ABOUT THE BOOK
by Andrew Lessman

I have always said that when it comes to our health, even the best vitamins in the world must take a backseat to the food we eat, but how does a guy who can’t cook very well qualify to have his name on a cookbook? Well, I suppose that loving to eat is a good start, but I would still lack the background to write a cookbook. The fact that I know and understand what constitutes a healthy diet is important as well, but my limited skills in the kitchen would prevent me from creating recipes you would enjoy. Despite trying my best in the kitchen, I have never managed to become much of a chef and so, despite many requests, I never felt qualified to write a cookbook. However, for me, this is not really a cookbook, but my “Eating Book,” since I rely on a professional chef to turn my favorite foods into great recipes.

In short, the only reason this book exists is because my best friend, with whom I live, happens to be a trained professional chef. Her name is Muriel Angot and she was born and raised in Paris – the world’s capital of fine cuisine and the same city where she attended the world-renowned Le Cordon Bleu cooking school made famous by Julia Child. Muriel has taken all my favorite soups and standardized them and I am merely the very fortunate and experienced consumer of these delicious healthy soups. All of the soups in this cookbook are improved versions of soups that I have enjoyed for many years and in some cases, for my entire life. It is only Muriel’s exceptional talent in the kitchen that has brought all my favorite soup recipes to life and now, to you.

But why soups, you might ask? A simple answer: Ever since childhood, soups have always been my favorite food. They are delicious, low in calories, easy to prepare, simple to eat, easy to control portions and they enable me to enjoy many healthy foods I would not normally choose to eat throughout the day. Soups have made it easy for me to maintain a healthy weight throughout my life, since the most important factor in weight management is portion control and because soups are liquid, there is no fooling oneself, since there is no need to weigh your food or guess about actual portion size. In fact, whenever we make soups at home, we always consume them in 8-ounce portions and store them in the refrigerator in 8-ounce glass storage bowls. We can then simply eat them cold or reheat them in the microwave. In this way, we ensure that we never consume more than an 8-ounce cup of soup. Unfortunately, if you use typical soup bowls, the caloric levels skyrocket, but with a true 8-ounce cup or 8-ounce storage bowl your portions are controlled, which is the secret to any weightloss plan.

If you look at the recipes, you will notice that many of these soups contain beans and legumes, since they are incredibly rich in protein and fiber, which also makes these soups healthy, hearty and filling. You will also find soups containing a wide range of colorful vegetables including of course cruciferous vegetables, along with a wide range of herbs and spices that are so rich in healthy phytonutrients. I have always chosen to include these healthy foods and ingredients in my soups, since I have found that I often do not eat them sufficiently otherwise and soups make it so much easier for me to eat better. As a child I simply enjoyed soup, but as a busy adult, I have found that as far back as college, soups have been an easy, affordable and delicious way to eat better. I hope you feel the same way after reading our book.

Best of Health,

Andrew



ABOUT THE AUTHOR

Muriel Angot was born and raised in the world’s center of fine cuisine – Paris, France; however, it would take Muriel a couple of decades to rediscover her Parisian culinary roots, since she initially followed in her parents’ footsteps studying Fine Art at the Sorbonne University in Paris. After college, Muriel’s innate curiosity and desire to explore the world saw her leave France, spending time in Australia, Fiji, New Zealand and South America, until she fell in love with the United States where she established a beauty and wellness business in Aspen, Colorado. It wasn’t until Muriel chose to attend cooking school that her true passion captured her and since that time, has never let go.

Like many French families, all the members of Muriel’s family take pride in their abilities in the kitchen. But it was Muriel’s paternal grandmother who was to have the greatest influence, since she was the chef and owner of a restaurant in Picardie, France – a small city in the countryside just outside Paris. Some of Muriel’s fondest childhood memories are of helping her grandmother create all the classic French dishes that were served at her restaurant. The special moments she shared with her grandmother in the culturally rich environment of an authentic French kitchen were to shape the rest of Muriel’s life.

When Muriel moved from Colorado to California, the move presented an opportunity for a career change and with great trepidation she decided to take the plunge. Despite hearing how challenging and difficult it would be, Muriel followed her dream and attended Le Cordon Bleu cooking school in Paris – the same school attended by Julia Child. Ultimately, she graduated #1 in her class and now considers herself blessed to combine her two greatest passions – cooking and wellness.


Andrew Lessman, Lincoln and Muriel Angot