods of making bread for years. This is the first time ever that a loaf of bread has come out of my oven, that the taste and texture made me pinch myself. Could not believe that the slice of bread that I was eating came out of my oven. By the way this is also the first time that I have reviewed a cookbook, even though i have bought at least a hundred of them. This book does not have tons of recipes, but focuses on the technique. The descriptions and photos were very helpful. Can't wait to try the couple dozen varieties included within.

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The latest in our best selling Encyclopedia of Art series now focuses on a popular topic for both writers and illustrators: how to make, craft, and sell children’s books. This practical book is a step-by-step guide to becoming a successful graphic storyteller, showing how to create exciting plots and engaging characters that will delight young readers.

Topics feature a wide range of genres, from fantasy and fairy tales to action-packed adventure, and offers guidance on how to tailor work to suit different age groups. The Encyclopedia of Writing and Illustrating Children’s Books also features a special section on the commercial realities of the children’s publishing industry, with tips on presenting and promoting work, and includes a gallery of inspirational examples from renowned children’s writers and illustrators.

• Sales Rank: #537897 in Books
• Published on: 2008-10-21
• Original language: English
• Number of items: 1
• Dimensions: .73" h x 8.98" w x 8.96" l, 1.66 pounds
• Binding: Hardcover
• 160 pages

About the Author
Desdemona McCannon has wide-ranging experience in the children’s book market, and is currently the award leader for the MA Illustration for Children at North Wales School of Art. She lives in Wales.

Most helpful customer reviews

150 of 151 people found the following review helpful.
Visually fun and very informative
By Up til Dawn Reading
I wish the publisher of this book would allow Amazon to show a peek of what's inside. I've purchased many books on writing and illustrating children's books, but was wary about purchasing this one because only a cover illustration is shown. While the illustration shown is good, it's not in my style, so I was unsure if the contents would just be more of the same. Let me assure you there are a variety of styles shown. This book is fun to read and fun to look at, with plenty of illustrations and photos. As an encyclopedia, it is not an exhaustive "be all to end all" study of each topic, but rather it is chock full of introductory information with plenty of sidebars containing tips, exercises, and references to other books for further reading. Here is a copy of the table of contents:

*Introduction

*Chapter 1: Creating Children's Books
--The idea of a picture Book
--Target Markets
--Themes
--Coming Up With an Idea
--Research

*Chapter 2: Developing an Idea
--Sketchbooks
--Observing Children
--Media and Drawing Styles
--Developing Your Own Style
--Developing Characters
--Proportion
--Expression
--Movement
--Babies and Toddlers
--Boys and Girls
--Adults
--Anthropomorphism
--Figure and Ground
--Frames and Borders

*Chapter 3: Telling the Story
--Story Structure
--Writing Dialogue
--Avoiding Patronizing the Reader
--The Writer's Voice
--Point of View
--Beginnings
--Endings
--Age Level
--Novels
--Graphic Novels
--Page Dynamics
--Pace and Flow - Storyboarding
--Dummy Books
--Color Theory
--Designing with Color
--Paper Engineering (Reviewer's Note: Pop-up books)
--Novelty Books
--Book Jackets

*Chapter 4: Nonfiction
--The Nonfiction Market
--Illustrating Nonfiction
--Writing for Different Ages
--Creative Nonfiction

*Chapter 5: Media and Techniques
--Gallery of Techniques
--Translucent
--Line and Wash
--Dry Color
--Black and White
--Mixed Media and Collage
--Digital
--Making a Dummy Book

*Chapter 6: Professional Practice
--Working Life
--Copyright and Licensing
--Showing Your Work
--Getting a Commission

*Glossary
*Index
*Credits

The authors of this book are Welsh and the book was originally conceived, designed, and produced by Quarto Publishing in London. However, this is not a "Market Guide" for the United Kingdom, so if you don't live anywhere near the U.K., do not let that deter you from this book. Some reference books cited for further reading are U.S. published, and some are U.K. published. This book is a wonderful introduction to anyone interested in writing and/or illustrating a children's book. For example, basics such as "How to write a story plan" and how to incorporate "page turning appeal" are applicable to any writer. Most topics are given a two-page spread, but the six-page photo spread entitled "Making a Dummy Book" is great for first-timers. I recommend this book for beginners and for any children's book writer and illustrator who is a visual learner and, like me, is interested in amassing a huge library of reference books.

