The Big Book of Low-Carb: 250 Simple, Delicious, Nutritious Recipes

by Kimberly Mayone, Mayone Broihier, Kitty Broihier

Low-carb has moved beyond fad into lifestyle. And what a lifestyle with 250 recipes this good Shrimp and Havarti Frittata, Cumin Roasted Chicken, Country Style Pork Ribs, Strawberry Swirl Cheesecake.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0811845419
• ISBN13: 9780811845410
• Release Date: June 2005
• Publisher: Chronicle Books
• Length: 368 Pages
• Weight: 1.59 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"

Customer Reviews

love this book

the have great receipies and they are easy to. most of the receipes arent for the induction phase but this is still a great book. it helps you from getting board of the same old stuff.

A 'Big Book' That's Big On Low-Carb

The Big Book Of Low-Carb is a book ready-made for low-carbers Low-carb living need not be boring or even arduous when you know that there are virtually millions of ways to combine various ingredients to present the ultimate in low-carb dining. The opportunities are endless and can even be fun when you learn to start cooking this way all the time as part of your healthy lifestyle. Regardless of which low-carb plan you are following, there's a recipe for you to make and enjoy in The Big Book Of Low-Carb. That's what co-authors Kitty Broihier, a registered dietician, and Kimberly Mayone, a recipe development consultant, wanted to acheive in this book of theirs. Loading it up with 250 recipes that are easy-to-make as well as entertaining to make and eat. The Big Book Of Low-Carb will certainly change the way you think about low-carb. Broihier and Mayone admit up front that they wanted to offer a wide variety of options for low-carbers on every level from the "newbie" all the way to the "old pro" veterans who have been eating this way for years. The Big Book Of Low-Carb delivers with exquisite dishes that will get you out of your "low-carb rut" and will instead "keep you noshing happily on your low-carb program" forever. Before you get to experience their amazing recipes, Broihier and Mayone provide some low-carb "basics" to help get you started off on the right foot. These helpful tips are there to give you guidance that could prove crucial as you prepare to become the king or queen of your low-carb cooking domain. Don't just foolishly skip over this part of the book because there are some really good techniques that frankly I hadn't even thought about before. The authors also explain the definition of some popular low-carb cooking lingo that some people may not be aware of such as "resting foods," "net carbs," and the various kinds of portions. If you're gonna make these fine recipes, then you had better know what the authors are talking about ahead of time. If your kitchen lacks the necessary tools to work with, then you might find yourself in a pinch when the book asks you to grate, whisk, or roll something. Not to worry because they help you out by sharing with you all the equipment and tools you will need to make these delighful recipes. More importantly, they also explain what the basic foods are that you will want to keep on hand to make your low-carb cooking experience the best it can possibly be, including specific pantry items, refrigerated items, produce, meat and other necessary low-carb recipe essentials. Never start a recipe without knowing you have these items on hand. What a travesty that would be! :) For all you cooking novices out there, The Big Book Of Low-Carb also includes a tutorial on various techniques that will help you along as you make these recipes. This section can also serve as a refresher course for you veterans who may not remember what it means to shock your vegetables, parboil your sausages, or zest those c