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Book Review: "The Low-Carb Gourmet" by Karen Barnaby
by Jennifer A. Wickes copyright 2004
Karen Barnaby is a chef in Vancouver. She began to have weight problems, and decided that a low-carb diet made sense to her. So, she began to use her culinary knowledge and develop wonderful tasting recipes that were low in carbohydrates. Through her efforts, she lost 70 pounds. Due to her success in weight loss, she decided to write this cookbook, her sixth book. In this hardback book, there are color photographs which show a lot of the delectable recipes offered in here. Each recipe is also written in metric and imperial, so there are no conversions needed for a person who is accustomed to the opposite in measurements. In the introduction, Ms. Barnaby gives us a wide variety of ingredients that can help make meals flavorful and exciting. She shows us through her recipes, which prove that because you are eating a low-carb meal, it does not mean that you cannot have a wonderful meal filled with flavor!
And if you needed more information about this book, then you need to know that Ms. Barnaby has even included a section which provides the carbohydrate/fat/protein/caloric information needed for each recipe. The Table of Contents includes recipes for: breakfast, appetizers, soups, salads, vegetables, fish, poultry, beef, pork, lamb, sauces and desserts.
If you are on a low-carb diet, then you will be consuming Splenda. My doctor tells me that Splenda is actually a brand name for sucralose which is made from sucrose. It is 600 times sweeter than sugar and is not caloric. It was approved by the FDA in 1998 and is everywhere! In over 110 studies made on sucralose, there were apparently NO indication of toxic effects in humans or animals, and has been deemed safe for human consumption. From a food science perspective, when utilizing straight Splenda, and not a combination of sugar and Splenda, then baked goods will not brown as effectively. But, if you are diabetic, then I am sure that a pale cookie is no problem when you think of no cookie at all.
The copyright of the article Book Review: The Low-Carb Gourmet by Karen Barnaby in Cookbook Reviews is owned by Jennifer A. Wickes. Permission to republish Book Review: The Low-Carb Gourmet by Karen Barnaby in print or online must be granted by the author in writing.
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