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Back to Protein: The Low Carb/No Carb Meat Cookbook
This cookbook is for health-conscious carnivores who are tired of the vegan rhetoric.
280 pages, Hardcover
First published July 25, 2000
8 people want to read
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October 14, 2011
Not absolutely amazing, but a very good cookbook for those with high blood pressure, cholesterol, hypoglycemia and weight problems on both ends.
Down to the earth, honest personal quest for solving their family health problems, resulted in certain food philosophy and a practical application, this cookbook.
This is a cookbook to own, use and cherish, not just pick up from library to find a couple of recipes.
Yes, as most other low carb cookbooks, it contains in many recipes some processed food, but not all. On the plus side, it covers all possible range of protein foods, including game and exotic meats, but always provides a basic recipe for a group, starting from which you can add variety. What warmed my heart, it's the absence of a long laundry lists of ingredients, like quick and easy cookbooks for busy people do. Another plus is that it includes grilled, smoked (on stove top smoker), slow cooker recipes, stir fries and others, all together 450 recipes.
The downside is that the author family owned farm, had possibility to buy high quality meat in any form their heart desired, and apparently had time and energy to cook such variety of food. We, poor city folks, can only shake heads as her husband Bob did, when read about smoker and grill or alligator tail, and marvel about their lifestyle and Nero Wolfe comes in mind by association.
If additional health problems are present, grinding own ground beef, substitute sauces from scratch and find replacement for tomatoes, eggs and dairy creates too much troubles. But general approach described in introduction is priceless.
Let me finish with quotation: "...there are no such thing as essential carbohydrate! I learned that eating fat doesn't make you fat; eating carbohydrates does!". Hat off!
Down to the earth, honest personal quest for solving their family health problems, resulted in certain food philosophy and a practical application, this cookbook.
This is a cookbook to own, use and cherish, not just pick up from library to find a couple of recipes.
Yes, as most other low carb cookbooks, it contains in many recipes some processed food, but not all. On the plus side, it covers all possible range of protein foods, including game and exotic meats, but always provides a basic recipe for a group, starting from which you can add variety. What warmed my heart, it's the absence of a long laundry lists of ingredients, like quick and easy cookbooks for busy people do. Another plus is that it includes grilled, smoked (on stove top smoker), slow cooker recipes, stir fries and others, all together 450 recipes.
The downside is that the author family owned farm, had possibility to buy high quality meat in any form their heart desired, and apparently had time and energy to cook such variety of food. We, poor city folks, can only shake heads as her husband Bob did, when read about smoker and grill or alligator tail, and marvel about their lifestyle and Nero Wolfe comes in mind by association.
If additional health problems are present, grinding own ground beef, substitute sauces from scratch and find replacement for tomatoes, eggs and dairy creates too much troubles. But general approach described in introduction is priceless.
Let me finish with quotation: "...there are no such thing as essential carbohydrate! I learned that eating fat doesn't make you fat; eating carbohydrates does!". Hat off!
Displaying 1 of 1 review