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The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes Hardcover – October 7, 2004


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Product Details

  • Hardcover: 320 pages
  • Publisher: Rodale Books (October 7, 2004)
  • Language: English
  • ISBN-10: 157954990X
  • ISBN-13: 978-1579549909
  • Product Dimensions: 9.4 x 7.7 x 1 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #214,464 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Sushi without rice, pizza without dough and bread pudding without bread? Barnaby provides recipes for all the gourmet treats that low-carb dieters crave. Though starch-lovers might find the To-Frites chewy and unsatisfying, they’re not bad as long as they’re thought of as fried spiced tofu and not as French fries. Many of the recipes are like this: great on their own, but a poor substitute for whatever they might be trying to be. The ones that stand out are those that could be found in the protein section of any carb-laden cookbook: Salmon Steaks with Ginger Butter, Slow-Roasted Spice-Cured Pork Shoulder, Winter Vegetable Soup. Barnaby does include multiple recipes for vegetables reborn in a low-carb world: rutabagas, kohlrabi, chayote, daikon, cauliflower and kale find their niche in butter and cream sauces, or disguised as rice, mashed potatoes and pasta. The low-carb eater will welcome the salad and vegetable sections as defense against the idea that low-carb diets are all about steaks and bacon. Snacks are also strong, with delicious Five-spice Sesame Walnuts and scary but familiar Crispy Chicken Skin. The dessert section includes a discussion of possible artificial sweeteners, Splenda being the most recommended. Many of the desserts are surprisingly tasty. With Splenda and almond meal in place of flour, the New York Cheesecake is as good as a more traditional cake. The growing number of low-carb dieters seeking to cook food that even their carb-chowing friends will appreciate will welcome this book, but, as many of the recipes are high in fat and odd for the traditional palate, it is unlikely to lure people to the diet.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Karen Barnaby is the executive chef at the award-winning Fish House restaurant in Vancouver. The author of five previous cookbooks, she lives in Vancouver, B.C., in Canada.

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Customer Reviews

4.4 out of 5 stars
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See all 22 customer reviews
The recipes are easy to follow along and taste great.
Gary
I recommend this book for anyone who is feeling bored or limited on their low-carb diet.
Gail W.
If you're thinking these recipes will require "unusual" ingredients, think again.
Lisa Shea

Most Helpful Customer Reviews

50 of 52 people found the following review helpful By Lisa Shea HALL OF FAMETOP 500 REVIEWERVINE VOICE on October 29, 2004
Format: Hardcover
If you're on a low carb diet, you might think you're stuck with burgers and veggies. Wrong! This gourmet cookbook lets you eat like a king and queen while losing weight.

Karen Barnaby begins by sharing her own trials and tribulations at weight loss, and explains how low carb diets work. She gives information on how to shop at a number of locations - Italian deli, Japanese grocery, etc. - to get food that is healthy and delicious. Then, it's on to the recipes!

For those bored with breakfast, Karen has a number of tasty solutions, from egg and sausage muffins to a deep dish pizza quiche. There are almond puff pancakes and Colin's omega waffles. Moving through the day, she offers a wide variety of appetizer, lunches, snacks, dinners, and yes, desserts.

If you're thinking these recipes will require "unusual" ingredients, think again. Sure, some do call for pine nuts or sea salt. Others, however, simply take the food you SHOULD be eating - celery, vegetable oil - and help you find new ways to make it very tasty. There are recipes for stir fried prawns, for turkey tenderloin with pesto, and for strawberry shortcakes with mascarpone balsamic cream.

The photos that are included are mouthwateringly gorgeous and really entice you to give the recipe a try. On the other hand, not every dish has a photo included - something I wish had been different. I always like to see a photo of what I'm trying to make. The instructions are straightforward and simple, and she lists both the effective carbs and total carbs for every dish, along with the fiber, protein, fat and calories. Substitutions are listed where appropriate, to help a chef that runs out of something.

I highly recommend this book to anyone who has fallen into a rut with their low carb cooking. And especially if you're planning any get-togethers, this is a sure fire way to show others that low carb creates the most flavorful food on the planet!
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37 of 39 people found the following review helpful By Jennifer A. Wickes on February 17, 2005
Format: Hardcover
Over the past few years, the latest "fad" in losing weight - a common problem in the United States and Canada - is the low-carb diet. In this cookbook, there are 250 delicious recipes that can satisfy your appetite while utilizing the low-carb theory.

Karen Barnaby is a chef in Vancouver. She began to have weight problems, and decided that a low-carb diet made sense to her. So, she began to use her culinary knowledge and develop wonderful tasting recipes that were low in carbohydrates. Through her efforts, she lost 70 pounds. Due to her success in weight loss, she decided to write this cookbook, her sixth book.

In this hardback book, there are color photographs which show a lot of the delectable recipes offered in here. Each recipe is also written in metric and imperial, so there are no conversions needed for a person who is accustomed to the opposite in measurements. In the introduction, Ms. Barnaby gives us a wide variety of ingredients that can help make meals flavorful and exciting. She shows us through her recipes, which prove that because you are eating a low-carb meal, it does not mean that you cannot have a wonderful meal filled with flavor!

And if you needed more information about this book, then you need to know that Ms. Barnaby has even included a section which provides the carbohydrate/fat/protein/caloric information needed for each recipe. The Table of Contents includes recipes for: breakfast, appetizers, soups, salads, vegetables, fish, poultry, beef, pork, lamb, sauces and desserts.

If you are on a low-carb diet, then you will be consuming Splenda. My doctor tells me that Splenda is actually a brand name for sucralose which is made from sucrose. It is 600 times sweeter than sugar and is not caloric.
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22 of 22 people found the following review helpful By Low-Carb Foodie on January 9, 2005
Format: Hardcover
Karen Barnaby's "Low-Carb Gourmet" represents a winning combination of recipes and cooking (and eating) tips and would be an excellent addition to any low-carber's library.

Considering that this is a low-carb cookbook and not a low-carb how-to manual, the author very clearly introduces and explains the basics of low-carbing. To name just a few examples, in the book, she explains the effects of caffeine, alcohol, and water on the low-carb diet, explains how to calculate true carb counts, provides excellent examples of low-carb shopping lists and ingredients, provides a list of ideal low-carb snacks, suggests low-carb substitutes for high-carb ingredients, demystifies artificial sweeteners, teaches us how to spot hidden carbs in foods, and lists essentials for low-carb baking. She has also made the book an excellent culinary how-to guide in general by scattering throughout the book little side notes and suggestion boxes where she covers topics such as useful kitchen gadgets, how to store parsley to keep it fresh longer, making flavoured butters, tips for stabilizing whipping cream, and how to peel tomatoes (and yes, she teaches us that there IS more than one way to do this!).

Besides providing us with a useful reference book for following a low-carb lifestyle, most importantly, however, Karen Barnaby shows us that low-carbing isn't just about eggs, bacon, and a big slab of steak - it's about healthy, tasty, and varied foods that are not just great for a low-carb lifestyle, but for a healthy lifestyle in general. No matter what your food preferences are, there is something in this cookbook for everyone.
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