Top positive review
199 people found this helpful
Full of great ideas for low-carbohydrate meals!
on April 4, 1999
I borrowed a copy of this cookbook from a friend. My husband and I had already been on the Atkin's diet for a month and I was thrilled with the amount of weight and, more importantly, inches we had lost, but was getting a little tired of eating the same foods again and again. Over a weekend, I tried a lot of the recipes in the cookbook while we were at our cabin. My cooking utensils and ingredients were slightly limited there in the Northwoods, but I made some slight variations (i.e. substitute a little onion for scallions, skip the white wine, etc.) and we proceeded to eat like pigs while sticking to the diet. After reading through the recipes and learning substitutes for high-carbohydrate ingredients, I can adjust recipes in my regular cookbooks with the same satisfying results. We have actually been eating better tasting meals than before the diet because I enjoy the challenge of cooking rich meals while maintaining our weight loss. The best part of the cookbook for me was the desserts. I rarely cooked desserts before going on the Atkin's diet because they are so fattening. I made a few small adjustments to the cheesecake recipe and came up with the best darned cheesecake I have ever eaten. Even had it for breakfast to feel truly decadent. Another happy surprise was that unsweetened chocolate is not that high in carbohydrates. The only disappointing recipes I tried were those that contain soy flour. Soy flour, not surprisingly, tastes like soy beans and does not want to mix into liquids. The book also mentions tofu flour which is not readily available at grocery stores and probably tastes like beans. As the recipes call for so little flour of any kind and we are now in the maintenance sequence of the diet, I think a little "cheating" is in order. Try the recipes in the book, then get creative!