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, by Dana Carpender

Download PDF , by Dana Carpender

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Product details

File Size: 3105 KB

Print Length: 500 pages

Page Numbers Source ISBN: 1931412065

Publisher: Fair Winds Press (October 1, 2002)

Publication Date: October 1, 2002

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B004R1PVPM

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Amazon Best Sellers Rank:

#42,210 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

For those of us who eat low carb this book is a great asset in your kitchen. There are so many good recipes here and I'm making some great meals from it. Yesterday I made the eggnog (cooked version), it was outstanding. I also made the oatmeal cookies, sooooo good. I was just perusing the Asian chicken salad recipe.... You'll find breakfast, lunch and dinner recipes and you'll appreciate this is not labor nor time intensive with no sacrifice in flavor. I am especially intrigued by the "bread" section and will be trying some recipes soon. I have tried the keto bread recipes (too eggy) and THM's version too (their "white" bread. Understanding it's not going to be like wheat bread, just want something that has good texture and flavor.So my overall take, this is a real gem. I'm so glad I "rediscovered" this book.

I learned in my early 20s (I'm 65) that very low carb approach results in losing gobs of weight. Why I forgot that, I'll never know. Anyway, after losing about 80 lbs wasting with an illness and gaining 40 of that back lickety split when I got better, I really hated having the weight back on. This cookbook looked like a helpful bet. Well, it is so far beyond helpful!!! Dana Carpenter has an easy, chatty style that is strong on clarity. She understands there are multiple plans out there (Atkins, Paleo, etc.) as well as those who are just cutting out carbs. She has clear explanations on handling of various issues, including milk and yogurt and lots of recipes not just for soup to nuts, but for the condiments to go with them!! If you hand me a "diet" or a specific "program", it's not going to happen. But if you say, "here are guidelines with the whys and wherefores", I do really well. OK, with 500 recipes, I will be trying new things for months and leaving out a few things (I really don't like spaghetti squash). There is enough in this book to keep everyone happy and full! If you are going low carb/no carb, I cannot urge you too highly to get this cookbook. For those of us who are clearly intolerant to carbohydrates and have to change our whole way of eating to achieve healthy weights and blood sugars, this book is both practical and emotionally satisfying--she leaves you knowing you can do this! One or two other remarks: she is wise to warn you away from margarine (ALL of them)and the heavily processed oils (corn, vegetable, canola) and to suggest some much safer ones. FDA allows the food industry to report trans fats BEFORE processing. Then they strip and process the oils with chemicals, which can never be fully removed, and high heats. The result is that, for example, the canola oil on your grocery shelf is as much as 40% trans fats. I personally won't use any artificial sweeteners especially aspartame (which she doesn't touch), but there is stevia that measures the same as sugar and is easy to use and available in bulk in the grocery.

This book is loaded with great recipes, but for me the recipe for low carb white bread is worth the whole price. I have made two one-pound loaves and two two-pound loaves and they were all perfect. At only 4 carbs per 43.5 g. slice it toasts up beautifully and it allows me to have a slice of toast with my morning egg, which I just can't look forward to without toast. Even better, that slice has over 20 g. of protein which nutritionists are now saying is crucial for effective weight loss and craving control. I find that a 35g. slice is more than enough of a serving for me because it is definitely more satsifying than regular bread.

I tried low-carb dieting about 10 years ago, and although it worked, I simply couldn't live on bacon and eggs and the like, as a regular diet. The research on low-carb has come a long way. Vitamin and mineral supplements, inclusion of vegetables during induction, and a thousand pieces of information were not obvious or known, in the revolutionary discovery of carbohydrates making you fat, and not fat making you fat.One of the most important things that kept me away from trying low-carb again, was that I love to eat. I love to cook. I love the creative aspect of dining. Well, for people who feel like I do, do not hesitate to try one more time. We now know so much more about the low-carb lifestyle. We know what is lacking, and we know what to expect. As well, there are many new products out in the market that give us safe, effective and tasty alternative that simply didn't exist 10 years ago.This book will introduce you to these alternative, as well as offer any professional or amateur chef the fun of creative new foods that not only appease what you no longer can have, but often surpass them so much that you wonder why you settled for such 'ordinary' food before.I love the recipes in this book, not only because they appeal to the creative side of dining, but because after a while you catch on to the tricks of converting regular recipes into low-carb, so that there is virtually nothing that you cannot have.I highly recommend this book.

I've made at least fifty of the recipes in Carpender's book, from main courses to desserts. All of them were very mediocre, and some were downright bad. I don't know if there were typos as far as the amount of ingredients goes, or if Carpender's taste buds have been ruined by eight years of low-carbing. Many concoctions simply needed to be thrown away, and I'm not a novice cook. I'm a very good cook, and perhaps that is the problem: I expect my food to taste good, and I'm willing to spend the time and effort to do it. Many of the recipes consisted of two ingredients, such as a meat and salt. That's not a recipe, that's a serving suggestion. If you want low-carb with flavor, I suggest one of George Stella's books, or even Donna Pliner Rodnitzky's books. These people are obviously good cooks and have many wonderful recipes to share.

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