Dieters and non-dieters alike will luxuriate in the recipes included in this landmark cookbook. Dr. Atkins' New Diet Cookbook contains over 200 of the most-asked-for recipes at the Atkins Center. These meals provide every bit as much emotional satisfaction as any pre-Atkins way of eating. And as you follow the Atkins diet, you will never feel hungry. It is guaranteed to melt the pounds away quickly and provide you with the tools to stay at your ideal weight for the rest of your life. Dr. Atkins' New Diet Cookbook also provides a medical update on dieting the Atkins Way, convincing scientific and clinical data demonstrating the health benefits of low-carbohydrate eating, a complete carbohydrate gram counter, and a guide to nutritional supplements. For those who haven't read Dr. Atkins' New Diet Cookbook, there is a brief description of the Atkins diet in its four progressive stages; an effective way of breaking up and explaining what will be one continuous lifetime diet.
Dieters and non-dieters alike will luxuriate in the recipes included in this landmark cookbook. Dr. Atkins' New Diet Cookbook contains over 200 of the most-asked-for recipes at the Atkins Center. These meals provide every bit as much emotional satisfaction as any pre-Atkins way of eating. And as you follow the Atkins diet, you will never feel hungry. It is guaranteed to melt the pounds away quickly and provide you with the tools to stay at your ideal weight for the rest of your life. Dr. Atkins' New Diet Cookbook also provides a medical update on dieting the Atkins Way, convincing scientific and clinical data demonstrating the health benefits of low-carbohydrate eating, a complete carbohydrate gram counter, and a guide to nutritional supplements. For those who haven't read Dr. Atkins' New Diet Cookbook, there is a brief description of the Atkins diet in its four progressive stages; an effective way of breaking up and explaining what will be one continuous lifetime diet.
This complement to Dr. Atkins' New Diet Revolution (LJ 7/92) presents menus along with 200 recipes. Devised by Atkins Center director Fran Gare, the recipes follow the same high-protein, high-fat, low-carbohydrate diet (including the complex carbohydrates) that Atkins proposes in his previous book. Atkins maintains that his diet controls diabetes, but the Atkins diet is contrary to information given by the American Dietetic Association and the American Diabetic Association. In the ``University of California at Berkeley Wellness Letter'' (December 1992), Dr. Sheldon Margen cautions people against following this diet, arguing that it could harm some people, especially diabetics. All cheeses are allowed freely (though they are high in fat, sodium, and cholesterol), as are all meats. Several recipes for salad dressings contain raw eggs, which could lead to salmonella food poisoning. Since the recipes in this book could be dangerous if followed, it is not recommended.-Loraine F. Sweetland, Rebok Memorial Lib., Silver Spring, Md.
In 1972, Atkins became a household name with his bestselling book, The Diet Revolution . In it, he claimed that to induce rapid weight loss one need only follow a high-fat, low-carbohydrate diet--carbs were the culprit in keeping people overweight. Twenty years later, he published Dr. Atkins' New Diet Revolution , continuing to maintain that weight gain had little to do with fat intake--a controversial conviction. His latest work is a cookbook designed as a companion to the 1992 volume, and promising to provide the most ``mouth-watering meals for the most effective diet ever devised.'' In case readers are unfamiliar with his weight-loss program, Atkins describes its four stages and offers a selection of sample menus. Recipes range from the simple (hard-boiled eggs) to appetizers, salads, meats and poultry. No-holds-barred desserts call for heavy cream, eggs, sour cream and butter; despite Atkins's claims, his is not always light cooking. In the end, it's the desserts that illustrate the absurdities of the Atkins program: a recipe for cheesecake is chock full of cream cheese, eggs and creme fraiche, yet the final ingredient is 12 packets of a sugar substitute. ``Good cuisine has always rooted itself firmly in luxurious fat,'' writes Atkins in his introduction. Really? (June)
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