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500 More Low-Carb Recipes Paperback – October 1, 2004
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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 eight 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 blogs about low carb nutrition at www.HoldtheToast.com; her weekly blog digest goes out to over 20,000 readers. She is also Managing Editor of CarbSmart Magazine at http://www.CarbSmart.com, as well as a featured staff writer. She launches her internet radio show, Dana's Low Carb For Life, on Labor Day 2010. Dana lives in Bloomington, Indiana with her husband and a menagerie of pets, all of whom are well and healthily fed
Top customer reviews
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I am one of those people that needs to count carbs AND calories. Fortunately, the recipes in this book have both! And, any book that can get my husband to eat cabbage and brussels sprouts can't be bad. The book is easy to read and well organized.
She starts out with an introduction to low carb ingredients you'll need to keep on hand. (Note: A few recipes call for a Low Carb milk brand which, unfortunately,is no longer available in this area. I use regular organic milk and adjust my carbs accordingly.) She follows with recipes organized by type of food:
Snack, Nibbles, and Appetizers.
Egg, Cheese etc.
Breads, Muffins, Cereals
Hot vegetables and sides
Side Salads and dressings
Chicken and Turkey
Fish and seafood
Pork and Lamb
Main Dish Salads
Sauces, Seasonings, and Other Incidental stuff (including low carb surgar free ketchup)
Cookies, Cakes, Pies and Other sweets
So far, we've tried the orange mustard glazed brussels sprouts, ALL of the broccoli soups, the creamy cauliflower and bacon casserole, Mexican Cabbage soup, and the spinach mushroom quiche (warning: In the interest of full disclosure, I should tell you we used kale instead of spinach!) And, everything we've tried has been a winner! I look forward to trying more!
*Please note optimal weight loss occurs through maintaining an intake of 20 carbs or less untill you have reached your weight loss goal* Very easy to do using the recipes in this book-yes even the desserts! As far as exercise, I didn't even exercise the first few months and I stil lost weight rather quickly. Exercise simply speeds you throught the process; for me it equated to about 6-7lbs a week while I was very over weight, at a lower weight it is around 4-5lbs a week for me. Also keep it healthy - don't buy the processed LC snack foods, make them using Dana's recipes, they taste better and don't have cancer causing partially hydrogenated oils! Very - very important to cut from your diet! Good luck and I hope this review is helpful.
Sometimes I just need a different idea, and for me that is the utility of such a big book. I don't yet love it, but perhaps I will when I've used a few recipes.
I'm grateful for some basic recipes, such as Dana's low-carb ketchup, that definitely will help me with creating sauces for pork, among other things. I've been adding Splenda and vinegar to tomato sauce, which can be very good, but I'd like some other flavor notes, and at this, Carpender is very, very good.
In zipping quickly through the recipes I did notice some ingredients that I wouldn't buy or eat for any reason. Velveeta cheese is one; it isn't cheese. That's one so-called food ingredient that doesn't belong on any plate in any form. A class of ingredients I've never tried is ost of the sweeteners Carpender discusses in her books, and I doubt I'll ever try them. Choosing just one for an example, low-carb honey is used in at least one recipe I noticed. I won't be buying that ingredient because real unfiltered honey has so many important health benefits that IF I'm going to use honey, I will use the real stuff, not some overprocessed substitute that doesn't add health benefits or behave in recipes like honey. However, after two years on Protein Power I no longer crave sweets, so there's very little baking in my house. I suppose I won't have to worry much about sweeteners.
The one thing I don't like about this book at all is its index. For a cookbook index to be functional, it needs to be organized into categories alphabetically. This index is alphabetic, but not by category. Among the alphabetized items are Adele Hite's Fauxtatoes Deluxe, Barb Thompson's Meatballs Arribiata, Carol Tessman's Skillet Supper... and so on.
I can see why Carpender would want to acknowledge recipes sent by fans, but for me the index is useless because the flow of organization and alphabetizing is thrown off by recipes named for individuals rather than what the ingredients are, apple dumplings, bean soup, carrot salad, duck liver pate, etc., or the category of the item, soup, apple, bean, carrot.
It takes an inordinate time to find anything because I have to figure out where it might be hidden, and I'm very annoyed each time I have to use the index. Anyone who likes a rational and organized index should take notice -- examine before buying.
That said, however, it's a good basic book for low-carbers who are flexible enough to substitute ingredients they don't have or don't like, who don't use an index much, and who do want to add to their low-carb recipe repertoire. There are more than enough recipes here for every night of the week for a long time.