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Dr. Atkins' New Diet Cookbook

Dr. Atkins' New Diet Cookbook

2.8 6
by Robert C. Atkins, Fran, M.S Gare M.S., Fran Gare (Joint Author)

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This new hardcover edition contains over 250 of the most-asked-for recipes at the Atkins Center. Packaged with a free copy of Dr. Atkins' New Carbohydrate Gram Counter.


This new hardcover edition contains over 250 of the most-asked-for recipes at the Atkins Center. Packaged with a free copy of Dr. Atkins' New Carbohydrate Gram Counter.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
In 1972, Atkins became a household name with his bestselling book, The Diet Revolution . In it, he claimed that to induce rapid weight loss one need only follow a high-fat, low-carbohydrate diet--carbs were the culprit in keeping people overweight. Twenty years later, he published Dr. Atkins' New Diet Revolution , continuing to maintain that weight gain had little to do with fat intake--a controversial conviction. His latest work is a cookbook designed as a companion to the 1992 volume, and promising to provide the most ``mouth-watering meals for the most effective diet ever devised.'' In case readers are unfamiliar with his weight-loss program, Atkins describes its four stages and offers a selection of sample menus. Recipes range from the simple (hard-boiled eggs) to appetizers, salads, meats and poultry. No-holds-barred desserts call for heavy cream, eggs, sour cream and butter; despite Atkins's claims, his is not always light cooking. In the end, it's the desserts that illustrate the absurdities of the Atkins program: a recipe for cheesecake is chock full of cream cheese, eggs and creme fraiche, yet the final ingredient is 12 packets of a sugar substitute. ``Good cuisine has always rooted itself firmly in luxurious fat,'' writes Atkins in his introduction. Really? (June)
Library Journal
This complement to Dr. Atkins' New Diet Revolution (LJ 7/92) presents menus along with 200 recipes. Devised by Atkins Center director Fran Gare, the recipes follow the same high-protein, high-fat, low-carbohydrate diet (including the complex carbohydrates) that Atkins proposes in his previous book. Atkins maintains that his diet controls diabetes, but the Atkins diet is contrary to information given by the American Dietetic Association and the American Diabetic Association. In the ``University of California at Berkeley Wellness Letter'' (December 1992), Dr. Sheldon Margen cautions people against following this diet, arguing that it could harm some people, especially diabetics. All cheeses are allowed freely (though they are high in fat, sodium, and cholesterol), as are all meats. Several recipes for salad dressings contain raw eggs, which could lead to salmonella food poisoning. Since the recipes in this book could be dangerous if followed, it is not recommended.-Loraine F. Sweetland, Rebok Memorial Lib., Silver Spring, Md.

Product Details

M. Evans & Company
Publication date:
Product dimensions:
6.63(w) x 9.66(h) x 0.87(d)

Read an Excerpt

Dr. Atkins' New Diet Cookbook

By Robert C. Atkins

M. Evans and Company

Copyright © 1995 Robert C. Atkins
All right reserved.

ISBN: 087131794X


I've never heard of an author redoing his book when it is still a number one bestseller, but this book has been a success for seven years, and some updating is in order. So much has happened since this book was written that I feel I must keep you abreast of how important these changes will prove to be, not only for your weight control project, but also for expanding your health and lifespan.

No, my diet recommendations are not different, although I'll be telling you about some very delicious special foods and some plateau-breaking vita-nutrients created exclusively for Atkins dieters. What has changed dramatically is the world in which the New Diet Revolution plays such a significant role.

When I first wrote this book, I had to convince an entire nation of people who, for a generation, have been systematically brainwashed into believing fallacious ideas about overweight. The unchallenged dogma was that carbohydrates are necessary for everyone, that white flour is good for you, that fats and protein undermine your health, that weight loss requires strenuous exercise or going hungry, and that appetite suppressants may be necessary.

But because the New Diet Revolution works so well, producing essentially automatic weight loss withlittle regard to quantities, millions of people learned, almost exclusively by word of mouth, that a diet directly opposed to what they have been taught would easily bring their weight problem under control. And they also learned that those who defied the prevailing dogma would improve their energy levels and lab values and would often overcome many medication-requiring illnesses. That is why this book has sold more copies each succeeding year of the six-year span it has been in print. In that time, more than 2 out of every 100 adults in America has obtained a copy of this book, and more have read it. All of these readers have been forced to consider the possibility that one person may be right and the rest of the world wrong. This serious accusation is not made from arrogance, but rather of deep concern that the errors of the "rest of the world" are so widespread as to threaten your health in many ways unless I can help you understand how and why you are being used to further certain economic interests.

