The Good Fat Cookbook by Fran McCullough

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Notes about this book

  • wester on January 01, 2021

    East Indian Pecans. p.168. Four stars. These nuts manage to be very moreish and at the same time you stop eating after a few nuts. And then you start again after twenty minutes or so. Buttery, warmly spiced, and just a hint of heat. A good spice mix, I just want to decrease the salt next time (and I usually don't mind quite a bit of salt).

  • wester on November 23, 2020

    Carrot and parsnip soup with orange. p. 186. Three stars. Interesting combination of flavors, but a bit too sweet. Less carrot next time? A bit of coriander works well here.

  • wester on November 22, 2020

    Toasted walnuts with oregano. p. 167. Three and a half stars. It's always a good sign if I want to make the very first recipe in a book right away, as I did with this one. The first 165 pages of this book are about kinds of fat and don't contain recipes. It was nice, it was moreish, but I think next time I want to use butter instead of olive oil (as is one of the suggestions in the recipe) and thyme instead of oregano (which I think would fit the flavor profile better). There definitely is going to be a next time though, and soon.

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  • ISBN 10 0743238583
  • ISBN 13 9780743238588
  • Published Jan 21 2003
  • Format eBook
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Scribner
  • Imprint Scribner Book Company

Publishers Text

In The Good Fat Cookbook, bestselling author Fran McCullough delivers the delicious news: 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. It's a fact: Not all fats are bad. Good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against stroke and cancer. And the most surprising news of all: The right fats are great tools for weight loss, making you feel full longer and jump-starting your metabolism. In Good Fat, bestselling low-carb guru Fran McCullough debunks all the fat myths, demystifies cutting-edge science, and—fork in hand—reveals the simple secrets to eating well and losing weight. Here she teaches you how to: *identify the good fats—and enjoy their good taste *avoid trans fats and other bad fats that damage health and pile on the pounds *combine low-carb foods with beneficial fats, proteins, and fresh ingredients for maximum energy *lose weight by eating more of the foods you crave *prepare more than 100 simple, delicious recipes to put the good fat back on your table, including 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 ...and much more.

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