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Cook This, Not That! Skinny Comfort Foods: 125 quick & healthy meals that can save you 10, 20, 30 pounds or more.
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This practical guide to eating well is filled with hundreds of simple, delicious, lightening-quick recipes. Each recipe is photographed and contains nutrition information so readers can choose the best options to meet their health and weight-loss goals.
The no-diet weight loss solution cookbook features 125 quick and healthy recipes that can save readers 10, 20, 30 pounds--or more.
- Print length368 pages
- LanguageEnglish
- PublisherGalvanized Media
- Publication dateDecember 11, 2012
- Dimensions6.5 x 0.75 x 6.5 inches
- ISBN-101609618734
- ISBN-13978-1609618735
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Editorial Reviews
About the Author
Co-author Matt Goulding is a New York Times bestselling food author. He has cooked and eaten his way around the world.
Product details
- Publisher : Galvanized Media
- Publication date : December 11, 2012
- Edition : Reprint
- Language : English
- Print length : 368 pages
- ISBN-10 : 1609618734
- ISBN-13 : 978-1609618735
- Item Weight : 15.7 ounces
- Dimensions : 6.5 x 0.75 x 6.5 inches
- Best Sellers Rank: #352,392 in Books (See Top 100 in Books)
- #875 in Weight Loss Diets (Books)
- #1,350 in Other Diet Books
- #1,479 in Nutrition (Books)
- Customer Reviews:
About the authors

DAVID ZINCZENKO is internationally recognized as the leading voice in health, fitness, nutrition and weight loss and is the #1 New York Times bestselling author of 25 books in 15 languages, with more than 10 million books in print. Dave created the Eat This, Not That! series and the Zero Belly Diet franchise, as well as The Abs Diet series and the 8-Hour Diet. He is also the Editorial Director of Men's Fitness and the Nutrition and Wellness Correspondent for ABC News, and has appeared on Oprah, Good Morning America, 20/20, The Rachael Ray Show, the Ellen DeGeneres Show, and was a frequent guest on The Today Show.
His books have changed the way the world eats—and have helped millions of men and women lose weight, sometimes up to 70 pounds or more.
Starting in a 2002 op-ed in the New York Times and later in 2007 with the Eat This, Not That! series of books, Zinczenko called for food manufacturers "to provide what every diner in America deserves: full disclosure" and led to calorie counts on menus and healthier formulations of products from Jamba Juice, Carl's Jr. and many more. The blockbuster series—with its pop culture attitude, shocking food swaps and proven "no-diet" weight loss strategies—continues to top the charts, with titles devoted to restaurant menu survival, supermarket shopping guides, healthy pregnancies and rapid weight loss.
Oprah called Eat This, Not That! "a great guide everyone should get" and Ellen DeGeneres said "Eat This, Not That! will freak the weight right off of you!"
His diet books have been equally acclaimed. The Abs Diet series was ranked as one of the best commercial diet plans by U.S, News and World Report. The 8-Hour Diet (published in 2012) led the trend of intermittent fasting.
His latest franchise—Zero Belly Diet—has spawned two more bestsellers, Zero Belly Cookbook and Zero Belly Smoothies, and have helped thousands lose weight and look, feel and live better than ever. Dave's next book, The Sugar Swap Diet, will show you how giving up added sugars will melt fat and guarantee your happiest and healthiest life.
Formerly the Editorial Director of Men's Health, Women's Health and Prevention, and the General Manager of Rodale Books, Zinczenko is also the Founder and CEO of Galvanized Media, a company helping define the new era of healthy living. He grew up in Bethlehem, PA, where he's in the Hall of Fame, and attended Moravian College, home of The Zinczenko Center for New Media.

Matt Goulding is an Emmy- and James Beard Award-winning writer and the New York Times best-selling author of over 20 books, including the food-obsessed travel series he published with Anthony Bourdain, and the wildly popular Eat This, Not That series, with more than 10 million copies in print. He is also the co-founder of Roads & Kingdoms, the 2017 James Beard Publication of the Year. At one time a professional cook, Matt decided he was better at writing about food than cooking it. Born and raised in northern California, he now divides his time between the tapas bars of Barcelona and the barbecue joints of North Carolina.





















