The French Diet: Why French Women
Dont Get Fat by Michel Montignac
Book Arrived As Described.
Eating the right foods in the proper order leads to pleasurable and healthy
living, promises Michel Montignac, in The French Diet. His urgent message
to Americans: scrap the USDA Food Guide Pyramid and embrace the
Glycemic Index (GI)--a standard ranking system he uses to separate good
carbohydrates from bad, based on how quickly foods release glucose into
the bloodstream. Montignac theorizes that pairing low-GI foods with good
fat (like olive oil), and eating foods in a specific order, is a habit that the
famously lean French have long practiced. Says Montignac, this diet is
neither low-carb nor low-fat; instead, it is the right-carb and the right-fat
diet. Consider the logic: eat three square meals a day, based on the
food-combining rules provided; make lunch—not dinner—the biggest meal
(dont worry about calories); avoid sugar, regular coffee, and the wrong
fats. Snacks? No need. Snacking is a poor habit practiced by those whose
regular meals don’t contain sufficient metabolic staying power; following
Montignacs system should solve that problem. Drink wine or champagne--

but only in moderation, and only after meals. Montignacs sample menus
and 80 recipes feature smart breakfasts, indulgent lunches, dinner entrees,
and fruity or chocolaty desserts. He also includes meatless options, but
double-check the ingredients before launching into a dish marked
Vegetarian Appropriate; one such recipe begins with 1/3 pound chopped
slab bacon.--Liane Thomas Amazon.com Exclusive Content
Michel Montignac shares a mouth-watering entrée and two decadent
desserts from his personal weight loss and weight maintenance recipe
book, exclusively with Amazon.com customers. Bon appétit! Chicken with
Apples and Cider Cream
Phase 1 and Phase 2 (appropriate for both weight loss and weight
maintenance)
Serves 5
Preparation: 20 minutes
Cooking time: 1 hour 40 minutes
One 3-pound free range chicken
2 teaspoons cinnamon
2 pounds apples, peeled and coarsely chopped
3/4 cup apple cider
1 cube chicken bouillon
3/4 cup heavy cream
2 tablespoons goose fat or olive oil (See Note)
salt, freshly ground pepper, cayenne, and ground cinnamon, to taste
Preheat the oven to 425º
Brush the chicken with a tablespoon of goose fat (or olive oil). Season
with the salt, pepper, and cayenne, and place in a roasting pan. Roast for
approximately 1 hour 40 minutes, or until juice runs clear.

Meanwhile, heat the remaining tablespoon of goose fat (or olive oil), and
sauté the chopped apples, stirring regularly, for about 10 minutes, until the
apples are softened. Season liberally with salt, pepper, and cinnamon.
Reserve.
To make the cider cream sauce, boil the cider in a saucepan and reduce
by three quarters. Add the chicken bouillon cube and dissolve well. Then
add the heavy cream. Bring to a boil and turn off the heat. Correct the
seasoning if necessary. After the chicken has roasted for about 1 hour 15
minutes, arrange the apples around the chicken in the roasting pan.
When ready, cut up the chicken, coat with the reheated cream of cider
and serve with the cinnamon apples.
Note: Goose fat is available in some specialty gourmet shops and can
also be ordered from gourmet supply stores online. If you are unable to
find it, substitute olive oil.
Chocolate Mousse
Phase 2 (appropriate for weight maintenance)
Serves 6–8
Preparation: 25 minutes
Chilling time: at least 6 hours
14 ounces dark chocolate (at least 70% cacao content)
4 teaspoons instant coffee
1/2 cup water
2 tablespoons rum (optional)
zest of 1 orange (organic preferred)

8 eggs
1 pinch of salt
Break the chocolate into pieces and place in a double boiler. Mix the
coffee with 1/2 cup of water and the rum, and add to the chocolate. Melt
the chocolate, stirring constantly over low heat. If the mixture is too solid,
add a bit of water. When the chocolate has melted and the mixture is
smooth, remove the saucepan from the stove.
Add half of the orange zest to the pot and stir. Separate the eggs into
two mixing bowls—the egg whites in one, the egg yolks in another. Whip
the egg whites, along with a pinch of salt, until stiff. Add the chocolate to
the egg yolks, stirring until the mixture has a smooth consistency. Gently
fold this mixture into the egg whites. Make sure the egg whites are well
incorporated and no chocolate is left at the bottom of the bowl.
You can either leave the mousse in the mixing bowl, first cleaning the
rim, or transfer it to a serving bowl or to small individual bowls. Sprinkle the
remaining grated orange peel over the mousse and cool in the refrigerator
for at least 6 hours.
Raspberry–Yogurt Ice Cream
Phase 1 (appropriate for weight loss)
Serves 4
Preparation: 15 minutes
Freezing time: at least 8 hours
1 cup low-fat yogurt
1 1/4 cups (about half of a pint basket) raspberries, fresh or frozen
1 large egg white, beaten until stiff

In a blender, puree the yogurt and raspberries. Pour the puree into a
large ice-cube tray and leave in the freezer for at least 8 hours.
Cut the frozen mixture into small pieces with a knife. Puree again in the
blender.
Add the stiffly beaten egg white and mix thoroughly.
Serve immediately.
Personal Review: The French Diet: Why French Women Dont
Get Fat by Michel Montignac
I love this book. I was on this diet when I was pregnant with my son and I
lost weight in my 9th month. Excellent book and makes sense.
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