Gypsy Open Fire Cookbook or The Good Fat Cookbook

Gypsy Open-Fire Cookbook

Author: Jacey

Gypsy food has a unique style and taste all its own, and because, as a culture, we have no specific nationality, country or region, our recipes are unknown to most people. What separates us as a people is our strong culture, family rule and religion. Gypsy food is probably unlike anything you've eaten before, not just because of the ingredients, but also because of the preparation techniques. Timing plays a big part in the preparation of our dishes and incorporating the right ingredients in the Gypsy tradition. The recipes included in this cookbook are popular dishes that reflect a tradition passed down for nearly one hundred years from generation to generation, and most of this has been accomplished without the benefit of the written word. We are willing to reveal some of our secret recipes because there is no restaurant or specific place to go to find our food. No cookbook exists up to this point because of the oral tradition of our culture. We know that it's not easy to explain, but after sampling our recipes, that's all it will take for you and your friends to become lovers of Gypsy food too. This isn't just talk. We've tried, tested and proved with our American friends just how good our food is, and they always come back for more.

Book about: Better than Sex or The Social Contract

The Good Fat Cookbook

Author: Fran McCullough

Good news. The good fats — butter, chocolate, eggs, coconut, olive oil, avocado, fish and shellfish, among many other favorites — are not only delicious, they're good for your brain, heart, immune system, hormones, skin, memory, and emotional well-being.

Whatever you think you know about fat, forget it. After two decades of the low-fat diet trend, Americans are fatter — and less healthy — than ever before. For many, those torturous no-fat, low-fat diets are outright health hazards, contributing to everything from premature wrinkling and depression to hormone dysfunction and even cancer.

In The Good Fat Cookbook, best-selling author Fran McCullough delivers the delicious news. Here is powerful evidence that not only have we been sold a bill of low-fat goods, but the foods we love to eat — real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs — are actually good for us.

Not only does fat not make you fat, the good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against catastrophic disease such as stroke and cancer. And the most surprising news of all: the right fats are great tools for weight loss — they make you fuller faster and for longer and jump-start your metabolism.

McCullough debunks fat myths and demystifies cutting-edge science, while exploring all aspects of the fat phenomenon, fork in hand. More than a hundred simple recipes — Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp CoconutWaffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies — put the good fats back on your table, and McCullough offers spirited advice on everything from the best cooking oils and tastiest canned tuna to nutritional supplements and testing for your fatty-acid profile. Her hundreds of thousands of low-carb fans will be overjoyed to see that most of the recipes here are perfect for them as well.

Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison.

Publishers Weekly

Since the 1970s, dieters have eliminated fat, yet over those years the obesity rate in America has increased 25%, explains McCullough (Low-Carb Cookbook). Demystifying concepts like HDL and LDL cholesterol, fish oil supplements, triglycerides, saturated, unsaturated, and trans fats, McCullough helps readers navigate the labyrinth of food selection. She builds on the work of Atkins, Dr. Melvin Anchell (Steak Lover's Diet), Gary Taubes, Dr. Mary Enig and the eye-opening 2001 Harvard Nurses' study (which showed no relationship between total fat consumption and heart disease). McCullough persuasively argues that highly processed foods are the worst to eat. We are still far from knowing the many mysteries of diet (soy is called into question), and while this book offers no comprehensive diet plan, it does advocate for moderation and traditional whole foods. Each "good" food-seafood, meats, coconut, eggs, butter and dairy products, avocado, walnuts-has a helpful Do's and Don'ts section. Recipes like Thai Seafood Chowder, Greek lemony Fried Potatoes (which uses olive oil), and Massaman Curry with Sweet Potatoes and Peanuts make it easy to incorporate good fats into a healthy diet. This book helps readers distinguish myth from reality in the search for better nutrition and weight loss. (Mar.)

Library Journal

Most of us can recite it by heart: margarine is good, butter is bad; canola oil is good, lard is bad; soy is good, coconut is bad. But lately, studies suggest that these rules are wrong. Recent articles in Science, the Journal of the American Medical Association, and Nature, among other sources, propose that coconut oil, which is very similar to the fat found in human mothers' milk, is excellent for us; that butter is much better than margarine or liquid vegetable oils; and that animal fats can actually assist in weight loss. Presenting her facts well, with good documentation, McCullough (The Low-Carb Cookbook; Living Low-Carb) describes in lay terms the reasons why the highly processed oils that we've been taught to substitute for real food are not the panacea they first appeared to be. She provides a section of recipes, including Salmon Chowder and Avocado Cheesecake, as well as sources for the best-quality products. These studies may well be the next big thing in the diet and nutrition field, and public libraries should buy accordingly.-Susan B. Hagloch, Tuscarawas Cty. P.L., New Philadelphia, OH Copyright 2003 Reed Business Information.