The What to Eat When Cookbook
125 Deliciously Timed Recipes
$67.34
- Hardcover
320 pages
- Release Date
20 October 2020
Summary
This inspiring cookbook/strategic eating plan–sequel to the wildly popular What to Eat When–offers 125 delectable recipes geared to longevity, weight loss, and success.This inspiring cookbook/strategic eating plan–sequel to the wildly popular What to Eat When–offers 125 delectable recipes geared to longevity, weight loss, and success.In their acclaimed lifestyle guide What to Eat When, Dr. Michael Roizen and Dr. Michael Crupain revealed when to eat foods for healthier living, disease preventi…
Book Details
| ISBN-13: | 9781426221033 |
|---|---|
| ISBN-10: | 1426221037 |
| Author: | Michael F. Roizen, Michael Crupain, Jim Perko |
| Publisher: | National Geographic Society |
| Imprint: | National Geographic Society |
| Format: | Hardcover |
| Number of Pages: | 320 |
| Release Date: | 20 October 2020 |
| Weight: | 990g |
| Dimensions: | 232mm x 181mm |
| Series: | What to Eat When |
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About The Author
Michael F. Roizen
DR. MICHAEL ROIZEN is the Chief Wellness Officer at the Cleveland Clinic, Chief Medical Consultant on The Show, author of four #1 New York Times best-selling books, and originator of the popular RealAge.com. He is board certified in anesthesiology and internal medicine. He’s been recognized with an Ellie, an Emmy, and the Paul G. Rogers Award from the National Library of Medicine for Best Medical Communicator.DR. MICHAEL CRUPAIN is the Medical Director of The Show. He is board certified in preventive medicine, a fellow of the American College of Preventive Medicine, and part-time faculty at the Johns Hopkins Bloomberg School of Public Health. Prior to joining The Show, he directed food safety testing at Consumer Reports. He is an Emmy award-winning producer and sat on an USDA advisory committee.JIM PERKO is the executive chef for the Cleveland Clinic Wellness Institute and the Center for Integrative and Lifestyle Medicine. A graduate of The Culinary Institute of America, he has apprenticed for the American Culinary Federation 1976 US Culinary Olympic Team and cooked for scientists on the 1977-78 US Antarctic Expedition. Perko is the founder of the national award-winning program Food Is Knowledge.
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