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. Her website address is www.blackdirt.net/lowcarb

Product Details

• Amazon Sales Rank: #182993 in Books
• Published on: 2007-07-01
• Original language: English
• Binding: Paperback
• 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 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!

About the Author
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

Customer Reviews

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.

Everything in Moderation
Never really ever dieting before in my life and wanting to lose a few pounds after my first baby, I turned to a diet program which relied on eating low carb and low fat without it being explained why these were the things that I was no longer eating except for this is what makes you fat. I constantly felt deprived from foods even if I did not want it and it was because I knew I could not have it and I ended up eating completly non-satisfying, low-fat,processed foods(with a list of ingredients twice as long asthe nutrition facts full of 10 syllable words).

I think everything needs to be read with a weary eye and taken in moderation, and I say this becasue I do not believe now that I know butter is a good fat I will go out and eat it on my steak, but I will use a small amount of butter or olive oil in my cooking instead of cooking spray or Canola oil. I am not going to be a nut on absolutely cutting out everything processed (I am a working mom of a toddler on a budget), but I will significantly cut down on processed, pre-packaged, and low-fat foods and just focus on eating more 'whole' foods and incorperating healthier and more organic foods into my family's diet. I feel this book educates one about fats in general and about our low-fat obssesed dieting in this nation that is not working; the book makes you think, but I don't feel it is a guide, it is too opinionated.

This is the stuff no one ever tells you about!
For years I have been trying to learn about nutrition. I've always thought that there was more to it than just eating "low-fat." A nutritionist at my college's health center simply handed me a copy of the old food pyramid. I was frusterated that I'd never learn the real details for myself. But I finally FOUND IT! THANK YOU Fran McCullough for knowing that not all of us are just mindless cattle!! Thank you for realizing that some of us are interested in more than just being told to "eat your veggies" or given a bunch of low-fat recipes! After reading this book, I feel EMPOWERED to make healthy food decisions for myself, with or without a recipe! I UNDERSTAND now what I should be putting into my body, specifically. There aren't a LOT of recipes in this book, but there are just enough to get me started. Now I have the knowledge to create my own recipes as well as the ability to decide whether the recipes in other cookbooks are really good for me or not!! There are a lot of diet cookbooks out there that have recipes that aren't really good for you, but just prey on people who want to lose weight and just want to be told what to do. Now I won't be duped ever again. This book is a MUST for every human being on earth. It's not just about being thin...it's about being HEALTHY!