The Good Fat Cookbook [Hardcover]

Fran McCullough (Author), Barry Sears (Foreword)

Editorial Reviews

From Publishers Weekly

Since the 1970s, dieters have eliminated fat, yet over those years the obesity rate in America has increased 25%, explains McCullough (Low-Carb Cookbook). Demystifying concepts like HDL and LDL cholesterol, fish oil supplements, triglycerides, saturated, unsaturated, and trans fats, McCullough helps readers navigate the labyrinth of food selection. She builds on the work of Atkins, Dr. Melvin Anchell (Steak Lover's Diet), Gary Taubes, Dr. Mary Enig and the eye-opening 2001 Harvard Nurses' study (which showed no relationship between total fat consumption and heart disease). McCullough persuasively argues that highly processed foods are the worst to eat. We are still far from knowing the many mysteries of diet (soy is called into question), and while this book offers no comprehensive diet plan, it does advocate for moderation and traditional whole foods. Each "good" food-seafood, meats, coconut, eggs, butter and dairy products, avocado, walnuts-has a helpful Do's and Don'ts section. Recipes like Thai Seafood Chowder, Greek lemony Fried Potatoes (which uses olive oil), and Massaman Curry with Sweet Potatoes and Peanuts make it easy to incorporate good fats into a healthy diet. This book helps readers distinguish myth from reality in the search for better nutrition and weight loss.
Copyright 2003 Reed Business Information, Inc.

Review

Michael R. Eades, M.D., and Mary Dan Eades, M.D. Authors of Protein PowerFran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. The Good Fat Cookbook is the only one available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you! -- Review

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Product Details

• Hardcover: 384 pages
• Publisher: Scribner (January 7, 2003)
• Language: English
• ISBN-10: 074322809X
• ISBN-13: 978-0743228091
• Product Dimensions: 9 x 6.4 x 1.2 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Bestsellers Rank: #419,639 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

29 of 29 people found the following review helpful:

4.0 out of 5 stars Will knock the FDA flat on it's ear!!!, January 30, 2003

By	James Means "jamesinhouston" (Houston, TX United States) - See all my reviews (VINE VOICE)    (REAL NAME)

Amazon Verified Purchase

This review is from: The Good Fat Cookbook (Hardcover)

Fran McCullough has for the past few years been an advocate of low carbohydrate eating and has produced a number of superb low carb cookbooks. This time she takes on fats and has written a splendidly researched, extremely thorough and highly-readable book on the virtues of good fats and the evils of hydrogenated and partially hydrogenated fats.

This book is sure to ruffle a lot of feathers because is turns the so called "Food Pyramid" into rubble. This book is a top notch overview of the history of fat and how it got such a bum rap.

I highly recommend this book to readers who are interested in the science of nutrition. I do wish though that there were more recipes in the book but the information presented in it more than makes up for that!

22 of 22 people found the following review helpful:

5.0 out of 5 stars Well organized, thorough and opinionated, April 7, 2003

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

This review is from: The Good Fat Cookbook (Hardcover)

As much diet discussion guide as cookbook, McCullough's ("The Low-Carb Cookbook") newest presents the latest scientific thinking on fats - processed hydrogenated, versus natural animal and vegetable, saturated and unsaturated, trans fats and butter and lard and vegetable oils. And not only does she make it comprehensible, she's even witty. She talks about why Americans are fatter than ever, why it's good for us to eat things we like (as long as they're not "reduced-fat anything," frozen dinners and processed foods). There's advice on supplements, discussions of pollution contaminants, like mercury in fish, reviews of ingredients from canned fish to dairy products and oils from avocado to safflower.

Recipes - the second part of the book - offer 100 dishes, breakfast through dessert, from Coconut Waffles to Moroccan Red Pepper Soup, Smoked Trout Salad with Grapefruit and Avocado, Smoothies, Tuna Burgers and Buffalo Chili. A clear, concise, accessible and in-depth introduction to low-carb, good-fat nutrition thinking.

15 of 15 people found the following review helpful:

5.0 out of 5 stars Its about Time!, May 24, 2004

By	Shelby Coleman "Shelby Coleman" (New York, NY United States) - See all my reviews (REAL NAME)

This review is from: The Good Fat Cookbook (Hardcover)

As an an avid devotee of food information I wasn't sure when I received this book as a gift. But it came from a respected source, so I sat down to read in earnest. I read it with Udo's book on fats and oils next to me and checked all her claims. Wow! I threw away my canola oil and bought some coconut oil. I bought some bacon for my husband who couldn't believe it this morning when I served it to him. For a couple of years I have been narrowing down my "food wisdom" to two words, "Pure Food". She verified my thinking. I've long vanquished hydrogenated oils from my cupboard but canola was a real surprise. Read it.