The Low-Carb Cookbook. The Complete Guide to the Healthy Low-Carbohydrate Lifestyle with over 250 Delicious Recipes

Pretty disappointed with the cookbook. It really wasnt worth the expense. The low carb diet books (Protein Power and Dr. Atkins) are great with recipes included...this didnt add much. I will try the recipe for ice cream though. The diet is great...lost over 20 pounds in a month...but, really, how many ways can you cook eggs and meat, heavy cream and cheese The recipes for eggs are truly inspiring (including how to boil eggs, scramble, fry and dont forget..poach). To be fair, there were some weird options maybe worth trying if someone cooked them for you.

I found this book to have many good recipes to help those on a high protein low carbohydrate diet. There are relatively few cook books on this subject which may account for my higher than average rating. Still, Ms. McCullough has been very creative and has included everything from breakfast waffles to elegant desserts. This book will also greatly aid you in creating your own recipes. I highly recommend this book to anyone embarking on this type of diet.

At last. A cookbook which makes low-carb dieters a part of the human race. Fran McCullough has compiled absolutely delicious dishes with wry comments that make you laugh out loud. Great ideas for crispy snacks. My family loved her Mexican chicken soup - and they arent dieters.

Frances McCullough not only writes cookbooks but is a low-carb dieter herself. She has done her homework. Not only are the recipes easy and delicious, Ms. McCullough provides pages of information on low-carb eating and the benefits of this healthy lifestyle.

Gives a good review of the low-carb, high-protein gurus. However, eating all the protein and fat you want and forcing the body into ketosis is questionable health advice. McCullough leans more toward a Dr. Atkins philosophy, than a Barry Sears (The Zone) balanced protein/carb low, but good fat approach. She clearly loves her fat and sweet, calling for heavy cream and aspartame (Nutrasweet) in many recipes. Nevermind that saturated fat has been shown to raise cholesterol levels (linked to Americas no.1 killer, heart disease) and Aspartame has been shown to cause cancer in rats (and feed melanoma tumors), you can now use them freely in your cooking if you take the authors advice. Weight-watchers are better off sticking to fruits and vegetables, eating low fat, eliminating sweets, and limiting portions of complex carbs. Perscription for Dietary Wellness by Balch, is a better read.

What can I say other than, thank you Frances..... This cookbook has been a God send. Four months ago I read Protein Power and Dr. Atkins New Diet Revolution. Ever since, I have changed my eatting habits and I lost 15 pounds. Now that may be only a drop in the bucket but, when I thought that all I was capable of doing was gaining weight, it means the world. Instead, I have gained self-contol and my sanity back-not fat. I still have a long way to go, a long...long way but, now I know how to get there. And thanks to Frances I have even more choices to choose from. The recipes and suggestions are wonderful..... Bordom can indeed be the biggest deterrent for me, but no chance of that now with the help from this cookbook. Frances has sparked my own (unknown) creativity with low-carbo cooking. That is saying a lot when you are like me, kitchen inept. I look forward to future low-carbo cookbooks.

I have been an Atkins dieter for over two years and have always been frustrated over the lack of resources available for low carbohydrate dieters. Ms. McCullough has taken the boredom and limited variety out of low-carb cooking and made it exciting and great tasting. Her book is just as much a guidebook as it is a cookbook. You will feel as though she is a personal tutor in the study of low-carb cooking. The recipes are fabulous. The cheesecake recipe is delicious and successfully fooled my high-carb eating family. Her recipes are masterful. She has brought a much needed fresh approach to low carb dieting.

I have several low-carb cookbooks, but this is by far my favorite, and most of the recipes are easy to prepare. They are also explained well and taste great. Ive tried some recipes in other low carb books that I ended up throwing out they were so bad, but so far all the recipes Ive tried in this book are winners. A low carb diet can get boring pretty fast unless you have this book. Also, Im not an expert cook, (just ask my son) but this book is helping me to be more of a gourmet cook.

The section on items to buy/resources for the low-carb diet are great and have really enhanced my low carb diet and made it easier to stick to. Every recipe I tried so far is great. I serve them for company and am always asked for the recipes. Try the Nut Crusted Swordfish, Fried Chicken, Ricotta Puffs, etc. The couple of negative reviews I read prior to me buying this book now really surprised me because I am thrilled with this book and have given copies to some of my convert friends and they also love it. It makes the diet so much easier to stay on with the recipes and helpful tips. If I had to buy jsut one book for a low carb lifestyle this would be the one I would choose. I wonder how I stayed on this diet for months without this cookbook. I am anxiously awaiting another low carb cookbook from Fran McCullough.... I would highly recommend this book.

