Overview
55% OFF for Bookstores! NOW at $ 12.14 instead of $ 26.97! LAST DAYS! Your Customers Will Never Stop to Use this Awesome Cookbook! The pescatarian diet helps you eliminate some unhealthy food sources like red meat and poultry You enjoy meals prepared with the cleanest and environmentally sustainable types of seafood and vegetables Helps you achieve your set weight loss goal (For those who wish to lose weight) by providing you with low carb and low fat meals. These weight loss foods also helps to burn excess belly fats and helps you attain that look you have been dreaming for and also keeps you free from heart diseases and type 2 diabetes. Helps to fight Aging by fending off chronic inflammation, dousing you with antioxidants and keeping arteries clear. You will also be free from cancer and erectile dysfunction. It offers psychological and intellectual benefits because you will be happier and your brain will be sharper as you enroll in this lifestyle. This book covers: Food You Need To Follow The Diet Nutritional Benefits Of Following The Diet Recipe Suggestions With Nutritional Composition And much more!!! Scroll up, buy it NOW and let your customers get addicted to this amazing book!
Full Product Details
Author: Steven Mellory
Publisher: Steven Mellory
Imprint: Steven Mellory
Dimensions:
Width: 15.20cm
, Height: 0.50cm
, Length: 22.90cm
Weight: 0.141kg
ISBN: 9781802660265
ISBN 10: 1802660267
Pages: 98
Publication Date: 04 May 2021
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Unknown
Availability: Available To Order
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Author Information
Thomas Patrick Blay is an American chef, restaurateur, food writer, and author of several books. He was born on June 19, 1964, in New York City to Marc Blay and Barbara Elliot: he is of Italian descent on both sides. Blay graduated from Fryeburg Academy in 1984 and attended school at the Institute of Culinary Education: he was also a member of the first graduating class of the American Culinary Institute in 1988. Although he is not currently teaching classes, he occasionally visits when his schedule permits. Blay began his culinary career as a line cook at Prix Flex in New York. He was a sous-chef at Boyala in New York and, in 1996, became the executive chef at Above the Sky, also in New York. He is the owner and executive chef of several restaurants: in Las Vegas, New York, Atlantic City and in other 14 locations across 7 states. On November 16, 2005, Blay married Valery Johnson: they have three children, and he has also two adult daughters from a prior marriage. They now live in Cold Spring, New York.
