Tom Kerridge's Dopamine Diet: My Low-Carb, Stay-Happy Way to Lose Weight by Tom Kerridge

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  • Lamb ragu, courgette spaghetti, feta and mint

    • TrishaCP on September 23, 2020

      This tasted good, and was much better with the feta. It took some effort to prepare it. The instructions to cook the zucchini noodles with water needs to be totally ignored- if you cook zoodles regularly you know the biggest problem is water content!

  • Porky Bolognese

    • TrishaCP on September 23, 2020

      This was enjoyable, especially with the sage. I skipped the cumin seeds because they didn’t belong with the other ingredients. Ignore the instructions to add water to your zoodles (ridiculous guidance).

  • Moussaka

    • tekobo on March 03, 2019

      I loved the little trick of cooking the mince in the oven first. None of the fat spattering that goes with browning in a pan and great convenience of draining off the fat before you assemble the moussaka. I made this with steamed florets of cauliflower and thin slices of blanched potato in place of the aubergine. Came out very well.

  • Beef Stroganoff

    • tekobo on March 18, 2018

      I made this using cubed veal and it was rich and very tasty. Didn't miss the carb at all!

  • Provençal pickled fish, fennel and orange salad

    • Frenchfoodie on June 23, 2019

      This fish technique was amazing, restaurant quality, moist with crispy skin and so easy to manage timing by crisping under a hot grill. No pronounced pickled flavour, just delicate seasoning. Orange/mustard dressing was great too though I wasn’t a fan of the fennel salad - too seedy. Plain shaved fennel would be better.

  • Roast chicken with hazelnut pesto

    • Mark_B on January 28, 2018

      One problem is that it says to blitz the pesto after each ingredient is added. Since the hazelnuts are added first, by the time all the ingredients are in and it’s been blitzed each time, they are virtually powder. Overall the pesto was pretty dry and tasteless - I think it needs some changes. Anyone else made it and have a view?

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  • ISBN 10 1472935411
  • ISBN 13 9781472935410
  • Published Mar 14 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press

Publishers Text

Michelin-starred chef Tom Kerridge explains how to diet by keeping all of the good stuff and none of the boring stuff.

Tom Kerridge has positively transformed his life over the past year: he shed over one hundred and forty pounds and got his weight firmly under control. How has he done it? Not via 'clean eating', nor by denying himself some of his favorite foods. He has cut down on carbs and booze, and has increased his intake of protein, fruit and vegetables, whilst retaining his signature flavors and big, bold, hearty dishes.

This book reveals Tom's story, his five-step program, and his go-to recipes that help with weight loss in a no-compromise, no-nonsense way. Think warm salads, sumptuous steaks (with no fries), delicious dark chocolate desserts and lots more . . . It's win-win!

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