ESSENTIAL Cookbook to healthy eating!
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors Reviews
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.
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors Customer Reviews
Excellent results - even for a beginning chef
By Georgetown Gal (McLean, VA)
I enjoy delicious, healthy foods but I have neither the time nor the will to cook every night.
Since I bought this book, I can’t wait until I can try a new recipe. Each dish has prescribed preparation time broken down into actual hands-on prep time and oven time. This has simplified my life and allowed me to quickly change a menu at the last minute if I suddenly have less time to spend at the kitchen counter in the middle of my multi-tasking.
Even the recipes that I’m skeptical of turn out delicious and I find I’m craving some of the new taste combinations.
I’ve developed some health issues lately and this book makes me confident that I’m eating the best possible foods to help me get well.
I suppose the best thing to say about this book is that the work that goes into the recipes is well-rewarded with delicious meals.
Other recipe books are inconsistent but, with guaranteed success, I’m more prone to cook.
By Rachael S. Pensiero (Dallas, TX)
I checked this book out from my library because I was getting bored with chicken breast, chicken breast, chicken breast…Trying to eat more healthfully was taking some of the joy out of cooking for me. I love to cook and I always want the things I make to be the absolute best, so substituting low-fat products and reduced calorie products always made me feel like the dish was not going to be good. Since I checked the book out a few weeks ago, I have tried several recipes and they have all been GREAT. The moroccan style chicken kabobs marinated in yogurt were especially tasty. I don’t often eat muffins for breakfast, but the recipes in the book sounded so good (and nutricious) that I tried a couple. The Maple Blueberry Muffins were great, sweetened entirely with maple syrup, no white refined sugar, and with ground flax seed for extra omega-3. The Bannana muffins were also great, made with whole wheat and unprocessed wheat bran. Seriously-try them. Delicious, and each muffin has 4g of fiber. You can’t beat that! I plan on purchasing this book today. I don’t want to retur the borrowed copy to the library ntil I get my own. Highly recommended.
By Suzanne "Editor 3fatchicks.com" (TN)
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 
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