Low Carb Holiday: The Healthy & Delicious Low Carb Holiday Cookbook [Ring-bound]

John Owen (Author)

Book Description

Publication Date: October 2003

Are you one of the millions who are following a low carb eating strategy? Are you dreading carb-laden holiday meals and bothered by low carb desserts overloaded with NutraSweet and Splenda?

Fear no more, carboLOWdrate, Inc. brings you a first-ever holiday cookbook, Low Carb Holiday, dedicated to your low carb way of life. These simple-to-follow and mouth-watering recipes contain natural and healthy low carb ingredients that everyone will love. New traditional favorites like: Rosemary Garlic Mashed Caulitatoes, Sugarless Cranberry Sauce and Pumpkin Cheesecake in a Reduced Carb Graham Cracker Crust.

From amazing appetizers to delicious desserts, including sample menus and planning timetables, Low Carb Holiday makes your holiday food preparation quick and easy.

Also included in the cookbook is a Comparable Carbohydrate Counts chart, so at a glance you can see how many carbs you saved by making our Pumpkin Cheesecake vs. a traditional one. Each easy-to-make dish comes with its net effective carb count.

Chef and author John Owen has been seen on TV in major markets like San Francisco and Los Angeles as well heard on, What's Cookin' with Chef Piero.

Good Eating! Good Health! And Happy Holidays!

Editorial Reviews

About the Author

John Owen is co-founder and executive chef for carboLOWdrate, Inc., an innovative company dedicated to healthy low carb living. As the author of Low Carb Holiday, The Healthy & Delicious Low Carb Holiday Cookbook, the first holiday cookbook created for low carbers, John puts a low carb spin on traditional favorites without using chemicals or artificial sweeteners. John is a colorful maverick who spent his youth in Northern California. He is largely a self-taught culinary whiz, who has traveled the world collecting recipes and remarkable cooking techniques. Prior to co-founding carboLOWdrate, John worked in the Food and Beverage industry for over 20 years, with experience in baking, food preparation, Five Star food service, show cooking and food styling for film, television and print. John currently resides in West Hollywood, CA where he is developing a product line, television show, magazine and additional cookbooks.

Product Details

• Ring-bound: 102 pages
• Publisher: Human Being Productions, LLC (October 2003)
• Language: English
• ISBN-10: 0972797319
• ISBN-13: 978-0972797313
• Product Dimensions: 8.5 x 6.6 x 1 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 2.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,747,077 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

3.0 out of 5 stars Okay, but could be better, July 1, 2008

By 

ReadNReVu - See all my reviews

This review is from: Low Carb Holiday: The Healthy & Delicious Low Carb Holiday Cookbook (Ring-bound)

This book (small 3-ring binder), has some interesting recipes, but not very many, considering the new price of the book. The author uses stevia and malitol for sweeteners.

The biggest problem I have with the book is that there is no nutritional information provided other than the carb count per serving. Carbs are not the only thing people are keeping track of when trying to eat. Some of the recipes (such as the mashed cauliflower ones) use more full-fat dairy products than you really need. Low-Carb doesn't always have to be high fat.

On the other hand, there is enough extra space in the binder to put in some of your own low-carb holiday recipes, if you want to.

Borrow from your library first, before buying.

4 of 5 people found the following review helpful:

1.0 out of 5 stars Can't serve the stuff, November 25, 2004

By 

C. Freeman (Somerville, Massachusetts) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Low Carb Holiday: The Healthy & Delicious Low Carb Holiday Cookbook (Ring-bound)

Thanksgiving dinner hasn't even been served yet, and already the pumpkin soup and trial-run gravy have gone down the drain, literally. The soup had the appearance and texture of wet cement and absolutely no flavor. The gravy, supposedly thickened with almond flour, was runny and gritty. Neither was fit to serve. Fortunately, I chose the rest of Thanksgiving dinner from Fran McCullough's low-carb cookbooks, which I have used with great success before. McCullough has excellent taste; John Owen apparently has none at all.