The Good Fat Cookbook

by Fran McCullough, Barry Sears (Foreword)

In The Good Fat Cookbook, bestselling author Fran McCullough delivers the delicious the foods we love to eat—real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs—are actually good for us.

It's a Not all fats are bad. Good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against stroke and cancer. And the most surprising news of The right fats are great tools for weight loss, making you feel full longer and jump-starting your metabolism.

In Good Fat, bestselling low-carb guru Fran McCullough debunks all the fat myths, demystifies cutting-edge science, and—fork in hand—reveals the simple secrets to eating well and losing weight. Here she teaches you how

*identify the good fats —and enjoy their good taste
*avoid trans fats and other bad fats that damage health and pile on the pounds
*combine low-carb foods with beneficial fats, proteins, and fresh ingredients for maximum energy
*lose weight by eating more of the foods you crave
*prepare more than 100 simple, delicious recipes to put the good fat back on your table, including Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp Coconut Waffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies

...and much more.

Genres: Cookbooks, Food

384 pages, Kindle Edition

First published July 2, 2002

Reviews

[Dianne · Rating 5 out of 5]

This book is more than a cookbook - fully one half of it is devoted to an accessible, understandable explanation of fat - what it is, how it works, what kind is good for you, what kind bad, and what foods are the best sources of good fats.

But we don't buy cookbooks primarily just to learn about health - we want them to consistently produce easy, delicious food. Therefore, I'm pleased to say that this is another of those cookbooks which has never failed me. Every recipe is absolutely delicious, probably because McCullough, having rounded up and summarized the large body of lipid research showing that fat is an extremely important part of a healthy diet, is not afraid to add lots of yummy fat to a dish. If you try nothing else from this book, be sure to try the recipe for red cabbage sauteed in butter (tons of butter) and gin. It has 5 ingredients, takes about 15 minutes to prepare if you're fast with a knife (or have a good food processor), and tastes like heaven.

[Melinda · Rating 5 out of 5]

The entire beginning of the book is about fats and why some are good and some are bad and why some have been thought or described as bad when actually they aren't. It was really interesting, backed up with facts and figures and verified what I thought about a lot of foods, such as butter and eggs. ( I haven't eaten margarine for about 25 years, nor canola or most processed foods.) Some of the recipes are amazing too- obviously I didn't try them all. The most I can say about this book is that I renewed it the maximum I could from the library and am now going to buy it. Highly recommended!

[Elizabeth Golding · Rating 4 out of 5]

The more I read about low carb high fat diets it makes me angry that so many in the food industry and government have been putting their pockets before the physical health of the people who believed their lies despite what science has been saying for so long - There are good fats that need to be at the bottom of the food pyramid not the top of it.

[CrystalIsReading on StoryGraph · Rating 3 out of 5]

My dietary opinions and tastes have changed a lot since I initially read the book. There were some recipes in here that sounded appealing, that I meant to get around to trying (olive oil cake, for instance), but never did, and as my dietary restrictions made themselves known, this book didn't suit me well anymore, and I no longer agreed with a lot of her premise about the desirability of dietary fat, so I passed my copy on to someone else who would enjoy it.
I'd say this would be good for the current keto craze, but I think there was still a fair amount of carbs in her recipes (like the above mentioned cake). If you fancy oily/ fatty foods, though, and don't mind some carbs, this might be a good cookbook for you.

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Healthy fats=tasty food. and satisfying. Plus, she uses a lot of coconut milk, which is nice for dairy intolerant me. so many of the recipes look tasty that I'm going to have to return the book to the library, and just buy a copy. Besides, I want to read the first half, about diet and fat and health, thoroughly, not just skim it. anything that says bacon is good is okay with me. :D

[Brynn · Rating 5 out of 5]

This is the most exciting news I've read in years! Fats are back, baby! But be sure to read about which fats are good for you and which are not. Like Animal, Vegetable, Miracle, this book didn't make me stressed about food (like almost every other thing I've ever read about food has), but rather it got me pumped and excited to eat healthful foods. Try the red pepper soup recipe: it's amazing!

[Ahamed Nuzhan · Rating 4 out of 5]

Part one is dedicated to explaining what went wrong in the dietary recommendations regarding fats, and explains how every fat are not created equal.

Highly recommended to anyone still believing the low-fat nonsense.

[Pomomom]

New information on fats, like the real orgin of canola and the use of soybean, flax and canola oils.

[Loree · Rating 4 out of 5]

everyone should read throught this at least once to "rethink" good fats vs. bad fats...

[Tina Krogdahl · Rating 4 out of 5]

Very informative about the science of food and health.