- Print Length: 240 Pages
- Publisher: Clarkson Potter
- Publication Date: March 29, 2016
- Language: English
- ASIN: B010ZXKDBC
- ISBN-10: 0770433278
- ISBN-13: 978-0770433277
- File Format: EPUB
In her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the “sometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.
I bought this book on impulse because I liked the sound of the blurb but knew nothing about Andie Mitchell or her food blog. The book has some great food ideas and her recipes really live up to the title. Whilst there is nothing revolutionary in her recipes, what’s nice is that they are realistic, rather than extreme, which makes them far more approachable for the average cook. The styling is fresh and lovely and the recipes are a good mixture covering old favourites and newer more healthy ingredients such as Chia Seeds. I’ve cooked a few recipes so far and the proportions work which is refreshing when so many cookbooks don’t.
I’d happily recommend this to someone who wanted a fresh approach to the food they make with a balanced and healthy perspective whilst still being able to enjoy what they eat.