Product Description

With more than 200 recipes and a useful summary of Dr Atkins bestselling diet philosophy this is the ultimate cookbook for getting and staying slim. Full of delicious low-carbohydrate recipes made with fresh and tasty ingredients to keep dieters on track. Forget counting calories and feast on steak, creamy mushroom soup, roast turkey, tandoori chicken, guacamole and enchilada, chocolate mousse, biscuits, raspberry sorbet, chunky chocolate ice cream and more. This food will provide every bit as much emotional satisfaction as any pre-Atkins way of eating. The Dr Atkins Diet will never let you go hungry; it will make the pounds melt away quickly and then keep you at your ideal weight for the rest of your life.

Product Details

• Amazon Sales Rank: #232564 in Books
• Published on: 2003-01-02
• Original language: English
• Binding: Paperback
• 256 pages

About the Author
Robert C. Atkins is the founder and medical director of the Atkins Centre for Complementary Medicine in New York City. A graduate of Cornell University, he went on to specialise as a cardiologist. Now one of the most recognised doctors for diet, nutritional and natural medicine, his books have been international best-sellers: his original Dr Atkins Diet Revolution has sold over 10 million copies world-wide.

Excerpted from Dr Atkins' New Diet Cookbook: Mouth-watering Meals to Accompany the Most Effective Diet Ever Devised by Robert C. Atkins. Copyright © 2003. Reprinted by permission. All rights reserved.
1 Introduction
You have all seen diet cookbooks, but for the past 20 years I suspect you haven't seen one like this. This isn't a copycat cookbook. It doesn't attempt to refurbish and bring to life the tired and repetitious diet styles of the recent past. In fact, if you start leafing through the recipes, you'll be in for the shock of your life. Where's the diet? you'll say. What happened to the austerity? No austerity, no diet, right? Wrong!

What sort of diet is this, then? Just glance at the wonderful, mouth-watering recipes Fran Gare has prepared for this book. Yes, they appear non-dietetic because they're not fat-restricted. You quickly notice that oil, butter, and mayonnaise appear in them. Why, Dr. Atkins, this is not the food of weight loss! You tremble. Don't! This is the food of weight loss, and you can become slim eating it. (And, better yet, healthy.) But, I have to tell you that if you're relying on fat restriction to get you slim, this cookbook is certainly not for you.

On the other hand, if, like so many of the people I meet, you've been trying fat restriction and getting nowhere, I'll hazard a guess that this cookbook and the diet principles that go with it are exactly what you need.

You need a new start; new principles; a diet that works.

The success I promise is not done by magic. Low-carbohydrate dieting is the answer, and that means the application of well-attested facts about overweight that you've probably never heard about. Quite simply, since the late 1970s a simplistic theory of weight loss that focuses obsessively on dietary fat and by implication teaches the old, stale doctrine that gaining or losing weight is just a matter of calorie consumption has ruled the roost.

To know how simplistic it is to look at overweight that way, you only have to consider the different people you know, their different body types, and their different levels of appetite. Right away you'll see that there's no necessary connection between how much you eat and how heavy you are or between eating a lot of fat and being fat. You've surely noticed that folks who eat bacon and eggs for breakfast aren't consistently overweight. Nor folks who eat steaks or butter. Yet the restriction of fat has become the basis of a whole new weight-loss industry. Weight Watchers and its many imitators wage the battle of the bulge. Low-fat tips crowd the pages of women's magazines, and dire warnings resound from medical authorities on high.

And, as a result, we as a nation are without question and by all statistical measures eating less fat. The American public must be getting slimmer. Is it? That's a question I can easily answer. NHANES, the major government survey that tracks the weight patterns of the nation, found just last year that from 1980 to 1990, the percentage of overweight American adults went up from 26 percent of the population to 34 percent-a truly massive and astonishing 30 percent jump. If pudge-proneness is a virus, then tens of millions of us caught it even as we struggled to obey our antifat mentors.

Food for thought here. I know I haven't shocked you enough, so let me talk about eating. After all, this is a book that promises to be a source of the richest and most diverse dining pleasure. Disguise it though they may, most diet cookbook authors want to teach you how you can like carrot sticks and granola, skim milk and skinless chicken, celery sticks and butterless toast. They set a hard task for them-selves. In their attempt to deploy a few delicious salads (though no more delicious than the ones our own Fran Gare will reveal to you), they are fundamentally working from poverty. Good cuisine has always rooted itself firmly in luxurious fat. That's why I feel confident you're going to relate to a diet and a cookbook that allows you New England Clam Chowder and Spicy Spare Ribs, Steak Au Poivre, Pâté and Roast Chicken, Duck in Red Wine, and desserts like Cheesecake and Chocolate Ice Cream.

I can see your mouth has fallen open, partly from appetite and partly from disbelief. Dr. Atkins, you're saying, I heard you mention the merits of low carbohydrate dieting and I was perfectly willing to suspend my disbelief, but this is beyond the beyond. I've been reading magazine articles for the past dozen years trying to wean me from these delights. You're not serious!

COULDN'T BE MORE SERIOUS, MY FRIEND
So, what gives? I'll tell you frankly out of my experience in advising overweight patients for a quarter of a century. In spite of all the hoopla and hysteria of the preceding years, most overweight men and women are not particularly sensitive to dietary fat.

What makes them fat and keeps them fat is a disorder of their carbohydrate metabolism. The foods they can't handle are carbohydrate foods. Trying to lose weight by fat restriction is torture for them because it doesn't address the carbohydrate basis of their problem.

Many of our major health problems and most of our weight problems are indeed nutritional, but they spring from eating the refined, processed, and devitalized food of the modern world, not from eating too many steaks or chicken breasts. I'd like to assure you that the health-problem foods that are really waiting to ambush you are sugar and sweeteners, hydrogenated oils and white flour, margarine and fizzy drinks.

Do you realize that if you're overweight, there's a better than 90 percent chance that you have a problem with blood sugar and insulin levels? There's a very good chance that you are or will become diabetic. You're putting yourself at risk for heart disease. You probably suffer from fatigue and irritability that's totally curable if you eat a low-carbohydrate diet. And there's sound scientific evidence for what I'm telling you now that is largely being ignored.

Customer Reviews

Save your money!
Dr. Atkins New Diet Cookbook is not worth it. While I have found the diet to be interesting and effective, this book boasts an unattractive and difficult to navigate layout. Recipe selection is limited and many recipes are badly researched and often missing steps, as in the recipe for Lemon-lime mousse, which calls for 375ml of double cream that doesn't appear anywhere in the instructions for preparing the dessert. While lack of attention to detail is not new in Atkins related publications (did anyone else notice that the suggested 'induction menu' in the New Diet Revolution contained nuts, cottage cheese and several other items explicitly forbidden by induction rules earlier in the book?), this book really takes the low-carb cake, failing to state clearly whether carb counts in the recipes are total or net carbs (pretty important for the Atkins devotee). Furthermore, most of recipes serve 6-8, which is not terribly convenient when cooking for only one or two people. This book definitely provides some interesting and tasty recipes, but you're better off scouting the Atkins website for new recipes.