The New Atkins for A New You Cookbook

The New Atkins for A New You Cookbook

200 Simple and Delicious Low-carb Recipes in 30 Minutes or Less

Book - 2011
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With more than two hundred new recipes to support your healthy, low-carb lifestyle, the New York Times bestselling New Atkins for a New You Cookbook is a must-have guide for anyone who is looking for fresh, delicious ways to lose weight and keep it off for life.

The New Atkins for a New You revolutionized low-carb eating and introduced a whole new approach to the classic Atkins Diet, offering a more flexible and easier-to-maintain lifestyle. But there's one thing people keep asking for: more Atkins-friendly recipes. And that's what The New Atkins for a New You Cookbook delivers--it's the first cookbook to reflect the new Atkins program, featuring thirty-two pages of full-color photographs and hundreds of original low-carb recipes that are:

QUICK: With prep time of thirty minutes or less

SIMPLE: Most use ten or fewer ingredients

ACCESSIBLE: Made primarily with ingredients found in supermarkets

DELICIOUS: You'll be amazed that low-carb food can be this fresh and tasty!

Atkins is more than just a diet--it's a healthy lifestyle that focuses on weight management from day one, ensuring that once you take the weight off, you'll keep it off for good. And The New Atkins for a New You Cookbook features recipes with a broad range of carb counts, providing the perfect plan for a lifetime of healthy eating.
Publisher: New York ; Toronto : Simon & Schuster, c2011.
ISBN: 9781451660845
Branch Call Number: 641. 56383 HEI
Characteristics: xii, 275 p., [32] p. of plates : col. ill. ; 24 cm.

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lune
Mar 27, 2018

I'm disappointed by this book. It's the first time I ever examine it even though it's been out since 2011. It's meant to be a companion to The New Atkins for a New You which I do like. One thing is that a lot of recipes require Atkins All Purpose Flour Baking Mix or some require Atkins pasta. The recipes don't suggest any substitute like almond flour or such that is acceptable for low-carb baking. The main disappointment is that the book seems written mostly for people in maintenance (phase 4), or at least pre-maintenance (phase 3). Trying to find quickly the recipes appropriate for phase 1 cannot be done quickly at a glance. Granted, it is clearly indicated for each recipe and there is a chart at the end that can track the recipes for each level. It seems that it would have been clearer if recipes had been divided as part 1 for phase 1, part 2 for phase 2, etc. Another thing I found surprising is that the crab dishes are coded as "everyday" dishes instead of as "weekend" dishes. I think there was an attempt at showing that low-carb cooking can be sophisticated but that is not what I expected from what presents itself like an introductory book.

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