[likkuid]

No one can beat Gourmet's jumbo-sized pictures and nutrition information!

[codysweet02]

Would you guys say the recipes in this book are easy to make in bulk? One of my big problems is i get sick of cooking and am starting to make many of my meals in bulk.
Do you guys think many of these meals could be made in bulk easily and still taste good warmed up?

[yer man]

I got PN2 but it came in a binder not a book like some of the pictures in this thread
to be honest I really don't like binders

[Jake Martin]

Originally Posted by yer man

I got PN2 but it came in a binder not a book like some of the pictures in this thread
to be honest I really don't like binders

Strange. Mine is book-bound, and so is the one my mom received.

[Stormbringer]

Originally Posted by yer man

I got PN2 but it came in a binder not a book like some of the pictures in this thread
to be honest I really don't like binders

I just got "Precision Nutrition 2.0" recently. However, it comes with the first Gourmet Nutrition, which came in notebook/binder form. The completely separate Gourmet Nutrition 2.0 is only regular book bound, so far as I know.

[TopCat]

Originally Posted by codysweet02

Would you guys say the recipes in this book are easy to make in bulk? One of my big problems is i get sick of cooking and am starting to make many of my meals in bulk.
Do you guys think many of these meals could be made in bulk easily and still taste good warmed up?

Most the recipes can be made in bulk and freezed for later. Many were designed with that in mind as is mentioned in the book.

[cheath]

I looked at the few pages of the free sample that you can see, but I wanted to see more of a variety, primarily with dinners. Would somebody be willing to put up two recipes, say a fish dinner and a chicken dinner recipe? I'd definitely like to see a little more before I drop $50.

[Cap'n]

Dammit, the order link is broken

[wvboy]

I got my a few months ago. The recipes are very easy to make and only take a few ingredients. The only problem I have with the book is that it doesn't call for a lot of spices or seasonings. I often have to add salt and spices to the recipes for them to have flavor. All in all I think it's a very good book.

[SSJP]

Just ordered my copy earlier in the week, should be here on Monday or Tuesday. I can't wait!