You have been repeatedly told that meat, eggs, butter and cream are bad for you and that pasta, cereals, bread, low-fat milk, flavored yogurt, high carbohydrate energy drinks and the like are good for you. Scientific research points in the other direction, but economics explain the discrepancy. The maligned foods, curiously enough, are all those that bring minimal profits to the food industry, and the approved foods, all of which are built upon the least expensive raw materials, are the ones the industry finds most profitable. Although scores of scientific papers have been published showing that what we are taught cannot be true, the utterances from medical associations, the government, and the media never change. Once that sinks in, you may be more receptive to sharing my suspicions that you have been victimized.

In the updated version of New Diet Revolution, I have written three new chapters. One deals with recent scientific developments that may clarify the controversy over which diet is really best for you. Another deals with questions I am asked most frequently by my readers, and the third deals with the rather preposterous misconceptions that I have seen in print about the program.

In addition, since my colleagues and I at the Atkins Center have expanded our services to our readers, I have updated many chapters to integrate information about how you may interact with us to facilitate your weight loss, health restoration and dietary enjoyment.

Also, throughout the book, I have updated information when appropriate. And finally, I am aware that this very book has profoundly changed people's attitudes toward dieting and this edition recognizes the different mindset that people now have - namely, the expectation of success. This optimism, based on the success of people like you have seen, should, I am confident, serve to be a wonderfully selffulfilling prophesy.




Excerpted from Dr. Atkins' New Diet Cookbook by Robert C. Atkins Copyright © 1995 by Robert C. Atkins. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Dr. Atkins' New Diet Cookbook 2.8 out of 5 based on 0 ratings. 6 reviews.
Guest More than 1 year ago
Okay, so I'm no Julia child, but out of the first five recipes I attempted, only two of them actually worked! The cake looked more like an omelette, the dumplings disintegrated as they boiled and the gnocci was just soup. I wasted not only the money on the book, but also some perfectly good (and not cheap) ingredients.
Guest More than 1 year ago
I waw excited to expand my repetoire of low carb recipes when I bought this cookbook. I was particularly excited about cheesecake and gnocchi...two things I'd missed on low-carb dieting. I have tried several recipes. At best, the results have left a bit to be desired. Most results have ended up in the trash because they taste so bad and resemble what they are supposed to be so poorly. I think the problem is the recipes, not me. My husband has complimented me in the past on picking up a new recipe and coming out with a great dish, but that hasn't happened with any of the recipes in this cookbook.
Guest More than 1 year ago
The Atkins Program is not a diet, it is a life style change. I have been on several diets in the past 15 years and I have never recieved the incredible results that I have personally recieved using this program. Using the proper ingredients listed in the recipes, will yield you wonderful, tasty meals. This low carbohydrate life style change makes total sense. My husband and I have tried several recipes from this cookbook and had great success. Without these recipes I could not have done so well on the Atkins Program! In the first two weeks I lost a total of 2 inches off my bust, 6.5 inches off my waist, 3 inches off my hips, 1/2 inch off my bicepts and 1 inch off my thighs! I look and feel so much better. My blood pressure came down considerably using these recipes, even without the aid of my medication! This book is a must if you truly care about your health and want to look and feel better. You do have to be committed for this program to work. My health, self esteem and my husband thank you!
Guest More than 1 year ago
after 30 years after the first atkins book, AMA and AHA's emphasis on bread, sugar, cereals pasta on it's food pyramid had created lots of obese persons. He could be right after all on his low carbohydrate theory. So, its the food pyramid theory advanced by the AMA and AHA's that is dangerous not Atkins.
Guest More than 1 year ago
I'm on a low-carb diet way before I purchased the book and it still effective to this day. I was looking for more options to extend my recipe box. When I purchased the book it dissapointed me tremendously. I'd tried many of the recipes and they don't turn like in the book, especially desserts. Even the pancakes looks way too thin and the taste reminds me of my childhood's cafeteria with their infamous powder egg mixture! I ended up with a lot of dry ingredients (expensive nevertheless) in my cabinet that I don't want to use anymore.
Guest More than 1 year ago
We have enjoyed the ideas for the different flavors of burgers, especially the U.S. burger and the Feta Burger. Have only tried 2 of the chicken recipes so far, but both were great. The brownies are small, but yummy. As far as the bread goes, you have to think more along the line of flatbreads and enjoy the butter or cream cheese you are allowed. Although the texture is a little different, the ice cream turns out well. The only drawback we have so far is time. Except for morning omelettes or the burgers, most meals take time and/or planning ahead