The Low-Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes by Fran McCullough, Hardcover | Barnes & Noble
The Low-Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes

The Low-Carb Cookbook: The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes

by Fran McCullough
     
 

Supporting a growing nutritional movement that emphasizes a reduction in carbohydrate intake, the author of Great Food without Fuss, who herself lost sixty pounds on a low-carb diet, provides readers with all the detailed information they need to make the dietary switch.

Overview

Supporting a growing nutritional movement that emphasizes a reduction in carbohydrate intake, the author of Great Food without Fuss, who herself lost sixty pounds on a low-carb diet, provides readers with all the detailed information they need to make the dietary switch.

Editorial Reviews

Michael Eades
The Low-Carb Cookbook is more than a cookbook---it's a primer on how to modify your kitchen, stock your pantry, alter your cooking methods, and change your life to accommodate your new lower-carbohydrate, higher-protein regimen.
USA Today
Publishers Weekly - Publisher's Weekly
In 1995, McCullough edited the manuscript of Drs. Michael and Mary Eades's Protein Power (1996), a book about carbohydrate intolerance, or hyperinsulinemia, a metabolic condition in which ingestion of carbohydrates stimulates excessive production of insulin which in turn causes fat cells to store more fat. Finding that she could control her own weight by limiting her intake of carbohydrates (she reports a 60-lb. weight loss), McCullough (Great Food Without Fuss) embarked on a mission to develop the 250-plus low-carbohydrate recipes here. Conventionally arranged, the recipes emphasize vegetables, meat and fish while eschewing the "whites," e.g., potatoes, bread and pasta, and, of course, sugar, which are the main high-carbohydrate foods. McCullough writes convincingly about her own experience of low-carb eating and has devised appealing recipes in which such fats as butter, oil and heavy cream are allowed more freely than potatoes and grains. Such recipes as Rosemary Walnuts; Cream of Tomato Soup With or Without Crab; Southern-style Smothered Pork Chops and Rum Coconut Ice Cream may prompt readers to ask, Where's the diet? But this is McCullough's point. She doesn't minimize the task of severely cutting down on sugar, bread and pasta, but her recipes, along with instructions for stocking a low-carb pantry and her source list for substitutions, will prove indispensible for readers who want to try the low-carb path to health and weight control.
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) discovered that she had hyperinsulemia, she lost 60 pounds on a low-carbohydrate diet. Hers is not a diet cookbook per seshe 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 regimesbut 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.

Product Details

ISBN-13:
9780786862733
Publisher:
Hachette Books
Publication date:
05/30/1997
Pages:
400
Product dimensions:
6.42(w) x 9.28(h) x 1.20(d)

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