Product Description

Good 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, Americans are fatter -- and less healthy -- than ever before. For many, those torturous no-fat, low-fat diets are outright health hazards, contributing to everything from premature wrinkling and depression to hormone dysfunction and even cancer.

In The Good Fat Cookbook, best-selling author Fran McCullough delivers the delicious news. Here is powerful evidence that not only have we been sold a bill of low-fat goods, but 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.

Not only does fat not make you fat, the good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against catastrophic disease such as stroke and cancer. And the most surprising news of all: the right fats are great tools for weight loss -- they make you fuller faster and for longer and jump-start your metabolism.

McCullough debunks fat myths and demystifies cutting-edge science, while exploring all aspects of the fat phenomenon, fork in hand. More than a hundred simple recipes -- 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 -- put the good fats back on your table, and McCullough offers spirited advice on everything from the best cooking oils and tastiest canned tuna to nutritional supplements and testing for your fatty-acid profile. Her hundreds of thousands of low-carb fans will be overjoyed to see that most of the recipes here are perfect for them as well.

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.

Product Details

• Amazon Sales Rank: #582517 in Books
• Published on: 2002-12-31
• Released on: 2003-01-07
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 384 pages

From Publishers Weekly
Since the 1970s, dieters have eliminated fat, yet over those years the obesity rate in America has increased 25%, explains McCullough (Low-Carb Cookbook). Demystifying concepts like HDL and LDL cholesterol, fish oil supplements, triglycerides, saturated, unsaturated, and trans fats, McCullough helps readers navigate the labyrinth of food selection. She builds on the work of Atkins, Dr. Melvin Anchell (Steak Lover's Diet), Gary Taubes, Dr. Mary Enig and the eye-opening 2001 Harvard Nurses' study (which showed no relationship between total fat consumption and heart disease). McCullough persuasively argues that highly processed foods are the worst to eat. We are still far from knowing the many mysteries of diet (soy is called into question), and while this book offers no comprehensive diet plan, it does advocate for moderation and traditional whole foods. Each "good" food-seafood, meats, coconut, eggs, butter and dairy products, avocado, walnuts-has a helpful Do's and Don'ts section. Recipes like Thai Seafood Chowder, Greek lemony Fried Potatoes (which uses olive oil), and Massaman Curry with Sweet Potatoes and Peanuts make it easy to incorporate good fats into a healthy diet. This book helps readers distinguish myth from reality in the search for better nutrition and weight loss.
Copyright 2003 Reed Business Information, Inc.

Review
Michael R. Eades, M.D., and Mary Dan Eades, M.D. Authors of Protein PowerFran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. The Good Fat Cookbook is the only one available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you! -- Review

Review
Michael R. Eades, M.D., and Mary Dan Eades, M.D.

Authors of Protein Power

Fran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. The Good Fat Cookbook is the only one available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you!

Customer Reviews

Will knock the FDA flat on it's ear!!!
Fran McCullough has for the past few years been an advocate of low carbohydrate eating and has produced a number of superb low carb cookbooks. This time she takes on fats and has written a splendidly researched, extremely thorough and highly-readable book on the virtues of good fats and the evils of hydrogenated and partially hydrogenated fats.

This book is sure to ruffle a lot of feathers because is turns the so called "Food Pyramid" into rubble. This book is a top notch overview of the history of fat and how it got such a bum rap.

I highly recommend this book to readers who are interested in the science of nutrition. I do wish though that there were more recipes in the book but the information presented in it more than makes up for that!

Well organized, thorough and opinionated
As much diet discussion guide as cookbook, McCullough's ("The Low-Carb Cookbook") newest presents the latest scientific thinking on fats - processed hydrogenated, versus natural animal and vegetable, saturated and unsaturated, trans fats and butter and lard and vegetable oils. And not only does she make it comprehensible, she's even witty. She talks about why Americans are fatter than ever, why it's good for us to eat things we like (as long as they're not "reduced-fat anything," frozen dinners and processed foods). There's advice on supplements, discussions of pollution contaminants, like mercury in fish, reviews of ingredients from canned fish to dairy products and oils from avocado to safflower.

Recipes - the second part of the book - offer 100 dishes, breakfast through dessert, from Coconut Waffles to Moroccan Red Pepper Soup, Smoked Trout Salad with Grapefruit and Avocado, Smoothies, Tuna Burgers and Buffalo Chili. A clear, concise, accessible and in-depth introduction to low-carb, good-fat nutrition thinking.

Its about Time!
As an an avid devotee of food information I wasn't sure when I received this book as a gift. But it came from a respected source, so I sat down to read in earnest. I read it with Udo's book on fats and oils next to me and checked all her claims. Wow! I threw away my canola oil and bought some coconut oil. I bought some bacon for my husband who couldn't believe it this morning when I served it to him. For a couple of years I have been narrowing down my "food wisdom" to two words, "Pure Food". She verified my thinking. I've long vanquished hydrogenated oils from my cupboard but canola was a real surprise. Read it.