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

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

A James Beard Award "User-friendly recipes for people to take nutrition seriously."―Florence Fabricant, The New York Times. This long-awaited collection of more than 350 recipes represents favorites from The Magazine of Food & Health that have migrated to the top of an elite line of new and classic dishes now numbering well into the thousands. These are exciting new recipes that EatingWell 's 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 great tastes and fine dining. Recipes Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate. 16 pages of color photographs

Genres: Cookbooks, Cooking, Food, Reference, Health

416 pages, Paperback

First published September 30, 2004

Reviews

[Denise · Rating 4 out of 5]

A great cookbook with nutritional information. The only thing missing are the color photos of newer editions.

[Miranda Lynn · Rating 4 out of 5]

3.5 stars

This book had a great balance between vegetarian and meat-included meals. There was also a good mix of regular recipes and some fun, new stuff that I wanted to try out. I also liked how they included a lot of helpful information and charts, like how to grill different kinds of vegetables.

I wish that there had been less of a focus on desserts and WAY more pictures. In order to save costs, the book has an insert of a few glossy recipe pictures in the middle of the book, but doesn't have any pictures with the recipes themselves. I prefer my cookbooks to have lots and lots of pictures, so that was pretty disappointing.

Overall, I liked it a lot, though. I thought that the idea of labeling recipes to fit certain needs (i.e. high fiber, low-carb) with a clarifying chart in the back was really helpful. There were a lot of really good recipe ideas and they all seemed to be pretty good for you and well-rounded.

[Jessica · Rating 4 out of 5]

I'm going out on a limb here and "reviewing" this book though I actually haven't used it yet. I am a huge fan of Eating Well magazine and wanted to show some support here. Their recipes are usually on target, balancing health and good taste. They're not about giving up fat and flavor at all. I wish more people got into cooking through this magazine! (and hopefully cookbooks too)

[Kay · Rating 3 out of 5]

Not my favorite sort of cookbook - that sort is more along the Mollie Katzen school-of-common-sense cookery, whereas this tome teems with ambitious recipes that allow little scope for deviation. And a few of the most ambitious recipes, I found, were also the least appealing. Still, there were several keepers here -- though, of course, I made modifications.

[Foxthyme · Rating 5 out of 5]

Tons of unique and tasty recipes.

[Melanie · Rating 5 out of 5]

My second favorite cookbook of all time. Have not found a recipe that we did not like. Even stuff that sounds weird (natural peanut butter and whole wheat spaghetti!?) tastes AMAZING.

[Gregory Roth · Rating 5 out of 5]

This is my favorite cookbook that I own. Great recipes for a healthy lifestyle.

[Mckinley · Rating 2 out of 5]

Recipes look ok; some have interesting substitutions to make the dish healthy. Not sure I"d ever try any of these.