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The Good Fat Cookbook
Scribner 2003; Not AvailableGood news. The good fats -- butter, chocolate, eggs, coconut, olive oil, avocado, fish and shellfish, among many other favorites -- are not only delicious, they're good for your brain, heart, immune system, hormones, skin, memory, and emotional well-being. Whatever you think you know about fat, forget it. After two decades of the low-fat diet trend,... more...
The Complete Idiot's Guide to Low-Carb Meals, 2e
DK Publishing 2005; US$ 18.95In the world of diets, low-carb dieting is still very popular. Reformed from its early no-carb version, today's low-carb diet relies on cutting down carbohydrates in your diet and replacing them with protein. Numerous diets today-and even some diabetic diets-rely on cutting carbohydrates. Cooks today are looking for low-carb alternatives that aren't... more...
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Simon & Schuster 2004; Not AvailableGeorge lost weight with Stella Style: "eating fresh foods, using low-carb ingredients to reinvent your old favorites, developing better eating habits, and, most of all -- eating food you love!" And he wasn't the only one: The entire Stella family shed more than 560 pounds. In Livin' Low Carb, George has brought together more than 125 of the Stella... more...
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Simon & Schuster 2006; Not AvailableProfessional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan! George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style -- eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella... more...
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Little, Brown and Company 2012; US$ 14.99When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner's wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make. Showcasing fresh, high-quality ingredients and simple preparations... more...
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