Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors

Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors

by Patsy Jamieson
     
 

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This long-awaited collection of more than 350 recipes represents favorites from EatingWell, The Magazine of Food & Health, that have migrated to the top of an elite heap of new and classic dishes now numbering well into the thousands. These are the exciting new recipes our own staff members take home at night alongside the time-tested winners that dedicated readers… See more details below

Overview

This long-awaited collection of more than 350 recipes represents favorites from EatingWell, The Magazine of Food & Health, that have migrated to the top of an elite heap of new and classic dishes now numbering well into the thousands. These are the exciting new recipes our own staff members take home at night alongside the time-tested winners that dedicated readers call and write to request over and over again. All are freshly updated, with improved nutritional analyses and an eye to today's fast-evolving nutritional guidelines. Within these pages you'll find clear, simple and often very quick recipes. You'll also find a unique Healthy Weight-Loss Index that identifies which recipes fit into particular diet guidelines, rating them on overall health (calories, carbohydrates and fats), fiber content, and which recipes best address the needs of those on low-carbohydrate weight-loss plans. Losing weight no longer has to mean sacrificing fine dining.

Editorial Reviews

Steven Raichlen
“Bravo for The Essential EatingWell Cookbook—it's not about dietary hysterics, but common sense and good eating.”
Publishers Weekly
Food and diet fads come and go, but throughout its history, Eating Well magazine has maintained a singular focus: to promote the value of eating food that's both nutritionally sound and delicious. This collection of 350 recipes culled from thousands of well-tested Eating Well favorites is an excellent source of inspiration for health-minded cooks. Addressing the current conflicting weight-loss trends, Jamieson, who directs Eating Well's test kitchens, makes the case for understanding (rather than eliminating) carbohydrates or fats, and provides guidelines for how to make healthy choices. Though not intended specifically as a "diet" cookbook, the volume includes per-serving analysis of each recipe for those seeking to monitor their intake. In addition, favorite comfort foods are subjected to the "Rx for Recipes" treatment, resulting in Updated Mac and Cheese, which substitutes whole-wheat pasta and low-fat cottage cheese and adds spinach, or Fettuccine Alfredo, which incorporates 1% milk and reduced fat cream cheese instead of cream. And vegetarian selections offer interesting, flavorful choices enhanced with fresh herbs and spices. Refreshingly, the "good carbs, good fats" subtitle is really just a hook that's explored only in the book's introduction. All the recipes are relatively low in fat and carbs, but that's nothing new for Eating Well cookbooks. 16 pages of color photos not seen by PW. (Sept.) Copyright 2004 Reed Business Information.
Jed Hinkley
“EatingWell provides the perfect combination of great-tasting recipes that keep me healthy and energized for intense training and competition.”
Deborah Madison
“When it comes to health and well-being, EatingWell goes the distance.”
Rachel Rodney
“Excellent choices for a lifetime of healthy eating habits.”

Product Details

ISBN-13:
9780881506303
Publisher:
Countryman Press, The
Publication date:
09/28/2004
Series:
EatingWell Series
Pages:
400
Sales rank:
1,109,560
Product dimensions:
9.96(w) x 10.86(h) x 1.01(d)

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