The Good Fat Cookbook
Seiten
2007
Scribner (Verlag)
978-1-4165-6950-3 (ISBN)
Scribner (Verlag)
978-1-4165-6950-3 (ISBN)
In The Good Fat Cookbook, bestselling author Fran McCullough delivers the delicious news: the foods we love to eat—real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs—are actually good for us.
It's a fact: Not all fats are bad. Good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against stroke and cancer. And the most surprising news of all: The right fats are great tools for weight loss, making you feel full longer and jump-starting your metabolism.
In Good Fat, bestselling low-carb guru Fran McCullough debunks all the fat myths, demystifies cutting-edge science, and—fork in hand—reveals the simple secrets to eating well and losing weight. Here she teaches you how to:
*identify the good fats—and enjoy their good taste
*avoid trans fats and other bad fats that damage health and pile on the pounds
*combine low-carb foods with beneficial fats, proteins, and fresh ingredients for maximum energy
*lose weight by eating more of the foods you crave
*prepare more than 100 simple, delicious recipes to put the good fat back on your table, including Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp Coconut Waffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies
...and much more.
It's a fact: Not all fats are bad. Good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against stroke and cancer. And the most surprising news of all: The right fats are great tools for weight loss, making you feel full longer and jump-starting your metabolism.
In Good Fat, bestselling low-carb guru Fran McCullough debunks all the fat myths, demystifies cutting-edge science, and—fork in hand—reveals the simple secrets to eating well and losing weight. Here she teaches you how to:
*identify the good fats—and enjoy their good taste
*avoid trans fats and other bad fats that damage health and pile on the pounds
*combine low-carb foods with beneficial fats, proteins, and fresh ingredients for maximum energy
*lose weight by eating more of the foods you crave
*prepare more than 100 simple, delicious recipes to put the good fat back on your table, including Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp Coconut Waffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies
...and much more.
Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison. Her website address is www.blackdirt.net/lowcarb
| Erscheint lt. Verlag | 1.7.2007 |
|---|---|
| Vorwort | Dr. Barry Sears |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 469 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| ISBN-10 | 1-4165-6950-2 / 1416569502 |
| ISBN-13 | 978-1-4165-6950-3 / 9781416569503 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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