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Chapter 1Lose Weight, Look Great, and Enjoy Your Foodby Robert C. Atkins, M.D.Suppose you love food -- everybody does -- and yet you have weight to lose and weight to keep off. And you love not just any food, but mouth-watering, rich, and satisfying food. You're facing a dilemma -- a choice between looking and feeling great or eating well.You can have both. Using this very special cookbook, food lovers will learn to create sumptuous dishes and lose weight while making garden-variety dieters envious. You will enjoy all the things that other diets told you to avoid. What's more, the recipes in this book have such universal appeal that you can use them for a dinner party and no one will guess you are on a diet -- unless, of course, you choose to share with them the "secret" that no one else seems to know:The secret is the Atkins diet.The Atkins diet is not just another novelty diet; it is not simply one of your many dieting options. It is so different from other approaches to losing weight that you cannot help but feel "this can't be true!"But I'll wager that most of you who read my book Dr. Atkins' New Diet Revolution, and tried the diet, smile when you hear such disbelief. You know from experience that what I say is true. For those of you not as familiar with it, the Atkins diet is specifically geared to correct the metabolic imbalance that causes people to become overweight.Excess weight, especially a significant degree of it, represents an identifiable metabolic disorder called hyperinsulinism. Blood tests will show if you have it. And if you do, you can correct it -- actually bypass it -- by sharply cutting down on your carbohydrate intake. The reason: Insulin floods the bloodstream only when carbohydrates are consumed, so eliminate carbohydrates and you completely bypass your insulin problem. As a hyperinsulinism victim, you are metabolically quite normal unless and until you take in carbohydrates.Getting your carbohydrate intake down to nearly zero induces your body to put out a biochemical symphony of fat-mobilizing chemicals. When they build up in your bloodstream, as they do whenever you go forty-eight hours or more without carbohydrates, you will normalize your blood sugar, have more energy, and be much less hungry. Because your hunger will be so reduced, the food you eat will fill and satisfy you. And yet, simultaneously, you will be losing weight rather rapidly -- at a rate that usually occurs only on some kind of starvation diet. Even more curious, you'll be taking off inches from where you most want to give up unwanted fat.Despite the medical truth of these principles, we live in an age where the low-fat "fad" diet has become so popular that very few people question it. The low-fat diet has even become the standard diet. Restaurants, cookbook authors, and dietitians, among others, have tried to convince us that a low-fat diet is, or can be made to be, satisfying.But is food as enjoyable and fulfilling as it was in the "good old days"? Not to me, that's for sure. The restaurants I grew up with don't exist as they did; they don't make the same succulent dishes they used to serve. The dells whose corned beef won "Best in the City" awards years ago now offer a fat-trimmed variant that's not worth eating. And yet the magazines and newspapers rave about this fat-free, stripped-down "cuisine" with such unbridled enthusiasm that I wonder if "gourmet" and "masochist" have now become synonymous. No matter what other recipe books claim, fat-free foods just taste different. There is no delicious substitute for heavy cream, pâté, or bacon. The low-fat creations just don't work because fat creates, translates, and intensifies flavor, and is what makes you feel sated and full. Your body can't be fooled, nor can your taste buds.For any diet to be successful, it must be a lifetime eating plan. The metabolic imbalance leading to being overweight doesn't go away, so your diet must master it forever. But other cookbooks expect you to live the rest of your life eating bland fat-free foods. Imagine a life without real butter, real cream, real steak. That is why so many other diets fail. The requirements are so stringent and so boring that no one can bear to stay on them.This book is designed to be a guide for you, a guide to a revolution in eating -- a new diet revolution. Using the recipes in this extraordinary book, you will cook and enjoy eating real foods. Written by low-carbohydrate gourmet Veronica Atkins, my wife, these recipes rival those of any restaurant or gourmet magazine. When you taste her creations, you will become fully aware of just what you have been missing. You will be clued into a most fascinating paradox: Diet food can be better, richer, and more sumptuous than most everyday foods.And because sitting down to dinner together is precious time for any family, Veronica has ingeniously created mouth-watering meals that can be prepared in thirty minutes or less. This will allow you to focus on the good food and wonderful companionship when enjoying meals with your family and friends. And isn't that what eating should really be about?Copyright © 1997 by Robert C. Atkins, M.D., and Veronica Atkins
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Product details
Paperback: 240 pages
Publisher: Atria Books (June 15, 2004)
Language: English
ISBN-10: 0743266463
ISBN-13: 978-0743266468
Product Dimensions:
6.1 x 0.5 x 9.2 inches
Shipping Weight: 15.8 ounces (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
100 customer reviews
Amazon Best Sellers Rank:
#783,685 in Books (See Top 100 in Books)
I gave it three stars because most of these recipes are fantastic and warrant 5 stars. I only gave it three stars because many of the recipes call for ingredients you cannot get any more. They sell the book as fully revised, but they have not updated the recipes to reflect either the current market or their current product line. The good news is that some of the ingredients have been reproduced and can be found on the web (in recipe form only). The bad news is, they are not exactly the same as the missing ingredients.If you buy this you will make some mouth watering food and be glad you bought it, but you will also be very frustrated broken recipes.For the record I have about 5 low carb cookbooks and it is common to find recipes built on ingredients you can no longer buy -- my beef with this book is that it's sold as "fully revised" which does not apply to the content, but rather to the copyright.
