×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

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

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

by Patsy Jamieson (Editor), The Editors of EatingWell (Contribution by)
 

See All Formats & Editions

A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously."—Florence Fabricant, The New York Times.

Overview

A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously."—Florence Fabricant, The New York Times.

Editorial Reviews

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.”
Steven Raichlen
“Bravo for The Essential EatingWell Cookbook—it's not about dietary hysterics, but common sense and good eating.”

Product Details

ISBN-13:
9780881507010
Publisher:
Countryman Press, The
Publication date:
04/17/2006
Series:
EatingWell Series
Edition description:
Reprint
Pages:
416
Sales rank:
365,844
Product dimensions:
8.10(w) x 10.00(h) x 0.90(d)

Meet the Author

Patsy Jamieson has a large and devoted following among cooks who value recipes that call for healthful ingredients and that can be counted on to work every time. A graduate of La Varenne, she has directed EatingWell's test kitchens for more than a decade and is the creator of hundreds of highly acclaimed nutrition-conscious recipes.

The EatingWell Media Group is a fast-growing communications company producing an award-winning national consumer magazine, high-quality food- and nutrition-related books, a content-rich website, e-mail newsletters, and serving content to strategic partners with other electronic media.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews