From Publishers Weekly
Food and diet fads come and go, but throughout its history, Eating Well magazine has maintained a singular focus: to promote the value of eating food that's both nutritionally sound and delicious. This collection of 350 recipes culled from thousands of well-tested Eating Well favorites is an excellent source of inspiration for health-minded cooks. Addressing the current conflicting weight-loss trends, Jamieson, who directs Eating Well's test kitchens, makes the case for understanding (rather than eliminating) carbohydrates or fats, and provides guidelines for how to make healthy choices. Though not intended specifically as a "diet" cookbook, the volume includes per-serving analysis of each recipe for those seeking to monitor their intake. In addition, favorite comfort foods are subjected to the "Rx for Recipes" treatment, resulting in Updated Mac and Cheese, which substitutes whole-wheat pasta and low-fat cottage cheese and adds spinach, or Fettuccine Alfredo, which incorporates 1% milk and reduced fat cream cheese instead of cream. And vegetarian selections offer interesting, flavorful choices enhanced with fresh herbs and spices. Refreshingly, the "good carbs, good fats" subtitle is really just a hook that's explored only in the book's introduction. All the recipes are relatively low in fat and carbs, but that's nothing new for Eating Well cookbooks. 16 pages of color photos not seen by PW. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Florence Fabricant, The New York Times
User-friendly recipes for people who take nutrition seriously.

Deborah Madison, author of Local Flavors
When it comes to health and well-being, EatingWell goes the distance.

Rachel Rodney, R.D., Nutritionist, Waterfront Media, publisher of South Beach Diet Online
Excellent choices for a lifetime of healthy eating habits.

Steven Raichlen, author of The Barbecue Bible
Bravo for The Essential EatingWell Cookbook—it's not about dietary hysterics, but common sense and good eating.

Jed Hinkley, U.S. Olympic Ski Team
EatingWell provides the perfect combination of great-tasting recipes that keep me healthy and energized for intense training and competition.

Book Description
More than 350 delectable recipes and dozens of techniques for nutrition-conscious, full-flavor cooking. This long-awaited collection of more than 350 recipes represents favorites from EatingWell: The Magazine of Food & Health, that have migrated to the top of an elite line of new and classic dishes now numbering well into the thousands. These are exciting new recipes that EatingWell's own staff members take home at night alongside the time-tested winners that dedicated readers call and write to request over and over again. All are freshly updated, with improved nutritional analyses and an eye to today's fast-evolving nutritional guidelines. Within these pages you'll find clear, simple and often very quick recipes. You'll also find a unique Healthy Weight Loss Index that identifies which recipes fit into particular diet guidelines, rating them on overall health (calories, carbohydrates, and fats), fiber content, and which recipes best address the needs of those on low-carbohydrate weight-loss plans. Losing weight no longer has to mean sacrificing great tastes and fine dining. Good carbs--don't abandon the things your body needs and craves: whole grains, great-tasting vegetables and fruits Good fats--enhance your recipes and your family's health with the right fats and oils, while lowering saturated-fat content Great flavors--savor rich taste using trustworthy recipes and the secrets of award-winning cooks and the best tricks and techniques from EatingWell Recipes include: Chicken Sauté with Mango Sauce Updated Mac & Cheese Asian Stir-Fried Shrimp with Snow Peas Grilled Pork Chops with Rhubarb Chutney Pizza with White Beans, Prosciutto, and Rosemary Spring Vegetable Stew Fragrant Bulgar Pilaf with Toasted Almonds Grilled Vegetable Salad Sunday Sausage Strata Vegetarian Hot Pot Salmon with North African Flavors Blueberry Danish Fruit-Filled Crepes Double-Raspberry Soufflés Lemon Almond Polenta Torta Chocolate-Hazlenut Cake Pineapple Upside-Down Muffins Mango Brulee

About the Author
Patsy Jamieson has a large and devoted following among cooks who value recipes that call for healthful ingredients and that can be counted on to work every time. A graduate of La Varenne, she has directed EatingWell's test kitchens for more than a decade and is the creator of hundreds of highly acclaimed nutrition-conscious recipes.

FROM THE PUBLISHER

This long-awaited collection of more than 350 recipes represents favorites from EatingWell, The Magazine of Food & Health, that have migrated to the top of an elite heap of new and classic dishes now numbering well into the thousands. These are the exciting new recipes our own staff members take home at night alongside the time-tested winners that dedicated readers call and write to request over and over again. All are freshly updated, with improved nutritional analyses and an eye to today's fast-evolving nutritional guidelines. Within these pages you'll find clear, simple and often very quick recipes. You'll also find a unique Healthy Weight-Loss Index that identifies which recipes fit into particular diet guidelines, rating them on overall health (calories, carbohydrates and fats), fiber content, and which recipes best address the needs of those on low-carbohydrate weight-loss plans. Losing weight no longer has to mean sacrificing fine dining.

FROM THE CRITICS

Publishers Weekly