Whanganuilibrary.com
Normal view MARC view ISBD view

The new 500 low-carb recipes : 500 updated recipes for doing low-carb better and more deliciously / Dana Carpender.

By: Carpender, Dana.
Material type: materialTypeLabelBookPublisher: Beverly, Massachusetts : Fair Winds Press, an imprint of The Quarto Group, 2019Description: 336 pages ; 23 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781592338634; 1592338631.Other title: New five hundred low-carb recipes.Subject(s): Low-carbohydrate diet -- RecipesGenre/Form: Cookbooks.DDC classification: 641.5/6383 Summary: Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals. Todays low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for todays low-carb movement.
Tags from this library: No tags from this library for this title. Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due
Non-Fiction Davis (Central) Library
Non-Fiction (NEST)
Non-Fiction (NEST) 641.5638 CAR Checked out 18/06/2019

Enhanced descriptions from Syndetics:

Since its publication over 15 years ago, 500 Low-Carb Recipes has become a classic in the low-carb community, earning author Dana Carpender the affectionate moniker "low-carb queen" from her fans. The book is now a bestseller, with over half a million copies sold.

Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals. Today's low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for today's low-carb movement.

Includes index.

Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals. Todays low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for todays low-carb movement.

Table of contents provided by Syndetics

  • Introduction: Welcome to Low-Carbohydrate Variety! (p. 8)
  • Chapter 1 Ingredients You Need to Know About (p. 21)
  • Chapter 2 Hors D'oeuvres, Snacks, and Party Nibbles (p. 38)
  • Chapter 3 Eggs and Dairy (p. 65)
  • Chapter 4 Breads, Muffins, Cereals, and Other Grainy Things (p. 89)
  • Chapter 5 Hot Vegetable Dishes (p. 111)
  • Chapter 6 Side Dish Salads (p. 141)
  • Chapter 7 Chicken and Turkey (p. 170)
  • Chapter 8 Fish (p. 190)
  • Chapter 9 Beef (p. 206)
  • Chapter 10 Pork and Lamb (p. 233)
  • Chapter 11 Main Dish Salads (p. 245)
  • Chapter 12 Soups (p. 257)
  • Chapter 13 Condiments, Seasonings, and Sauces (p. 272)
  • Chapter 14 Cookies, Cakes, and Other Sweets (p. 285)
  • Acknowledgments (p. 318)
  • About the Author (p. 320)
  • Index (p. 321)