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Carb Wars: Sugar is the New Fat Paperback – April 1, 2007
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We found and thoroughly love your cookbook. It's well done and filled with helpful tidbits (some of which were even news to us!) that low carb dieters will profit greatly by. We look forward to having it on our shelves. --Michael R. Eades, M.D. and Mary Dan Eades, M.D., New York Times bestselling authors of "Protein Power"
It's a war out there and Judy Barnes Baker knows it. "Carb Wars" accurately depicts livin' la vida low carb as it really is - a healthy and delicious way to lose weight and revitalize your life forever. The best part is she provides you with scrumptious recipes to do it right. Highly recommended! --Jimmy Moore, author "Livin' la Vida Low Carb"
Over thirty years ago, my husband, Dr. Atkins, started a revolution that changed the way we think about nutrition. As a result, those of us who love good food are changing the way we cook. Carb Wars provides more evidence that this healthy cuisine can be both indulgent and satisfying. --Veronica Atkins, author, "Atkins for Life Low-Carb Cookbook"
About the Author
Judy Barnes Baker is an artist, writer, and food fanatic. She is a member of the International Association of Culinary Professionals.
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Top customer reviews
Appetizers and snacks
Soups, chowders, and chili
Breads, tortillas, and crackers
Starchy side dish replacements
Main dishes: Meat, seafood,
Desserts: Cakes; frostings and fillings; chocolate; candy; cheese desserts; cookies; ice cream and frozen desserts; pies; pie crusts; mousses, puddings and custards; souffles, dessert sauces
Directory of Sources
For me the introduction was worth the price of the book.
I may not change my eating habits (won't eat beans, won't use soy, or some of the sweeteners the author mentions) but so far I'm glad I bought the book through amazon and it will remain in my low-carb library while others may not.
I best read it since I paid for it. I got so much information about all
the different artificial sweeteners, and some really good tips. I'm not
even done reading it, I'm going slow so I can absorb all that it's got
to say. I'm reading about the different flours and their carb counts
and effects. It's worth the time and money.
Although the recipes deserve a five-star rating, I had to give it four stars because it is not terribly well-organized (at least I find it hard to find certain recipes) and it is overloaded with a hundred pages of dessert recipes that rely on way too much Splenda for my taste.
There aren't very main course recipes - only 20 of them (the book states that good low-carb main courses can be found elsewhere) which is a shame because the delicious recipes that are to be found here make me wonder what terrific and unusual main dishes this author could have come up with.
That said, there's an abundance of excellent low-carb tips and many inventive and delicious recipes using unusual ingredients. There are some great variations on spaghetti squash (yum!) and wonderful ways to prepare tons of low-carb vegetables.
One of the best low-carb cookbooks available.
Update: I have turned time and time again to this cookbook for recipes and also want to mention that this cookbook had the first recipe I'd ever seen for kale chips which have since become a wildly popular, healthy snack.
This easily is one of the best, if not the best lo-carb book I have purchased! I own many of the Eades and Atkins books and they are good, but this one is better!