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Learn to COOK - The Low-Carb Cookbook
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List Price: $7.99
Our Price: $6.30
Your Save: $ 1.69 ( 21% )
Availability: Usually ships in 24 hours
Manufacturer: Hyperion
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Average Customer Rating:  
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Binding: Mass Market Paperback
Dewey Decimal Number: 641.5638
EAN: 9780786889914
ISBN: 0786889918
Label: Hyperion
Manufacturer: Hyperion
Number Of Items: 1
Number Of Pages: 408
Publication Date: 2001-01-01
Publisher: Hyperion
Studio: Hyperion
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Editorial Reviews:
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Supporting a growing nutritional movement that emphasizes a reduction in carbohydrate intake, the author of Great Food without Fuss, who herself lost sixty pounds on a low-carb diet, provides readers with all the detailed information they need to make the dietary switch. 35,000 first printing. Tour.
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Spotlight customer reviews:
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Customer Rating:
Summary: LOW-CARB FOOD THAT TASTES GREAT
Comment: I bought this book when I was diagnosed with diabetes. This recent copy was purchased for my sister. Born and raised in New Orleans, LA, seasoning in vital to my meals. This book will teach you how to use spices and herbs to add flavor to a traditionally bland meal. The recipe for fake potato salad, she uses cauliflower instead of the carb-loaded potato, is wonderful.
Customer Rating:
Summary: A great go-to cookbook for low-carbers
Comment: I bought this when I embarked on a low-carb diet because I knew of McCullough from her annual "Best Recipes" cookbooks. She did not disappoint. There are some fabulous recipes in this book, including wonderful ideas for vegetables as well as great tips for low-carb living in general.
Her cookbooks have all been winners in my kitchen.
Customer Rating: 
Summary: Best Low-Carb Cookbook
Comment: I have a number of low-carb diet books and cook books. This is the only one that has creative recipes that would inspire anyone, regardless of their dietary preferences. Most other low-carb cookbooks take traditional recipes and substitute awful-tasting low-carb ingredients. Not this one - it is full of imaginitive, flavorful recipes that bring the best out of the ingredients. I highly recommend this cookbook for anyone who enjoys healthy, fabulous food.
Customer Rating:
Summary: The Only Low-Carb Cookbook Worth Buying
Comment: The secret to low-carb dieting is to focus on what you CAN have and to have recipes that are so delectable and imaginative that you don't miss what you're cutting out. This book fits the bill exactly. McCullough draws from cuisines as varied as classic French, North African, Thai, Mexican, and American comfort food and the results would not be out of place in the finest restaurants. Yet for all their sophistication the recipes are unintimidating and easy to follow for the average home cook. In addition, you will learn many clever tricks for mimicking the foods you miss, from using oven-roasted eggplant slices in "lasagna" and "pizza" to superb cauliflower "potato salad" and divine blue-cheese flavored turnip "potatoes au gratin." Then there are the desserts. Yum. This cookbook is so good that I would use it even if I didn't eat low-carb. But as it is, I've lost 11 pounds in two weeks eating "dinner party" food that took little more time than broiling a piece of fish and making a salad. One of the best cookbooks in my collection of 50+.
Customer Rating:
Summary: exquisite, well developed recipes
Comment: I love this cookbook! I know 5 stars is the highest rating. Here's why it has earned all 5:
1) It's exactly what it claims to be: a low carb cookbook. Yes, some of the recipes are high fat, but it never claims to be a lowfat cookbook or a cookbook that works with any particular diet regimen like Atkins or The Zone or Sugarbusters or whatnot. It's wonderfully low-carb.
2) Like a good cookbook should have, it includes a beginning section explaining where the recipes came from or how they came to be developed. The author is a foodie, so she took many of her favorite recipes or favorite restaurant foods and found techniques to make them low-carb. This section plus the section on special ingredients is the first 50 pages. The rest is recipes.
3) Another good cookbook requirement: special ingredients are identified at the beginning of the chapter, with descriptions of how to shop for each one and there is a section indicating how to get them by mail order or the web in the back. Perfect for me because some of the ingredients were things I didn't know about or at least had never purchased before.
4) Recipes are divided by section: starters, main dishes, side dishes, veggie dishes, desserts, etc. Some cookbooks go only by ingredient, which is confusing to me. I'd rather select a main dish and a vegetable dish rather than try to determine if the veggie dish is supposed to be a main course.
5) Each recipe indicates the yield. Something not enough cookbooks do. I want to know if I'm making something for 2 or 8 or 10 people so that I can adjust the recipe as needed (by half or double) for my intended number of diners.
6) Each recipe is well written. There is no wondering when to start each part of it. The instructions are step by step in order by time and most often the time between each step is indicated. Love that!
7) The recipes are gourmet! Most of the low-carb cookbooks I have are SO BORING. Steamed chicken breast this, cottage cheese that. Not so in this lovely find. Here are some of the recipes: Thai style beef curry, Broccoli with toasted pine nuts, Baked chard with chiles, Spanish cream, Leg of lamb with a tapenade crust....
8) If this were a new cookbook, the only ding would be that it uses the sweetener that comes in pink or blue packets rather then Splenda, which is a relative newcomer to the grocery store. Since this book isn't exactly new, I can't fault it for not using an ingredient that probably wasn't on the shelf at the time. For each pink or blue packet, you can substitute about 1.5 teaspoons of Splenda or sucralose and come out with similar results.
9) For newbies to cooking, there are suggested menus at the end of the book - making it easier to decide what main dishes to pair with which vegetables and\or sides, etc. This type of planning is something that can be learned but takes time. It's nice that the author included this section for people that need a litle extra help.
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