Ann Louise Gittleman - The Fat Flush Cookbook

Copyright 2003 by Ann Louise Gittelman. All rights reserved. Except as permitted under the United States Copyright Act of 1976, no part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher.

ISBN: 978-0-07-150480-5
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Fat Flush has brought me many blessings and in many respects has represented a turning point in my lifeboth professionally and personally.

I am grateful that the writing of the first book The Fat Flush Plan in the spring and summer of 2001 enabled me to spend some time in my home-town of West Hartford, Connecticut, where I had the opportunity to visit and say good-bye (although I didnt know it would be a final farewell) to two of my dearest uncles, George Berkowitz and Jacob Kriwitsky. Shortly thereafter, my uncle Ben Kritwitsky also passed away, so this time in my life has been a crossroads on many levels.

Last summer was also the last time I saw my long-time literary agent, Mike Cohn, who passed away in February of 2002. The Fat Flush Plan was dedicated to Mike, who, in great measure, was responsible for my writing career. When I asked his widow Suzanne how Mike really felt about the dedication, she told me that if he read it once a day, he read it ten times out loud. I will miss Mikes wisdom, direction, and unerring support of my worknot to mention those early 6 a.m. telephone calls when he had good news to report.

My deepest thanks and gratitude to the entire McGraw-Hill team for making this cookbook and the Fat Flush phenomenon a reality. My McGraw-Hill dream team includes my talented editor Nancy Hancock, whose commitment to my work and creative guidance is unsurpassed. She was right. And from the bottom of my heart I would like to acknowledge my publisher, Philip Ruppel; the director of marketing, Lynda Luppino; the marketing manager, Eileen Lamadore; publicity manager, Ann Pryor; subsidiary rights director, Irina Lumelsky; international sales and marketing director, Chitra Bopardikar; translation rights, Allyson Arias; special sales, Linda Babat; editing supervisor, Scott Kurtz; McGraw-Hill/Ryerson publicist, Doug Blair; and Alan Sears, the McGraw-Hill rep for the Pacific Northwest. I hope you will all remain part of my newfound literary family for a very long time.

I wish to express my enduring thanks to all of my supporters on the home front headed up by Stuart K. Gittleman, the business arm of First Lady of Nutrition, Inc. Stuart, as many of you know who email, call, or write me is simply the best regarding follow-up, follow-through, and professionalism. He is kind and considerate, and a consummate pro. I should know. I am also his sister

I must thank Lan Hahn and Debbie Nelson-Judd here in the Northwest for coming onto the Fat Flush scene at the right time. Also, my deepest appreciation to journalist Susan Hamilton for her great Fat Flush coverage in Northwest Woman and The Inlander. Kudos to Joe and Sara Hamilton of Pilgrim Health Foods in Spokane for conducting bimonthly Fat Flush classes to support the community under my supervision. And to those of you in all the other locales around the country and around the globe who are spreading the Fat Flush message through special events, classes, and Fat Flush dinnersthank you.

Heartfelt thanks to the iVillage.com groupmost especially Kerci Marcello and Emily Lapkin, who are truly delighted about the wildly successful Fat Flush Plan messaging board. Via the iVillage cyberspace connection, I have had the unique opportunity to communicate with millions of Fat Flushers throughout the world. My sincere thanks to the remarkable iVillage community leaders who have worked the board 7 days a week, 24 hours a dayespecially Rose Grandy, Monica Papoulias, Jackie Scott, Roberta Uhrland, Kari Wheaton, Linda Leakley, and Mary Dodge.

My village community leaders, Rose, Kari, and Jackieveteran Fat Flushers themselvesprovided very helpful assistance with the recipe selection, development, test tasting, and review of these recipes so I know that others like them will find the recipes doable, usable, as well as fairly quick and easy. Karis creativity and cooking expertise contributed in no small measure to the entre section. Thanks also to Ellen Buier for her culinary contributions and generosity; to Claudia Krevat for her recipe contributions; to Pete Tobin, culinary instructor; and to Edith Gittleman for her vast cooking talents and attention to detail regarding clarity of cooking instructions.