Books for Cooks

Barbara Burke

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"The South Beach Diet Cookbook" by Arthur Agatston, M.D. (Rodale, 2004, hardcover, $25.95)

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Popular diet has
‘good’ fats, carbs

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When cardiologist Dr. Arthur Agatston developed a diet to help his patients prevent heart attacks and strokes, he discovered an unexpected bonus. His patients lost weight as well. Not just a few pounds. They lost lots of weight on a diet that emphasizes "good fats" and "good carbs."

Since its publication a little over a year ago, "The South Beach Diet" has become a national phenomenon, with more than 7 million copies in print. Agatston's newest book, "The South Beach Diet Cookbook," reportedly received the largest initial print run in cookbook history. It was released April 13 and soared to No. 1 on Sunday's New York Time's bestseller list.

The cookbook offers more than 200 fabulous recipes, including 25 dishes from top chefs and restaurants in Miami. Its attractive layout includes 50 color photographs. The recipes contain a manageable number of ingredients with preparation time kept to a minimum.

Each recipe is marked "Phase 1," "Phase 2" or "Phase 3," so you'll know immediately where it falls in the diet plan. A nutritional analysis is provided for each dish. A summary of the diet plan, shopping suggestions and answers to many frequently asked questions also are included.

Recipes are presented by menu category, although a more convenient approach might be to organize them by phase. Although the sodium content of a few tops 1,000 milligrams per serving, the amount found in most recipes falls within a more acceptable range.

Goat cheese gives these omelets a unique savory creaminess. This recipe is from Phase 1, showing that even the strictest phase of the diet is pleasurable.

Asparagus Omelets with Goat Cheese

1 cup liquid egg substitute
4 eggs
1/4 cup fat-free milk
2 tablespoons chopped scallions
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped parsley
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup water
4 tablespoons crumbled reduced-fat goat cheese
Chives, for garnish

Whisk together egg substitute, eggs and milk. Stir in scallions, thyme, parsley, pepper, and salt.

Place asparagus and water in a large microwaveable bowl. Cover with vented plastic wrap and microwave on high 4 minutes, or until crisp-tender. Stir after 2 minutes. Drain, pat dry and add to egg mixture.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook 2 to 3 minutes, or until bottom just begins to set. Sprinkle with 1 tablespoon goat cheese. Add one-quarter of asparagus pieces. Cook 5 minutes, or until eggs are almost set.

Using a large spatula, fold omelet in half. Cook 3 minutes, or until omelet is golden and cheese is melted. Turn onto a plate and keep warm.

Coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives. Makes 4 omelets.

Approximate nutritional analysis, per omelet: 180 calories, 9 g total fat, 3 g saturated fat, 215 mg cholesterol, 6 g carbohydrate, 450 mg sodium, 2 g fiber.

Rating Scale: Best in its class / Highly recommended / Recommended / Not recommended

Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com