Summary

Great taste in no time -- the Atkins way!Based on the bestselling Dr. Atkins'New Diet Revolution,the recipes in this completely revised edition will give you a quick and easy way to eat healthy, whether you're just beginning to slim down or want to maintain your goal weight and enhance your health and well-being. This new edition includes 50 new recipes, updated favorites, and new nutritional data -- including Net Carbs -- making it easier than ever to follow the controlled carbohydrate lifestyle pioneered by Dr. Atkins. Here's just a sampling of the satisfying, super-quick recipes you'll find inside: Energizing breakfasts like Almond French Toast and Ricotta and Leek Frittatas Elegant appetizers such as Curried Stuffed Eggs and Smoked Salmon Rolls Family-friendly main dishes like Pork Chops with Orange and Rosemary, Hazelnut-and-Pepper-Crusted Swordfish, and Sauteed Zucchini with Nutmeg Decadent desserts such as Chocolate Buttercream and Lemon-Poppy Pound CakePlus many, many more mouthwatering main and side dishes, snacks, and treats!Designed for healthy eating and simple preparation, the low carb recipes in this must-have new edition of a perennially favorite cookbook will help you produce delectable meals that will be the key to a whole new you.

Author Biography

Robert C. Atkins, M.D., was the founder and medical director of the Atkins Center for Complementary Medicine. A 1951 graduate of the University of Michigan, he received his medical degree from Cornell University Medical School in 1955, and went on to specialize in cardiology. He was a practicing physician for over thirty years and is the author of several books. As a leader in the areas of natural medicine and nutritional pharmacology, he had built an international reputation. He was the recipient of the World Organization of Alternative Medicine's Recognition of Achievement Award and was the National Health Federation's Man of the Year. His many media appearances, where he had discussed diet and health, included "Larry King Live," "Oprah," "CBS This Morning," and "CNBC," among others. Many magazine and newspaper articles have featured his work, and he also had a nationally syndicated radio show. Dr. Atkins was the editor of his own national monthly newsletter, "Dr. Atkins' Health Revelations." He died in April 2003.

Veronica Atkins was born in Russia and narrowly escaped the Nazi onslaught during World War II by fleeing to live with her great-aunt in Vienna. In the years since, she has lived in seven countries and become fluent in as many languages. Her far-flung travels have given her an extensive knowledge of international cuisine. Music has also played an important role in her life. She began singing in Europe at a young age and performed professionally as an opera singer from 1963 to 1976. Today she is actively involved in Dr. Atkins' work at the Center for Complementary Medicine. She serves on the board of directors of the Foundation for the Advancement of Innovative Medicine Education Group. Her current stage is the kitchen, where she actively creates and develops delicious low-carbohydrate recipes.

Acknowledgments
Preface to the 2004 Edition:Atkins
Has Become Mainstream,by Stephanie Nathanson
Lose Weight, Look Great, and Enjoy Your Foodby Robert C. Atkins, M.D
The Best Food You Have Ever Tastedby Veronica AtkinsQuick & Easy Kitchen Strategies
Hidden Carbohydrates
Quick & Easy Guide toThe Quick & Easy New Diet Cook
book
Appetizers
Smoked Salmon Rolls
Chicken Liver Pâté with Cloves
Deviled Eggs
Curried Stuffed Eggs
Baked Goat Cheese and Ricotta Custards
Zucchini Rolls with Chèvre
Artichoke Hearts Wrapped in Bacon
Guacamole
Savory Nut Mix
Marinated Mozzarella
Caponata and Goat Cheese Squares
SoupsCream of Watercress SoupAvocado Soup
French Onion Soup Gratinée
Asparagus and Leek Soup
Roasted Pepper Soup
Cucumber Dill Soup
Mediterranean Vegetable Soup
Miso SoupTurkey-Lemon Soup
SaladsGreek Salad
Orange Daikon Salad
Red Cabbage Salad with Feta and Dill
Walnut Coleslaw
Fennel Salad with Parmesan
Celery Root Salad
Endive Salad with Walnuts and Roquefort
Mixed Green Salad with Warm Bacon Dressing
Shrimp Salad with Hearts of Palm
Crunchy Spinach Salad
Breakfasts
Poached Eggs
Mustard Scrambled Eggs
Baked Eggs with Swiss Cheese and Cream
Ricotta and Leek Frittata
Smoked Salmon Frittata
Eggs Benedict with Spinach
Sunday Pancakes
Orange Waffles Almond French Toast
Pecan-Maple Bread Pudding
Pumpkin Cranberry Muffins
Mixed Berry Muffins
Peach Breakfast Pudding
SeafoodStir-Fried Shrimp with Ginger and Mushrooms
Shrimp ScampiTarragon Shrimp Salad
Red Snapper with Tomato and Olives
Sautéed SoleScallops with Thyme
Scallops MeunièreOven-Poached Salmon with Dill and Wine
Tuna with Ginger and Soy Sauce
Peppers Stuffed with Walnut Tuna Salad
Hazelnut-and-Pepper-Crusted Swordfish
Squid with Basil and LimeSautéed Soft-Shell Crabs
Crab and Avocado Salad
Baked Cod with Garlic and Tomato
Salmon Cakes
Poultry
Chicken Cordon BleuQuick-Grilled Chicken Caesar Salad
Cornish Hens with Apricot-Wine Sauce
Chicken with Lemon and Capers"Breaded" Chicken Cutlets
Curry Chicken Salad with Cucumbers
Chicken Salad with Fennel and Pesto
Chicken Coconut Satay with Cilantro
Chicken with Cucumbers
Chicken Paprika
Chicken with Indian Spices
Creamed Chicken with Mushrooms
Tomatillo Chicken
Breast of Duck with Red Wine SaucePork
Pork Chops with Orange and Rosemary
Pork with Chili Sauce
Stir-Fried Pork with Water Chestnuts
Garlic-Dill Meatballs
Ham with Port Cream Sauce
Barbecued SpareribsPork Casserole with Tomatoes and Mushrooms
Pork Chops with Poblano Pepper and Onion Cream Sauce
Boneless Pork Chops with Spicy RubLamb
Broiled Marinated Lamb Chops
Grilled Lemon and Rosemary Lamb Kebobs
Rack of Lamb with Brussels Sprouts
Lamb CurryLamb Paprikash with CabbagVeal
Veal Scallops with Wine and Mushrooms
Veal SaltimboccaVeal Burgers
Veal Chops Smothered in Browned Butter-Sage Mushrooms
Beef
Quick & Easy Beef Goulash
Chevapchichi (Spicy Meat Rolls)Beef Burgers with Feta and TomatoSteak au PoivreRib-Eye Steak with Red Wine Sauce
Spiced Skirt Steak
Vegetables
Wax Beans with Garlic-Tarragon Vinaigrette
Sautéed Zucchini with Nutmeg
Cauliflower with Cumin Seed
Cauliflower-Macaroni and Cheese
Avocado-Red Pepper Purée with Garlic
Roasted Peppers in Garlic Oil
Vegetable Medley
Mixed Broiled Vegetables
Sautéed Spinach with Garlic and Olive OilChiles Rellenos
Broccoli Rabe with Spicy Sausage
Broccoli Purée with Garlic
Green Beans with Anchovy Sauce
Snow Peas with Hazelnuts
Asparagus Vinaigrette
Sautéed Ka
Table of Contents provided by Publisher. All Rights Reserved.

