richard-in-cincy
Well-known member
Several people were asking about suggestions. I've reviewed/skimmed dozens of low carb cookbooks out of the library over the past couple months and this is the one that finally popped out.
Karen Baraby is an award-winning Canadian chef based in Vancouver, so her approach to creating low-carb recipes for her own weight loss of 70 lbs. combined with her training and experience creating quality food meet in this cookbook.
Unfortunately, it also appears to be out of print. If you can find a copy at your library, the recipes are original and imaginative, emphasisizing quality ingredients and good food. Plus, she gives really nice themed menus for low carb dinner parties that most people would not even be aware of that they were eating "low carb".
I really appreciate her recipes to make your own low carb chocolate bars, ketchup, etc. instead of relying on the chemical concoctions being peddled on the market that I do not buy.
I also like how she reimagines "tastes" of favorite old high carb dishes to get transfer that taste to a new vehicle so that one can continue to enjoy it. For example, the taste of Spaghetti carbonara is transformed into a casserole with spaghetti squash as the vehicle. She goes beyond the usual low-carb uses of cauliflower using this concept.
Really busy right now, but I'll try to post some of the recipes that I liked in the WOES low-carb section sometime soon.
Karen Baraby is an award-winning Canadian chef based in Vancouver, so her approach to creating low-carb recipes for her own weight loss of 70 lbs. combined with her training and experience creating quality food meet in this cookbook.
Unfortunately, it also appears to be out of print. If you can find a copy at your library, the recipes are original and imaginative, emphasisizing quality ingredients and good food. Plus, she gives really nice themed menus for low carb dinner parties that most people would not even be aware of that they were eating "low carb".
I really appreciate her recipes to make your own low carb chocolate bars, ketchup, etc. instead of relying on the chemical concoctions being peddled on the market that I do not buy.
I also like how she reimagines "tastes" of favorite old high carb dishes to get transfer that taste to a new vehicle so that one can continue to enjoy it. For example, the taste of Spaghetti carbonara is transformed into a casserole with spaghetti squash as the vehicle. She goes beyond the usual low-carb uses of cauliflower using this concept.
Really busy right now, but I'll try to post some of the recipes that I liked in the WOES low-carb section sometime soon.