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ContentsForeword by Dr. Barry SearsIntroductionPart IChapter One: The Truth About FatsChapter Two: Rethinking Good Fats/Bad FatsChapter Three: Essential FatsSorting Out the SupplementsChapter Four: The Good FatsCoconutButterFishShellfishOlive Oil and OlivesNutsAvocadosCooking Fats and OilsDairy ProductsEggsRed MeatChocolateChapter Five: Helping Fats Do Their Good WorkAntioxidantsSpecial SituationsChapter Six: The Big PictureWhat Should We Eat?Part II: RecipesAppetizersSoupsSaladsMain DishesSide DishesBreakfastDessertsSources: Food and Food ProductsFurther ReadingConversion ChartsAcknowledgmentsIndex
Fran McCullough is the author of the bestsellers The Low-Carb Cookbook and Living Low-Carb. The recipient of a James Beard Award, she is also the editor of the annual Best American Recipes anthology. Visit the author's website at www.franmccullough.com.
Publishers Weekly McCullough helps readers navigate the labyrinth of food selection...[and] distinguish myth from reality in the search for better nutrition and weight loss. Michael R. Eades, M.D., and Mary Dan Eades, M.D. authors of Protein Power Fran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. Good Fat is the only book available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you!