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Cuisine Kathleen – Cooking Thin With Chef Kathleen

Cuisine Kathleen offers Modern American menus that blend today’s tastes with food suitable for every occasion. The company is a leader in creating healthy and satisfying foods that also offer a variety of options for those watching their weight.

Chef Kathleen’s comedic banter and culinary wizardry blend with a modern sensibility towards good health and she regularly appears on the national television show Cooking Thin. Her insights, recipes, kitchen tricks and tips enrich and entertain.

Cooking Thin with Chef Kathleen

A trained chef who was her own best advertisement when she lost 75 pounds to become head chef of a luxurious spa and resort in Hawaii, Kathleen Daelemans believes that great-tasting food and good health go hand in hand. In Cooking Thin with Chef Kathleen, she shares her sassy philosophy and secrets of her extraordinary weight loss success story while giving readers the tools they need to make healthy changes in their own lives.

With recipes for Split-Roasted Chicken and Potatoes, Buttermilk Baked Onion Rings, Sesame Ginger Shrimp, Green Beans with Lemon and Parmesan, and Dark Chocolate Cherry Cheesecake, her menus are designed to satiate the palate without the guilt. Packed with shortcut tips and comments from real people, this book will help anyone find the way to a new, healthier lifestyle.

Chef Kathleen Daelemans is a sought-after guest on the national talk show circuit and travels the country speaking at health, fitness and culinary events, fairs and luncheons. Her cookbooks have garnered rave reviews from leading food and wine magazines including Bon Appetit, Gourmet, Esquire and L.A. Style. Her television cooking shows include a weekly spot on NBC’s Today. Her down-to-earth approach to cooking and her ordinary-girl success story have made her a popular role model for many.

Kathleen Daelemans

Chef Kathleen is a sought-after guest on radio and television talk show circuits, as well as a popular speaker at health, wellness and fitness related events, fairs and luncheons. Her insights, recipes, kitchen tricks and tips enrich and entertain audiences nationwide.

A Michigan native, she began her career in the restaurant industry as a counter girl at a Henry Yee’s Chinese carryout. Her Belgian-Neapolitan parents took her to local ethnic markets and bakeries where she learned to buy fresh ingredients and cook with them. Kathleen’s culinary career continued at Yosemite National Park’s four-star Ahwahnee Hotel and San Francisco’s renowned Zuni Cafe, where she assisted visiting luminaries including Larry Forgione and Joyce Goldstein.

Kathleen was also the host of the highly rated cooking Pledge special for public television and writes a weekly newspaper column that is syndicated throughout the country. She combines her comedic banter and culinary wizardry with a modern, healthy sensibility as she creates a repertoire of you’ll-never-know-they’re-low-fat dishes that assemble simply and easily in the home kitchen. Having lost 75 pounds herself, she is living proof that great-tasting food and dramatic weight loss are not mutually exclusive. Named one of the country’s “Top Ten Rising Star Chefs” by John Mariani, her recipes have been showcased in respected food and wine journals as well as fashion and fitness magazines such as Elle, Shape, Self, Harper’s Bazaar, L.A. Style, Fitness, Esquire and House Beautiful.

Cooking Thin Daybook

Whether you’re looking for a 52-week plan or just some no-nonsense tips, Chef Kathleen has got it all covered in this handy day-by-day cookbook that’s sure to inspire. Packed with nutrition facts and scrumptious recipes, Cooking Thin Daybook is the perfect tool for any dieter!

The fictionalised journal entries are a little strange but the illustrations by Cleo Papanikolas (who earns her living as a painter) give the book a quaint charm. The chapter on life in a restaurant kitchen is especially well realised – the bleak working conditions, awful practices and myriad of injuries and sexual harassment – but it’s also utterly convincing as to why people still choose that kind of work.

Fans of pudding will get a kick out of the recipes for things like salted caramel chocolate malt, panna cotta with goat’s milk and guava paste inspired by Cuban pastelitos de guayaba and cherry jubilee. All in all, it’s a very odd but fascinating and charming little book to pick up for the foodie on your gift list. Or if you’re just looking for a rainy day read. Probably best with a cup of tea or coffee on the side.

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