The Diet Code or Pizza

The Diet Code: Revolutionary Weight Loss Secrets from Da Vinci and the Golden Ratio

Author: Stephen Lanzalotta

As a master baker, painter, and woodworker, Stephen Lanzalotta has used the mathematical principles of The Golden Ratio (an integral plot element in The Da Vinci Code) for more than 30 years. His realization that this seemingly magic formula, once used by Da Vinci, held the secret to optimal health and weight loss led him to apply it to his menu at his popular bakery/cafe. Thus was born THE DIET CODE, a revolutionary Mediterranean-style program that makes each meal as easy as 1-2-3 (1 part grain, 2 parts protein, 3 parts vegetable/fruit), to boost metabolism and spark weight loss. The plan reveals Renaissance foods that promote weight control and includes unique tips for diet success, including: * Eat bread--but not without fat or protein * Cook pasta al dente to boost fat loss * Balance your plate by The Golden Ratio of carbs, protein, and fat. Combining menu plans and recipes, as well as Renaissance lore and Italian tips on healthy eating, this is a unique diet plan from the ages for the ages.

Author Biography: STEPHEN LANZALOTTA lives in Portland, Maine.

Book about: 3 Fat Chicks on a Diet or Low Fat Low Carb Southwest Cookbook

Pizza!: Deliciosas recetas para hacer basos y cubiertas para los amantes de la pizza

Author: Pippa Cuthbert

Originating in the south of Italy, pizzas are now an internationally popular meal. Making pizza at home not only saves money but allows the baker to create individual toppings to suit any taste. This collection of recipes for one of America’s favorite foods uses the freshest and tastiest ingredients to make crowd-pleasing pies. Detailed instructions and mouth-watering color illustrations guide the reader through the preparation of a wide variety of pizzas. For purists, a chapter on classics presents traditional favorites. For dessert lovers, a chapter on sweets includes delightful novelties that incorporate bananas, chocolate, and pecans. For younger pizza fans, there’s a chapter on pizza fingers. In addition to toppings, authors Pippa Cuthbert and Lindsay Cameron Wilson cover bases, breads, and sauces, and include a useful section at the end on all the basics of turning dough and almost anything imaginable into a culinary delight.