The Shredded Chef: 125 Recipes for Building Muscle, Getting Lean, and Staying Healthy (Third Edition) Hardcover – October 26, 2016

I’ve read The Shredded Chef, Bigger Leaner Stronger, and everything else Mike Matthews has written—and let me tell you, this guy gets it. His approach is no-BS, science-backed, and 100% geared toward helping real people get real results. I'm a 50-year-old guy who weight trains 5 days a week, and Mike’s material has been instrumental in helping me stay dialed in, motivated, and constantly improving.What separates Mike from so many others in the fitness industry isn’t just the quality of his books (which are incredibly well-researched and easy to follow), but the fact that he actually cares. I reached out to him via email with some specific questions, and not only did he respond—he gave me thoughtful, straight-shooting advice that was better than anything I could’ve gotten from a paid coach.Bigger Leaner Stronger changed the way I look at training and nutrition. It cut through all the fluff and hype and gave me a clear, sustainable plan to build muscle and burn fat—without gimmicks or overcomplication. And The Shredded Chef? It's the first cookbook that actually fits the macros and the lifestyle I’m aiming for, with meals that are easy to make and taste insanely good.Mike’s work has had a huge impact on my fitness journey—and honestly, on my mindset in general. If you're serious about transforming your body and want a resource you’ll keep coming back to, this is it.Thank you, Mike. You’ve earned a lifelong fan.

Are you looking for exciting gourmet recipes and already know the basics of cooking? This will take some of your cooking skills to the next level. I've tried five recipes from this cookbook and am looking forward to trying more. Some of the recipes need a little adapting but since I know how to write recipes that is no issue for me. The recipes I've tried so far include:Creamy Blueberry-Banana Smoothie: This smoothie is made with banana, blueberries, honey, Greek yogurt, flaxseeds and milk. I felt it needed to be a bit sweeter so added three packets of stevia and one teaspoon of vanilla powder. It was then perfect.Beef Stroganoff: This is a lot better than the type of stroganoff you make with ground beef. Instead this recipes calls for beef tenderloin. I took it up a notch and used two beef ribeyes with all the fat cut off. One thing I can't find at my local store is condensed beef broth, so instead I just used 1 1/4 cup water with 1 3/4 teaspoon beef base (look for it in the soup isle). At the end of the recipe I realized it was a bit soupy (probably because I'm using stock not a condensed broth) so I added in two tablespoons butter mixed with two tablespoons flour. Changes the recipe calories a bit but I don't eat this very often. The Dijon mustard is really essential in the recipe. Once I forgot to add it and totally noticed a difference in flavor.Grilled Rosemary Lamb Chops: Making these is an aromatic experience. I fried the meat in a frying pan since I don't have a grill and they still turned out fantastic. The minute the rosemary heats up with the lemon juice it produces a heavenly scent. I'd use double the rosemary next time. Also lamb bones are really sharp so when you put them in a plastic bag with the marinade it might leak a bit. To solve this problem I put the bag in a metal bowl in the refrigerator. No mess to clean up.Pollo Fajitas: This recipe has a heavenly marinade that you can taste even after the recipe is done. The combination of Worcestershire sauce, apple cider vinegar and soy sauce (I used Tamari) was delicious once heated. You serve the chicken with onions and green bell pepper in tortillas. They are also good with sour cream and salsa. Made these twice already and they are going to be a favorite for a long time. I use two large fry pans and cook the onions and peppers separately at the same time as the chicken. Works out great since everything is hot at the same time.Lemon-Garlic Shrimp with Asparagus: You can omit the asparagus in this recipe no problem. I felt there were enough veggies just with the red bell peppers. And the author would be happy to know I used organic bell peppers. To me they are a bit sweeter. The only thing with this recipe is it calls for garlic to be sautéed and sometimes it can burn. So I put all the sauce ingredients in a Pyrex glass measuring cup and added the garlic to that and poured it into the shrimp and peppers at the end. Great garlic flavor without burning anything. I added one tablespoons butter mixed with one tablespoon flour to thicken the sauce a bit.Other recipes I'm eager to try include:Cinnamon-Spiced Sweet Potato PancakesSpiced Caribbean Oatmeal with Yogurt SwirlCoconut Carrot-Ginger SoupThai Basil ChickenChile Relleno CasseroleClassic TiramisuTriple Berry CrispYes this cookbook also has desserts but some recipes call for Truvia instead of all sugar.So this recipe book has been really fun to work through and I'm not done yet. I had a question about one of the recipes and the author got right back to me so that was nice.I look forward to trying new recipes in the near future. I love that so many of these recipes are gourmet. And these are recipes my weight lifting husband also enjoys.~The Rebecca Review

It’s a okay book it’s more of a 3 stars but I’m being nice with 4, I don’t find the meals look good enough to cook I made the sweet potato pancakes they are just okay. The only thing I like in the book is the sauces.

We’ve really enjoyed this cookbook so far. We’ve tried a handful of recipes (a few photos of some included below!) that have been straightforward and really easy to make. It’s been especially wonderful to come home after a full day at work and not feel overwhelmed or intimidated to start a new recipe. The recipes have tasted good, and it’s been great for our entire family to eat out less and spend more time enjoying healthy home-cooked meals together around the dinner table!

Great book, great recipes. It is also nice that he gives tips on cooking common foods. Additionally, the quality of paper and pictures is outstanding. I got 4 books from Michael, all of them are outstanding.

There's nothing earth shaking here. The book's first 66 pages talk about the author's beliefs in how to eat healthy and construct meals with the correct portion of protien, fats and carbs. I dog-eared a few recipes I wanted to try. After making the "Simple Italian Parmesan Chicken," I wanted to put a date and star by the recipe in the index so I could easily find it again. Much to my surprise and disappointment, there IS NO index of recipes. I guess we're just supposed to thumb through the book to find a recipe we liked in the past? The lack of a recipe index is a major omission that I'd think an experienced author wouldn't make. The book will probably go into the donation box.

Michael really took the time to break it down how to havr/build a shred body, as long as we follow the program; therefore it boils down on me applying this amazing knowledge jnto practice and consequently see the desired outcome.