Randi Kreger is a professional writer and president of Kreger marketing Group. Frustrated with lack of information about BPD and families, she initiated an internet discussions a group and a site on the web for people who care about someone with borderline personality disorder.

Kreger is also the author of The Stop Walking on Eggshells Workbook.

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51% buy the item featured on this page: Stop Walking on Eggshells: Taking Your Life Back When Someone You Care about Has Borderline Personality Disorder by Paul T. Mason $10.37

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While reality is rarely that simple, the advice offered here is nutritionally sound, emphasizing plenty of fruits and vegetables, and filling in with lean proteins, healthy fats, and just enough carbs to keep meals interesting. Following Cruise’s guidelines for portion control, you’ll eat an average of 1,400 calories per day, filling half your plate with fruits or vegetables, and dividing the other half between the rest of the food groups. Healthy meals from fast-food joints and freezer cases are included, and a substantial recipe section offers everything from a bacon and cheese omelet to rosemary lamb chops. A month-long journal is also provided, giving you space to plan each meal in advance (a key part of the diet), along with daily motivational hints and visualization exercises. A few pages cover basic exercises--but the emphasis is definitely on the diet, which Cruise asserts will work, regardless of whether you choose to work out.

Cruise’s straightforward, no-excuses encouragement works well with the simple formula the plan is based upon, and the clever Three-Hour Plate™ makes it easy to keep portion sizes in check. Still, closely monitoring meal time might seem like a challenge to some of the "busy people" for whom the program claims to be specifically designed. If counting calories or net carbs sounds daunting—but keeping a close eye on the clock doesn’t—you might just find weight loss success in these pages. —Jill Lightner

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Tired of fad diets and their lack of results? That's just how Jorge Cruise, author of The Three-Hour Diet, wants you to feel. Cruise's guidelines encourage sensible portion control and plenty of vegetables, but--perhaps more importantly--they encourage dieters to feel good about themselves by teaching self-acceptance and positive visualization. Stressing an easy-to-follow visual food plan that insists on incorporating snacks and treats into your day, he contends that carb-bashing is a highly ineffective means of maintaining a healthy weight. How can you sort out weight-loss fact from fiction? Amazon.com contributor Jill Lightner got some straight answers from Cruise.

Watch Jorge Cruise introduce The Three-Hour Diet.

Read our interview with Cruise.

From Publishers Weekly
Cruise promises to help readers lose two pounds every week, without counting calories or depriving themselves of carbs. It's all about timing, says the USA Today fitness columnist, whose diet advice has been featured everywhere from O and Prevention to the Today show and Good Morning America. Cruise theorizes that if a person allows more than three hours to pass between eating, a body turns on its natural "starvation protection mechanism," which causes the body to consume muscle. When this happens, one's resting metabolism is adversely affected. In an attempt to eliminate his main competition, Cruise dedicates an entire chapter to debunking low-carb diets. He claims they actually cause people to gain more weight in the long run. Along with an explication of his recommended diet and exercise plans, Cruise provides readers with 30 "timelines," charts they should fill out every morning at breakfast. These visual aids include space to write down what time each meal (or snack) will take place that day and what each will consist of (every meal must contain a balance of carbohydrates, fat and proteins). To help readers determine which foods fall into which categories, and how much of them they must eat, Cruise, who is also AOL's weight loss coach, provides recipes and "The All New Cruise Down Plate," a twist on the food pyramid. Although Cruise tends to oversimplify, this is overall one of the best diet books to hit the market in recent years, brimming with success stories, photos and plenty of optimistic energy. Agent, Ben Gage. (Apr. 1)

I have tried almost all your sample recipes and all have been hits. We never, ever thought no-sodium could be so delicious. Thank God for you. Keep up the good work and get that book out! Yours appreciatively, M. Lee Witte lwitte@mcs.net lwitte@mcs.net --This text refers to an out of print or unavailable edition of this title.

With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom

From Library Journal
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim that they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this is an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. Tom Cooper, Richmond Heights Memorial Lib., MO
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