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George Stella's Livin' Low Carb: Family Recipes Stella Style Paperback – January 1, 2005
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"From Junk Food to Joy Food" by Joy Bauer
Featuring more than 120 recipes and oodles of gorgeous photos, From Junk Food to Joy Food has you covered from sun up to late night. Don’t deny yourself the flavors you love—learn to make them with joy! Learn more
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George Stella (along with pastry chef-wife Rachel) have developed a wide range of recipes designed to compliment Atkins and other low-carb diet regimens. Rather than relying on packaged convenience foods that meet these dietary standards, they focus on home-cooked meals that satisfy the demands of low carb life without tasting like they were baked up in a factory. Flavors include Chinese (Szechuan stir-fry), Italian-American (clams casino), Southern (fried chicken), and American sweets (chocolate chip muffins and no-bake Key lime cheesecake). Snacks, salads, entrees, and desserts all see equal amounts of attention.
There's a heavy reliance on the sugar substitute Splenda, but in general this is real food for daily life. The condiment chapter contains homemade versions of ketchup, mustard sauce, barbecue sauce and even Thousand Island dressing, and makes a simple place to get started even if the only kitchen appliance you're comfortable with is a can opener. Each recipe clearly notes "special equipment" (like 8-inch square pans) as well as the yield, net carbs per serving, and separate times needed for prepping and cooking.
Because of the sugar substitute and number of recipes that alter classics in ways that compromise traditional textures in favor of lowering carbs (such as noodle-free lasagna), the book is most likely to be used by dieters, rather than all home cooks. Still, if you're looking for easy ways to tinker with your food intake that doesn't involve packaged mixes from the diet industry, Stella offers plenty of tasty options. --Jill Lightner
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
More About the Author
George Stella's career in the food industry started at a young age while living in Deerfield Beach, Florida and although his first job was as a dishwasher at the age of 13, George quickly found himself working at some of Florida's leading restaurants.
In the early 80's he worked as an Executive Chef for the Philips Petroleum Company showcase restaurant, 'Windows on the Green' located in the Pier 66 Hotel in Ft. Lauderdale. George would then go on to work with the owner of the famous 'MARK'S' restaurants, Chef Mark Militelo. Together in 1984 with Dennis Max they brought the first California Cuisine menu to the state of Florida opening 'Café Max' in Pompano Beach; still open today.
Chef George Stella had no way of knowing that by the age of 40 he would reach the weight of 470 pounds. Being obese, George experienced serious heart problems that took him out of the kitchens and threatened his life and his career. After trying and failing every other diet, George turned to the then somewhat controversial low-carb approach and with his experience as a chef he was easily able to leave processed and sugar laden foods behind opting for colorful healthy fresh food choices that lead to an astounding 265 pound weight loss.
By 2002 George was healthier than ever and returned to his passion for the kitchen as a Disney chef at Walt Disney World's Grand Floridian Resort. During his time there, he catered fairy tale weddings and practiced his culinary talents at such fine restaurants as Victoria & Albert's and Citricos. He also conducted healthy cooking classes and personal chef catering services in Orlando, Florida that were ultimately recognized by local television.
Along the way to getting healthy, George blended his passion for fresh food and cooking with helping to inspire and motivate others to eat healthier and make better fresh food choices; to get back in their kitchens and cook!
George has been written about in magazines and newspapers and featured on national television networks and shows such as ABC's 'The View, CBS 48 Hours, Entertainment Tonight and The Insider.
He went on to have his own Food Network weekly series: "Low Carb and Loving It" , has authored SIX bestselling cookbooks and appears regularly on the QVC shopping channel.
Today George is a self described "Motivational Chef" on a mission to lead people back to their kitchens to cook and have Fun with Families, Friends and Fresh Food! He is most proud of his representation of 250 Chapters of the Association of Junior Leagues International for their ongoing childhood obesity awareness campaign called: "Kids in the Kitchen", designed to inspire and teach kids and families to eat healthier.
