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1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back Paperback – March 1, 2010
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About the Author
Dana Carpender is pioneer of the low-carb movement and bestselling author of over 14 cookbooks, including 1001 Low-Carb Recipes, 500 Paleo Recipes, 15-Minute Low-Carb Recipes, The Low-Carb Diabetes Solution Cookbook, 200 Low-Carb, High-Fat Recipes, The Low-Carb Diabetes Solution, the Insulin Resistance Solution, 500 Ketogenic Recipes and many more. To date her books have sold over a million copies worldwide. She writes about low-carb cooking and nutrition on her Facebook page, Dana Carpender's Hold the Toast Press. She lives in Bloomington, Indiana with her husband and a menagerie of pets, all of whom are well and healthily fed.
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Top customer reviews
I generally use cookbooks and recipes for inspiration and ideas. I like to add my own flair to recipes, according to my personal taste. But I would have never known about cauliflower "fauxtatotes" or cauliflower rice pilafs ( I am also hooked on zucchini "noodles" !). This book has helped me get creative in my low-carb kitchen, and I am enjoying de-carbing some of my favorite kinds of dishes.
Yes, there are a lot of specialty staples you will have to stock your pantry with, but once you do, you will have a lot of options. Dana goes into detail about a lot of these foods, which for me was really helpful. I am a good cook and consider myself a knowledgeable "foodie" but a lot of these ingredients are new to me.
Just the other day, I made Dana's Sour Cream Poppy Seed muffins. What a treat! Even my carb-eating family and friends liked them. A month ago, I couldn't have made a tasty low-carb baked good to save my life!
This book is like the "Joy of Cooking" for my low-carb lifestyle!
I've tried over a dozen of the recipes so far and having so much fun! There is such a large variety of meals to choose from that are well explained and easy to prepare. One week I'm making all kinds of Indian and Middle Eastern style foods, the next I'm making exciting salad dressings (like Orange Bacon Vinaigrette!) and soups from scratch (love the Swiss Broccoli), and this week I flambeed steak for the very first time! I'd recommend this book to anyone who likes to cook, but I can't recommend it enough to those who are on a low-carb diet as well! I'm so glad I can continue to lose weight without giving up my favorite hobby!
As far as the book design itself goes, since it's so thick, the cookbook stays open without the need to put anything on it or use a holder. Anyone who uses cookbooks regularly knows how big of a deal this is, and I usually look for spiral bound cookbooks, but this one works just fine as a paperback.
The only revision I'd make to this book is adding information on the fat in each recipe (each recipe has a listing of protein, fiber, carb and usable carb info). I'm trying to balance my fat and protein intake, and that would be super helpful so I don't have to make the calculations by hand. I think I understand why the author didn't include that info-Americans are all together too fat-phobic.
In summary, this is probably the only cookbook I'm going to need for a long time-what a fantastic investment!