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200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are! Paperback – January, 2005
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About the Author
Best-selling author Dana Carpender was startled to discover that limiting her carbohydrate intake not only helped her control her weight, but produced the health and vitality a low-fat diet had promised but never delivered. Fifteen years later, she laughs at people who say "You can't eat that way long-term." Her fourteen cookbooks are the result of her realization that the key to permanent dietary change is the answer to the age-old question, "What's for supper?" To date they have sold over a million copies worldwide. Dana writes about low-carb cooking and nutrition on her Facebook page, Dana Carpender's Hold the Toast Press. Dana 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
This is a very detailed book that has many options for many tastes. Some of the ingredients are not the normal that you will find everywhere, but offer more than just the standard slow cooker fare. Some recipes are more upscale so to speak for a more educated palate, and this has aggravated a few purchasers of this book. I like having options even if I never choose them. Lots of low carb recipes for those of us watching our waistlines.
The print and the paper are low-grade and the layout heavy on text -- I assume to cram 300 recipes into one book. It seems cheap in production value and felt dated, like a cookbook from the 70's. There was some cheesy clip art of vegetables and crock pots when a recipe was particularly short, but overall, the book, graphically, did nothing to make me want to cook the recipes within.
I'd rather have had less recipes overall and better recipes in general. Most of them seemed the same, just swap out the protein, swap out the spices. Put in your veggies, put in your liquid. Put in your meat and spices. Cook for 6-8 hours. Eat. Change the spices if you want mexican, thai or indian... it's pretty common sense stuff. Between the 2 books -- 500 variations on the almost the same thing.
The copy that accompanied each recipe was a bit lackluster -- conversational, but exceedingly brief in some spots and not very descriptive. Things like "I got this from a reader" or "this used to be in one of my other cookbooks". Not very engaging.
The low-carb cooking in these books also require you have things like Guar and Xantham in your pantry -- which is maybe a staple for low-carb cooking. I'm glad she does provide a pantry list of things you should keep on hand for cooking low carb, but those things aren't really my bag.
I give it two stars for effort (as clearly 200 recipes is not a small task) and the pantry list, but there are other slow cooker books that are better. Maybe not for low-carbers, but for slow cookers -- definitely. I like "Not Your Mother's Slow Cooker Recipes" (all of them). They have great images and realistic recipes.
A lot of people seem to really, really love this author -- and that's cool. If you like a lot of recipes and don't care about that other stuff, then this is probably a great book. But if you like to "read" cookbooks and prefer cookbooks that speak to your eyes and tantalize you with their words, keep looking. I've decided to return them.
Dana Carpender is a believer in keeping it simple and freshly prepared whenever possible. None of the ingredients were hard to find at my supermarket except perhaps the low-carb imitation honey that shows up in a few recipes. Of the dozen or so main dish recipes I tested in 200 LCSCR I can honestly say that seven were big hits with my family, a few were just okay and just one was bad. All of them cooked on time and just as predicted. There were some very satisfying desserts toward the end, with several variations on cheesecakes and custards that turn out splendidly in my slow cooker. Although I do not normally have a use for appetizer recipes, there is even a section for that - which contains an outstanding hot artichoke dip.
I am impressed with the author's diligence in keeping most recipes under 10 grams of net carbs per serving. Dana really does stick to the universal "rules" of low carb dieting; lots of veggies and meats, occasional artificial sweetening, a sprinkling of fruits now and then and a bare representation of grains and sugars -- and only when absolutely necessary for flavor, never as filler. She is good at innovating more nutritious subs for common starchy side dish ingredients; fauxtatoes (cauliflower) and mashed turnips are big players at her low carb table. Eat the 200 LCSCR way and you will probably have better, more varied natural nutrition than ever before in your typical American diet.
The recipes for lc condiments & sauces are a big bonus to those of us who suffer from sticker shock at the supermarket's low carb pricing practices. Readers of her other lc recipe books may find some of these items familiar, but hey, it is convenient to have them all in one place. And as for convenience, well...slow cooking is the essence of convenience to modern time-challenged dieters.
Did I make it sound as if this book is one of the best kept secrets for low carbers? I hope so, because it is.
-Andrea, aka Merribelle.
First of all, there are too many carbs in the recipes to be properly called 'low-carb'. Often you find recipes with 6g carbs but 200kcal each portion. If you are taking 1600kcal/day in two meals, that leaves you with 32g of carbs in just one meal - too much for a ketogenic diet, for example. The recipes are also often high-protein and low-fat, with skinless chicken and this kind of thing, and you need to change them quite considerably to fit your needs and then recalculate the calories, which is a hassle.
I'm also quite bothered by the amount of crap in the ingredient lists. Xanthan gum, sweeteners, soy, fake this and fake that... Sorry, ma'am, I won't even feed my dogs like this.
I think it's worth reading it, but it could have been much, much better.