The Blood Type Diet Cookbook. Lucy Degremont

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      To Madeleine where all started and to Pauline,

      Philip and Thomas where all continues

       Lucy Degrémont

      To Michel

       Karen Vago

      contents

       Cover

       Title Page

       Dedication

Foreword

The Four Blood Types Made Easy

Blood Type O: General Food Recommendations

Blood Type A: General Food Recommendations

Blood Type B: General Food Recommendations

Blood Type Ab: General Food Recommendations

       The Food Lists

      Type O

      Type A

      Type B

      Type AB

       The Recipes

       Soups

       Salads

       Vegetables

       Goat’s Cheese

       Snails

       Seafood

       Meat, Poultry and Game

       Tofu and Tempeh

       Sauces

       Desserts

       Drinks

       Festive Cakes

       Christmas Recipes

       Basic Recipes

       The Blood Type Diet Menus

       Recipe List

       Bibliography

       Resources

       Index

       Acknowledgements

       About the Author

       Copyright

       About the Publisher

foreword

      This book has taken a long time to come to fruition. Over the years the idea behind it gradually blossomed, shaped by our observations of both gourmet cook books and health cook books. We felt there was a gap between the two aspects of eating – pleasure and health. We hope this book will bridge that gap.

      Twenty years ago we were young mothers, each with three children, and in both our families one child had severe allergy problems. This motivated us to find curative solutions: one of them being nutrition. Our interest duly kindled, we went on to study nutrition (Karen) and gourmet cuisine (Lucy).

      Shared passions have led to shared knowledge and during the past three years we have become increasingly interested in the science of eating according to one’s blood group. Members of our families, friends and patients have all been reaping the benefits of this fundamental research, brought to light by Dr Peter D’Adamo. The results we have witnessed have been truly amazing and we feel privileged to be sharing this knowledge and our experience through these recipes.

      For the past four seasons we have regularly left our respective family lives for cooking sessions in the Loire valley. We spent time with the producers of goat’s cheese, we followed the aroma of summer strawberries to the fields where they were grown, we visited a small organic yogurt plant surrounded by big yellow sunflowers. We went completely over the top during the wild game season and marinated, stuffed and roasted everything from deer to partridges. We gathered fruit from the trees, little yellow plums to large pear-sized quinces, hazelnuts and walnuts. The СКАЧАТЬ