Good Carbs, Good Fats, Great Flavors

"EatingWell's creative recipes are made using fresh, healthy ingredients--like those recommended by the South Beach Diet--and are excellent choices for a lifetime of healthy eating habits."
--Rachel Rodney, R.D., Nutritionist, Waterfront Media, publisher of SOUTH BEACH DIET ONLINE

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 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.

RECIPES INCLUDE:

Grilled Vegetable Salad
Sunday Sausage Strata
Vegetarian Hot Pot
Salmon with North African Flavors
Pineapple Upside-Down Muffins
Mango Brulee

"...user-friendly recipes for people who take nutrition seriously."
--Florence Fabricant, the New York Times

"Addressing the current conflicting weight-loss trends, Jamieson makes the case for understanding carbohydrates and fats, and provides guidelines for how to make healthy choices . . . An excellent source of inspiration for health-minded cooks."
--Publisher's Weekly, August 2, 2004

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

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

"Good nutrition does not come in a pill. It comes in real foods, whole foods and in wonderful EatingWell recipes like these."
--Miriam E. Nelson, Ph.D., associate professor, School of Nutrition, Science and Policy, Tufts University; author, Strong Women Eat Well

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

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.

Visit EatingWell online at www.eatingwell.com

$29.95 (Can. $44.00)
ISBN 0-88150-630-3
September 2004
8 x 10, 400 pages, Hardcover, 16 color pages, Index