Free Ebook The Low-Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes
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The Low-Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes
Free Ebook The Low-Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes
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Amazon.com Review
Written by a James Beard Award-winning author who's also a writing teacher at the revered Culinary Institute of America, The Low-Carb Cookbook presents a colorful approach to the low-carb, high-protein diet so many people swear by. The author, Fran McCullough, has herself lost 60 pounds by following a low-carbohydrate diet, so you know you're in good hands. With more than 250 recipes, including appetizers, sauces, sides, main dishes, and delectable desserts, it'll keep you cookin'. She's definitely taken a gourmet approach to the recipes. While they're all tempting, notables include Three-Grain Pancakes with Raspberry-Orange Sauce, Nut-Crusted Swordfish with Romesco Sauce, and Crème Fraîche Ice Cream. Unlike the many other low-carb cookbooks out there, McCullough gives advice for tracking down the best prepared food products and additional tips for healthy food preparation (for example, she recommends organic meat and dairy products whenever possible and cautions that "free-range" chickens are allowed to stick their heads out of their cages--not necessarily given the chance to frolic freely on the farm). There's also an interesting comparison of low-carb books, including Protein Power, Dr. Atkins' New Diet Revolution, The Carbohydrate Addict's Diet, and The Zone, which boils down to this: they all emulate many aspects of the Overeater's Anonymous recommended diet. But where the diet books that started the low-carb craze may not be all that original, The Low-Carb Cookbook certainly is, with its wonderfully creative and classy recipes. The perfect choice if you want to rise from a food-boredom rut or entertain for friends--and not let on that you're counting carbs. --Erica Jorgensen
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From Library Journal
While low-fat diets may work for some people, others have a quite different problem: an inability to metabolize carbohydrates properly, called hyperinsulemia. After McCullough (Great American Food Without Fuss, LJ 2/15/97) discovered that she had hyperinsulemia, she lost 60 pounds on a low-carbohydrate diet. Hers is not a diet cookbook per se?she refers readers to sources such as Michael and Mary Dan Eades's Protein Power (Bantam, 1996) and Rachel and Richard Heller's Healthy for Life (NAL Dutton, 1995) for weight-loss regimes?but a collection of delicious recipes for those forced to restrict their carbohydrate intake for the long term. After the glut of "fear-of-fat" books, here is a cookbook for those for whom pasta is the enemy, heavy cream an ally. McCullough is a good cook who enjoys food, and others in her predicament will welcome her book. Sure to be in demand, this is recommended for any diet collection.Copyright 1997 Reed Business Information, Inc.
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Product details
Hardcover: 400 pages
Publisher: Hyperion; 1st edition (May 30, 1997)
Language: English
ISBN-10: 0786862734
ISBN-13: 978-0786862733
Product Dimensions:
6.5 x 1.2 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
85 customer reviews
Amazon Best Sellers Rank:
#778,032 in Books (See Top 100 in Books)
I love this cookbook! I know 5 stars is the highest rating. Here's why it has earned all 5:1) It's exactly what it claims to be: a low carb cookbook. Yes, some of the recipes are high fat, but it never claims to be a lowfat cookbook or a cookbook that works with any particular diet regimen like Atkins or The Zone or Sugarbusters or whatnot. It's wonderfully low-carb.2) Like a good cookbook should have, it includes a beginning section explaining where the recipes came from or how they came to be developed. The author is a foodie, so she took many of her favorite recipes or favorite restaurant foods and found techniques to make them low-carb. This section plus the section on special ingredients is the first 50 pages. The rest is recipes.3) Another good cookbook requirement: special ingredients are identified at the beginning of the chapter, with descriptions of how to shop for each one and there is a section indicating how to get them by mail order or the web in the back. Perfect for me because some of the ingredients were things I didn't know about or at least had never purchased before.4) Recipes are divided by section: starters, main dishes, side dishes, veggie dishes, desserts, etc. Some cookbooks go only by ingredient, which is confusing to me. I'd rather select a main dish and a vegetable dish rather than try to determine if the veggie dish is supposed to be a main course.5) Each recipe indicates the yield. Something not