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Eating in the Middle : A Mostly Wholesome Cookbook
by Andie Mitchell and Aran Goyoaga


Overview - In her inspiring New York Times bestselling memoir, It Was Me All Along , Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size.  Read more...

 
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Overview
In her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size.

In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the "sometimes" foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie's beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.

 
Details
  • ISBN-13: 9780770433277
  • ISBN-10: 0770433278
  • Publisher: Clarkson Potter Publishers
  • Publish Date: March 2016
  • Page Count: 240
  • Dimensions: 9.7 x 7.7 x 0.9 inches
  • Shipping Weight: 2 pounds


Related Categories

Books > Cooking > Health & Healing - General
Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Courses & Dishes - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-02-01
  • Reviewer: Staff

When popular weight-loss blogger and author Mitchell (It Was Me All Along) lost 135 pounds, she did so with healthy, sensibly proportioned meals and the occasional planned indulgence. In her first cookbook, Mitchell shares 80 wholesome recipes that keep her eating “in the middle,” or mostly wholesome. With moderation and maintenance in mind, Mitchell offers “lighter” versions of comforting favorites big on flavor and tempered by a “sprinkling of decadence.” Recipes are organized into sections: Breakfast; Lunchtime; Vegetables and Sides; Dinnertime; Meals for Sharing; and All Sweet Things. Recipes use whole-food ingredients and include sidebars with nutritional information. Mitchell advocates big salads like arugula with oranges, goat cheese, and spiced walnuts; and shredded brussels sprouts salad. Portion control is accomplished with preparations in muffin tins, as with her wonton-wrapped minilasagnas. A juicy, caramelized-onion-topped turkey burger incorporates shredded apple and goat cheese to preserve moisture. Mitchell’s middle ground philosophy is woven into the chatty, bloggish storytelling, and abundant recipe notes describe her journey away from emotional eating and toward a practical, balanced approach to food, but this cookbook is not a diet book. Many recipes, particularly those created for dining with friends, are calorie laden (including 800-calories-per-serving white pizza and a 950-calories-per-serving meatball dish). Such satisfying and filling recipes will keep weight-conscious cooks loving food. (Mar.)

 
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