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Learn to COOK - The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
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List Price: $15.95
Our Price: $10.85
Your Save: $ 5.10 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Avery
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5638
EAN: 9781583330845
ISBN: 1583330844
Label: Avery
Manufacturer: Avery
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2001-01-15
Publisher: Avery
Release Date: 2001-01-11
Studio: Avery
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Editorial Reviews:
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For anyone following a low-carb diet, here are more than 200 delicious recipes featuring foods that are low on the glycemic index.
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Spotlight customer reviews:
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Customer Rating:
Summary: Umm Umm good!
Comment: I received this book yesterday -- saw one recipe "Quick Chicken Chili" -- I had all but one ingredient on hand. Less than 20 mins start to eating. Its absolutely delicious!!
Somethings I will be substituting since I am trying to avoid all wheat products,most dairy, sugar. The moderate recipes can be brought to low with a bit of modification.
There's so many I want to try now, I have seveal chronic illnesses doing pretty good with them. But realized my eating habits needed a over haul to have any more break through success and lose some weight. Her introductions even specify if eating out the restaurants to avoid (chinese -- who would have thought) and what to eat at other restaurants -- avoid and allowable to stay low glycemic.
So glad I bought this!!
Customer Rating: 
Summary: Great Book - Missing Pages
Comment: I was really excited to receive this cookbook because of the great reviews. The first book I received was missing 30 pages, they weren't torn out but the book was bound without them. I called Amazon and they sent a new one, this book is missing the same pages. Maybe this edition was not bound correctly. Such a shame.
Customer Rating:
Summary: Good Carb for Great Cooking in Oklahoma!
Comment: By using this book to examine the "effective" glycemic index of various food combined into a recipe, it was easy to lose weight fast at the beginning using very low index recipes, and then advance to low and moderate indices to use for weight maintenance. Just using the older Atkins system of total net carbs did not take into consideration the moderating effects of combined foods upon gastric emptying and assimilation of various carbs, so this book corrects that oversight. Very good and easy to read. Highly recommend.
Customer Rating:
Summary: A cookbook with no photos? How lame is that?
Comment: It's difficult to browse for menu ideas when there are no photos.
It's also hard to make something you've never seen before because you aren't sure what it's supposed to look like during the process or when you're done. There IS good information to help you understand and apply low glycemic concepts to your diet, but she uses egg substitutes, chemical sugar substitutes, and other questionable ingredients. If you're looking for healthy recipes, you'll need to substitute natural ingredients for such unhealthy ingredients.
Customer Rating:
Summary: Best book on the Glycemic Index I've read!!
Comment: My husband has a bad back and can't exercise, so the only way to control his weight gain over the years has to be through his diet. This poses problems with him being a meat and potato man who doesn't like fish, rice, or several vegetables. Several of the other books I've read or purchased seem to be full of fish and chicken recipes (anyone can lose weight if that's all they eat). I needed a way of changing the way we think about food and the way we eat, a lifestyle change that is manageable. The radical diets are limiting and most people gain the weight back once you stop because you can't follow them forever. The glycemic index is a lifestyle change that anyone can stick with. The other books also use alot of items you have to get from a gourmet shop, health food stores, or contain exotic items that are rather pricey and most of us would not eat. The Good Carb Cookbook contains recipes that most of us would eat on a daily basis anyway (who needs to purchase expensive meals through one of those dieting companies when you can make them yourself). 2/3 of her book explains what the glycemic index is, how it works, and what things effect the glycemic index of an item/meal. She talks about different kinds of oils, flours, grains, and explains alot of dietary information in terms that anyone can understand. She also explains better choices to lower the GI of a meal and things to add to lower the GI of a meal (such as addition of acid like lemon juice or vinegar) or items that have a fermenting process such as sour dough or yogurt or buttermilk. How about using thick rolled oats in a meatloaf instead of corn flakes or crackers?
I can't sing more praises or state more facts than anyone else who has read this book and took the time to comment on it. This is a must read item for anyone who is serious about improving their health through proper diet
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