The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.
by Katherine West Defoyd, Linda West Eckhardt
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Book Summary Information
Author: Katherine West Defoyd, Linda West EckhardtEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2000-11-14
ISBN: 0609806734
Number of pages: 208
Publisher: Clarkson Potter
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Book Reviews of The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.
Book Review: Overly fussy and overly fatty
Summary: 3 Stars
This is not a good cookbook for the cooking novice or for anyone watching their weight or their fat intake. But if you are into Atkins and you are a foodie, you will probably love it. For my purposes, however, it is just "okay."
Most of the recipes are overly fussy. For example, one recipe calls for using peanut oil, sesame oil and vegetable oil. There really doesn't seem to be a good reason for using three different kind of oils. Another recipe calls for making something on the stove in a sauce pan, making something else in a frying pan and baking something else in the oven. That's a lot to juggle for a meal that is supposed to take 30 minutes.
The recipes are also fairly high calorie and high fat. I bought this cookbook because typical "after WLS" cookbooks are full of artificial ingredients and recipes for fake food. I wanted a book that would show me how to cook regular food that was high in protein and low in fat. However, I have had to doctor up most of the recipes to keep the fat and calorie content down. Sometimes my doctoring works and sometimes it doesn't. I bought a cookbook so I wouldn't have to experiment like that.
The recipes also call for lots of extra touches that are wasted on my family and increase the cost. I bought fresh rosemary because a recipe called for it and then found out it was just for a garnish. I now own a big container of "Kosher" salt when it turns out I could have just used regular salt in most of the recipes.
Finally, the book assumes a level of knowledge that many of us do not have. It always talks about "reserving" ingredients. I finally figured out that means "set aside". I think. It refers to ingredients that have multiple names by the names used in whatever area the authors are from but aren't the names used in my grocery store. I did figure out "flat-leaf parsley" is the same as "Italian parsley", but I'm still not sure what shallots are -- I think we call them green onions in California. It would be nice to have a glossary somewhere, so I'm not constantly looking things up on the internet trying to figure out what the directions really mean.
More The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less. reviews:
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Summary of The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.
End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes!Hundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.
The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests -- and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.
Each entree in The High-Protein Cookbook
* Provides at least 30 grams of protein, yet is light on fat and calories.
* Is styled for two people but can easily be doubled or tripled
* Uses short lists of fresh, healthful ingredients
* Is based on simple cooking techniques requiring no special equipment
* Avoids "artificial" products and flavorings
* Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits
With chapters devoted to side dishes and salads, sauces and condiments, and even sinfully satisfying desserts that won't break the carbohydrate bank, The High-Protein Cookbook is the perfect companion to many of today's most popular dietary regimens and an enticing argument for cutting back on excess carbohydrates.
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