Since this book first appeared in 1987, scientists have learned much more about cholesterol and its components, associated risk factors, supplements such as B vitamins and niacin, exercise, diet, and stress reduction, and longtime medical journalist Kowalski covers the evolving scientific information in depth. However, he also espouses an initially low-carb, low-calorie diet to induce ketosis and burn fat stores. That's fine for the short term in healthy individuals. But as with any significant change in diet, this one should not be undertaken without a physician's Review since it may alter blood sugar levels in diabetics (and many folks have diabetes without realizing it) or require a change in medication levels. For larger collections.

Copyright 2002 Cahners business Information, Inc.

The groundbreaking cholesterol-lowering program . . . now even more effective!

Robert Kowalski's personal story is legendary. By the age of forty-one, he had suffered a heart attack and had undergone two coronary bypass surgeries. A traditional dietary approach to lowering his cholesterol failed dismally, and faced with the unpleasant alternative of a lifetime on medication, he created a program that proved astonishingly effective for him -- and legions of others worldwide who used it.

Today Kowalski has beaten heart disease, lives an unlimited and vigorous lifestyle, and uses no prescription drugs. Now, with new information about risk factors, exercise, and supplements, The New 8-Week Cholesterol Cure is even more powerful in fighting heart disease. It includes:

• The facts about homocysteine and the deadly cholesterol Lp(a)
• A diet that jump-starts cholesterol reduction
• The heart-healthy secrets of niacin, other B vitamins, and safe supplements
• The latest findings on exercise
• New cholesterol-testing methods
• New heart-healthy products and more!

Arm yourself against heart disease-America's number-one killer-and increase your chances for a long, healthy life with The New 8-Week Cholesterol Cure.

With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom

From Library Journal
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim that they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this is an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. Tom Cooper, Richmond Heights Memorial Lib., MO
Copyright 2001 Reed business Information, Inc.

Recipes are varied and cover the whole gamut: sauces; breads; soups; meat, chicken, fish, and vegetarian entrees; pasta; vegetable, grain, and potato side dishes; and, of course, desserts. The recipes are more healthful but not drastically different from foods you and your family enjoy now. Many are familiar comfort foods, such as Pizza, Oven "Fried" Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Layer Cake, and Cheesecake. Internationally inspired favorites include Dolmades (stuffed grape leaves), Orange-Flavored Fajitas, Moo Shu Chicken, Tandoori Haddock, and Senegalese Peanut Soup. The nutritional breakdown for each recipe is more complete than in most cookbooks, and includes calories, fat, saturated fat, cholesterol, sodium, carbohydrate, fiber, protein, calcium, and Weight Watchers' points. --Joan Price --This text refers to an out of print or unavailable edition of this title.

Book Description
Today, Weight Watchers knows that losing weight is all about balance and variety and Weight Watchers New Complete Cookbook reflects that trend. Whether it's a quick after-work meal, a fancy dinner, a family favorite or an exotic new entrée you crave, Weight Watchers has whipped up a batch of tasty recipes that combine fresh, wholesome ingredients with low-fat cooking techniques in a recipe collection you'll use for years to come.

Sprinkled throughout Weight Watchers New Complete Cookbook are handy tips for leftovers, the inside scoop on how Weight Watchers tamed the calories and fat, and helpful hints for getting meals on the table faster. What's more, each recipe includes POINTS® as well as complete nutrition information. As a bonus, you'll find basics on the Weight Watchers 1.2.3. SUCCESS™ PLAN and great ideas for helping you on the road to weight loss.

FEATURES

64 new pages with 75 "best-of-the-best" recipes from past editions.

Ring-bound volume lays flat for easy use.

More than 1,200 that reflect current eating habits and lifestyles.

More than 700 photos, including 60 percent more of finished food than the last edition.

Dozens of recipes offer ethnic flavors, fresh ingredients, or vegetarian appeal.

Many recipes feature make-ahead directions or quick-to-the-table meals.

Efficient, easy-to-read format, with recipes categorized into 21 chapters, each thoroughly indexed for easy reference.

Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques.

Appliance-friendly recipes help cooks save time and creatively use new kitchen tools. An entire chapter is devoted to crockery cooker recipes.

Nutrition information with each recipe, plus diabetic exchanges.

Tab dividers already in place—minimal assembly for readers.

Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen.

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