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Editorial Reviews
Amazon.com
As many enthusiasts have discovered, it's easy to lose weight on the low-carb diet. But keeping the weight off requires an ongoing commitment--not an easy feat when faced with dieting drudgery, dinners out, holiday gatherings, and demoralizing eating binges. While many low-carb diet books offer the initial thrill of weight loss, this book is a lifelong manual, offering tips and guidance to keep readers committed for the long haul.
As many enthusiasts have discovered, it's easy to lose weight on the low-carb diet. But keeping the weight off requires an ongoing commitment--not an easy feat when faced with dieting drudgery, dinners out, holiday gatherings, and demoralizing eating binges. While many low-carb diet books offer the initial thrill of weight loss, this book is a lifelong manual, offering tips and guidance to keep readers committed for the long haul.
Author Fran McCullough starts with "secret weapons" (such as blocking sugars, cleansing the liver, and keeping a food diary), must-haves in any long-term dieter's arsenal. She also offers a valuable "Troubleshooting" section that covers commons challenges, such as dinner invitations ("Come on over for Dinner") and binge eating ("Blowing It"). She addresses the persistent snacking problem with a list of low-carb delights (including shrimp with guacamole or prosciutto and melon). She even lists alternative foods for the times when you crave disaster foods. (For example, a craving for pizza can be satisfied with grilled eggplant, mozzarella cheese, and oregano.) The second half of the book is devoted to McCullough's specialty--tasty and satisfying low-carb recipes, such as Buffalo Boys Chili and Berry and Mango Compote.
From Publishers Weekly
Cookbook editor and writer McCullough credits a low carbohydrate diet with saving her life. McCullough, who diagnosed her own blood clot, admits that she's not as thin as she likes and she's not a physician, but she fervently believes that there are many dieters, like herself, who simply cannot chemically process carbohydrates in a healthy way. Therefore, she argues, these people should limit their carbohydrate intake. McCullough presents her case in a logical and convincing way. She first gives an overview of the various popular low-carbohydrate diets and the medical principles behind them. Then she offers basic low-carb diet plans, along with personal anecdotes from people who have been following these plans. The final two-thirds of the book consists of recipes from main dishes to desserts. This is an excellent primer for anyone who has tried to make sense of the various low-carb diets. McCullough writes in a friendly and approachable style. Her tips on common dieting problems such as avoiding temptation, eating while traveling, finding acceptable bread substitutes, etc., are quite useful and the recipes are tasty and not terribly complicated. This volume makes a fine companion to the author's previous title, the bestselling Low-Carb Cookbook. (June)
Copyright 2000 Reed Business Information, Inc.
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