The Jenny Craig Cookbook: Cutting Through the Fat [Hardcover]

Jenny Craig (Author)

Book Description

Publication Date: December 1995

Drawing on a lifetime commitment to good health and good nutrition, Jenny Craig shares her philosophies for living lighter, happier, longer. Jenny tells readers how deprivation diets can sabotage all their best intentions for smarter eating and cuts through the information clutter to offer just the facts about making smarter, more informed decisions about food, proper nutrition, and weight loss. Over 80 color photos.

Editorial Reviews

From Publishers Weekly

With thousands of people enrolled in her weight-loss centers across the country, Craig has a sizable audience already in place. Their numbers should increase substantially with Craig's first cookbook, in which she combines her friendly, inspirational approach with an abundance of simple, full-flavored recipes. Fat-cutting substitutions are basic though never extreme (skim milk, margarine, vegetable cooking spray), and maximum mileage is gotten from spices and in-season fruits and vegetables. Regional and ethnic flavors abound in the opening menu-planning section, which contains suggestions for "Dinner in the Bayou" and "Rustic Italian Lunch." The chapter on breads is particularly strong, filled with recipes for such comforting selections as Whole Wheat Buttermilk Pancakes and Cinnamon-Raisin Batter Bread. Sections on nutrition (featuring the USDA food pyramid with complex-carbohydrates base), calorie counting and exercise offer commonsense tips that are sure to motivate those making lifestyle changes. Major ad/promo; author tour.
Copyright 1995 Reed Business Information, Inc.

Product Details

• Hardcover: 224 pages
• Publisher: Oxmoor House; 1St Edition edition (December 1995)
• Language: English
• ISBN-10: 0848714962
• ISBN-13: 978-0848714963
• Product Dimensions: 10.1 x 8.1 x 0.9 inches
• Shipping Weight: 2.5 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #101,744 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

24 of 24 people found the following review helpful:

5.0 out of 5 stars Great variety and taste, October 20, 1997

By 

[e-mail] (Sydney, Australia) - See all my reviews

This review is from: The Jenny Craig Cookbook: Cutting Through the Fat (Hardcover)

A keen gourmet cook and now a keen (by necessity) dieter, I am more than impressed with this book. I expect to find at most 5 good recipes in the average cook book (and I have 100's). Jenny Craig's offering came as a wonderful surprise to find that I had 'tagged' almost half of the recipes as 'worth a cook'. I am now working through them and have yet to find a failure. One of the reasons I was so reluctant to start dieting was my love of cooking and the prospect of giving up my search for the ultimate recipe. This book is a joy for me - I can indulge my love of preparing food without the guilt.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Low-fat doesn't have to be boring, June 4, 2004

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: The Jenny Craig Cookbook: Cutting Through the Fat (Hardcover)

Jenny Craig's (of the weight-loss program) 1995 cookbook takes an international approach to low-fat cooking and emphasizes simplicity and quick preparation. She begins with a guide to low-fat nutrition, exercise and attitude, provides two chapters of menus, "Simple Dinners" and "Quick Entertaining," and organizes the remainder of the book by course.

Dishes are refreshingly unusual - Melon with Sweet Onion Dressing, Capellini with Cilantro Pesto, Goat Cheese Tostadas - and comfortingly familiar - Zucchini Corn Muffins, Beef Tenderloin with Horseradish Sauce, Lemon-Dijon Chicken Breasts, Vanilla Cookies. Vegetarian entrees include Spinach Filled Tortilla Rolls and Corn Frittata.

Each is prefaced with a preparation and cooking timetable and most can be prepared in under an hour, although some dishes require marinating (Thai Barbecue Chicken) or freezing (Pineapple-Orange Frozen Yogurt). Directions are simple and nutritional information is included with every recipe. Very appealing and practical.

5 of 5 people found the following review helpful:

4.0 out of 5 stars Low Fat Cooking Should Not Be so Hard, September 12, 2001

By 

apoem "apoem" (Bosque Farms, NM USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)   

This review is from: The Jenny Craig Cookbook: Cutting Through the Fat (Hardcover)

There were a wide variety of recipes in this book. I have enjoyed everyone I tried. My only comment would be that many of these recipes were time consuming and used a lot of dishes. However, the end result is worth the work provided you have the time.