enough cookbooks do. I want to know if I'm making something for 2 or 8 or 10 people so that I can adjust the recipe as needed (by half or double) for my intended number of diners.6) Each recipe is well written. There is no wondering when to start each part of it. The instructions are step by step in order by time and most often the time between each step is indicated. Love that!7) The recipes are gourmet! Most of the low-carb cookbooks I have are SO BORING. Steamed chicken breast this, cottage cheese that. Not so in this lovely find. Here are some of the recipes: Thai style beef curry, Broccoli with toasted pine nuts, Baked chard with chiles, Spanish cream, Leg of lamb with a tapenade crust....8) If this were a new cookbook, the only ding would be that it uses the sweetener that comes in pink or blue packets rather then Splenda, which is a relative newcomer to the grocery store. Since this book isn't exactly new, I can't fault it for not using an ingredient that probably wasn't on the shelf at the time. For each pink or blue packet, you can substitute about 1.5 teaspoons of Splenda or sucralose and come out with similar results.9) For newbies to cooking, there are suggested menus at the end of the book - making it easier to decide what main dishes to pair with which vegetables and\or sides, etc. This type of planning is something that can be learned but takes time. It's nice that the author included this section for people that need a litle extra help.
If you really are going to drop that weight thru low carb, this book is amazing. Gives why the daily lifestyle work and hundreds of substitutes to make loosing weight easy. I look forward to continually trying recipes to make both my loss and eating experience alive. Also recipes are very easy!!! Could not live without baked merange with raspberries and Dream Whip at night before I close my eyes!!!!
The secret to low-carb dieting is to focus on what you CAN have and to have recipes that are so delectable and imaginative that you don't miss what you're cutting out. This book fits the bill exactly. McCullough draws from cuisines as varied as classic French, North African, Thai, Mexican, and American comfort food and the results would not be out of place in the finest restaurants. Yet for all their sophistication the recipes are unintimidating and easy to follow for the average home cook. In addition, you will learn many clever tricks for mimicking the foods you miss, from using oven-roasted eggplant slices in "lasagna" and "pizza" to superb cauliflower "potato salad" and divine blue-cheese flavored turnip "potatoes au gratin." Then there are the desserts. Yum. This cookbook is so good that I would use it even if I didn't eat low-carb. But as it is, I've lost 11 pounds in two weeks eating "dinner party" food that took little more time than broiling a piece of fish and making a salad. One of the best cookbooks in my collection of 50+.
I found this to be not only a good source of realistic recipes, but a good read as well. I don't think I've ever before sat down and read a cookbook cover to cover, as I did this one. She's included a lot of recommendations on how to stock a good pantry for cooking and has included information on how to find all this stuff. However, be warned. A lot of the items she recommends are rather expensive; but perhaps this is ameliorated by the fact that a little often goes a long way. I especially love her blueberry syrup recipe - it is extremely easy to make and very convenient; and we find that when we make low-carb pancake recipes, the syrup doesn't soak in as much and so, again, a little goes a long way. I'm thinking about getting her other book as well...
Fran McCullough deserves a lot of credit for figuring out many of the things we now take for granted (almond meal bread, cauliflower as a potato substitute, etc.) I found this to be a good, basic low-carb cookbook. Yes, I have more recently published, jazzier new ones, but here's a recipe developer who taught us what it was all about.
For those struggling to find recipes for low carb eating, this book (and her subsequent book) are the best I have found. Switching to low carb life style particularly for those who have a low wait gain threshold (30 grams for example) is challenging. You loose so much of what has been a lifetime of enjoyable eating. Thank you to Fran for her help in opening up new doors.
"Meat Loaf", "Basic Quiche", "Southern style smothered pork-chops", "Spinach with a Whiff of garlic", "Asparagus with zesty herbs", "Father Sarducci's Cheese cake", "Creme Fraiche Ice Cream". These are a few of the 250 recipes in this remarkable book. Below each recipe is the protein, fat, and carbohydrate value in grams per serving. For those who want to try a lower-carbohydrate, higher-protein regimen. Look at the clever rule of thumb on pg 22.
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