Dr. Atkins' Quick & Easy New Diet Cookbook by Robert C. Atkins, Veronica Atkins |, Paperback | Barnes & Noble
Dr. Atkins' Quick & Easy New Diet Cookbook

Dr. Atkins' Quick & Easy New Diet Cookbook

2.9 18
by Robert C. Atkins, Veronica Atkins

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Great taste in no time — the Atkins way!
Based on the bestselling Dr. Atkins' New Diet Revolution, the recipes in this completely revised edition will give you a quick and easy way to eat healthy, whether you're just beginning to slim down or want to maintain your goal weight and enhance your health and well-being. This new edition includes 50 new


Great taste in no time — the Atkins way!
Based on the bestselling Dr. Atkins' New Diet Revolution, the recipes in this completely revised edition will give you a quick and easy way to eat healthy, whether you're just beginning to slim down or want to maintain your goal weight and enhance your health and well-being. This new edition includes 50 new recipes, updated favorites, and new nutritional data — including Net Carbs — making it easier than ever to follow the controlled carbohydrate lifestyle pioneered by Dr. Atkins. Here's just a sampling of the satisfying, super-quick recipes you'll find inside:
• Energizing breakfasts like Almond French Toast and Ricotta and Leek Frittatas
• Elegant appetizers such as Curried Stuffed Eggs and Smoked Salmon Rolls
• Family-friendly main dishes like Pork Chops with Orange and Rosemary, Hazelnut-and-Pepper-Crusted Swordfish, and Sautéed Zucchini with Nutmeg
• Decadent desserts such as Chocolate Buttercream and Lemon-Poppy Pound Cake
Plus many, many more mouthwatering main and side dishes, snacks, and treats!
Designed for healthy eating and simple preparation, the low carb recipes in this must-have new edition of a perennially favorite cookbook will help you produce delectable meals that will be the key to a whole new you.

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0.51(w) x 6.14(h) x 9.21(d)

Read an Excerpt

Chapter 1
Lose Weight, Look Great, and Enjoy Your Food
by Robert C. Atkins, M.D.

Suppose you love food — everybody does — and yet you have weight to lose and weight to keep off. And you love not just any food, but mouth-watering, rich, and satisfying food. You're facing a dilemma — a choice between looking and feeling great or eating well.
You can have both. Using this very special cookbook, food lovers will learn to create sumptuous dishes and lose weight while making garden-variety dieters envious. You will enjoy all the things that other diets told you to avoid. What's more, the recipes in this book have such universal appeal that you can use them for a dinner party and no one will guess you are on a diet — unless, of course, you choose to share with them the "secret" that no one else seems to know:
The secret is the Atkins diet.
The Atkins diet is not just another novelty diet; it is not simply one of your many dieting options. It is so different from other approaches to losing weight that you cannot help but feel "this can't be true!"
But I'll wager that most of you who read my book Dr. Atkins' New Diet Revolution, and tried the diet, smile when you hear such disbelief. You know from experience that what I say is true. For those of you not as familiar with it, the Atkins diet is specifically geared to correct the metabolic imbalance that causes people to become overweight.
Excess weight, especially a significant degree of it, represents an identifiable metabolic disorder called hyperinsulinism. Blood tests will show if you have it. And if you do, you can correct it — actually bypass it — by sharply cutting down on your carbohydrate intake. The reason: Insulin floods the bloodstream only when carbohydrates are consumed, so eliminate carbohydrates and you completely bypass your insulin problem. As a hyperinsulinism victim, you are metabolically quite normal unless and until you take in carbohydrates.
Getting your carbohydrate intake down to nearly zero induces your body to put out a biochemical symphony of fat-mobilizing chemicals. When they build up in your bloodstream, as they do whenever you go forty-eight hours or more without carbohydrates, you will normalize your blood sugar, have more energy, and be much less hungry. Because your hunger will be so reduced, the food you eat will fill and satisfy you. And yet, simultaneously, you will be losing weight rather rapidly — at a rate that usually occurs only on some kind of starvation diet. Even more curious, you'll be taking off inches from where you most want to give up unwanted fat.
Despite the medical truth of these principles, we live in an age where the low-fat "fad" diet has become so popular that very few people question it. The low-fat diet has even become the standard diet. Restaurants, cookbook authors, and dietitians, among others, have tried to convince us that a low-fat diet is, or can be made to be, satisfying.
But is food as enjoyable and fulfilling as it was in the "good old days"? Not to me, that's for sure. The restaurants I grew up with don't exist as they did; they don't make the same succulent dishes they used to serve. The dells whose corned beef won "Best in the City" awards years ago now offer a fat-trimmed variant that's not worth eating. And yet the magazines and newspapers rave about this fat-free, stripped-down "cuisine" with such unbridled enthusiasm that I wonder if "gourmet" and "masochist" have now become synonymous. No matter what other recipe books claim, fat-free foods just taste different. There is no delicious substitute for heavy cream, pâté, or bacon. The low-fat creations just don't work because fat creates, translates, and intensifies flavor, and is what makes you feel sated and full. Your body can't be fooled, nor can your taste buds.
For any diet to be successful, it must be a lifetime eating plan. The metabolic imbalance leading to being overweight doesn't go away, so your diet must master it forever. But other cookbooks expect you to live the rest of your life eating bland fat-free foods. Imagine a life without real butter, real cream, real steak. That is why so many other diets fail. The requirements are so stringent and so boring that no one can bear to stay on them.
This book is designed to be a guide for you, a guide to a revolution in eating — a new diet revolution. Using the recipes in this extraordinary book, you will cook and enjoy eating real foods. Written by low-carbohydrate gourmet Veronica Atkins, my wife, these recipes rival those of any restaurant or gourmet magazine. When you taste her creations, you will become fully aware of just what you have been missing. You will be clued into a most fascinating paradox: Diet food can be better, richer, and more sumptuous than most everyday foods.
And because sitting down to dinner together is precious time for any family, Veronica has ingeniously created mouth-watering meals that can be prepared in thirty minutes or less. This will allow you to focus on the good food and wonderful companionship when enjoying meals with your family and friends. And isn't that what eating should really be about?
Copyright © 1997 by Robert C. Atkins, M.D., and Veronica Atkins

Meet the Author

Robert C. Atkins, M.D., was the founder and medical chair of the Atkins Center for Complementary Medicine in New York City. In his more than 40 years of practice, he cared for more than 65,000 patients.

Until a week before his death in April 2003, Dr. Atkins continued to champion the natural healing arts as a safe and effective alternative to pharmaceutical drugs and surgery for many debilitating illnesses. A pioneer in complementary medicine, he stressed the importance of proper diet in concert with nutritional support to prevent and combat heart disease, diabetes, and obesity, all of which have grown to epidemic proportions. In more than thirty years at the Atkins Center, Dr. Atkins and his staff integrated the latest conventional medical techniques with alternative therapies.

Dr. Atkins wrote a number of books that promote controlled carbohydrate nutrition and complementary medical techniques. His original Dr. Atkins' Diet Revolution, published in 1972, introduced the Atkins Nutritional Approach™. Dr. Atkins' New Diet Revolution (1992, 1999, 2002) has sold in excess of 15 million copies worldwide, is one of the top 50 bestselling books of all time, and has remained on the New York Times bestseller list for six years. His latest book, Atkins for Life, has sold more than 1.5 million copies and has been on the bestseller list for more than six months.

Dr. and Mrs. Atkins established the Dr. Robert C. Atkins Foundation in 1999. It is dedicated to providing funding for research and education on the role of controlled carbohydrate nutritional protocols in treating and preventing a wide range of diseases and medical conditions.

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