George Stella's Livin' Low Carb: Family Recipes Stella-Style
Author: George Stella
George lost weight with Stella Style: "eating fresh foods, using low-carb ingredients to reinvent your old favorites, developing better eating habits, and, most of all -- eating food you love!" And he wasn't the only one: The entire Stella family shed more than 560 pounds.
In Livin' Low Carb, George has brought together more than 125 of the Stella family's favorite recipes. For breakfast there are Blueberry Pancakes or George's Gorgeous Macadamia Banana Muffins. For lunch or dinner try Low-Carb Pizza, Tequila Chicken Quesadillas, Spaghetti Squash Alfredo, Lasagna, Anaheim Shrimp Scampi, and Southern Fried Chicken. And don't forget soups, salads, and vegetables! You'll find recipes here for Key West Caesar Salad, Turkey Vegetable Soup, and Garlic Mock Mashed Potatoes. If it's sweets you crave, try Chocolate Pecan Brownies or New York Ricotta Cheesecake. There are also party recipes (Nutty Muddy Trail Mix, Teriyaki Sesame Tuna Skewers), tasty drink concoctions (Strawberry Milkshakes, Lemon-Lime Slushees), and a wide array of condiments and dressings (including Quick and Easy Ketchup and Thousand Island Dressing).
These recipes feature easy-to-find, low-carb ingredients that will fit any budget. More than just a cookbook, Livin' Low Carb is a practical guide to a sustainable low-carb lifestyle.
Library Journal
Chef Stella and his family lost over 550 pounds before he became the star of Food Network's Low Carb and Lovin' It. Stella considers Dr. Atkins's work to be groundbreaking but finds his diet too restricting, so he played around in the kitchen until he found recipes that inspired him to stick to a low-carbohydrate lifestyle. What came of this was a television contract showcasing those recipes and now the cookbook. Variety is the basis for Stella's cooking. He believes that you can eat almost anything you want and eat as much as you want, as long as it's low in carbohydrates. His recipes are simple and include all meals as well as condiments, spices, dressings, and beverages. Unlike many cookbooks in this area, he includes some vegetarian recipes. He is a big supporter of the low-calories sweetener Splenda and uses it in his desserts and many main courses. With 125 recipes, it is recommended where low carb is popular and Food Network cookbooks circulate. (Index not seen.)-Deborah Shippy, Moline P.L., IL Copyright 2005 Reed Business Information.
Book review: Semi Homemade Money Saving Meals or Mario Batali Holiday Food
Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 Recipes from the Author of How to Cook Everything and the Best Recipes in the World
Author: Mark Bittman
Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining.
Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
Publishers Weekly
Culling 350 recipes from his New York Times"The Minimalist" column, Bittman offers a go-to volume for anyone who enjoys cooking simply. His recipes are easy to follow and execute, but they maintain a level of sophistication and freshness that many super-quick cookbooks lack. All recipes are marked with a realistic estimate of how much time they require, start to finish: Chicken with Coconut and Lime takes 20 minutes; Sparkling Cider Poached Fish takes 15 minutes; Coq au Vin with Prunes takes an hour. Several of the longer-duration entries don't require much hands-on work; the Bread Pudding with Shiitake Mushrooms, requires "about 1 hour, largely unattended" and the Braised and Brown Lamb with Peaches needs "about 1 ½ hours, largely unattended." Simple sauces, condiments and desserts such as Dried Fruit Poached in Port and Ginger Pots de Crème round out the selection of mostly dinner-appropriate recipes, which are perfect for home cooks who want to put tasty, impressive meals on the table frequently and without much fuss. (May)
Copyright 2007 Reed Business InformationJudith Sutton - Library Journal
Author of seven other cookbooks, Bittman has been writing his popular Minimalist column for the New York Timesfood section since 1997. His new book includes 350 recipes from the column, most of which appeared in his three previous Minimalist cookbooks. They are simple recipes meant for weeknights, quick to prepare, and based on short ingredients lists: Shrimp Cooked in Lime Juice, for example, or Ten-Minute Stir-Fried Chicken. Fans of the column will welcome this handy compilation, which is recommended for most collections.
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