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Cooking the Realage Way: Turn Back Your Biological Clock With More Than 80 Delicious And Easy Recipes
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Bibliographic Detail
Publisher Harpercollins
Publication date August 29, 2006
Pages 358
Binding Paperback
Edition Reprint
Book category Adult Non-Fiction
ISBN-13 9780060009366
ISBN-10 0060009365
Dimensions 1 by 7.25 by 9 in.
Weight 1.40 lbs.
Original list price $14.95 says people who bought this book also bought:
This Is Your Do-over | The Realage Diet | Refuel | ChefMD's Big Book of Culinary Medicine | The RealAge Workout
Summaries and Reviews
A collection of recipes based on a program introduced in the best-selling RealAge explains how to slow the aging process through nutrition and includes complete information on cooking supplies, equipment, seasonal ingredients, and herbs and spices. Reprint. 35,000 first printing. description: Product Description:

The #1 New York Times bestselling author of RealAge® and coauthor of You: The Owner's Manual shows you how to cook your way to a younger you.

In his RealAge® books, Dr. Michael F. Roizen proved that incorporating simple changes to your lifestyle can take years off your biological age and leave you looking and feeling younger. In Cooking the RealAge® Way, he and nutritionist and professional chef Dr. John La Puma show you how you can create RealAge-smart and energy-rich meals that are as delicious as they are healthy.

Cooking the RealAge® Way includes more than 80 savory recipes, from asparagus frittata with smoked salmon to a chocolate strawberry sundae, as well as tricks and techniques to help you maintain your RealAge lifestyle, from stocking your pantry to tips on eating out and preparing time-friendly meals. It's the ultimate guide to eating and feeling younger—without sacrificing great taste.

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Reprint edition from Harpercollins (August 29, 2006)
9780060009366 | details & prices | 358 pages | 7.25 × 9.00 × 1.00 in. | 1.40 lbs | List price $14.95
About: Explains how to slow the aging process through nutrition and includes recipes, information on cooking supplies, equipment, season ingredients, and herbs and spices.

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