The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes

by Karen Barnaby

Book Overview

"Cook well. Eat well. That's always been my philosophy," Karen Barnaby says. "I've just translated it into low-carbing." Anyone who is currently on-or contemplating embarking upon-one of the many... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 157954990X
• ISBN13: 9781579549909
• Release Date: November 2004
• Publisher: Rodale Books
• Length: 320 Pages
• Weight: 2.20 lbs.
• Dimensions: 1.0" x 7.7" x 9.4"

Customer Reviews

Great Cookbook

I would highly recommend this cookbook! Usually if I find between 3 and 5 recipes from a cookbook that are good, I'll consider that the cookbook is okay; but I have tried 10 and found that they were all very good. Several of the dishes have been served to young adults that are not doing low carb and even they thought the dishes tasted good. The cheesecakes, tofu-roni,and the deep dish pizza quiche are now mainstays from my kitchen.This cookbook has lots of bookmarks in it, marking recipes that I am looking forward to trying. With the success of the ones I've tried so far I don't think they'll be disappointing!

I've gotten my hobby back!

For years I subscribed to cooking magazines and enjoyed trying new recipes...then about a year ago, I found out how much healthier I am eating low carb. Especially important to my health is avoiding wheat and gluten. I have appreciated basic cookbooks focusing on low-carb cooking (especially by Dana Carpender), and am now comfortable cooking this way for my husband and me. Lately, I have been making the same meals over and over. They're winners, but cooking hasn't been feeling like a hobby. When I opened this book and started reading through it, almost every page looked like something I would mark in a Bon Apetit magazine to definitely try. In the last 2 weeks I have tried a couple dozen recipes and only in one would I do anything different (add more sweetener to the chocolate pudding). There's very few ingredients that I wouldn't find in my neighborhood grocery store, and the recipes are not complicated. I recommend this book for anyone who is feeling bored or limited on their low-carb diet. I'm looking forward to trying more recipes in this book and repeating the ones we have already tried.

Low-carbing never tasted this good!

Karen Barnaby's "Low-Carb Gourmet" represents a winning combination of recipes and cooking (and eating) tips and would be an excellent addition to any low-carber's library.Considering that this is a low-carb cookbook and not a low-carb how-to manual, the author very clearly introduces and explains the basics of low-carbing. To name just a few examples, in the book, she explains the effects of caffeine, alcohol, and water on the low-carb diet, explains how to calculate true carb counts, provides excellent examples of low-carb shopping lists and ingredients, provides a list of ideal low-carb snacks, suggests low-carb substitutes for high-carb ingredients, demystifies artificial sweeteners, teaches us how to spot hidden carbs in foods, and lists essentials for low-carb baking. She has also made the book an excellent culinary how-to guide in general by scattering throughout the book little side notes and suggestion boxes where she covers topics such as useful kitchen gadgets, how to store parsley to keep it fresh longer, making flavoured butters, tips for stabilizing whipping cream, and how to peel tomatoes (and yes, she teaches us that there IS more than one way to do this!).Besides providing us with a useful reference book for following a low-carb lifestyle, most importantly, however, Karen Barnaby shows us that low-carbing isn't just about eggs, bacon, and a big slab of steak - it's about healthy, tasty, and varied foods that are not just great for a low-carb lifestyle, but for a healthy lifestyle in general. No matter what your food preferences are, there is something in this cookbook for everyone. For example, among the many recipes in this book, she even includes recipes creatively influenced by international cuisines such as Italian ("Flat Roasted Chicken with Prosciutto and Green Olives"), Chinese ("Daikon Radish, Chinese Cabbage, and Tofu Soup"), Japanese ("Cucumber Salad with Umeboshi and Bonito Flakes"), Thai ("Simple Chicken and Coconut Milk Curry"), French ("Braised Fennel with White Wine and Parmesan"), and Middle Eastern ("Lamb, Feta, and Olive Meatballs"), just to name a few. And although the book contains an impressive number of recipes, what's more impressive is the fact that the author gives suggestions for modifying the recipes and their ingredients to make all new dishes, thereby making the low-carb possibilities endless (and all delicious!).Readers will be happy to see that every recipe in the book includes a carb count and other nutritional details per serving and will be even happier to find at the back of the book a handy summary chart of nutritional information for every recipe, ranked from the lowest carbohydrate count to the highest count. There is no doubt that readers will appreciate this convenient addition to the book as it allows low-carbers to easily calculate at a glance carb counts of meals they are interested in making. As well, the chart makes it easier for readers to determine which recipes may be appropriate fo

Excellent, easy recipes.

I have recently acquired this book and find the recipes very exciting and easy. I have only tried a few so far, but they all look terrific. There is everything from soup to nuts in here, and some good information from an executive chef, written for the average cook. I would highly recommend this to anyone following the low carb lifestyle!!

Delicious recipes for all styles of eating

If you're on a low carb diet, you might think you're stuck with burgers and veggies. Wrong! This gourmet cookbook lets you eat like a king and queen while losing weight. Karen Barnaby begins by sharing her own trials and tribulations at weight loss, and explains how low carb diets work. She gives information on how to shop at a number of locations - Italian deli, Japanese grocery, etc. - to get food that is healthy and delicious. Then, it's on to the recipes! For those bored with breakfast, Karen has a number of tasty solutions, from egg and sausage muffins to a deep dish pizza quiche. There are almond puff pancakes and Colin's omega waffles. Moving through the day, she offers a wide variety of appetizer, lunches, snacks, dinners, and yes, desserts. If you're thinking these recipes will require "unusual" ingredients, think again. Sure, some do call for pine nuts or sea salt. Others, however, simply take the food you SHOULD be eating - celery, vegetable oil - and help you find new ways to make it very tasty. There are recipes for stir fried prawns, for turkey tenderloin with pesto, and for strawberry shortcakes with mascarpone balsamic cream. The photos that are included are mouthwateringly gorgeous and really entice you to give the recipe a try. On the other hand, not every dish has a photo included - something I wish had been different. I always like to see a photo of what I'm trying to make. The instructions are straightforward and simple, and she lists both the effective carbs and total carbs for every dish, along with the fiber, protein, fat and calories. Substitutions are listed where appropriate, to help a chef that runs out of something. I highly recommend this book to anyone who has fallen into a rut with their low carb cooking. And especially if you're planning any get-togethers, this is a sure fire way to show others that low carb creates the most flavorful food on the planet!