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Excerpts

Preface to the 2004 Edition

Atkins Has Become Mainstream

In the seven years since this book was first published, many things have happened. Dr. Atkins, who pioneered the controlled carbohydrate lifestyle, died after a fall in April 2003. But his legacy lives on, growing stronger every day. At the time of his death, Dr. Atkins was finally beginning to see validation of his approach to weight control and overall good health appear in numerous research studies published in prestigious medical journals. In the months that followed, a flood of equally supportive studies has continued to appear -- and be reported in the popular press -- confirming the efficacy and safety of doing Atkins.

After more than thirty-five years of being considered controversial, the Atkins Nutritional Approach™ is moving into its rightful place in the mainstream. The last quarter of the twentieth century was dominated by the low-fat/low-calorie dietary culture -- during which, not coincidentally, rates of overweight and obesity ballooned, along with an attendant rise in the incidence of Type 2 diabetes. It appears that in the first decade of the twenty-first century the tide has turned. More and more individuals are embracing the Atkins controlled carb lifestyle while bidding good-bye to their extra pounds.

The current excitement about Atkins makes it an appropriate time for this completely updated edition ofDr. Atkins' Quick & Easy New Diet Cookbook.This edition includes 50 new recipes to delight your taste buds. Among them are Almond French Toast, Quick-Grilled Chicken Caesar Salad, and Mediterranean Vegetable Soup. Many Atkins followers asked for more breakfast options, so we have created a section guaranteed to start your day right. (The names of the new recipes are listed in a different typeface at the beginning of each chapter.) We have reviewed all the recipes, making minor adjustments so they are easier to follow and the results even tastier. You'll also find updated nutritional information, including calories; grams of protein, fat, and fiber; total carbs; and Net Carbs.

Net Carbs are basically the grams of carbs that remain after you subtract the grams of fiber from the total carb count. Although fiber is a form of carbohydrate, it does not impact your blood glucose level the way sugar and most other carbohydrates do. Net Carbs are the only carbs that do affect blood sugar and the only ones you need to count when you do Atkins.

Finally, recipes are now coded to indicate the phases of Atkins for which they are suitable: Induction, Ongoing Weight Loss (OWL), Pre-Maintenance, and Lifetime Maintenance. In general, recipes that are appropriate for Induction contain no more than seven grams of Net Carbs per serving and do not contain fruit, fresh cheese, pasta, grains, starchy vegetables, nuts and seeds or their butters, or legumes. Those recipes that are suitable during OWL contain no more than 10 grams of Net Carbs and can include all cheeses, certain fruits, low carb pasta, and nuts and seeds and their butters. Recipes marked for Pre-Maintenance and Lifetime Maintenance may include previously restricted ingredients.

We believe that these enhancements make this book even more useful while you lose unwanted weight -- and as you continue to control your carbs as a permanent lifestyle.

Bon appétit!

-- Stephanie Nathanson, Food Editor, Atkins Health & Medical Information Services

Excerpted from Dr. Atkins' Quick and Easy New Diet Cookbook: Companion to Dr. Atkins' New Diet Revolution by Robert C. Atkins, Veronica Atkins
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.