by Jennifer A. Wickes
copyright 2005
A low carb cookbook using only three ingredients. Could cooking get any simpler?
Rozanne Gold is the author of nine cookbooks. She is a three-time winner of the James Beard Foundation Book Award and winner of the International Association of Culinary Professionals (IACP) Cookbook Award. She is, currently, the entertaining columnist for Bon Appètit magazine and has written for well-known publications, such as The New York Times, Gourmet, Cooking Light, and many other national publications.
Helen Kimmel, M.S., R.D., is a registered dietitian and certified nutritionist. As a nutrition consultant, Kimmel has contributed to many projects including various Reader's Digest cookbooks and Rozanne Gold's 1-2-3 series. She has lectured for Cornell University, the American Heart Association, and the Alzheimer's Association and provides personalized nutrition counseling and conducts healthy-cooking classes.
The recipes in here are very simple to prepare and only take three ingredients. With Rozanne Gold's expertise as a chef and writer, and Helen Kimmel's healthy approach, this cookbook is a sure winner.
There are no photographs or illustrations in this book, though there is nutritional information for each recipe. The recipes are so simple to prepare. This book is indeed catered towards the novice in cooking and low-carb life.
creamy carrot-ginger soup
ILC - Indulgent Low Carb
Carb That Count - 12.5 grams
Sometimes carrots can be a good thing, even for carb counters. You'll be amazed how easy it is to extract the fresh ginger juice needed in this recipe and how perfectly its flavor melds with carrots. Heavy cream makes this soup taste luxurious.
1 1/2 pounds carrots
1 5" piece fresh ginger
4 1/2 tablespoons heavy cream
Trim the carrots, peel them using a vegetable peeler, and cut them into 1" pieces. Transfer the carrots to a medium-size pot and add 4 cups water and 1 1/2 teaspoons salt. Bring to a boil, then reduce the heat and cook, uncovered, until the carrots are very soft, about 35 minutes.
Meanwhile, peel the ginger and grate it on the large holes of a box grater. Wrap the ginger in a paper towel and squeeze hard to extract juice. (You will have about 1 tablespoon juice.) Discard the grated ginger.
