The Shredded Chef Cookbook: 120 Recipes for Building Muscle, Burning Fat, and Maintaining a Healthy Lifestyle

Annie: A good book with great meals and recipes .
Why have I been charged more that it says on the book (£14.99) ??
I’ve been charged £15.93.

United Kingdom on Nov 13, 2023

Zach Brown: Have tried quite a few recipes from the different meal sections. This cook book is also very informative and provides lots of scientifically factual information about fitness and nutrition. Even if you did tweak the recipe a little they are delicious the huevos rancheros are delicious!

United States on Nov 10, 2023

Thefredbarron: Bought for a family member well received

United Kingdom on Oct 04, 2023

Lauren: This book has been super helpful for my husband and I. We’ve been wanting to meal prep and I’ve been cooking the same constant meals and this helped up out so much. We were in need of great delicious meals. This is a must buy!!

United States on Sep 26, 2023

amazon customer: As a fitness enthusiast always on the lookout for new ways to optimize my nutrition and reach my fitness goals, The Shredded Chef caught my attention. Authored by a renowned fitness expert and chef, this book promised to provide practical guidance on both meal preparation and taste. Having tried various fitness cookbooks in the past, I approached this one with cautious optimism.

One of the standout features of The Shredded Chef is its emphasis on simplicity and efficiency. The recipes are straightforward, with easy-to-follow instructions and readily available ingredients. This makes meal preparation less daunting, especially for those with limited culinary skills or busy schedules. The book also offers guidance on meal planning and portion control, which is invaluable for individuals aiming to achieve a leaner physique.

What sets this book apart from others in the genre is its unwavering commitment to flavor. Often, fitness-focused cookbooks sacrifice taste in favor of strict nutritional guidelines. However, The Shredded Chef manages to strike a balance by delivering meals that are both healthy and delicious. From the protein-packed main courses to the mouthwatering...

United States on Jun 13, 2023

G. Bentham: I got this book expecting high-protein recipes. However, the first 60-odd pages give a well-researched summary of the science of weight-loss, and reasonably-clear advice on working out what your intake of calories and grams of carbs, fat, and protein ought to be. (The main conclusion of this section is that - regardless of who you are - you need to eat a ton more protein than you probably do today, with high protein intake been needed if you want to gain muscle or lose fat or both.) I really liked the intro: the author demolishes common diet myths, and he has provided thorough references of his sources, available in an appendix.
The rest of the book has recipes, so you'd expect those to fit with the nutritional advice, right? As in, put together one of the breakfast recipes, a lunch recipe, and dinner recipe, and you expect to be be somewhere in the right ballpark of the intake calculations that the first 60-pages of 'nutritional intake' advice lead you to, right?
Unfortunately... not. My weight and body fat isn't extreme, but even so most of the recipes in the book would be non-starters if i wanted to keep to the intakes the book recommends. For example, the entire...

United Kingdom on Sep 21, 2019

The Rebecca Review: Are you looking for exciting gourmet recipes and already know the basics of cooking? This will take some of your cooking skills to the next level. I've tried five recipes from this cookbook and am looking forward to trying more. Some of the recipes need a little adapting but since I know how to write recipes that is no issue for me. The recipes I've tried so far include:

Creamy Blueberry-Banana Smoothie: This smoothie is made with banana, blueberries, honey, Greek yogurt, flaxseeds and milk. I felt it needed to be a bit sweeter so added three packets of stevia and one teaspoon of vanilla powder. It was then perfect.

Beef Stroganoff: This is a lot better than the type of stroganoff you make with ground beef. Instead this recipes calls for beef tenderloin. I took it up a notch and used two beef ribeyes with all the fat cut off. One thing I can't find at my local store is condensed beef broth, so instead I just used 1 1/4 cup water with 1 3/4 teaspoon beef base (look for it in the soup isle). At the end of the recipe I realized it was a bit soupy (probably because I'm using stock not a condensed broth) so I added in two tablespoons butter mixed with two tablespoons...

United States on Apr 21, 2017

Koopa McBowser: I have only recently bought this book with the aim of muscle-building and am just working my way reading through the section before the recipes before actually cooking anything.

I did email the author before purchasing this edition about when he imagined the next version with illustrative photos would be released and he said probably in the first quarter of 2015. In the end I decided just to buy it anyway. But I was confused about whether I'd receive a US or UK version. However, the book I've received seems to be a UK version yet it does favour the US system of using cups for measuring out rather than weights. I'm hoping that if you set aside one cup to use just for this purpose and never veer from it then this should be alright but to be honest I'd rather it referred to weights and measures rather than volume.

As for the lack of photos, I rationalised that, whilst most cookbooks do usually have an illustration for explanatory purposes I really don't mind the lack of them so much here. This is because none of the recipes seem overly technical so you should be able to imagine what the end result looks like from the ingredients and method, and also because surely the...

United Kingdom on Nov 23, 2014

David: This is a very good book that is held back from being amazing by a few things (in my opinion ofc)

Before the review, a little context:
I'm a 24yr old full-time Software tester on a 9-5 job. I also hit the gym 5 times a week for about 2h each. As such I need to make my food in advance (usually on one of my free days or on weekends) and bring it to work in order to keep a proper macro balance day in day out. I'm also not an experienced cook so take my opinion with a pinch of salt.

To the review:

PROS:

1) Very tasty food, entirely homemade
Gives you precise control over your macros, very important for me

2) A lot of variety
There are A LOT of different kinds of recipes for each type of meal which was really good. Breakfast for example has things ranging from omelettes, to muffins, so you can switch things up and not get sick of eating the same kind of food over and over.

CONS:
1) The recipes are quite time consuming
Unless you've performed each of these 10+ times, the stated preparation and cooking times aren't very accurate. This may have to do with my own lack of cooking experience but I often found myself needing 2-5x the...

United Kingdom on Nov 08, 2014