I checked this one out of the library. The first 30 pages are a marvelous orientation to the low-carb scene, especially the profiling of the low-carb diet gurus. What you should know (which the author readily tells you) is that she is a professional gourmand with a hereditary insulin problem. As such, her recipes are a bit fancy and oriented toward dinner parties for 8 or so guests. The choices that she finds necessary may not be the right thing for you, as she quickly concedes.

This is a fabulous cookbook even if you arent on a low carb diet. The recipes Ive tried are all excellent. My non-dieting companions always have more than one helping. (I havent tried any of the desserts.) Ive lost thirty pounds on this diet and the book has helped me through plateaus and kept me from getting bored. Ive only found three shortcomings and they are small. First, some of the recipes are a bit time consuming. Second, the recipes dont seem to be written so you can be time efficient. For example, she never suggests that while one part of a recipe is cooking, you start work on another. Finally, she always says salt and pepper to taste whereas I prefer to be given a suggestion for the amount that will work for the average palate. All in all, however, I strongly recommend the cookbook. It makes it possible to enjoy dieting.

This is the best low-carbohydrate cookbooks I have found. The introduction explains why Im addicted to carbs and why I havent been successful using other diets. The recipes are great. nothing that requires special ingredients that you can never find at your local grocery. I highly recommend this to anyone trying a low-carbohydrate diet, from the dieter to the diabetic.

I found this to be not only a good source of realistic recipes, but a good read as well. I dont think Ive ever before sat down and read a cookbook cover to cover, as I did this one. Shes included a lot of recommendations on how to stock a good pantry for cooking and has included information on how to find all this stuff. However, be warned. A lot of the items she recommends are rather expensive. but perhaps this is ameliorated by the fact that a little often goes a long way. I especially love her blueberry syrup recipe - it is extremely easy to make and very convenient. and we find that when we make low-carb pancake recipes, the syrup doesnt soak in as much and so, again, a little goes a long way. Im thinking about getting her other book as well...

Having recently started the Atkins diet, I was looking for GOOD low-carb recipes. They are very hard to find. Thats why I was so relieved to get this cookbook. It is filled with recipes that use real ingredients, not soy flour, or any of the very earthy tasting ingredients. There are lots of great ideas for substitutions and all of the recipes Ive tried, Ive liked...particularly the chocolate sauce.

The diet was going well, but didnt have much of a future unless I could fine tasty ways of staying on it. Thanks to this cookbook, Im still going strong, and weighing 32 lbs less. Losing more every week.

As the author of THE GOURMET PRESCRIPTION. High Flavor Recipes for Lower Carbohydrate Diets, it doesnt surprise me that two thirds of todays NY Times how-to best-sellers are lower carbohydrate diet books. (Protein Power, Sugar Busters., a book by Dr. Atkins and three by the Hellers). Thanks to our most articulate and heroic carbohydrate addict (Oprah), Americans are finally waking up to the destructive consequances of fifteen years of carbohydrate abuse. weight gain, lipid derangements and cardiovascular disease, hyperinsulinemia and type 2 diabetes. These best-sellers are turning the food pyramid on its head.

The Low Carb Cookbook offers recipes that are definitely a step up from diet book fare, though perhaps not quite at the level of The Gourmet Prescription. They also tend to be too high in total and saturated fat. (And saturated fat has been shown to increase insulin levels.) However, given the choice between these recipes and a high carbohydrate approach, Ill take this book any day. Too bad there arent any photos.

I purchased this book and found it informative - gives short discription of all the Low Carbos diets currently on the market. The recipies are easy, some are a little fancy - but the cheesecake is to die for. Took three recipies from the book to a Holiday party - and people couldnt believe they were sugar free. You wont get tired of eating on a low carbos diet with these great alternative foods. The author is so creative. I highly recommend this book - and wish she would write another. JDM

As a part of a healthy lifestyle that involves weightlifting and cardio, I have started a low-fat low-carb diet. Upon reading the raving reviews, I purchased this book with eager anticipation. One problem - I am allergic to nuts. It appears that at least 90pct. of the recipes involve nuts. In addition, if you dont have hours to scour specialty food stores for the exotic ingrediants these recipes require, this book may not be for you. In my opinion, this book is best suited to people who have a great deal of time to add finesse to their meals. Unfortunately, if you are busy or have nut allergies, you should give this one a pass.

If you are on a low-carb diet you really must buy this book. One reason is that this is written like a cookbook, not a diet book. I find this a refreshing change from some of the other books about low-carb cooking on the market. Another reason is that the recipes are great. Ms. McCullough covers all categories including, but not limited to, appetizers, main dishes, vegetables and desserts. Here are just a few examples of the wonderful recipes youll be treated to in this book. Thai-Style Shrimp Salad, One-Pot Chicken with Red Peppers (this is what my family is eating tonight.), Green Bean Pie, Potato Skins, Peach and Blueberry Crunch with Almonds, Chocolate Mousse, and Ricotta Pancakes. These recipes are easy enough for the novice cook.

