- Plastic Comb: 64 pages
- Publisher: Morris Press Cookbooks (August 15, 1999)
- Language: English
- ISBN-10: 0967998808
- ISBN-13: 978-0967998800
- Package Dimensions: 8.3 x 5.6 x 0.3 inches
- Shipping Weight: 5.6 ounces
- Average Customer Review: 29 customer reviews
- Amazon Best Sellers Rank: #2,278,669 in Books (See Top 100 in Books)
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Baking Low-Carb: Tasty Sugar-Free Desserts, Cookies, Candies and Breads Plastic Comb – August 15, 1999
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I received the cookbook about a week ago. The bread recipe is wonderful and worth the price of the whole book! I'm telling all my low carb friends to get the book. -- A Satisfied Customer
I recently purchased your book Baking LowCarb. It is without question the BEST lowcarb cookbook in existence (and I probably have them all).... -- Ron Penna
If it weren't for these indulgent (yet legal) treats I probably would've fallen off the low carb bandwagon many times giving into cravings.... -- Christie
About the Author
I began the Atkins diet a little over two years ago. I lost weight and felt great. My daughters and son-in-law also started eating this way, more for their health problems which greatly improved. It appeared that we would be eating this way forever!
However, we didn't want to give up all our desserts and treats and couldn't find a cookbook devoted to just baking lowcarb. I decided to write some recipes of my own and thus this book was born.
Top customer reviews
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I love gingerbread. Especially with whipped cream. Since all low-carb dieters know real whipped cream is okay, I figured this would be a good place to start. I baked it up in no time. I have to say although the taste was okay, the texture was definitely a disappointment. Don't look for fluffy and light. The cakes and breads I tried all had a dense texture with some sponginess. Overall though, it hit the spot with my morning de-caf coffee!
My favorite recipe is one for the Pumpkin Cheesecake. It sounds kind of strange, but the wonderful flavor of the spiced pumpkin goes great with the creamy cream cheese. I would recommend this one for Thanksgiving dessert.
I only gave Baking Low Carb three stars because of the "same-ness" of the textures in the recipes. I understand that until food chemists come up with a low-carb cake flour we will all have to find other alternatives. This is a good start.
Most recent customer reviews
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As such, I applaud its pioneer spirit, but I have to honestly say that there are better books...Read more
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