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Brand from Japan: Spa Treatment - Minceur Serum Plus 100ml

The New French Cooking, 1976 1st Edition, by Armand Aulicino. Lightly illustrated hardcover book with dust jacket, 293 pages, published by Grosset & Dunlap.

Michel Guerard, the inventor of the revolutionary way to cook beautiful French food without the calories. This is the cookbook that shows Americans for the first time what the authentic and original cuisine minceur really is - a whole new approach to cooking originated by the phenomenally talented and successful young French chef who single-handedly decided that fine French food does not have to be fattening. The result is unprecedented: strictly low calorie recipes backed up by the skill, training, and creative imagination of one of the great chefs of our time. Cuisine minceur is built on the classic principles of French cooking. It is an extension of grande cuisine and of the less elaborate nouvelle cuisine with which all the best French chefs are experimenting. But it is far more radical than nouvelle cuisine in its removal of calories - truly a tour de force that in all of France, or anywhere, has been attempted only by Michel Guerard.

Text: English, French (translation)

Recipes for low-fat, high-cuisine dishes from the internationally famous chef promise creative cooking, attractive foods, pleasurable dining, and low calories

Michel Gu?rard is a legend of French cookery. A driving force behind Nouvelle Cuisine, he has sold more than a million copies of his diet and gourmet cuisine recipe book Cuisine Minceur. His resort at Eug?nie-les-Bains in south-west France is top of the list for the world's most discerning spa-goers.This new book distills forty years of expertise into one extraordinary toolkit for eating well and staying slim. Over 140 exquisite recipes fuse traditional flavours with the global influences that are redefining French cuisine, all with astonishingly low calorie counts. Blends of vegetable and fruit pur?es produce sauces of ethereal lightness. Flavours are intense, nutritional values high. All recipes bear the gastronomic hallmarks of a three-Michelin-starred creator-chef, yet main course dishes carry a calorie count of 240 calories or less.Michel Gu?rard has revolutionized healthy gourmet eating once again. For a newgeneration of figure-conscious lovers of fine food, Eat Well and Stay Slim: The Essential Cuisine Minceur will become a book to live by.

Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.01

Mike Horn a tenté l'aventure la plus dangereuse de sa vie : rallier le Pôle Nord en hiver, sans assistance ni ravitaillement. Deux mois de traversée dans un noir total, sur une glace d'une redoutable minceur, hantée par les ours blancs, où les montagnes de blocs géants alternent avec les étendues d'eau noire et glacée. Parce que personne ne peut réussir cet exploit en solitaire, ils sont deux : Mike, l'explorateur de tous les défis, et Borge Ousland, le légendaire norvégien pour qui la banquise n'a pas de secrets. Comment ces deux aventuriers de l'extrême vont-ils survivre dans un environnement hostile et inhumain où l'on flirte perpétuellement avec la mort, où la vie de l'un est en permanence entre les mains de l'autre ? En repoussant toujours plus loin leurs propres limites, Mike Horn et Borge Ousland ont été les premiers à réussir l'impossible.

Michel Guérard (b. 1933) is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur.