The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) [Hardcover]

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

Book Description

Series: EatingWell | Publication Date: September 30, 2004

A James Beard Award finalist: "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 EatingWell: 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.

• Good carbs: don't abandon the things your body needs and craves: whole grains, great-tasting vegetables and fruits
• Good fats: enhance your recipes and your family's health with the right fats and oils, while lowering saturated-fat content
• Great flavors: savor rich taste using trustworthy recipes and the secrets of award-winning cooks and the best tricks and techniques from EatingWell

Recipes include:

• Chicken Saute with Mango Sauce
• Updated Mac & Cheese
• Asian Stir-Fried Shrimp with Snow Peas
• Grilled Pork Chops with Rhubarb Chutney
• Pizza with White Beans, Prosciutto, and Rosemary
• Spring Vegetable Stew
• Fragrant Bulgar Pilaf with Toasted Almonds
• Grilled Vegetable Salad
• Sunday Sausage Strata
• Vegetarian Hot Pot
• Salmon with North African Flavors
• Blueberry Danish
• Fruit-Filled Crepes
• Double-Raspberry Souffles
• Lemon Almond Polenta Torta
• Chocolate-Hazlenut Cake
• Pineapple Upside-Down Muffins
• Mango Brulee

Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate.

16 pages of color photographs

Editorial Reviews

From 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

This collection of 350 recipes culled from thousands of well-tested Eating Well favorites is an excellent source of inspiration for health-minded cooks. (Publishers Weekly )

EatingWell provides the perfect combination of great-tasting recipes that keep me healthy and energized for intense training and competition. (Jed Hinkley, U.S. Olympic Ski Team )

When it comes to health and well-being, EatingWell goes the distance. (Deborah Madison, author of Local Flavors )

Bravo for The Essential EatingWell Cookbook—it's not about dietary hysterics, but common sense and good eating. (Steven Raichlen, author of The Barbecue Bible )

Excellent choices for a lifetime of healthy eating habits. (Rachel Rodney, R.D., Nutritionist, Waterfront Media, publisher of South Beach Diet Online )

See all Editorial Reviews

Product Details

• Hardcover: 416 pages
• Publisher: Countryman Press; 1st edition (September 30, 2004)
• Language: English
• ISBN-10: 0881506303
• ISBN-13: 978-0881506303
• Product Dimensions: 10.3 x 8.2 x 1.1 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (41 customer reviews)
• Amazon Best Sellers Rank: #324,616 in Books (See Top 100 in Books)

More About the Author

EatingWell Media Group is a fast-growing communications company, now part of the Meredith Corporation family of publications, 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.


MEDIA PROPERTIES

Magazine: Our flagship publication EatingWell, Where Good Taste Meets Good Health, has a paid circulation of 350,000 (going to 500,000 with the January/February 2012 issue) and an estimated audience of 1.75 million North American readers per issue. (Member, Audit Bureau of Circulations.) It is published bimonthly (six times per year).

EatingWell Magazine is a tool designed to guide people passionate about eating more healthfully and joyfully in times when nutrition guidelines are ever-changing and when food is at the center of society-wide controversy and health concerns.

Web: Our content-rich website (http://www.eatingwell.com) delivers the largest concentration of healthful recipes and award-winning food and nutrition content on the Web. Through our alliance with the Nutrition Department at the University of Vermont, all EatingWell recipes and nutrition content are reviewed by a team of experienced Registered Dietitians and experienced science editors.

EatingWell has a 20-year reputation for delivering cutting-edge, authoritative, science-based nutrition articles and delicious recipes that represent a fusion of good taste and good health.

Books: EatingWell has a growing list of high-quality cookbooks published with W.W. Norton through its Vermont division, The Countryman Press.

OUR COMPANY

EatingWell Media Group is positioned to be a leading North American source of nutrition advice and immediately useful information tools, delivered via consumer magazine print, trade books, web, newsletters and electronic media.

Corporate offices are located at 823A Ferry Road, P.O. Box 1010, Charlotte, VT 05445.

Eating Well® is a registered trademark of Eating Well, Inc.

OUR STAFF

The EatingWell management and editorial team includes former editors, recipe developers, nutrition advisors, circulation and production staff who helped launch the original Eating Well Magazine in 1990.

Core senior members of the staff have a cumulative total of more than 240 years of magazine, book and web publishing experience among them, with more than 100 national and international awards for writing, editing, art direction, creative marketing and publishing excellence.

RECENT AWARDS

EatingWell's in-depth articles, books, photography and website have been recognized more than a dozen times with some of the industry's most prestigious awards. EatingWell has won seven James Beard Foundation Journalism Awards and two James Beard Foundation Book Awards. EatingWell has also won four IACP Bert Greene Awards for excellence in food journalism and five Folio: Eddie Awards for excellence in editorial content and magazine design. Additionally, EatingWell won two National Health Information Awards, a NewsStand Resource Cover Contest and has been nominated for an IACP Cookbook Award and a Le Cordon Bleu World Food Media Award. Our website has won a WebAward for Magazine Standard of Excellence from the Web Marketing Association and two Web Health Awards for health promotion and disease prevention from the Health Information Resource Center.

Customer Reviews

Most Helpful Customer Reviews

76 of 78 people found the following review helpful:

5.0 out of 5 stars Excellent results - even for a beginning chef, November 24, 2004

By 

Georgetown Gal (McLean, VA) - See all my reviews

This review is from: The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) (Hardcover)

I enjoy delicious, healthy foods but I have neither the time nor the will to cook every night.

Since I bought this book, I can't wait until I can try a new recipe. Each dish has prescribed preparation time broken down into actual hands-on prep time and oven time. This has simplified my life and allowed me to quickly change a menu at the last minute if I suddenly have less time to spend at the kitchen counter in the middle of my multi-tasking.

Even the recipes that I'm skeptical of turn out delicious and I find I'm craving some of the new taste combinations.

I've developed some health issues lately and this book makes me confident that I'm eating the best possible foods to help me get well.

I suppose the best thing to say about this book is that the work that goes into the recipes is well-rewarded with delicious meals.

Other recipe books are inconsistent but, with guaranteed success, I'm more prone to cook.

67 of 70 people found the following review helpful:

5.0 out of 5 stars Excellent, April 18, 2005

By 

Rachael S. Pensiero (Dallas, TX) - See all my reviews
(REAL NAME)   

This review is from: The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) (Hardcover)

I checked this book out from my library because I was getting bored with chicken breast, chicken breast, chicken breast...Trying to eat more healthfully was taking some of the joy out of cooking for me. I love to cook and I always want the things I make to be the absolute best, so substituting low-fat products and reduced calorie products always made me feel like the dish was not going to be good. Since I checked the book out a few weeks ago, I have tried several recipes and they have all been GREAT. The moroccan style chicken kabobs marinated in yogurt were especially tasty. I don't often eat muffins for breakfast, but the recipes in the book sounded so good (and nutricious) that I tried a couple. The Maple Blueberry Muffins were great, sweetened entirely with maple syrup, no white refined sugar, and with ground flax seed for extra omega-3. The Bannana muffins were also great, made with whole wheat and unprocessed wheat bran. Seriously-try them. Delicious, and each muffin has 4g of fiber. You can't beat that! I plan on purchasing this book today. I don't want to retur the borrowed copy to the library ntil I get my own. Highly recommended.

38 of 38 people found the following review helpful:

5.0 out of 5 stars Excellent cookbook!, December 29, 2005

By 

Oliver "Oli" (New York) - See all my reviews

This review is from: The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) (Hardcover)

This book was given to me as a gift when I first began cutting out white flour, rice and sugar from my diet. I have cooked many of the recipes and have found each to be very good. I have five children and they all enjoy and ask for many of the muffin recipes. (They especially love the banana.) I have substituted other flours in place of the white flour called for in some of the recipes with brown rice flour, etc. and they have all turned out marvelous. I have served these meals to guests, brought many things in to work and everyone agrees, they are awesome! Just today I made the black bean with brown rice and chicken wraps. They were wonderful! It is very easy to eat healthier with this cookbook. You will not regret purchasing it.