From Publishers Weekly
The host of the Food Network's Low Carb and Lovin' It turns his popular show into text, punctuated by many exclamation points. He has a lot to be excited about: in the introduction, Stella offers his own case history as encouragement, explaining how he lost 260 pounds and helped his wife and children trim down, too, by avoiding sugar, flour and other insulin elevators. The first chapters share tips on building a strong support system and eating until you're satisfied, reading labels and shopping the outer aisles of the supermarket. Most of these will be self-evident to anyone who's tried to diet before; what Stella brings to the equation is a folksy optimism and a Dad-like sense of humor. Building on the Atkins diet, Stella's plan emphasizes fresh whole foods, and most of the recipes are starchless versions of casual restaurant cuisine, like Chicken Fajita Salad, Chili-Rubbed Baked Salmon, and Lemon Meringue Pie. Stella acknowledges the importance of moderation and shows readers how to prepare the occasional sweet, plate of pancakes or cocktail. While neither the diet nor the food are innovative, this work will surely resonate with some readers. (Jan.)
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Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Booklist
For the cook who wants to pursue a weight-loss regimen, the authors recommend a low-carbohydrate approach. Their basic advice is straightforward: eliminate the "white stuff" such as sugar, flour, pastas, breads, and other simple sugars and starches. They build from that starting point by emphasizing nutritious foods that offer good flavors and that are easy to work with. Among these, lean meats, poultry, eggs, and cheeses stand out. Lettuce substitutes for tortillas in a burrito-like wrap. Green-bean casserole uses homemade crisp onion topping, mushrooms, and sour cream to substitute for mushroom soup. Ground beef stroganoff fills the bill so long as it's served without a bed of starch-rich rice or noodles. The Stellas offer a replacement for flour based on ground almonds. Their rejection of sugar doesn't mean complete denial of sweets. Modern sugar substitutes have made many desserts possible, even a "breadless" bread pudding, which turns out to be a sweetened ricotta dessert. On this diet one may even occasionally indulge in a low-carb margarita. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