60 of 60 people found the following review helpful.
Absolutely Amazing - GET THIS BOOK.
By Kay J
I just got this book today and I just had to run on to give it a five-star review immediately.

First of all - this book is INCREDIBLY well-designed. I cannot stress this enough. There are so many how-to books about art that apparently don't put a lick of thought into their own design, which I hate. This book is just a pleasure to look at and absorb. Fun little fact boxes, doodles, notes, and examples decorate each page. As soon as I opened it, my first impression was: "Yes. Yes, this person knows EXACTLY what they're talking about." That's incredibly rare to find in an instructional book, I'm afraid.

I'm already a sequential art major in college, so there was a lot in this book that I was already familiar with - but I can say that the advice they're giving you beginners is absolutely dead on the money. Drawing from life, carrying a sketchbook around,and even talking about how to research or come up with idea. Spectacular! And even though I knew a lot of the beginning section, I enjoyed starting the little practice activities that they suggested on every page. There's even a colour wheel and guide that reminds me of my Colour and Comp clasess!

This book takes you from the first step (an idea, learning how to DRAW even) and walks you all the way to copyrighting and commission work, with EVERY step in between. They even have a few photoshop tutorials and a development guide for babies, which is super useful! So even if you already know how to draw or build characters, this book still has TONS for you. Story structure, age groups, POV, graphic novels, storyboarding - this book is basically a crash course in a Bachelors of Fine Arts, illustration focus.

With so much information crammed into one little 160 page book (it feels much lighter than I expected it to) - it's obviously not going into incredible depth. But make no mistake, at the end of every section they have recommendations to learn further in the subject. I already own several of the books they recommend, and they're absolutely fantastic! Raymond Briggs, Helen Oxenbury, Quentin Blake and many other fabulous well known illustrators are referenced and displayed in blooming lovely colour. These people OBVIOUSLY know exactly what they're talking about, and I can assure you that if you go out and buy the books THEY talk about - you'll be satisfied.

This book is absolutely incredible, you MUST get this. I am definitely going to look at the other books in this series, if they're anything at all near this quality - it's something special!

18 of 18 people found the following review helpful.
An excellent resource book for both the novice and professional!
By Peta of LLS
As a final year student with a interest in writing and illustrating children's books, this product has been one of the best reference materials I have purchased to date. The book is separated into 6 chapters, each broken down to deal with topics such as idea formulation to idea development all the way to store and illustration structure. There are even chapters that handle the non-fiction market, media and techniques, as well as professional advice for interested writers/illustrators in this particular genre. I've been carefully reading it since I've received it, and it has been a great help to me as a student. If you're putting together a reference list on writing or illustrating books for children, this publication is a must-have. I heartily recommend it.

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Eat more, exercise less, and lose fat.

Discover how to SHIFT your body fat and get the lean physique of your dreams by eating better and exercising less in this essential cookbook and exercise guide—an instant bestseller in the UK—that combines 100 delicious recipes and signature HIIT (high intensity interval training) home workouts from personal trainer and Instagram sensation @thebodycoach, Joe Wicks.

Joe Wicks, “The Body Coach” has helped thousands around the world lose weight and achieve the body they’ve always wanted with his proven fat-burning methods. Now, in his first book, he reveals how to SHIFT body fat by eating more and exercising less.

In Lean in 15, Joe gives you 100 recipes for nutritious, delicious, quick-to-prepare meals—ready in just fifteen minutes—and made from ordinary ingredients—lean meat, lots of veggies, some carbs, and smart fats. He shows you how to eat in line with your energy demands every day, as you enjoy such treats as Banana and Blueberry Overnight Oats, Incredible Hulk Smoothie, Big Barbecue Chicken Wrap, Teriyaki Chicken Stir Fry, Quick Tortilla Pizza, Sammy the Sea Bass with Spaghetti, Gnocchi with Sausage Ragu, Thai Beef Stir-Fry, Spiced Tortilla Chips, and Avocado Ranch with Dipping Sticks. Joe then walks you through his signature HIIT—High Intensity Interval Training—home workouts, explaining how to combine his delicious recipes and exercises into a personal plan to increase energy and lean muscle, raise metabolism, and ignite intense fat-burning.

