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This is a compilation, not new recipes
on December 8, 2010
I was pleased to see Dana Carpender had a "new" book but less than pleased to discover it is a compilation of recipes from her previous low-carb books--not a single new recipe in it. Now, she apparently chose the "best" from her previous books--and I am fine with that--but this should have been noted on the cover.
Unfortunately, despite the fact that Dana is an absolute genius at creating delicious low-carb recipes that pass as the "real thing" (her chocolate chip cookie recipe and German Chocolate Pie comes to mind; both are unbelievably wonderful) she is notorious (at least in my opinion as a former editor) for the typos in her books. On her website she does have a list of corrections for previous books but . . . and this is the thing I absolutely cannot understand, why didn't she make those corrections before publishing this one?
Because this level of low-carb cooking requires some very expensive ingredients (nut flours, etc.) it's not a happy experience to be led down a wrong path that results in having to throw out something that doesn't work because the recipe called for the wrong amount of something or left out a critical bit of instruction.
Nevertheless, as I browsed the pages of this title, I encountered some of the exact same typos that had bugged me in the previous ones. And . . . when you see all the mistakes it raises another little worry: Could her carb counts be off? I haven't tested any for myself, but if recipes don't get proofread much, how about nutritional information?
Another quibble: She sometimes recommends products that later go off the market. Okay, that could happen to anyone writing a cookbook as you cannot guarantee the continuation of any specialty product. However, why would she put out this book without changing those recipes? The most obvious one that comes to mind is her use in a number of recipes for the potato-like mix called Ketatoes. The manufacturer has not sold this for a long time, yet this new book has recipes calling for the stuff.
If you are new to Dana's recipes, you'll be thrilled to get 1001 of them. If you are a long-term buyer of her cookbooks you might not be half as pleased to discover this is a retread--and not even an updated one at that. I'd rate the recipes in this book (the ones without typos, I mean) with five stars, but the overall rating came down because of the carelessness of the editing.