The Restaurant Diet
Published by Mango Media
“I know of no other book that offers its readers the opportunity to learn how to remain healthy without giving up the pleasure that dining out brings.” —Monty Preiser, veteran food & wine writer
This is the ultimate guide for people who want to dine out guilt-free! In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds from 330:
• Teaches readers how to read a menu
• Explains how to ask important questions of the restaurant staff
• Gives guidance on how to have food customized to your dietary needs
• Provides insights into converting this into healthy eating at home
As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. After trying every fad diet, Fred devised a four-phase eating and exercise plan with the help of his doctor, a nutritionist, a trainer, and a psychologist.
Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the nineteen million Americans who love to eat out on a regular basis—and the 38 percent who are overweight.
“The Restaurant Diet, with its smart, educated choices, will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game-changing book and way of life—where fine-dining restaurants are a conscious dieter’s friend.” Gabriel Kreuther, Michelin star chef and James Beard Award winner
This is the ultimate guide for people who want to dine out guilt-free! In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds from 330:
• Teaches readers how to read a menu
• Explains how to ask important questions of the restaurant staff
• Gives guidance on how to have food customized to your dietary needs
• Provides insights into converting this into healthy eating at home
As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. After trying every fad diet, Fred devised a four-phase eating and exercise plan with the help of his doctor, a nutritionist, a trainer, and a psychologist.
Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the nineteen million Americans who love to eat out on a regular basis—and the 38 percent who are overweight.
“The Restaurant Diet, with its smart, educated choices, will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game-changing book and way of life—where fine-dining restaurants are a conscious dieter’s friend.” Gabriel Kreuther, Michelin star chef and James Beard Award winner
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