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Fat for Fuel Ketogenic Cookbook: Recipes and Ketogenic Keys to Health from a World-Class Doctor and an Internationally Renowned Chef Hardcover – November 14, 2017
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“Eloquently presents the leading edge of science, exploring how best to power your body. This is a life-changing text that not only provides a deep dive into why choosing fat as our primary fuel source powerfully correlates with health and disease resistance, but also delivers in terms of how the reader can easily bring about this fundamentally important change.”
— David Perlmutter, M.D., F.A.C.N., board-certified neurologist and author of the #1 New York Times bestseller Grain Brain and The Grain Brain Whole Life Plan
“Dr. Joseph Mercola has been a shining beacon of health wisdom and freedom for decades. His latest book . . . is a masterpiece of cutting-edge research and practical application.”
— Christiane Northrup, M.D., New York Times best-selling author of Women’s Bodies, Women’s Wisdom and Goddesses Never Age
Praise for Pete Evans’s The Paleo Chef:
“Pete Evans emphasizes the deep significance of what we put into our bodies . . . . His recipes educate us about a way of eating in accordance with our physical, emotional, and spiritual needs. This beautiful book takes the mystery out of the confusing topic of what to eat to be free of wheat, gluten, grain, refined sugar, and dairy. It empowers the reader to create truly divine, nourishing, and wholesome meals with grace and ease.”
— Joshua Rosenthal, founder and director of the Institute for Integrative Nutrition
“If you’re looking to consciously create food made with love and respect, and simultaneously create health while dazzling your taste buds, this vibrant book is for you . . . brimming with delicious, nutritious, and sustainable recipes that will nourish your physical, mental, and emotional well-being. This is the perfect guide for your culinary journey.”
— Dr. Frank Lipman, founder and director of Eleven-Eleven Wellness Center
About the Author
As a board-certified family physician for over three decades, Dr. Joseph Mercola treated many thousands of people at his wellness center where he focused on addressing the root cause of disease and encouraging patients to view food as medicine.
In 1997, he founded his website, Mercola.com, which has become the most visited natural-health website in the world and made him one of the leading teachers of health. Dr. Mercola’s ultimate goal is to empower its millions of readers to take control of their health and to advocate for much-needed changes to our current health-care system.
A best-selling author—most recently of the highly acclaimed Fat for Fuel—Dr. Mercola has appeared on CNN, Fox News, ABC News,TODAY, Washington Unplugged, and The Dr. Oz Show. Website: www.mercola.com
Pete Evans is an internationally renowned and household chef, restaurateur, author, and television presenter. He can be seen on PBS as host of Moveable Feast with Fine Cooking. His passion for food and a healthy lifestyle inspires individuals and families around the world.Website: www.peteevans.com
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Other recipes read like an advertisement for Dr. Mercola's own products, e.g. "one tsp. of Dr. Mercola's vanilla, and two drops of Dr. Mercola's stevia... " reminiscent of a recipe you might see on the back of a Kraft food box that lists the brands of the other Kraft products you are supposed to buy when you make the food! Still others are downright weird. A "chocolate fat bomb" that contains a bunch of odd seeds and avocado but no actual chocolate?
Finally - many of the recipes seemed overly simple, and not well presented/explained (though the photography is beautiful). While there were a couple of interesting suggestions (e.g. using a microplane to shave macadamia nuts for a salad topping) there was also a full, two-page recipe for "hardboiled eggs" that was basically: boil the eggs, wait for them to cool and peel them. If there was a nifty suggestion for how to make the eggs easier to peel, maybe it would have merited a 2-page spread - but nope.
The cookbook also assumed a level of knowledge that I didn't have about some techniques, sometimes requiring "pre-soaked" seeds but providing no instructions on how you are supposed to do this.
If you are looking for a good source of low-carb or ketogenic recipes, I would not recommend this book. Other than shaving a few nuts over my next salad, I don't think I'll use anything in here.
I thought it was a cookbook. The title says, Fat for Fuel (F3) Ketogenic Cookbook.
I also thought that –this being a companion to Mercola’s TEXTbook of the same name- all prerequisite education would be obtained from that book. And a fine text book that is, if you’re about pricking your finger.
I get the feeling that somebody had this in mind: ‘This Keto Diet thing is going to be the next big fad; and people who know nothing about the regimen and don’t care to read up are going to buy the book cold. Therefore, let’s repeat everything they won’t read when they don’t buy the textbook.’
From a marketer’s point of view (that, I am), I can appreciate that. They could have put a short intro up front, referring the reader to the F3 textbook. That would have freed another hundred pages for another hundred recipes. For those who won’t buy the textbook, nothing’s lost. If they only follow the recipes, they’ll reap the benefits of a low-carb diet even if they won’t know why they feel so good.
That brings me to Part 2 of this review. I love the character that Pete Evans brings to his TV series: Moveable Feast. If I were a chef producing a cookbook, I, too, would want it to be a culinary tour de force. I get the feeling –again– principals in this project believe ketogenic dieters have a lot of time on their hands. Onion soup takes two hours. Grain-Fed Beef Carpaccio with Celeriac Remoulade is a weekend gig. Roast Turkey: weekend. Whole Roasted Salmon: weekend.
Monday through Friday, I have exactly 90-minutes to put dinner on the table and take it off. I do not have time for Slow-Roasted Spiced Brisket.
This is my Paleo Push-Back.
If you garner the rudiments of Keto/Paleo cuisine, any recipe will do. All you really have to do is scrub out the carbs. Leave out the sugar. Cut out the grains. I own fifty cookbooks including the Thousand Recipe Chinese Cookbook. Once you get around the noodles and the rice, you have a low-carb cookbook. Stir-Fried Broccoli And Walnuts. How Paleo is that! I own every book ever published by Jacques Pepin. Thumbing through them, I notice they’re all about vegetables and meat. Sound Paleo? You bet. Here is a typical Jacques Pepin weeknight recipe: chicken, mushrooms, cream. Three ingredients. (Tarragon garnish, optional) Thirty minutes. Boom! Even if you kicked it up with a half-cup of white wine (it’s French, remember) you’re only adding 1-gram of carb. I threw in some broccoli during the last five minutes for a good-enough-for-Tuesday one-skillet dinner.
These are the kind of recipes I need. And I don’t find too many of them in the F3 Cookbook.
I'm not saying don’t buy the book. All cookbooks have something useable. Price is already down to $20. When it drops to $15, buy. I believe we’ve already arrived at the Keto/Paleo tipping point. After this, it’s all about the money. Soon, we’ll see ketogenic writs-bands and tote bags. I believe Mercola stepped over the line; and he didn’t need to go there. He has an informative textbook on the regimen. After that, any cookbook will do.
If you want something healthy for dinner tonight, sift through your own cook books. Find a favorite; then work the carbs out of it. Even Betty Crocker is fair game. I have a wonder (old) book: 365 Ways to Cook Chicken. A year of recipes right there.
See what I mean?
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I DID in fact purchase this via Amazon's Pre-Release discount- why it doesn't say Verified Purchase I can't help.Read more