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The Editors of EatingWell

The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) Hardcover – September 30, 2004

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

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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

Print length

416 pages
Language

English
Publisher

Countryman Press
Publication date

September 30, 2004
Dimensions

8.3 x 1 x 10.2 inches
ISBN-10

0881506303
ISBN-13

978-0881506303
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Jim Romanoff
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Hardcover
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Jessie Price
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Joyce Hendley
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The Editors of EatingWell
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Jessie Price
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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

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

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

Product details

Publisher ‏ : ‎ Countryman Press; 1st edition (September 30, 2004)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 416 pages
ISBN-10 ‏ : ‎ 0881506303
ISBN-13 ‏ : ‎ 978-0881506303
Item Weight ‏ : ‎ 2.27 pounds
Dimensions ‏ : ‎ 8.3 x 1 x 10.2 inches

Best Sellers Rank: #395,962 in Books (See Top 100 in Books)
- #255 in Low Fat Cooking (Books)

Customer Reviews:
140 ratings

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The Editors of EatingWell

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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 500,000 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.

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4 star		17%
3 star		10%
2 star		3%
1 star		5%

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L. Wieclaw

Great condition!

Reviewed in the United States 🇺🇸 on May 5, 2022

Verified Purchase

Arrived when expected and great condition. I have been super happy purchasing used books. So many appealing recipes, even though its a bit older, great combinations!

Helpful

Lisa Holbrook

Easy to prepare, fantastic flavor, healthy but not over the top.

Reviewed in the United States 🇺🇸 on September 13, 2009

Verified Purchase

I bought this book about a year ago and I use it all the time. I am not the kind of person who cooks or eats "low-fat" meaning that I use butter sometimes, I use cheese and I like my food to be flavorful. I do, however, also like my food to be healthy in the sense that it provides me with plenty of vitamins, nutrients, fiber and heart-healhty fats. This book is exactly that. Firstly, I like the fact that they talk about "good and bad" carbs and "good" fats. They not only explain to you what this means and how to live by it but they include nutritional information for each and every recipe so that you can see how ingredients affect nutrition. It has taught me a lot and since buying this book I have been able to stem out further with my own ideas and recipes.

I also lived out of the country for awhile, and another thing I love about this book is that the ingredients are easy to find. I notice that many vegitarian or healhty food books include a number of hard (yet not impossible) ingredients that when living in the states is fine, but in foreign lands are often not feasible.

The book also features a few info pages that help you to understand general cooking methods. These include;6 smart snacks, stock essentials, essential grain-cooking guide, essential vegetable-roasting guide, essential greens-cooking guide,essential chicken saute, and a few on desserts.

Overall I truly feel that this is an essential cookbook for anyone who simply wants to eat healthy. There are plenty of vegitarian options and meat options throughout the book to keep both parties happy. If I had to say one negative on the book its that there are very few pictures, and I just love looking at delicious meals to inspire my cooking.

11 people found this helpful

Helpful

One of my favorite cookbooks!

Reviewed in the United States 🇺🇸 on September 2, 2006

Verified Purchase

I've been a fan of Eating Well magazine for years, so it's no surprise to me that they would produce such an exciting, delicious and usable cookbook. Every recipe is based on real food, not the Frankenfoods that many dieters are used to. The recipes do take some time to prepare, but the outcome is well worth it.

The recipes are perfect for most diet plans, as well as anyone not on a diet that just wants to eat better. South Beachers can use this book, so I'm not sure why the previous reviewer gave it a poor review, especially since she hadn't even browsed the book. Some of the recipes do use white sugar, but there are plenty of recipes in this cookbook to qualify for the South Beach and Sonoma Diets. Weight Watchers are in luck because every recipe includes calories, fat, and fiber counts, so they can easily calculate the points.

This is a cookbook that I would recommend to anyone, not just dieters. Every recipe focuses on flavor and high quality ingredients, and just happen to be reduced calorie. My favorite recipe would be the Mediterranean Burgers with Olive Ketchup. Had it not been for this recipe, I would have never tried millet, a very nutritious whole grain.

I refer to Eating Well magazines and cookbooks at least once a week, usually more often. I've never been disappointed in one of their recipes. I highly recommend this cookbook :)

25 people found this helpful

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mockingbird2081

Love it, Eat it, Learn from it.

Reviewed in the United States 🇺🇸 on February 2, 2012

Verified Purchase

I started a road to better health and wellness about 6 months ago. The problem I started running into was that I didn't really know how to cook in a healthy way (not low fat and no carbs) but healthy fat and healthy carbs so I went looking for a tool to help me out. I found this cookbook. I bought the book about a month ago and I have in the time made about 14 recipes. Every single one of them so far have been flavorful, delicious and fun to prepare. I make the multi-grain waffles every Sunday and freeze the rest for the remainder of the week and I love them. They are my new favorite thing.

The stuffed chicken breast with its dijon mustard was beyond what I thought it would be in taste, so good. The cornbread, biscuits all easy and good. My favorite veggie dish has been the green beans with carmalized onions. I really recommend this. I am losing weight so I need to keep my calories in check, most cookbooks have food that per serving just doesn't work with my calorie goals but this book, everything is well within my calorie needs.

Buy it, you will not regret it.

6 people found this helpful

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linda

DISAPPOINTED

Reviewed in the United States 🇺🇸 on March 27, 2019

Verified Purchase

I was so anxious to receive this CB since I have been pulling recipe so their website for the past few weeks and have been very pleased with ease of recipes, the flavors and the fact I dropped 7 lbs. I opened the CB ( which arrived in damaged packaging and the edges are frayed a s a result) but because it took over a month for it to even get to me, I was willing to over look it . I just sat down to scan some recipes and was so disappointed to see there are only 16 total pages of photos placed right in the middle of the book. I am a visual person so this was a letdown. Then I saw where so many recipes called for flour and some, sugar. I avoid both of these and while I did not expect it to be a Gluten Free CB, knowing I can substitute GF flour, if needed, many recipes called for sugar. NO! I don't consider sugar "Eating Well". Very disappointed and would not recommend. I will stick to their website

4 people found this helpful

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June

Good healthy easting

Reviewed in the United States 🇺🇸 on January 15, 2022

Verified Purchase

Gave me ideas for healthy meals

Reviewed in the United States 🇺🇸 on April 22, 2014

Verified Purchase

When I was being treated for cancer in Vermont five years ago, all of the Eating Well Cookbooks were sold in the hospital bookstore. Because the University of Vermont Medical/Nutritional departments were instrumental in setting up the program with Eating Well, I bought two of them.
Now I have added this one as well. They are wonderfully healthy, and very tasty menus and recipes. While I use many other cook books that offer decadent desserts and buttery high calories when I am in the mood for it, I still cook from the Eating Well series regularly, because they have very good recipes and I enjoy the food! By the way, this particular cook book
is a collection of 350 recipes from all of their other books (and new recipes as well) that were voted most popular, and favorites of the editors and staff of Eating Well.
Cheryl

Cheryl

9 people found this helpful

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Ann

Received item today in timely manner.

Reviewed in the United States 🇺🇸 on December 1, 2021

Verified Purchase

Use product for recipes.

Helpful