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Summary
Summary
Low Carbs? No Carbs? Go SMART CARBS, with the food experts at Good Housekeeping. With 75 complete meal menus, packaged in the same attractive spiral, lay-flat hardcover format as Blend It!, here's a healthy and original approach to this hotter-then-hot diet plan.
The low-carb life just keeps getting more and more popular, but many dieters aren't sure how to make the switch. What will they be allowed to eat? Will they feel hungry? Will they be forced to consume a dinner that consists only of beef with a side of beef? Good Housekeeping offers help, with healthy suppers that don't sacrifice variety or flavor. Choose from meat, poultry, fish, and eggs, cheese and vegetable selections--all main dishes accompanied by appropriate carb-balanced sides. The number of carbs per recipe is 20 grams or lower, with a recommended meal's total never exceeding a 28-gram carb count.
But what truly makes Smart Carb Suppers unique, and sets it apart from any other book on the subject, is its organization. The recipes for each meal all appear on the same spread, a design that proved very successful for Pierre Franey's 60 Minute Gourmet cookbook. Fifty-five of these delicious meals feature two recipes per dinner, and 20 have three recipes.
Best of all, the experts from the world's best test kitchens provide welcome information on good carbs and bad carbs, what you need to know about diet plans, and other important nutrition and health information.
Reviews (1)
Publisher's Weekly Review
After several years of anti-carbohydrate excess, when people actually believed that a bacon cheeseburger was healthy eating as long as they avoided the bun, experts are now saying that ?low-carb? should not mean ?no-carb.? Instead, as the introduction to this useful volume puts it, cooks need to focus on good carbs; that is, foods with natural, ?intrinsic? sugars (like fruits and whole grain products) as opposed to foods with added, ?extrinsic? sugars (like soda and cookies). Enter Good Housekeeping and its volume of 75 low-carb, ?triple-tested? meals. At first glance, some may be put off by this cookbook. The table of contents is organized only by broad categories (e.g. ?Seafood,? ?Vegetables, Eggs, and Cheese?): individual recipes are listed only in the index. In addition, the volume has a distinctly suburban slant. Some of its fruit-and-meat combinations?like the Spiced Grilled Turkey Breast with Peach Salsa?are best left to Applebee?s, and too many of its recipes direct the reader to ?prepare charcoal fire or preheat gas grill??a problem for most urban dwellers. These little flaws aside, the book is actually a lot of fun. In keeping with the Good Housekeeping philosophy, the recipes are easy to follow, with accurate preparation times and useful nutritional information. And, for the most part, the recipes produce pretty tasty meals, from old standards like Coq au Vin to delightful surprises like Cuban Mojo Pork Chops. The sides are also quite flavorful?Roasted Cauliflower offers a simple but fresh approach to the vegetable, and Collards with Pickled Red Onions is a novel way to spice up an underused green. In short, don?t be put off by the less-than-lavish design: this will be a useful, and healthy, addition to the library of any home. (May) Copyright 2005 Reed Business Information.
