Dr. Atkins' New Diet Revolution
Author: Robert C Atkins
Weight Loss, Weight Maintenance, Good Health and Disease Prevention Through the Atkins Nutritional Approach™
Dr. Atkins' New Diet Revolution has helped millions lose weight and get healthy. Now the world's #1 diet and complementary medicine expert has updated his proven program for a new century -- offering essential new information based on scientifically supported controlled carbohydrate principles. The updated New Diet Revolution includes:
- All you need to know to achieve permanent weight loss and a lifetime of well-being
- Brand-new case studies
- The very latest scientific research!
With Dr. Atkins' New Diet Revolution, you can eat the delicious meals you love and kick-start your metabolism so that you burn fat for energy. You can reduce the risk factors associated with certain major health problems, including cardiovascular disease and diabetes. Atkins will help you re-energize your life by rebalancing your nutrition so that you look good, feel good, lose weight and keep it off. A carbohydrate counter is included.
Read by Eric Conger.
Library Journal
Atkins updates his 20-year-old best seller, Dr. Atkins' Diet Revolution with a holistic approach to health and well-being. He repeats his controversial, questionably valid premise that the elimination of carbohydrates from the diet will result in weight loss, good health, and euphoria. Contrary to current thinking, Atkins promotes a diet of protein and fat in four stages: induction, ongoing weight loss, pre-maintenance, and maintenance. Case histories document his achievements. However, his verbose text, bloated by rhetoric and generalizations, may overwhelm lay readers, who may not be able to distinguish between fact and speculation. Useful appendixes include menus, recipes, and a carbohydrate gram counter..-- Marilyn Rosenthal, Nassau Community College Library, Garden City, NY
Kirkus Reviews
"Dr. Atkins' Diet Revolution", published two decades ago, sold millions of copies but was denounced by medical authorities for its unsound high-calorie, low-carbohydrate regimen. Now it's back, slightly modified, and billed even more contrariwise as a high-fat, low-carbohydrate diet. Atkins blames carbohydrates for most cases of overweight—as well as for much fatigue, mental fog, high blood pressure, high cholesterol, heart disease, diabetes, and cancer. A high-fat diet, he says, is harmful only when added to a high- carbohydrate diet. At times, he backs off and hedges, admitting, for example, that refined flour and sugar, not all carbohydrates, are the culprits, and even that the desserts he promotes should be limited to special occasions. Still, heavy cream, butter, and cheese abound in his recipes; bacon and eggs are on his daily breakfast menu; and his program, especially the 14-day "induction diet" designed to induce ketosis, or fat-burning, turns all prevailing guidelines upside down. It will be interesting to see how this book does now that low-fat, high-carbohydrate eating has been so widely accepted by professionals and public alike. Atkins claims success with his 25,000 overweight patients (who take an average of 30 nutritional pills a day along with the diet), and he scores a point or two against pro-establishment preconceptions among researchers, but he certainly doesn't prove that his is the healthier diet. Still, get ready for a blitz.
Table of Contents:
| Preface | xi | |
| Part 1 | Why Atkins Works | 1 |
| 1 | The Promise | 3 |
| 2 | Understanding Some Basics | 17 |
| 3 | How You'll Succeed | 31 |
| 4 | Is This You? Three Types Who Need to Control Their Carbohydrates | 38 |
| 5 | Understanding the Importance of Insulin | 47 |
| 6 | The Great Fat Meltdown | 56 |
| 7 | Is There a Metabolic Advantage? You Be the Judge | 64 |
| 8 | The Complexities of Carbohydrates | 74 |
| 9 | Facts and Fallacies About the Atkins Nutritional Approach | 93 |
| Part 2 | How to Do Atkins--Today and for Life | 105 |
| 10 | Before You Begin | 107 |
| 11 | And Away You Go: The Induction Phase | 121 |
| 12 | Time to Review Your Results | 145 |
| 13 | Are You Ready for Phase Two? | 154 |
| 14 | Ongoing Weight Loss: The Second Phase of Atkins | 165 |
| 15 | Engine Stalled? How to Get Past a Plateau | 182 |
| 16 | Pre-Maintenance: Prepare for Permanent Slimness | 193 |
| 17 | Lifetime Maintenance | 205 |
| 18 | A Regimen to Jump-Start Weight Loss | 226 |
| 19 | Eating in the Real World | 236 |
| Part 3 | Understanding Health and Well-Being | 257 |
| 20 | Metabolic Resistance: Causes and Solutions | 259 |
| 21 | The Psychology of Weight Loss: Behavioral Changes for a Healthier Life | 275 |
| 22 | Exercise: It's Non-Negotiable | 286 |
| 23 | Nutritional Supplements: Don't Even Think of Getting Along Without Them! | 301 |
| Part 4 | Disease Prevention | 311 |
| 24 | The Perilous Path to Diabetes | 313 |
| 25 | Yeast Reactions | 331 |
| 26 | Food Intolerances: Why We Each Require a Unique Diet | 338 |
| 27 | Lifetime Protection for Your Heart | 344 |
| 28 | Spreading the Word | 360 |
| Part 5 | Food and Recipes | 367 |
| Food and Recipes to Help You Do Atkins | 369 | |
| The Recipes | 382 | |
| Carbohydrate Gram Counter | 492 | |
| References | 503 | |
| Index | 528 |
The Joy of Cooking
Author: Irma S Rombauer
Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.
Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways.
Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.
Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new tothis edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.
Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.
Joy, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the Joy of cooking.
Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.
Library Journal
Following the latest edition by nearly a decade, this new take on a classic drops some of the trendy stuff introduced earlier and returns to good, old-fashioned cooking like casseroles and canning. Copyright 2006 Reed Business Information.
Table of Contents:
Diet, Lifestyle & Health ..... 1Entertaining ..... 8
Menus ..... 17
Coffee, Tea & Hot Chocolate ..... 24
Stocks & Sauces ..... 35
Condiments, Marinades & Dry Rubs ..... 60
Soups ..... 91
Eggs ..... 121
Hors D'oeuvre ..... 143
Little Dishes ..... 158
Sandwiches, Burritos & Pizzas ..... 181
Salads ..... 200
Salad Dressings ..... 234
Grains ..... 243
Beans & Tofu ..... 270
Pasta, Dumplings & Noodles ..... 295
Vegetables ..... 332
Fruits ..... 439
Stuffing ..... 481
Shellfish ..... 488
Fish ..... 527
Poultry ..... 567
Game ..... 625
Meat ..... 637
Yeast Breads ..... 735
Quick Breads ..... 771
Pancakes, Waffles, French Toast & Doughnuts ..... 793
Cookies ..... 812
Candy ..... 845
Pies & Tarts ..... 856
American Fruit Desserts ..... 894
Puff Pastry, Strudel & Danish Pastries ..... 906
Cakes, Tortes & Cupcakes ..... 923
Frostings, Fillings & Glazes ..... 987
Custards, Puddings, Mousses & Dessert Souffles ..... 1013
Dessert Sauces ..... 1040
Cooking Methods ..... 1050
Know Your Ingredients ..... 1058
Index ..... 1088
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