This accessible, appealing, color paperback features gorgeous food shots, helpful how-to photos, and inspiring before and after shots of Joe’s clients and their amazing body transformations throughout. Joe also includes a simple chart breaking down his own weekly regimen to help you plan your own. Lean in 15 “isn’t a strict diet—it’s a lifestyle that will transform your body and the way you eat,” he makes clear. With Joe Wicks and Lean in 15, you’ll discover how to keep your body healthy, strong, and lean—forever.

• Sales Rank: #21719 in Books
• Published on: 2016-05-03
• Released on: 2016-05-03
• Original language: English
• Number of items: 1
• Dimensions: 9.69" h x .55" w x 7.38" l, .0 pounds
• Binding: Paperback
• 224 pages

Review
“Hunky nutritionist loved by Ellie Goulding finds fame on Instagram thanks to healthy 15-minute meals and quirk work-outs.” (Daily Mail (UK))

“It’s perfect if you’re looking for a combination of food and fitness inspiration.” (Harper's Bazaar)

From the Back Cover

Eat more, exercise less, and lose fat

Personal trainer and Instagram sensation Joe Wicks (@thebodycoach) has helped thousands around the world lose fat and transform their bodies with his nutritious, quick-to-prepare meals—ready in just fifteen minutes and made from easy to find ingredients. In this essential cookbook and exercise guide, he reveals how to SHIFT body fat and get the lean physique of your dreams by eating better and exercising less with his signature HIIT (high intensity interval training) home workouts and 100 delicious recipes like:

Incredible Hulk Smoothie • Big Barbecue Chicken Wrap • Quick Tortilla Pizza • Gnocchi with Sausage Ragu • Thai Beef Stir-Fry • Beet Protein Brownies

Filled with gorgeous food shots, helpful how-to photos, and inspiring before-and-after shots of Joe’s clients and their amazing body transformations, Lean in 15 will help you discover how to keep your body healthy, strong, and lean—forever.

Most helpful customer reviews

32 of 34 people found the following review helpful.
5 Stars!! Love it!
By Tifftiffy63
This cookbook is amazing! Some of the wording is different from what we use in here in the States, so I had to google what some of the words meant like "rockets" which is really arugala and "courgette" is zucchini. Also, I had to google measurements because everything is in grams or ml instead of cups. In all, this cookbook is great for me because it gives me healthy food ideas and its 15 minutes or less which is awesome. The food is so tasty I feel like I'm cheating at times. He also has HIIT workouts to do, which, he also has the same workout on his youtube channel that you can follow along that's only 20 min. I've only been on it for 5 days so far and I've lost 4 lbs! Everything I've cooked so far is really tasty!

0 of 0 people found the following review helpful.
But it to diet and eat well.
By Amazon Customer
I cook almost exclusively from this book now. The meals are diverse, delicious and nutritionally well-balanced. There's also a series of great workouts in the back. I am someone who works out 6+ hours each week, very fit and have integrated some of his workout elements into my weekly routines. They are marketing this as a diet book, and it is, but the meals are as good as anything I've ever cooked. But it to diet and eat well.

Random advice: You definitely want to have a good non-stick pan. These recipes are designed for the use of just a little bit of oil, and to get the best nutrition out of them, they should remain that way.

0 of 0 people found the following review helpful.
15 minutes to YUM!
By sarahtheslp
Easy and clear directions along with some delicious recipes. This is quickly becoming my go-to book several nights per week. Americans - keep in mind that Joe is a British chef, so there are several dishes in here you might not be quick to try... but expand your horizons a little bit and buy some new spices and your mouth will thank you!

See all 70 customer reviews...

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