I've been using this book for approx. 2 weeks in conjuction with the diet. I have enjoyed every recipe I have tried and have found them to be tasty as well as fairly easy to make. Some of the recipes do have higher carb content than I would like, but I just plan ahead and eat less carbs throughout the day--it's worth it. This cookbook has helped make this the easiest "diet" I've ever tried and I can certainly see this turning into a lifelong way of eating, definitely more so than any other plan I have tried. I always knew deep down inside, that I could never stick to a low-fat, high carb diet indefinitely--the thought of that always depressed me. I am now going to purchase his other cookbook on the basis of having such success with this one. I've never been much for cooking, just the basics, so I didn't find the recipes to be tedious or redundant. I loved the creamed chicken w/mushrooms, burgers w/feta, pork medallions in dill sauce, and garlic dill meatballs. I just tried the cheese bread and found it to be very satisfying after 3 1/2 wks (and 17 lbs lighter) with no bread. I just wish there were more recipes. I love this book and I love this way of eating!!!
I bought Atkins' "Quick & Easy New Diet Cookbook" from Amazon and love it! It is indeed as his widow Veronica says "controlled carbohydrate fine cuisine." The recipes are simple and easy.About Atkins -- for years, I tried to lose weight counting calories. It didn't always work and I stayed hungry.Fortunately, I kept a food journal this last time,and I recommend doing this to everyone who's struggling with the mysteries of fat los(you do NOT want to lose muscle mass!)I was down to 500 calories a day, and the weight wouldn't budge.I kept a graph, too, and watched my weight go all over the chart.Then, I discovered Atkins.I noticed that most of the food I had been eating was low in calories but high in carbohydrates - the white stuff: white breads, white rice, white potatoes. I discovered that, if I'm trying to drop a few pounds, I have to avoid even the brown rice, whole wheat breads and whole-wheat pastas and high-sugar fruits. And I found that I just can't ever do sugars and starches and lose weight.I guess some people can, depending on their matabolism and how their bodies process food, but you have to find out what works for you.Atkins has been criticized in his earlier books for the amount of fathe allows but his later works have modified some of that. And, too, it seems that his critics didn't read his books in entirety, or if they did, wren't accurate about their reporting and seemed alarmed possibly because these critics might be in the pasta industry and losing sales!When we lost Atkins, we lost a brilliant food chemist.Low carb, high protein may not be for everyone, but it is for me.Dr. Oz wrote an interesting article in the September 19, 2011 issue of "First for Women" magazine about diet and blood types.According to the article, Type 0 seems to process protein better than other types. Don't know about that but, I am Type 0.Again, this latest Atkins' cookbook is great.
After obeying the diet's ground rules, I needed some inspiration to keep up with a good thing. This book passes with high marks. The ingredients are either in your cabinets (as often stated) or easy to obtain. The receipes ARE easy and quick. Tasty. Try the meat-izza for a Friday night. Or die for the crustless cheesecake. Keep red cabbage in the fridge for those filling pre-dinner salads. My daughter and I have been leafing through this diet road map and losing weight every week. In our opinion, this book is a great addition to your kitchen and the perfect companion to the Atkins Diet.
Great info taste great and short time to make
It's a classic for a reason. tasty recipes, and the spiral bound lies flat!
Disappointing. Most of the recipes use Atkins baking mixes that are not even sold any more. Most of the rest of them use microwave ovens, which I do not use. The redeeming quality is the extensive carbohydrate counting list. It will show up at my local charity soon.
Just received this book. Have purchased Atkins cookbooks in the past.Having made many entrees and snacks and even desserts from them I am pretty sure these will also be tasty and simple to create which is exactly what I like.
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