The Low Carb Cookbook: Low Carb Recipes to Satisfy a Healthy Appetite

The Low Carb Cookbook: Low Carb Recipes to Satisfy a Healthy Appetite

by Anouska Jones (Editor)
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The Low Carb Cookbook: Low Carb Recipes to Satisfy a Healthy Appetite by Anouska Jones

Rather than eliminating carbohydrates completely, these healthy recipes offer a blueprint for embracing a low carb regime, a sustainable lifestyle shift that can help you lose weight without feeling hungry. After just a few days following this diet, your body will shift from using carbohydrates as its energy source, and start to burn stored fat instead.

Cutting the carbs doesn't mean losing any of the taste or excitement of cooking, however; these recipes represent a diverse array of tastes and traditions. For an appetizer, try Baked Ricotta with Lemon and Coriander or a Stuffed Mushroom Salad. Move on to Cream of Asparagus Soup, or Pork and Lentil Stew. For the main course choose from old favorites like Eggplant Parmigiana and Beef Stew, or from innovative, Eastern-influenced dishes like Tofu Kebabs with Miso Pesto or Steamed Shrimp Nori Rolls. And don't forget dessert — Raspberry Mousse, Lemon Berry Cheesecake, and Chocolate Almond Tarts are among the surprisingly low carb treats you'll learn how to make.

Beautiful photographs of the finished dishes along with full nutritional breakdowns accompany each recipe.

Product Details

ISBN-13: 9780760758083
Publisher: Sterling Publishing
Publication date: 04/26/2004
Pages: 255

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The Low Carb Cookbook 2.5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
Per prior review: Mirin=beer, mesculin=mixed salad of baby lettuce/greens (varieties of this commonly available in grocery stores sold in bags in the produce dept.) or just use any salad greens you like, bean paste=mashed red beans with sweet taste and you can substitute honey if ingredient is used as seasoning (if used as a main ingredient you can mash and sweeten any beans you like or use peanut butter etc),rocket=delicate delicious lettuce-like plant, substitute any salad greens, dashi granules=Japanese version of boullion, replace with any broth preferably fish stock, tamari=just the Japanese word for soy sauce, fish sauce=sort of Japanese version of worchestershire sauce and I've used worchestershire as substitute (I don't much care for fish sauce which is made by letting barrels of anchovies liquify...eww). Remember when substituting may need to vary measurements etc. most cooks do this to make recipes suited to their own tastes anyway...In California at least, most people I know actually have all these ingredients on hand and they are definitely available at all grocery stores. Remember you can look up definitions for unfamiliar ingredients online -and often get substitution recommendations as well that way. I think when someone is struggling on a diet, variety is extremely helpful this cookbook offers that - which seems like the whole point.
Guest More than 1 year ago
Yes, the pictures are beautiful! But almost all of the recipes called for items unknown to me, my friends, my family, nor even the health food store. What is mirin, mesculin leaves, Japanese bean paste, rocket leaves, dashi granules, tamari, and fish sauce? These are only a few. The book may have been geared to Asians. Certainly we should be told this before buying. I am now doubtful about purchasing other books from Barnes and Noble over the Internet.