Rating: 
Summary: Pretty good
Review: I have to adapt a lot of recipes because I am very insulin-resistant and can't have above 10g of carbs per day, but I was impressed with the variety of recipes and it certainly helps get me out of the "what should I eat today?" rutt.
Rating:
Summary: If you like to cook, this one's for you
Review: I had read a couple of reviews that indicated the recipes required too much preparation and too many obscure ingredients which led me to believe this was a "real" cookbook. If you enjoy cooking and carbohydrates are your problem, when the thought of another chicken breast with a side of green beans causes you to tremble, how about leg of lamb (I used lamb shanks) frosted with olivida with Greek spinach pie as a side? The side dishes are especially interesting. If any specialty ingredients are listed in the recipe a substitute is always given. Lots of good background information and recipes from a cook who has learned to live (and eat well) with the carbohydrate problem. I have D. Chud's Gourmet Prescription, but found Fran's recipes much more appealing.
Rating: 
Summary: What a relief!
Review: Having recently started the Atkin's diet, I was looking for GOOD low-carb recipes. They are very hard to find. That's 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 I've tried, I've liked...particularly the chocolate sauce.The diet was going well, but didn't have much of a future unless I could fine tasty ways of staying on it. Thanks to this cookbook, I'm still going strong, and weighing 32 lbs less. Losing more every week.
Rating: 
Summary: Handy, but not a mainstay...
Review: 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 don't 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.
Rating:
Summary: fairly good, very interesting
Review: The recipes in this book were only 'average', but the tips and suggestions more than made up for it. if you're on a low-carb diet, or know someone who is, this book has some nice alternatives to standard low-carb fare.
Rating:
Summary: Great! Even for a beginner!!
Review: I had just started on the Atkin's diet and after 3 days I was already worrying about variety in my meals (especially for the rest of my family). This book has saved the day! Fran gives a great opening to the recipes by going over the philosophy behind the low-carb diet (I need all the reminders I can get as to why I'm doing this!). It was also very helpful to find out two specific little tidbits I wouldn't have otherwise known about thyroid problems and the O blood type! The recipes are simple and delicious! I know that this cookbook is going to be one of the staples of my kitchen for many years to come. I'm looking forward to future works from this author and great chef! Bon Appetit!
Rating:
Summary: Low-Carb Diet = Buy this book!!!
Review: 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 you'll 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 won't be leaving the kitchen counter (unless you loan it to a friend!).
Rating:
Summary: Excellent Recipes
Review: This is a fabulous cookbook even if you aren't on a low carb diet. The recipes I've tried are all excellent. My non-dieting companions always have more than one helping. (I haven't tried any of the desserts.) I've lost thirty pounds on this diet and the book has helped me through plateaus and kept me from getting bored. I've only found three shortcomings and they are small. First, some of the recipes are a bit time consuming. Second, the recipes don't 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.
Rating:
Summary: "Cooking Low-carb Style"
Review: "Meat Loaf", "Basic Quiche", "Southern style smothered pork-chops", "Spinach with a Whiff of garlic", "Asparagus with zesty herbs", "Father Sarducci's Cheese cake", "Creme Fraiche Ice Cream". These are a few of the 250 recipes in this remarkable book. Below each recipe is the protein, fat, and carbohydrate value in grams per serving. For those who want to try a lower-carbohydrate, higher-protein regimen. Look at the clever rule of thumb on pg 22.
Rating:
Summary: Gourmet delight
Review: The author's recipes are quite delightful, though they are more likely to appeal to "seasoned" cooks than to novices. The average kitchen may not have the ingredients for many of the recipes, though Fran gives excellent directions for finding the best in provisions, and some of the meals, wonderful as they are, would be too expensive for regular preparation. I sincerely hope that, in the next edition, the trendy and boring references to "comfort food" are deleted. The constant description of dishes as "comforting" became extremely annoying.
|