Ms. McCullough includes a brief overview about the benefits of a low-carb diet. If you are living a low-carb lifestyle this is one cookbook that wont be leaving the kitchen counter (unless you loan it to a friend.).

I am fairly new to the Atkins/ low-carb diet plan, but was looking for more variety - this book does offer variety, but as many have said, it has numerous recipes calling for obscure ingredients. I was looking for a good basic cookbook that can hlep me change my daily lifestyle, not necessarily create award-winning fare - I dont feel this is it. Also, I noticed that she calculates carb-grams based on the Protein Power method of excluding fiber-based grams. Atkins plan does not allow for this insofar as I can tell, so this may be a problem in calculation for Atkins followers, particularly those on induction diets.

The book has a great intro section which explains why you should do the low-carb diet plan and also summarizes many of the protein diets that exist so you can make a personal choice as to which plan to follow and then buy that book as well. I havent made many of the recipes yet, but they are primarily veggies and meat (obviously - what else is there). Many of the recipes require unique spices, but the writer explains at the start what you should stock your kitchen with and what you should toss out. If you decide to do this diet, you should follow it full force or youll find yourself with constant trips to the grocery store and later, many products going bad in your pantry. I made the Big Red Chili recipe and was disappointed because all it was, was seasoned ground beef. No tomato sauce, mushrooms, beans, barely any onions. I guess you just need to know that there is no magical ingredient that is going to make meat/veggies taste like mac andamp. cheese. If that is what you are hoping, you need to change your mindset. It definitely requires you to change your taste-buds and supposedly your cravings will go away eventually. I dont think the book is honest though, when it says you can fool your house-guests with some of these recipes and satisfy everybody. If guests arent following the low-carb plan, you need to accomodate them with some bread/pasta. Nothing else will do.

My wife is very supportive of the Atkins Low Carb diet I am currently following. I have lost over 30 pounds and have maintained my weight while travelling for the last 4 months. On the weekends she cooks for me and is constantly looking for good recipes to add variety to keep me interested in staying on the Atkins Plan. She recently made the Vichyssoise recipe that is in this cookbook and I fooled 4 people at work into thinking it was potato soup that was pureed. If you like southern style cooking, there is a Smothered Pork Chops recipe that is to die for. The Garlicky Baked Chicken is another one of the excellent recipes. We have selected many more recipes that we are going to try and are having a 100pct. hit rate on good taste with this cookbook so far.

The sources provided by the author so that we can order items that supplement the Atkins Diet, i.e., low carb tortillas, Sugar-free syrups, Splenda, Blueberries, etc. are very good. In fact, my wife called and ordered a case of the tortillas tonight and I cant wait to try them. I would highly recommend this cookbook to anyone currently on a low carb diet.

After extremely disappointing results with recipes from Atkins and the Carb Addict people, in desperation I turned tothis cookbook. I was pleased to note that Ms. McCullough is an editor of several cookbooks, and my faith was justified. I have made several recipes (try the Red Hot chili -- its great.) and all have been successful and tasty. I especially appreciate the long introductory section where she goes into detail about ingredients and pantry-stocking for the low-carb lifestyle, and the information on sweeteners was extremely interesting and useful. The other thing I like best about this cookbook is the extensive list of recipes for vegetables and side dishes -- I already know how to cook the meat, so adding variety with the limited number of low-carb veggies is important. Ive recommended this book to several friends, with great results for them as well.

Thank Heavens that there is a true gourmand trying to make low-carb dieting more appetizing. While pleased with the success of my low-carb dieting, I was challenged by the seemingly limited low-carb options. Recipes offered by Dr. Atkins were, to put it mildly, uninspiring. My own creativity seemed to apply only to pasta.

Enter Frances McCullough and The Low Carbohydrate Cookbook. Her creativity has enabled me to stay on the diet and not feel deprived. Try A Lot Like Pizza, the eggplant pizza recipe and the basic meatloaf. They are all great. She even (gasp.) provides low-carb dieters with desert options other than jello. Ive made the chocolate mousse and the ricotta puffs. Both were good, and MUCH better than jello. Ive only found one recipe that was a total bomb. Bowl of Red. Its supposed to be chilli. It tastes like dog food.

Still, I need to give credit where it is due. This book is a GREAT resource. I honestly dont know what Id have done without it. Unlike some of the other readers who have reviewed this book, I havent found her ingredients to be extravagently expensive, or hard to find. Also, most of the recipes go together pretty quickly. BRAVO, Fraces. And thanks.

