Book Review: The Saint-Tropez Diet by Apostolos Pappas and Marie-Annick Courtier - Page 2

And if you haven't been to Saint-Tropez or Provence (the southernmost region of France along a good part of the Mediterranean coast), too bad for you! After all, if it's good enough for Coco Chanel, Matisse, and Grace Kelly, it should be good enough for you.

Saint-Tropez has been a pleasure destination since Roman times and food has always been a key part of the reason. And since the 1920s its been a secret mecca for the beautiful people from Coco Chanel to Audrey Hepburn to Pamela Anderson, who celebrated her first of several marriages to Kid Rock in this seaside paradise.

And while the Hamptons may have beautiful beaches and South Beach has its share of models, Saint-Tropez has a 2,000-year plus tradition of the most artful, pleasurable, and healthful diet to be found on earth.

For professional reasons, I'm routinely assaulted by galleys and review copies of the latest and hottest in various books, including diet books. And having waded through the latest celebrity, best-selling author and friends/trainers of celebrities contributions to the 2007 diet season, I can report that The Saint-Tropez Diet is the hidden treasure and secret pleasure among them.

This diet book is a no-nonsense, short and easy to digest (couldn't resist it) collaboration between a food scientist/biochemist and an award-winning French chef, combining cutting edge nutritional science with the art and pleasure of eating.

The author, Apostolos Pappas, Ph.D. has taken the best of the best diets from Atkins to the Mediterranean Diet to the Provencal Diet and reduced them to a quick and easy handbook. As a food scientist and biochemist, Pappas has analyzed the why and how of the benefits of the various programs and fine-tuned them using the latest research on nutrition, metabolism, fatty acids, and nutraceuticals.

He then worked with a team of his favorite Mediterranean French chefs from award-winning restaurants to design a menu plan and cookbook section that deliver all the art and pleasure of the region's cuisine, but reshaped according to cutting edge scientific guidelines.

Article Author: Richard Rothstein

A native New Yorker with decades of experience in journalism and public. Born the same year as modern Israel and still with as many issues. We're both working on it.

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