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Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories Paperback – March 2, 2010


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Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories + The Pound a Day Diet: Lose Up to 5 Pounds in 5 Days by Eating the Foods You Love + Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day!
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Product Details

  • Paperback: 272 pages
  • Publisher: Ballantine Books; 1 edition (March 2, 2010)
  • Language: English
  • ISBN-10: 0345520904
  • ISBN-13: 978-0345520906
  • Product Dimensions: 9.7 x 7.5 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (366 customer reviews)
  • Amazon Best Sellers Rank: #12,144 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: No Cream-No Cry Penne Alla Vodka

The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. --Rocco DiSpirito

Ingredients

  • 8 ounces whole- wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat marinara sauce
  • Pinch of crushed red pepper
  • One 7-ounce container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese

(Serves 4)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.

3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Healthy Tips

Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it.

Fat: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg

Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi

This dish isn’t a makeover, per se. But there are so many beloved--and believe it or not, unhealthy--seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem--anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. --Rocco DiSpirito

Ingredients

  • 4 sushi-grade tuna steaks (3 ounces each)
  • Salt and freshly ground black pepper
  • Nonstick cooking spray
  • 12 ounces haricots verts or slim green beans, trimmed
  • Juice and grated zest of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons wasabi paste
  • 4 scallions (white and green parts), sliced thin on the diagonal
  • 3 tablespoons black sesame seeds

(Serves 4)

Directions

1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.

2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.

4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.

5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

Fat: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg


From Booklist

Popular television chef DiSpirito’s latest cookbook retools diet cookery in hope of convincing even the most stubborn gourmand to cut calories yet still maintain a regimen of delicious, satisfying foods not immediately perceived as diet food. To accomplish this, he takes up underused ingredients such as Greek yogurt, whole-wheat pasta, cauliflower, and reduced-sugar ketchup, whose benefits go beyond mere calorie trimming to add fiber and enhance nutrition. DiSpirito’s goal is to reduce calories in popular “comfort foods” to less than 350 per serving, and his methods yield some astonishing calorie reductions. Onion rings fall from about 1,800 calories to 342. Fried chicken loses more than half. In addition to building in lower fats, DiSpirito does his best to lower cholesterol, carbohydrate, and sodium levels as well. The frustrated gourmet compelled to address weight loss will thrill to DiSpirito’s novel approach, but it requires thorough pantry restocking. --Mark Knoblauch

More About the Author

ABOUT ROCCO DISPIRITO
Rocco DiSpirito is a chef and the author of nine award winning books including the back to back # 1 New York Times bestsellers NOW EAT THIS! And NOW EAT THIS! DIET. Rocco's NOW EAT THIS! series: features healthy makeovers of America's favorite comfort foods, from fried chicken to apple pie, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Everything you've always loved ... well, now you can enjoy it without worrying about what it will do to your waistline. All under 350 calories.

Chef Rocco DiSpirito is on a mission to change people's perception of healthy food by making delicious low-fat, low-calorie dishes easily accessible. To that end, he launched the Now Eat This! Truck, which features meals created from his wildly successful series of cookbooks of the same name.

Chef DiSpirito personally visits city schools to educate the students on the massive benefits of eating healthy foods. As part of that program, he will serve free lunches to the participating students paid for by the generosity of other New Yorkers who buy their lunch from the "Now Eat This Truck."

In September 2012 Rocco's weekly Show Now Eat This! With Rocco DiSpirito began airing in syndication across America. In each episode Rocco will challenge, guide and encourage a family and their children to make healthier lifestyle choices.

In September 2012 Rocco published The New York Times best-seller Now Eat This! Italian. Rocco traveled to Italy to learn how to prepare our favorite Italian dishes from the inside the kitchens of the real Mama's of Italy -all under 350 calories.

In 2012 Rocco founded Savory Place Media, his production house and its first project is Now Eat This! Italy for AOL Originals.

In January 2014, Rocco will publish The Pound A Day Diet featuring all new 5-ingredient easy to prepare recipes that produce rapid, safe weight loss.

Rocco began his culinary studies at the Culinary Institute of America and by 20 was working in the kitchens of legendary chefs around the globe. He was named Food & Wine Magazine's Best New Chef and was the first chef to appear on Gourmet Magazine's cover as America's Most Exciting Young Chef. His 3 Star Restaurant Union Pacific was a New York City culinary landmark for many years. Ruth Reichl said of her experience at Union Pacific, she "moaned as she ate" in her famous New York Times review. His reality series Rocco's Dinner Party aired during the summer of 2011 on Bravo.

Rocco is a frequent guest on Good Morning America, Rachael Ray, The Talk and The Dr. Oz Show and has appeared on The View, Today, The Doctors, Ellen and many other programs.