I fell in love at page 13. Fran M. has written many other cookbooks and read even more. she is truly a gourmand. Now shes discovered low-carb. This book is a must for the low carb kitchen. A great foreword with the medical lowdown on low-carb. a section on the low carb gurus comparing and contrasting Atkins, Zone, Protein Power, etc. a great Panty section telling what to throw out of your cupboards (or give away). how to entertain non-low-carbing friends. this book is filled with useful sections. Oh, and the recipes. I started this diet eating cheese, meat, and meat with cheese on it. What variety Ive found here. Some recipes are more exotic, and some suited for weekday cooking. Desserts. Strawberry gelati. Cheesecake. Chocolate mousse. (I may have to get that ice-cream maker).

THANK YOU. (Could the next edition have photos please And a longer index) Note. The Sources section with where to get low-carb pantry staples is worth it alone.

I bought both this book and the one by D. Chud. They are both nice books, but I found this book, (The Low-Carb Cookbook by F. McCullough) to be more practical - Fran gives you a rundown of low carb pantry items and resource guide for finding these items - lots of unusual low-carb products that would be otherwise hard to find (low carb Tortillas, for instance). Many recipes are short and easy to prepare - there are classic American (Fried chicken with lowcarb crispy coating),French (vicchyssoise,beef burgoyne), and Italian style (caponata,Italian meatloaf) recipes as well as recipes using some more commonly found Asian and Southwest (carnitas) ingredients. The book is organized in the usual manner. appetizers,soups,salads,main dishes,condiments, veggies,side dishes, desserts and each section has good and interesting low-carb recipes. Each recipe has the carb,protein and fat counts, so you can get an idea of how the carbs would change if you make substitutions. In addition, she has some more unusual basic recipes (how to prepare your own pork rinds / cracklings)that I havent seen before. My favorite parts are special sections spread throughout the book with topics like how to prepare a low-carb Turkey stuffing, how to make a low-carb breadings for meat,and low-carb wrappers of lettuce to mention a few. I really enjoy this book and have shared it with co-workers on the low-carb diet. One last comment is that another book for low carb eaters which is complementary in nature to the The Low-Carb Cookbook is The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. In that book you get a lot of buying info on meat (difference between prime and choice, how to choose a ham,beef,pork,lamb and veal)as well as how to prepare meat easily and with good flavor and tenderness, while on a budget. The accompanying side dish recipes in this book are probably not low carb (you have to watch the ingredients, some are low carb), but the meat preparations are easy and delicious, a good complementary book to The Low Carb Cookbook.

Written by a James Beard Award-winning author whos also a writing teacher at the revered Culinary Institute of America, The Low-Carb Cookbook presents a colorful approach to the low-carb, high-protein diet so many people swear by. The author, Fran McCullough, has herself lost 60 pounds by following a low-carbohydrate diet, so you know youre in good hands. With more than 250 recipes, including appetizers, sauces, sides, main dishes, and delectable desserts, itll keep you cookin.

Shes definitely taken a gourmet approach to the recipes. While theyre all tempting, notables include Three-Grain Pancakes with Raspberry-Orange Sauce, Nut-Crusted Swordfish with Romesco Sauce, and Creme Fraiche Ice Cream. Unlike the many other low-carb cookbooks out there, McCullough gives advice for tracking down the best prepared food products and additional tips for healthy food preparation (for example, she recommends organic meat and dairy products whenever possible and cautions that free-range chickens are allowed to stick their heads out of their cages--not necessarily given the chance to frolic freely on the farm). Theres also an interesting comparison of low-carb books, including Protein Power, Dr. Atkins New Diet Revolution, The Carbohydrate Addicts Diet, and The Zone, which boils down to this. they all emulate many aspects of the Overeaters Anonymous recommended diet. But where the diet books that started the low-carb craze may not be all that original, The Low-Carb Cookbook certainly is, with its wonderfully creative and classy recipes. The perfect choice if you want to rise from a food-boredom rut or entertain for friends--and not let on that youre counting carbs. --Erica Jorgensen

From Library Journal
While low-fat diets may work for some people, others have a quite different problem. an inability to metabolize carbohydrates properly, called hyperinsulemia. After McCullough (Great American Food Without Fuss, LJ 2/15/97) discovered that she had hyperinsulemia, she lost 60 pounds on a low-carbohydrate diet. Hers is not a diet cookbook per seshe refers readers to sources such as Michael and Mary Dan Eadess Protein Power (Bantam, 1996) and Rachel and Richard Hellers Healthy for Life (NAL Dutton, 1995) for weight-loss regimesbut a collection of delicious recipes for those forced to restrict their carbohydrate intake for the long term. After the glut of fear-of-fat books, here is a cookbook for those for whom pasta is the enemy, heavy cream an ally. McCullough is a good cook who enjoys food, and others in her predicament will welcome her book. Sure to be in demand, this is recommended for any diet collection.
Copyright 1997 Reed Business Information, Inc.