3 Comments

  1. 22 of 22 people found the following review helpful
    5.0 out of 5 stars
    Effective, delicious and easy to follow, June 5, 2007
    By 
    RGM (San Francisco, CA) –

    This review is from: The Wine and Food Lover’s Diet: 28 Days of Delicious Weight Loss (Paperback)
    I started Dr. Tirman’s weight loss plan in January. Following the rapid weight loss plan of eating a protein + 2 super low glycemic foods (such as roasted chicken with butter sauteed mushrooms and grilled asparagus with grated parmesan cheese) AND wine, I lost 10 lbs in the first 2 weeks. Even after the rapid weight loss weeks when I was doing the maintenance plan, I shed 8 more lbs by following the book’s principles, and am still losing weight. I worked out every once in awhile during the first 2 months and only recently started exercising more regularly. I even occasionally eat high glycemic foods such as bread and rice (because I would NOT be able to give up sushi), and still have not gained any weight. Just pair your higher glycemic foods with low glycemic foods or make sure your next meal falls well within the plan’s guidelines.

    This is a great, easy to follow plan. The recipes are simple and delicious, and if you know the underlying principles, you can make dishes that aren’t in the book, and eat out anywhere. This weight loss and maintenance plan is definitley a lifestyle change and not a fad “diet.”

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  2. 24 of 26 people found the following review helpful
    5.0 out of 5 stars
    If you are willing to put some time and effort into cooking, this may be the book for you…, May 4, 2007
    By 
    Lemon Magic (Omaha, NE USA) –

    This review is from: The Wine and Food Lover’s Diet: 28 Days of Delicious Weight Loss (Paperback)
    The big drawback to TWAFLD is the fact that you actually have to be willing to cook to get any good out of it- and you have to take the time and expense to secure ingredients like seafood filets and fresh herbs (which aren’t cheap). I have to admit that the first time I looked at this book (over a year ago), I thought the recipes and ingredient lists were way over my head, and so I put it back on the shelf for later consideration…in anticipation of a time when I had a better developed culinary skill set.

    I worked on aimple, easy recipes in Lanzalotta’s “The “Diet Code”. I watched lots of episodes of Alton Brown’s “Good Eats” on the Food Network. I picked up several volumes from America’s Test Kitchen. I gritted my teeth and forced myself to lay out the money for decent knives, pans, pots, and useful appliances. I gritted my teeth even harder and forced myself to spend real money on real cuts of meat, fresh fruits and vegetables, dried mushrooms, spices and pantry supplies and found reliable source for some of the more exotic ingredients like saffron and cornichons. And I worked my way through Jacques Pepin’s “Fast Food My Way” and improved and expanded my knife/prep skills, my ability to create healthy, decent meals in a short amount of time, and my perceptions of what a good meal can be.

    And behold – about 18 months later, I came back and looked at TWAFLD and the shelves of my local bookstore, and realized that I was ready for it.

    And my conclusion: this is a great cookbook, not just for those who want to lose weight. (The process of learning to cook also taught me the art of portion control, so I lost the weight and fat I wanted to lose just by eating real food instead of fast/convenience food and eating the amounts of food designated as “1 portion” by the authors instead of the portion sizes I was accustomed to.) The opening chapters on basic nutrition concepts are very well written, giving the essence of nutrition and metabolism with nice punchy concepts like “Storage Cascade” and “Echo Hunger syndrome” that any layman can quickly use to get a good handle on what can be a confusing, mysterious subject. And the short chapter on wine(and alcohol’s role in nutrition, disease prevention and good cooking) is perhaps the best layman’s presentation I’ve ever read on the subject.

    Also this is a gorgeous book. The photography is appealing and intriguing, the design is appealing, the layouts are clean and simple and easy to follow. And the recipes, of course, are well thought out and create tasty appealing dishes…IF you already know how to cook. I was especially impressed by the way the author improved the glycemic load of risotto and paella dishes by using barley instead of rice. That’s an innovation I haven’t seen before, one I probably would not have thought of, and the variations in here are utterly satisfying and delicious, especially as small side dishes.

    So I like this book a lot, and am very glad to finally have grown enough as a cook to appreciate it. Even if weight and fat loss isn’t a primary concern, you will get a lot of use and enjoyment out of it.

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  3. 9 of 9 people found the following review helpful
    5.0 out of 5 stars
    Delicious eating!, January 1, 2007
    This review is from: The Wine and Food Lover’s Diet: 28 Days of Delicious Weight Loss (Paperback)
    Very similiar in principle to the Sonoma diet, this diet focuses on a lifestyle change rather than a diet in the true sense of the work. Basing his menu plan on science, the author provides a simple means for making a lifestyle change for weight loss. The dishes were tasty and filling. There is prep here with the recipes, but many can be frozen, combinations switched around to make the best use of groceries and time.

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