Customer Reviews

The recipes are easy, good for you and very tasty.
K. Holland-ball
I love that the recipes taste so good the non-dieters in the house will eat them and that I can still eat favorite foods without guilt.
Amazon Customer
Can't wait to try more; like the Beef Wellington, Fried Chicken, Chicken Alfredo, Beef Stir Fry, Pizza, and Sweet Potato Gnocchi.
CAP

Most Helpful Customer Reviews

249 of 256 people found the following review helpful By SwimMom on March 14, 2010
Format: Paperback
I checked this book out from the library and intend on buying it. So far we have tried the Mac & Cheese (w/ Onion & Garlic Puree), Spaghetti Carbonara, Deep Dish Pizza, Nachos, & Brownies...all pretty much exactly as written and all in 3 days. The 1st three were AMAZING!! The Nachos were okay but I couldn't follow the recipe exactly due to our not having the black bean dip (subbed drained and rinsed black beans and green chilies)...if we'd followed it exactly I am certain that it would have been wonderful, as our version was "missing something". I am looking forward to trying the Indian Beef Curry and French Onion Soup soon. I LOVE that he incorporates Greek Yogurt into a lot of his recipes...such a wonderful healthy ingredient with a great texture, especially Fage brand.

I would give this book 4.5 stars if I could, but the scoring would not allow. The reason being is that there is an insane amount of artifical sweeteners in this book. I understand that he is trying to keep the recipes' calories and fat grams under certain amounts but I have a hard time believing that he, as a world-reknowned chef and serious athlete, would use Splenda & sugar-free chocolate syrup, etc as a normal part of his diet. I was really hoping that he would have included more of the "whole food, nothing artificial"-type recipes, like those that he had on the Biggest Loser. For example, the Brownies, which are supposedly the "star of the book" according to an interview that I read, had a "chemical" finish. I really wanted to try the chocolate chip cookies but haven't been able to find the chocolate nips in the recipe, so I opted for the more accessible Brownies. Please note that I have been making whole-food black bean brownies and white bean chocolate cookies (LOVE THESE!
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122 of 129 people found the following review helpful By Amazon Customer VINE VOICE on March 12, 2010
Format: Paperback Verified Purchase
I have to be honest and say I am not a cook. I am devoted to my takeout menus. There is a reason I laminate them and keep them in a folder. I have tried losing weight eating. I ate low fat, no taste food and it only left me feeling miserable and desiring meat dishes and sweet desserts.

My doctor suggested that I get healthy (translation: lose some weight or your heart, kidneys and other organs are going to quit on you.) He compared my body to a toxic waste dump and said the only thing that would help me was a return to eating real food I prepared myself. Enter Rocco's cookbook.

Rocco was a guest chef on the Biggest Loser. After that show, he was encouraged and inspired to write a cookbook with real food and recipes that anyone could eat and still lose weight.

This book includes all my favorite comfort foods that I tend to eat over and over again at fast food joints, order for takeout and at local shopping malls and restaurants.

I am adding one new recipe a week to my meal plan. Here are a few of my favorites and how many calories and fat grams Rocco reduced in each recipe:

1. Chicken Alfredo (made with whole wheat linguine) cut out 920 calories and 65 grams of fat.

2. Chicken Cordon Bleu cut out a 1,000 calories and 75 grams of fat.

3. Filet Mignon Béarnaise with Roasted Cauliflower -cut out over 400 calories 33 grams of fat

4. Loaded Baked Potato Skins - cut out 450 calories and 33 grams of fat

These recipes use fresh ingredients, sometimes cooking spray (you could substitute olive or canola oil), and sometimes natural sweeteners like stevia, etc.

The taste is incredible. The portions for some recipes may seem small, but I offer this suggestion. Turn off your TV and computer.
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61 of 67 people found the following review helpful By dulces78 on February 9, 2011
Format: Paperback Verified Purchase
I was very excited to try this book out. I read the details and the reviews and I figured I could live with the bad desserts as long as the actual meals part turned out good. The pictures looked amazing and the ingredients weren't too difficult to find in my area.

I consider myself to be a pretty good cook and have made other meals from many other Chefs' recipes with great success.

I made the penne alla vodka, the calamari, the mozzarella sticks, the artichoke dip, General Tso's chicken and the chicken fried steak. I also made the marinara sauce to go with the pasta dish.

Artichoke dip was fine, no complaints but it also wasn't that great either.

Penne alla Vodka using his sauce. It was time consuming, messy and terrible tasting. The sauce was bland. I didn't even let my husband try it as I threw it all away.

Mozzarella sticks. The time is wrong and the measurements are off. I made this the first time and the mozzarella sticks melted through (as he has you make them on a wire rack on the baking pan. He stated, I believe, 15 minute cook time. It was done in 5. I tried again after watching Rocco in a video clip from Rachel Ray. I thought it was a funny because the ones he prepared in person looked just like the ones I made, but the ones that came out of the oven were double breaded. I double breaded them and then the cheese stayed in but again, done in 5 minutes.

General Tso's chicken. The combination of the vinegar in the sauce made it so sour. I had to again throw it all out.

Calamari and Chicken Fried Steak are both plagued by the same problem. Rocco is not specific in the amount of seasoning needed.
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