George Stella, a professional chef for over thirty years, is an official spokesman for the Junior Leagues' Kids in the Kitchen initiative to empower youth to make healthy lifestyle choices. He has appeared on numerous television and news shows, including two seasons of his own show, Low Carb and Lovin' It on the Food Network and has written six bestselling cookbooks. Connecticut born, he has spent more than half his life in Florida where he lives today with his wife of over 30 years Rachel.
You can catch up with George, his family, and other families eating fresh, healthy foods at...
AND on Facebook(the busiest Low-Carb FB site on the net! :
Top Customer Reviews
Why one of the best? How about a family of four losing a combined total of 560 pounds on it? How about a gourmet chef who gives us what worked with them to achieve this? How about unique approach and recipes which apply this?
I was attracted to this after watching George on his FoodNetwork program. He is very humble, yet reliable credentialed chef who has experiemnted with many twists and combos of good cooking yet with low carb.
It avoids lots of the scientific stuff but emphasizes what must happen in pantry and cooking to achieve a healthier diet habit. Sugar and carbs are of course the focus. His approach is doable and the taste is exceptional. I especially like his approach with heavy cream, butter and low-carb foods.
What I find especially attractive is his breakfast section, one of the toughest meals of the day for most of us to habitually maintain healthy and yet one of the most important. So there is such variety and ease of prep here, with great muffin and omelet and blinis and quiche. Great advice to make them up in advance, freeze and then micro each morning with coffee. Try: "Ham and Cheddar Morning Muffins" or "George's Gorgeous Macadamia Banana Muffins" or "On-Hand Omelet."
The other menu sections are equally creative, filling and easy to prep: Grilled Country-Style Pork Ribs with Bourbon Barbecue Sauce; Ham and Mock Potato Soup; Chocolate Pecan Brownies with Cream Cheese Frosting; Jicama Matchstick Fries; Minute Steak Salad; Tequilla Chicken;
There are some 125 recipes in this collection, with easy to follow instructions and advice as well as some color photos. I appreciate the choice of paperback and resultant price for this. Great addition to one's collection or as only low carb source. Highly recommended.
The recipes are solid and I haven't hit a turkey yet as I go through and try out various things. I do wish there was less reliance on soy in the baking section, but that's a fairly personal preference. I've heard some grousing about his enthusiastic use of and endorsement of Splenda. Frankly I have no problems with that. Change to a different sweetner if you don't like or want to use Splenda. Cooking is something of an art, and (at least in MY mind) recipes are meant as a "starting point", after which you can embellish, embroider and alter to your personal taste. This cookbook gives lots of good "starting points".
This is a great beginners low carb cookbook or one for someone who can't afford many on their shelves. Solid recipes, good gamut of choices, written by someone who isn't just jumping on the bandwagon, but actually LIVES a low-carb lifestyle.
The Stella family story was just what my family needed to get MOTIVATED to start eating healthier! My 15 year old Daughter read it when I left it on the table, and said she wanted to eat low carb with me! And then my hubby jumped on board after I made him George's Anaheim Shrimp Scampi, He said; "if that's low carb, count me in"!
We now know we can do it, thanks to the Stella's amazing MOTIVATIONAL story and recipes!
We also ALL now watch his show on Food Network, as George keeps us from ever being bored again!
Thanks George and Family, you're just what we needed and could never find! (*If your looking for recipes, great, but this book cannot be described, it is invaluable if you need to be motivated!)
Your fans forever,
Valerie and crew!
Most Recent Customer Reviews
I have all his books and learn so much about living Low Carb with tasty food and recipesPublished 8 days ago by Amazon Customer
Not sure what I was expecting, as I've felt that low carb food was so monotonous. But George Stella has changed my mind in a big way. Read morePublished 24 days ago by gail jenkins
*Edit: Added a star because the blueberry pancakes were pretty good. I adjusted the recipe to use Truvia instead of Splenda. Read morePublished 1 month ago by Greg S.
I had higher hopes for this book. George needs to update his recipes. He uses LOTS of soy flour which I have been reading negative things about lately. Read morePublished 1 month ago by P. Hernandez
George Stella's books are so awesome. We've cooked recipes for six weeks now out of his books and have lost 35 pounds...rather easily. I only bake and use the almond flour now. Read morePublished 1 month ago by Happy