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The Shredded Chef: 120 Recipes for Building Muscle, Getting Lean, and Staying Healthy (Second Edition)(The Build Healthy Muscle Series), by Michael Matthews
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Product details
Paperback: 312 pages
Publisher: Waterbury Publishers, Inc.; 2 edition (October 31, 2012)
Language: English
ISBN-10: 1938895088
ISBN-13: 978-1938895081
Product Dimensions:
6 x 0.6 x 9 inches
Shipping Weight: 1.2 pounds
Average Customer Review:
4.5 out of 5 stars
1,009 customer reviews
Amazon Best Sellers Rank:
#172,665 in Books (See Top 100 in Books)
Some good ideas but most of the recipes need adjusting for more flavor without sacrificing nutrition. I really ought to be called the Shredded Cook. Powered Corriander?? Really No real chef would touch the stuff. Same for powdered garlic. Sometimes he uses real garlic and sometimes not. Sometimes powders are OK but real chefs use fresh ingredient not only for proteins and vegetable but herbs too. Even with chicken, he suggests 1 ounce strips. Those are too big too eat and it saves about 30 seconds over cutting them in half. His Thai Basil Chicken was real depressing dish. I can probably figure out how to fix it with something that is missing without making a nasty with fat and salt. I am still going through one section but I think the Carne Asada has too much vinegar. The spices and steak sauce almost made it. I had plenty if sauce. PS. the single best way to marinade is in plastic bag with the air squeezed out since the marinade gets pulled around every piece and not just those on the bottom. I figured that out a decade ago and now always do it. It always prevent the meat from drying out which in the refrigerator.
Contrary to some of the poor reviews that reference the lack of creativity in the recipes, I'm not a bachelor and I have two kids. I'm also an entrepreneur and between my sometimes failed attempts at being a great husband, father, and employer, I've never made the time to cook. So with that said, I personally don't need elaborate recipes with sexy garnishes. In addition, I don't enjoy prep, cooking, or clean-up. For all those reasons, I love this book. I went thru it and highlighted the best-looking recipes with the shortest prep time. I throw the ingredients on Wunderlist (on a grocery list shared with my wife), she does the shopping, and with these quick and easy, yet tasty recipes, I'm trying to be a bigger part of dinner time in our house - something I've always sucked at. So if you want a huge cookbook filled with elaborate recipes to make in your commercial-chef-inspired kitchen, this might not be for you. However, if you're a busy and/or simple person who just wants good food that is super easy to make, ignore the other reviews and spend the relatively low cost for a ton of recipes that taste good, regardless of the apparent, sometimes-perceived "simplicity."
I like that these are high-protein recipes, but I'm not sure if I can trust the recipes. After flipping through, I settled in making the no-bake matcha green tea fudge bars first. I bought the almond milk and almond butter (already had matcha). Then, I realized that the recipe leaves out the quantity of matcha and protein powder that are supposed to be added. I could probably wing it and make something work, but it's not a good sign for the rest of the cookbook. I'll probably have to recalculate all the nutrition info so I can trust it.
I never really 'cooked', sure, I could make breakfast and do the store bought stuff but it had an ingredient list, forget it. My wife passed away suddenly a couple months ago and she cooked pretty much without recipes. After a couple weeks i was rummaging thru Amazon and came across this book. I needed direction about food and cooking and it had to be easy to understand and do. Mikes book was just what I needed. I don't plan on becoming shredded, but I am eating healthy and Mikes recipes are easy to follow, most of them not too many ingredients.
To start off, I have never owned a cookbook before. I started meal prepping for the first time and I really got sick of eating the same things over and over again. I'll be honest, I'm not a chef of any sort. I stick with the regular lean beef and chicken with broccoli sort of things.This book has a ton of recipe's in it! Everything I have made from it has tasted especially good so I can't fault Michael Matthews at all when it comes to flavor! He has it in this book. That being said, I wish there were more simple recipes with every day ingredients in it. You will also need quite a bit of cookware and appliances which I didn't and still don't own along with a hefty sized wallet to afford some of the ingredients. I'm slowly building up my stock of kitchen-ware, pans, bowls, utensils, etc. and you will have to do the same. The good thing is he explains the differences in knives and some of the other things that you can go cheaper on.When it comes to the ingredients for some of the recipes, they aren't things that you can find at your local Walmart, which, unfortunately for me is all that I have other than a health foods store across town which I can't afford. Hopefully he will come out with another recipe book that doesn't use such hard to find items, because what I have made has been extremely pleasant compared to chicken and rice.Regardless of it all, it gave me more ideas of things to make, which I believe was part of his plan in the first place. So thank you Mr. Matthews for the knowledge that you gave with this book which is worth more than all of the recipes inside of it.
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