Author Gui Alinat
A review by Marty Martindale
Gui Alinat is a Tampa Bay, thorough-going French chef, Unlike too many, he’s real, so are his credentials. Born and raised in Provence, Alinat is also classically-trained in the south of France, Certified executive chef, food writer, food photographer, culinary instructor and owner of Artisan Botique Catering.
One of his earlier books, “The Chef’s Repertoire is an essential chef’s apron-pocket reference that is perfect for every culinary professional and food enthusiast.” (See Foodsite Magazine’s review of that book.)
The title of Alinat’s latest book, Eat More, Burn More, makes him sound like an empty-headed Dr. Oz. NOT SO. Because he walks the walk, he easily goes from serious executive chef food responsibilities to applying this knowledge to latter-day glamour demands.
So, how does the new book deal with fun eating and a trim body. Alinat urges organics when practical, the importance of fiber, al dente pasta and the replacing of sugars and refined flours. He does this with over 100 fat-burning dishes. Here’s some examples of his painless, sensible, burn-more eating:
- Mexican Three-Bean Salad contains black beans, kidney beans, Edamame beans, bell pepper, onion, lime juice and cilantro.
- Fruit Salad contains white wine, honey, pineapple, strawberries, kiwi, apricots and mint leaves.
- My Eggs Florentine. This includes spinach, onion, garlic, coconut flour, Neufchatel cheese, nutmeg and egg whites.
- Chicken Marcella has chicken breast, flour, oregano, olive oil mushrooms, onions, Marcella wine, broth, whipping cream, parsley and paprika.
- Sweet and Spicy Roast Pork contains pork tenderloin, lemon, orange juice, whole grain mustard, honey, bay leaves, crushed red pepper flakes, carrots, onion and scallions.
- Coconut Shrimp includes shrimp, egg whites, coconut flour, club soda, baking powder, flaked coconut and coconut oil.
- Mexican Chili Rellenos includes ground beef, queso fresco, onion, garlic, cilantro, chili powder, tomatoes, black beans, white wine, bay leaves and jalapeno peppers.
- The new Alfredo sauce uses whole-grain pasta, Olive oil, garlic, flour, low fat milk, grated Parmesan cheese and basil.
- Make your own jerky with flank steak, Worcestershire sauce, soy sauce, honey, Black pepper, onion powder, liquid smoke and red pepper flakes.
For a limited time, see how to get his latest book free, Eat More, Burn More merely paying the postage.