The latest book from Cheryl Forberg, a James Beard Award-winning chef, New York Times bestselling author, and the nutritionist for NBC’s the Biggest Loser, introduces the Flavor First approach to food. Full of 75 delicious, all natural recipes detailed with lush full-color photos and easy-to-follow instructions, the book also teaches the principles behind the dishes and the cornerstones to healthy eating and an appreciation of flavor.

It’s all you need to know to stop covering your food with high-calorie extras that can derail your nutrition.

One reason Americans keep packing on the pounds is because our taste buds have become accustomed to the intense (and artificial) flavors of highly processed foods that overwhelm our senses. We tend to crave extreme flavors and textures — salty, fried, sweet, creamy — so when we decide to lose weight by substituting grilled chicken for a hamburger, we’re not going to enjoy our food … and we’re unlikely to stick to our weight loss plan. Chef Andrew Hunter, President of Culinary Craft, writes in the foreword, “Consider this book the key that unlocks your taste buds.”

Order Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes now.