- Spiral-bound: 136 pages
- Publisher: Truly Low Carb, Inc. (September 15, 2001)
- ISBN-10: 0971492913
- ISBN-13: 978-0971492912
- Package Dimensions: 8.3 x 5.7 x 0.5 inches
- Shipping Weight: 8.8 ounces
- Average Customer Review: 41 customer reviews
- Amazon Best Sellers Rank: #2,915,528 in Books (See Top 100 in Books)
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Cooking TLC: Truly Low Carb Cooking Volume 1 Spiral-bound – September 15, 2001
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... written with wit and warmth... The book is well-organized, uses bold, clear text, and we could find no "typos". -- Low-Carb Luxury, 01/31/01
...cookbook is a lifesaver.... lost another 4 lbs since I've gotten it because I have something new to eat... -- letter from actual customer karen Shell, TN
far and away the best low-carb cookbook I've ever used... one of the best cookbooks I have PERIOD... -- letter from actual customer Ruth Gale, WA
From the Author
This is the first cookbook I have written, but it will certainly not be the last! I see a definite and ongoing need for low carb recipes that are actually LOW in carbs (while still tasting GOOD.)
These recipes were all created in my own kitchen for my own use. Every one of them has been tested thoroughly and any that didn't live up to my own high standards for good taste were simply not included. This is not a book I hastily knocked together for the purpose of making money, but rather a book that came into being only due to my sincere desire to help others gain the good health and normal weight that I myself now enjoy.
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I made the soy-free baking mix and tried a couple of recipes, brownies and blueberry muffins, and they both turned out awful. I eventually used up the mix on other recipes, because I won't throw food away (especially with expensive ingredients), but I recall nothing as a success. I've done some pretty good low-carb baking on my own, but never had such bad luck as with these recipes.
Because the Nirvana Bars were raved about in many places, I thought I'd give the cookbook one last chance, and made the recipe as given. One thing I noticed in all the recipes is that they are WAY too sweet. I can handle a little artificial sweetener, but it's easy to get too much and then it tastes awful. I believe I cut the sweetener in half for this (and since then I've been far more conservative and would probably start with one-fourth). Anyway, the bars were awful: overpoweringly sweet, and not in a good way. They also had an unpleasant texture, kind of sticky/rubbery, not a bar you could hold without making a mess all over your fingers. These are served from the freezer, so there's nothing more I could do about that.
So I had this huge pan of STUFF I couldn't eat--though I tried several times--full of chocolate, nuts, butter, protein powder, cream cheese--all sorts of things I didn't want to throw away! It took me a while to figure out what to do. Finally I thought: ICE CREAM! So I bought some cream (can't recall now if it was half&half or full cream), dumped the sticky mess into it (about a half gallon of cream, I think), and stirred until dissolved. When dissolved, it was like chocolate-nut ice cream, and still too sweet until it was frozen. (Ice cream is always too sweet if it's not frozen.) I froze it in two batches, in a hand-crank countertop ice cream maker. It was delicious! I let some non-dieting people try it too, and they loved it. I was sorry when I used it up, but I wasn't willing to go through all that to make it again. =)
I did not try any of the entrees or side dishes, but some of them do look good. Because my only experience was 3-4 failures in the dessert/bread category, I won't give the book a terribly low rating. In fact, as I've looked through it while writing this review, I've decided to keep it a little longer rather than reselling it. At least it does seem to hold its value! =) If I get around to making other recipes, I'll edit the review if they're fantastic. I do believe in low-carb eating, and like to promote it whenever possible.
I want to mention that I was able to salvage the brownies by turning them into "biscotti." Again, they had been way too sweet, and were also extremely dry and had an unpleasant texture (possibly I overbaked them, because I did follow the directions, but I was using a convection oven and maybe could have cut down the time). I sliced the entire panful into pieces that were half an inch thick and about 2 inches square, and baked them for a long time at a low temperature until they were entirely dry and crisp. They were quite good that way! They also didn't seem so sweet. I salvaged the blueberry muffins the same way.
If you're on a low-carb diet, or even considering giving it a shot - you owe it to yourself to purchase this cookbook.
When I first began my low carb journey I was resigned to eating food that satisfied me physically but was rather repetitious. With Truly Low Carb Cooking I have experienced something very different. Karen Rysavy has shown us that there is virually nothing that cannot be converted to a low carbohydrate way of eating, and most of this can be done by using ingredients that are readily available to most people.
It is variety that helps us stick with a particular way of living. This cookbook is surely that, and more. It contains helpful household and cooking hints, as well as recipes for a wide variety of dishes that are truly a pleasure to eat. Creamy Cucumbers, Heavenly Mousse, Catsup, Creamy Seafood Bake - the variety is amazing!
I recommend this book without reservation! Put this on your Christmas list for yourself or the food afficionado in your life!