Low-Carb Vegetarian

by Celia Brooks Brown

The number of people who follow the famous Atkin's low-carbohydrate diet has gone off the scale in recent times. But until now there has not been a single book for vegetarians who want to try a low-carb lifestyle. Not only that, but for the millions of people who want to reduce their carbohydrate intake, but who don't want to eat meat ALL the time, there has seemed to be no other option. Celia Brooks Brown's 'Low-carb Vegetarian' offers a complete range of easy, satisfying and stylish low-carb recipes designed specifically for vegetarians. With all recipes approved by the well-known nutritionist Fiona Hunter, the book offers a varied and exciting menu, that doesn't limit choice in any way. All the recipes are easy to cook, and are high in protein, but relatively low in fat and, of course, low in carbohydrates. Nutritional information is given with each recipe, and ingredients with special health-giving properties are highlighted (eg. Chilli Crust Brazil nuts are high in selenium). A complete diet is included, from fortifying breakfasts and satisfying main courses, to light lunches and snacks. There are even chapters on party food and sweet desserts. 'Low-carb Vegetarian' is the ideal companion for those who are trying to lose weight and also those who simply want to follow a long-term weight-maintenance lifestyle.

Genres: Cookbooks

140 pages, Paperback

First published October 4, 2004

About the author

Celia Brooks Brown’s inventive style of cooking has made her an established name on the cookery shelf. Born in Colorado, USA, she moved to Britain after university. She worked for several years as a private chef for the film director Stanley Kubrick and running her own catering business.

Celia wrote a weekly column for The Times online called “Urban Farmer” about her allotment in North London, and a column called “Grow to Eat” for BBC Good Food Magazine. She makes regular TV appearances on the UKTV Food channel’s Market Kitchen and the BBC’s Saturday Kitchen.

Reviews

[Rabbit {Paint me like one of your 19th century gothic heroines!} · Rating 3 out of 5]

Disclaimer: This ARC was given to me for free in exchange for an honest review from Netgalley.

This book was your standard dairy and egg veggie cookbook with low-carb and gluten free recipes. Great for those who have a gluten intolerance, or just want to cut out carbs and gluten. A lot of these recipes look healthy and are loaded with veggies. NOM.

[Teresa · Rating 3 out of 5]

Depending heavily on eggs, this is a rare 'gluten free' cookbook that doesn't depend on crazy amounts of specialty flours for every recipe (if it does, it's mainly soy flour). I'm not sold on the diet itself (so.much.protein.) but the cookbook is set up with some excellent very simple recipes and some luxurious additions.

[Stephanie · Rating 3 out of 5]

Decent cookbook but you have to like cheeses, cauliflower, eggplant & mushrooms to fully appreciate this book. I do not so not a good cookbook for me.