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112 of 116 people found the following review helpful
on February 6, 2001
This is one of the BEST low carb cookbooks I have come across! The recipes are absoultely fabulous! Ms. Lee's Bread recipe is the best I have ever tried! Bread is one thing we low carbers tend to miss, but not any more!! The whole book is super and a bargain at this price!! The recipes are easy, simple to understand and follow, and turn out mouth watering! There is no excuse to cheat, when these options are at your disposal! I especially appreciated the "Before You Begin" section and how she took the time to explain how low carb baking would differ slightly in baking time, storing ect. She also gives ingrediants to have before hand, which are featured in her recipes. Where you can find them, online or off!! Complete with url's and phone numbers! I also love the fact that whey powder is used in the recipes as I have never like the flavor of soy protein powders. Could explain why I have not found one recipe that was not devoured by my whole family, low carbers and non low carbers! All the carb counts and protein counts are listed with each recipe making this book excellant for any low carb program follower. This book has got it all! A MUST for any low carber, diabetic, or just plain anyone in my opinion!! I just LOVE IT!
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74 of 75 people found the following review helpful
on September 5, 2001
As a low-carb dieter, I was really craving some baked goods. I received this book and promptly went out and purchased the special ingredients she uses in most all of the recipes. Such ingredients as Oat flour, High Gluten flour, Xanthan gum, Vanilla Whey Protein Powder and Splenda(a sweetner). It cost a bit of money to get started, needless to say!
I love gingerbread. Especially with whipped cream. Since all low-carb dieters know real whipped cream is okay, I figured this would be a good place to start. I baked it up in no time. I have to say although the taste was okay, the texture was definitely a disappointment. Don't look for fluffy and light. The cakes and breads I tried all had a dense texture with some sponginess. Overall though, it hit the spot with my morning de-caf coffee!
My favorite recipe is one for the Pumpkin Cheesecake. It sounds kind of strange, but the wonderful flavor of the spiced pumpkin goes great with the creamy cream cheese. I would recommend this one for Thanksgiving dessert.
I only gave Baking Low Carb three stars because of the "same-ness" of the textures in the recipes. I understand that until food chemists come up with a low-carb cake flour we will all have to find other alternatives. This is a good start.
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44 of 44 people found the following review helpful
on June 2, 2000
This is a fabulous book if you like to bake and are low-carbing. The author makes it easy to start by giving you tips on what you need to have on hand and where to get them, which is really helpful. Some of our favorites are the zucchini and pumpkin breads and the peanut butter cookies. The nut recipes are good too! I would highly recommend this book for anyone that is low-carbing. It's nice to have a treat that doesn't screw up your way of eating healthy.
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44 of 45 people found the following review helpful
on January 24, 2001
I recommend Diana's book only slightly less often than I recommend my own. It is utterly indispensible for the low carber who is tired of eggs for breakfast, for the vegetarian low carber who doesn't want to live on tofu, and for anyone who just wants to eat muffins and brownies and zucchini bread again. Oh, and my sister made Diana's bread recipe to make Thanksgiving stuffing from, and gave it rave reviews.
I especially like the fact that Diana's recipes don't depend on soy; I've become worried about the effects of a great deal of soy in the diet. Diana's recipes are low carb *and* high protein without it.
If you're on a low carb diet, and it's working for you the way that it's worked for so many of us -- you're losing weight and feeling better than you ever have in your life -- then diversifying your low carb menu is essential, so that you'll be happy and satisfied, and stay with this way of eating for life. Diana's book is a *big* help!! BUY IT!
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44 of 45 people found the following review helpful
on June 3, 2000
I purchased Baking Low Carb some time ago, and have come to depend on it tremendously for providing my family with wonderful low carbohydrate, sugar free treats. Diana's recipes cover a wide range of baked goods, the recipes are well-written and consistent, and the results are terrific. I hope she writes a second cookbook.
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34 of 34 people found the following review helpful
on January 1, 2001
I've been lowcarbing for over 2 years now and I have to say that this cookbook definitely helped me stick with it! I love the muffin recipes because they're easy to make and great for a fast breakfast...15 seconds in the microwave and they taste like they were made fresh that morning. There's a treat in this book for everyone on a low carb diet and the ingredients are easy to find and inexpensive to buy. I also love the fact that she's beefed the recipes up with protein...I'd recommend this book highly!!
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33 of 34 people found the following review helpful
on January 13, 2002
This is a must-have for your low-carb cookbook collection, especially if you are on maintenance, or not on the severe part of the low carb diet. I have been on a low-carb diet for almost two years, losing 25 pounds in five months, then simply staying on maintenance. I started craving baked goods, and realized I was starting to slip back into a high-carb eating pattern. When I got this book, I immediately made the chocolate chip cookie recipe, and it is so good I couldn't believe it. They are crumbly, however if you put them in the freezer they taste as good as Toll-house cookies to me, and are only 2 carbs each. (Watch that you don't eat the whole batch!) The cheesecake recipes are great. I haven't tried the bread, because every low-carb bread I've made has a strange texture, no matter whose recipe I've followed. I intend to continue exploring the recipes in this book. I have learned a lot about how to bake things without the carbs, following the suggestions in this book.
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55 of 60 people found the following review helpful
on March 2, 2003
As I understand it, this was one of the first low-carb baking books to come out.
As such, I applaud its pioneer spirit, but I have to honestly say that there are better books out there now, and plenty of online resources where you'll find lots of better dessert recipes without going to the trouble of ordering and paying for this book.
Almost without exception the cookie recipes call for shortening. If you don't use shortening for health reasons, you won't be baking any of the cookies in this book.
Most of the recipes call for liquid Sweet n Low. Again, if you don't like the taste of sacharin, you probably won't be tempted to try these recipes.
Clever cooks might be able to substitute powdered sucralose and some extra liquid for the liquid sacharin, but again, why spend extra time modifying existing recipes when you have so many other resources and can easily find recipes that don't call for things you don't want to eat?
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83 of 93 people found the following review helpful
on February 9, 2002
Don't even consider this book if you have any sort of taste buds at all.
I ordered this book and her Bread & Breakfast book based on the good reviews. When I received the books, I was a bit concerned because almost EVERY recipe relies almost exclusively on whey protein powder as a flour substitute (most recipes use 4 parts whey protein powder, 1 part oat flour and 2 Tbs gluten).
I baked the brownie recipe on page 30. I used every single specific brand name ingredient. I EXACTLY followed all directions. When it came out of the oven it looked pretty. I couldn't even swallow one bite. It had the feel of sawdust in my mouth. As I chewed it, the particles seemed to grow and absorb all of the moisture in my mouth. I have NEVER tasted anything like this (well maybe some of those no-carb crackers come close).
These recipes are in NO WAY a replacement for regular baked goods. They are a totally different product. I suspect you would get better taste and texture if you ate the cardboard that is packaged with regular baked goods.
Save your carbs and your money.
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21 of 21 people found the following review helpful
on July 23, 2001
This recipe book has made it possible for me to live the Low Carb way of life. The desserts are great and are quite a treat compared to the Keto brand snacks or other pre-made...REALLY expensive...treats sold on websites. The texture of the cakes and brownies is heavier than you would expect if you had whipped together a Betty Crocker mix but then if you'd done that, you'd be eating a ton of carbs. The protein keeps you satisfied and a little goes a long way. The cookies are lighter and quite delicate but are equally as good. They're not Mrs. Fields big goopy over-powering cookies but have an airy, almost european taste to them. Again, since she adds a lot of protein to her recipes, you will feel satisfied with less. I just bought her new book and it's even better...the bread recipes are to die for!!
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