The South Beach Diet Cookbook
More than 200 Delicious Recipies That Fit the Nation's Top Diet
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4.0 • 1 Rating
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- $14.99
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- $14.99
Publisher Description
The long-awaited cookbook is here!
Great food that's good for you--that's the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.
Whether you're already a South Beach Diet success story or brand-new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprived. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder, Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust. Each recipe is marked "Phase 1," "Phase 2," or "Phase 3," so you'll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf.
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Cardiologist Agatston (The South Beach Diet) follows up his blockbuster book on weight-loss with this volume of more than 200 recipes, a number of which are culled from the kitchens of chefs in Miami Beach and other cities. Each recipe is designated as Phase 1, 2 or 3 to help readers discern the segment of the diet for which they are appropriate. Carbohydrates are off-limits during Phase 1, but "good carbs" (like whole grains) are gradually reintroduced in Phase 2. Phase 3 segues into a less restrictive but still healthy eating regimen. Among the Phase 1 recipes are the simple Reuben Wrap (which calls for cabbage leaves instead of bread; the author notes readers "will have to have a 'rye' sense of humor for this"), as well as more complex main dishes such as Coconut Chicken and Sage and Rosemary Pork. Phase 2 and 3 eaters will find delicious options such as Sesame Baked Chicken, Crab Royale and Couscous Salad. Noting that a variety of foods and recipes combats the repetition and boredom that are many dieters' downfall, Agatston presents a wide array of choices, with plenty of enticing fish and vegetarian dishes. He also includes breakfasts, snacks and desserts, as well as ideas for home entertaining "South Beach-style" with a focus on fresh veggies, fat-free dips, shrimp and nuts for appetizers, and main dishes of grilled tuna or flank steak. Agatston leaves no stone unturned, even providing shopping lists and recipes for homemade condiments that forgo sugars.
