Review by Publisher's Weekly Review
Carns (Low Carb High Flavor Recipes Made Easy) continues on her quest to educate readers about the many benefits of a diet comprising mainly protein-rich, nutritiously dense food in this appealing and informative book. Showcasing recipes for unprocessed foods with a low glycemic index (GI), she advocates making these minor, simple changes to one's diet and reaping the rewards of gaining higher energy levels, lowering cholesterol, and losing weight. While phrases like GI and nutritiously dense may seem daunting, Carns shows that any apprehension is misplaced. From creamy Swiss chard and leek soup to baked cod with baby spinach and cherry tomatoes and baked chicken in maple, soy, and sage, she offers filling, healthy, and tasty ways to improve one's diet with little sacrifice. Surprisingly, meats and desserts are also included, with recipes for roast pork in cinnamon and soy with peas and bok choy; sizzling beef with ginger and soy, almond, ginger, and dark chocolate bits; and tahini, fig, and maple syrup balls. She also offers a rich array of side dishes that are tempting enough to be meals on their own, including sauteed mushrooms, and spinach and broccoli with lemon olive oil and parmesan. For those looking to make small changes with big results, Carns provides an appetizing solution. (Jan,) (c) Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Carns (Low Carbohydrate, High Flavor), an attorney-turned-caterer in Australia, has written a cookbook inspired by her positive experience with a high-protein/low-glycemic diet. The book shows that high-protein diets have changed from advocating Atkins-style juicy steaks and fatty hamburgers. Like others before her, Carns has modified that regimen considerably, focusing on lean proteins (poultry, beans, fish, low-fat red meat) and adding limited amounts of whole grains (bulgur, quinoa) as well as fruits and vegetables. The fairly simple recipes are geared toward the everyday cook and use very few exotic ingredients (e.g., amaranth puffs). Dishes ranging from Eggplant, Spinach, and Ricotta Lasagna to Moroccan Lamb with Chickpeas and Spinach make the book a highly attractive choice for those looking beyond Atkins. Verdict Highly recommended for public and special libraries.-Ginny Wolter, Toledo-Lucas Cty. P.L. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
