Eat to Win for Permanent Fat Loss or Understanding Baking

Eat to Win for Permanent Fat Loss: The Revolutionary Fat-Burning Diet for Peak Mental and Physical Performance and Optimum Health

Author: Robert Haas

In the 1980s, Robert Haas fueled a diet revolution with his number one bestseller Eat to Win. Now, with Eat to Win for Permanent Fat Loss, he shows you not only how to lose weight and dramatically improve your performance in all areas of life, but also how to keep the fat off—forever.

Based on cutting-edge research on how and why our bodies use carbohydrates, proteins, and fats, Haas created a "Mediterrasian" diet that combines the best and healthiest aspects of diets from the regions where people live the longest. His approach features a ratio of 50 percent carbohydrates, which includes grains, fruits, and vegetables; 25 percent protein; and 25 percent fat. Haas also provides the specific reasons why this is the ultimate ratio for maximum energy, fitness, and permanent fat loss.

Eat to Win for Permanent Fat Loss offers a remarkably flexible, healthy food plan that encourages both the use of the new "functional" foods, such as tofu hot dogs and soy-chicken nuggets, and treats that most diet plans forbid entirely, such as chocolate, wine, and coffee. In fact, Haas tells you why enjoying chocolate and coffee every day could actually make you healthier, providing both satisfaction and valuable phytonutrients that prevent illness. It's the kind of eating plan that works for the entire family.

As for exercise, Haas's recommendation is just as simple: Burn a minimum of 300 calories—the equivalent of 45 minutes of walking—throughout the day, through any activity you choose. Haas’s combined diet and exercise program changes lives.

Go to: Prairie Table Cookbook or Connoisseurs Guide to Sushi

Understanding Baking

Author: Joseph Amendola

The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

Table of Contents:

	Acknowledgments
	Preface
Ch. 1	Wheat and Grain Flours	1
Ch. 2	Yeast and Chemical Leaveners	33
Ch. 3	Sugar and Other Sweeteners	47
Ch. 4	Eggs	65
Ch. 5	Fats and Oils	77
Ch. 6	Milk and Dairy Products	89
Ch. 7	Thickeners: Starches, Gelatin, and Gums	101
Ch. 8	Chocolate	113
Ch. 9	Water	129
Ch. 10	Salt	135
Ch. 11	The Physics of Heat	141
Ch. 12	Bread and Other Yeast-Risen Products	151
Ch. 13	Laminates	175
Ch. 14	Cake Baking	187
Ch. 15	Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux	207
Ch. 16	Pies and Tarts	223
Ch. 17	Cookies	237
Ch. 18	Sugar Syrups and Candymaking	247
	Appendix	259
	Bibliography	267
	Index	273