Free Download , by Dana Carpender
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, by Dana Carpender
Free Download , by Dana Carpender
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Product details
File Size: 3613 KB
Print Length: 336 pages
Publisher: Fair Winds Press (December 4, 2018)
Publication Date: December 4, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07L6N3M42
Text-to-Speech:
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Amazon Best Sellers Rank:
#293,154 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I really love this book. I had the first edition book from years ago and loved it then! But have times changed! I am older and have severe gluten intolerance now and just can’t eat the original breads full of gluten. I was thrilled to see the chapter on breads that are both delicious and gluten free. Thank you Dana! The recipes in this book are simple to make and delicious. A bonus is the wonderful information on low carbing at the beginning of the book. Be forewarned that this book does not have full color pictures of the recipes that people now seem to demand...and I say thank goodness! If you google this, you will learn that cookbook photos of recipes are staged productions, sometimes don’t even use real food, often look nothing like the finished product, and are just book fillers! Good riddance! A big thank you to the author for this new classic. I am really enjoying it.
I got this book to use for my Actkin’s diet. The bad thing about it it didn’t give the Carb count in it, so it’s usless. I spent $11.00 for nothing, and I can’t return it.
There’s not a lot to said, except it’s a good low carb cookbook!
Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals.Today’s low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements.This book came out at a great time, with the keto diet becoming as popular and trendy as it is today. There are an ample amount of keto recipes in this book that are easy to follow. I've been curious about the keto diet but didn't know what kind of food to cook and look for, now that I have this one I'll be able to make all kinds of different meals to start this diet.Thanks to #NetGalley for this ARC of #TheNew500LowCarbRecipesPub Date: 08 Jan 2019
For years, this has been the gold standard for low carb cooking. The ingredient lists are short and easy to find. The instructions are short and easy to follow. The recipes themselves are simple but really cover a broad range of taste. The introduction includes many helpful tips. The recipes also include macro information. If you need a picture of what you are making,though, you will be disappointed.The updated version carries through the same quality and themes as the original. If you loved the original, you will love this one.The only issue that I have is that, in today’s world, many people are concerned about allergens and I would have expected some updates on the ingredients or options for substitutions. If you are lactose intolerant, for example, the recipes rely heavily on cheese and cream. If you have allergy concerns, be sure to look at the recipes before buying.
I was provided with a complimentary copy of this book so I could give an honest review.Since I am hypoglycemic, I am always looking for new low-carb recipes. The New 500 Low-Carb Recipes: 500 Updated Recipes for Doing Low-Carb Better and More Deliciously by Dana Carpender was just the book I was looking for. There were several recipes that I wanted to try immediately. Some of them include: Skillet Chicken Florentine, Lo-Carl Clam Chowder, Polynesian Pork, Country Sausage Skillet Supper, Teriyaki Steak, Green Bean Spaghetti, Skillet Stroganoff, Ellen's Noodleless Lasagne, Parmesan Shrimp, Cheese Grits, and Shrimp Alfredo. I tried to narrow it down to my favorite 5 recipes but I struggled narrowing down to just 10.My favorite is "Joe". It is a one-dish skillet supper with ground chuck, frozen spinach, onions, garlic, and eggs.I do not enjoy cooking but I do it. I prefer someone else to cook for me or to go out to eat. However, these recipes were easy enough for me to make and do not use a lot of ingredients. They also often use normal, every-day ingredients you would have in your house. I found that to be extremely helpful because I really do not like when I have to buy an ingredient that I would probably not use again.Review published on Philomathinphila.com on 2/23/19.
I enjoyed reading this cookbook! I had gestational diabetes last pregnancy and love to increase my low carb recipes since there is a good chance I will have it with any other pregnancies.There were a number of recipes in here that sounded good, however, there were no pictures so nothing was too enticing. I really don't care for cookbooks without pictures. I'm sure this book would have been fantastic with pictures. There were diverse recipe choices as well as nutritional facts, which was a huge plus. Each recipe identifies whether it is kept and if it is gluten, grain and/or dairy free. Seriously, pictures of any kind would have bumped it to 4 stars and for all or most recipes it would have been a 5.
For those of us who are watching carbs and even for those of us who aren't this is an outstanding cookbook. After a few lengthy, but helpful introductory chapters, Carpender gets down to business. The chapters are divided similarly to most cookbooks, by type of ingredients/course. Here, though, the emphasis is on main dishes. I liked that because this seems to be a big sticking point in many cookbooks these days.The recipes look tasty and easy to cook.Helpfully there is nutrition info for every recipe plus icons at the top to let you know the recipes that fit if you have various allergies or dietary restrictions.I do have one small quibble, I'm unhappy that so many of the recipes that don't need to be sweet have a bit of sweetener added. But that's my taste. If it's yours swell, I think often this can be left out.
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