What the Fat Recipes is a collaboration between chef Craig Rodger, dietitian Dr Caryn Zinn and Professor Grant Schofield. This cookbook contains more than 130 low-carb and keto-friendly recipes for everyone in the family.
The book has an introduction and a chapter for beginners all about LCHF nutrition in a nutshell. The next two chapters are about the recipes (10 rules) and getting set up for cooking. These are following by the recipe chapters on breakfasts, lunches, dinners, salads and vegetable sides, snacks, nibbles and baking, dips, sauces and condiments, sweet treats and drinks.
Be tempted by recipes like pronto parfait, broccolini eggs benedict, Mexican fajita bowl, brain power salad, quinoa sushi, lamb koftas and lemony hummus, zucchetti carbonara, coconut crumbed fish with wasabi mayo, Kung Pao Chook, bacon granola, gummies and chocolate fudge.
Each recipe has a full-colour illustration, a summary and nutritional statistics. It also includes prep and cooking times, and the level of difficulty.
There are dietary options for dairy-free and vegetarian. All recipes are considered to be gluten-free.
The WTF recipe book is a perfect companion to the original book, What the Fat?: Fat’s In, Sugar’s Out and a good book to add to your low-carb cookbook collection. https://whatthefatbook.com/
Publisher: Murdoch Books
Available in Paperback
Subject: General cookery and recipes
About What the Fat?
Grant Schofield is Professor of Public Health, and Director of the Human Potential Centre at AUT Millennium, a charitable trust established to help New Zealanders live longer and healthier lives and to enjoy and excel in sport through the provision of world-class facilities, services, research and education. His research and teaching interests range from understanding and improving lifestyle behaviours such as sleep, nutrition, and physical activity, to wellbeing epidemiology and human performance. His co-authors are Dr Caryn Zinn, a wholefood dietician and Craig Rodger, a Michelin-trained chef.
“Prof Grant, Dietitian Caryn and Chef Craig are the leaders in the food revolution in New Zealand and Australia. I congratulate them on a job well done bringing the recipes, the practice, and the science together in one book. This is the complete how to guide for low-carbohydrate, healthy-fat living”.Professor Tim Noakes, MD,
Emeritus Professor, University of Cape Town, South Africa