Low-Carb Gourmet: 250 Delicious and Satisfying Recipes

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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 low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.

The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.

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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 low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.

The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.

Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.

In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expert advice on meal planning for special occasions.

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Product Details

  • ISBN-13: 9781579549909
  • Publisher: Rodale Press, Inc.
  • Publication date: 11/28/2004
  • Pages: 320
  • Product dimensions: 7.44 (w) x 9.84 (h) x 1.01 (d)

Meet the Author

Karen Barnaby is the executive chef at the award-winning Fish House restaurant in Vancouver. The author of five previous cookbooks, she lives in Vancouver, B.C., in Canada.

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  • Anonymous

    Posted January 10, 2005

    Low-carbing never tasted this good!

    Karen Barnaby¿s ¿Low-Carb Gourmet¿ represents a winning combination of recipes and cooking tips and would be an excellent addition to any low-carber¿s library. In this cookbook, the author very clearly introduces and explains the basics of low-carbing such as how to calculate true carb counts and how to spot hidden carbs in foods, as well as provides lists of ideal low-carb snacks and low-carb substitutes for high-carb ingredients. She has also made the book an excellent culinary how-to guide in general by scattering throughout the book suggestion boxes where she covers topics such as useful kitchen gadgets, how to store parsley to keep it fresh longer, 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. She even includes recipes creatively influenced by international cuisines such as Italian (¿Flat Roasted Chicken with Prosciutto and Green Olives¿), Japanese (¿Cucumber Salad with Umeboshi and Bonito Flakes¿), and Thai (¿Simple Chicken and Coconut Milk Curry¿). Even 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. 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 this information summarized in chart form at the back of the book with recipes ranked from the lowest carbohydrate count to the highest count. 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 for them at a particular stage of low-carbing (e.g., for Atkins followers, the chart makes it super easy to figure out which recipes are best during the induction phase). The author even gives us numerous ideas for low-carb entertaining! And before all you NON-low-carbers raise your eyebrows in suspicion, I can tell you that I have impressed more than a few low-carb skeptics with Karen Barnaby¿s ¿Shepherd¿s Pie with Mushrooms, Smoked Cheddar, Bacon, and Sour Cream¿. Fabulous! I¿ve made numerous recipes from this cookbook, and all of them were easy to follow for the novice chef and were absolutely fantastic! I highly recommend Karen Barnaby¿s ¿Low-Carb Gourmet¿. If she doesn¿t win you over with her amazingly delicious low-carb recipes, she¿ll win you over with her engaging and entertaining writing style which makes the book a joy to read (AND to use!).

    1 out of 1 people found this review helpful.

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