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55% OFF for Bookstores! NOW at $ 16.64 instead of $ 36.97! LAST DAYS! Your Customers Will Never Stop to Use this Awesome Cookbook! Perhaps you've been an omnivore and are now eliminating meat and poultry from your diet. Or perhaps you were a vegetarian and are now reintroducing fish. Here are just a few reasons for choosing a pescatarian lifestyle. Additional health benefits. Eating less red meat has been shown to lower the risks of developing high blood pressure, heart disease, and cancer. As a pescatarian, you'll consume less saturated fat and experience the benefits of healthy fats found in plant-based food sources and heart-healthy omega-3 fatty acids found in fish, such as salmon and mackerel. Environmental concerns. Omitting meat from your diet may also be a way to reduce your carbon footprint due to the abundance of natural resources it takes to raise land animals for food. Variety. If you've been a vegetarian, adding fish to your diet means more variety in flavor, as well as more sources of essential nutrients, like iron, vitamin B12, and protein. Weight loss. Omitting red meat, poultry, wild game, and organ meat from your diet means you'll likely be eating a higher amount of nutrient-dense and low-calorie plant-based foods than before, which are generally also lower in calories. Plus, enjoying a variety of seafood will help keep the process from feeling too restrictive. This book covers: What to Eat and What Not To Eat On a Pescatarian Diet Why You May Consider Becoming a Pescatarian Meal Preparation With Serving Suggestions And much more!!! Scroll up, buy it NOW and let your customers get addicted to this amazing book!

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9781802660319

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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.

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