200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are! 
asked by localhost on November 19, 2006 8:59 PM
God bless the slow cooker! There's no denying that this kitchen staple of the 60s, 70s and 80s is back with an updated look and a fierce following, but isn't it time somebody saved us from the same old carb-heavy recipes it's known for? Dana Carpender to the rescue! No stranger to the busy lifestyle (after all, she penned the bestselling 15-Minute Low Carb Recipes, didn't she?) low-carb maven Carpender offers up a host of delectable nearly carb free "fix it and forget it" recipes for anyone with just enough time to throw dinner in the slow cooker before rushing out for a full day of hustle and bustle. You'll find:
Maple-Glazed Corned Beef with Vegetables
Chicken Minestrone
Curried Chicken with Coconut Milk
Pork Roast with Apricot Sauce
Lemon-Mustard Salmon Steaks
...and much, much more
Reviews
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It has a lot of neat recipes in it! My husband is the "low-carber" in our family, and he has said that some of them need a little more flavor, usually salt. I've really enjoyed her unique recipes; out-of-the-ordinary seasonings like curry powder, I enjoy that. And some of them are just so darn easy, I love using it! Healthy yet convenient are my two favorite characteristics of recipe books. Thank you Dana!
reviewed by maxmill on November 22, 2006 5:10 PM
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I've seen many of the recipes this book contains on various Low-Carb websites. I've tried a couple and wasn't thrilled. If I'd been able to look through the book before purchasing it I probably would NOT have bought it.
reviewed by librarian on November 24, 2006 5:57 PM
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Quote from page 18:
Guar and xanthan gums - These sound just dreadful, don't they. But they're in lots of your favorite processed foods, so how bad could they be?
--
If I had known that the author uttered the line above or relies on the use of artificial sweetners (Splenda and imitation honey), I never would've bought the book.
The whole point of using a slow cooker is to use natural food and spices/herbs/condiments to create healthy, home-cooked meals. Not to take baby-steps away from processed foods.
I think the author is misguided. Low carb does not mean "get rid of all the natural carbs and replace with artificial substitutes". It means lessen their amount in proportion to the other ingredients.
If it wasn't for the over-reliance of Splenda and Guar/Xanthan, I would rate this book much higher, as the recipes sound very good. However, my experience suggests that cornstarch offers a small amount of carbs for an ingredient already conveniently stocked in most kitchens.
Glibness suggest ignorance, and lowers my opinion of the author in spite of her best efforts elsewhere in the book.
Guar and xanthan gums - These sound just dreadful, don't they. But they're in lots of your favorite processed foods, so how bad could they be?
--
If I had known that the author uttered the line above or relies on the use of artificial sweetners (Splenda and imitation honey), I never would've bought the book.
The whole point of using a slow cooker is to use natural food and spices/herbs/condiments to create healthy, home-cooked meals. Not to take baby-steps away from processed foods.
I think the author is misguided. Low carb does not mean "get rid of all the natural carbs and replace with artificial substitutes". It means lessen their amount in proportion to the other ingredients.
If it wasn't for the over-reliance of Splenda and Guar/Xanthan, I would rate this book much higher, as the recipes sound very good. However, my experience suggests that cornstarch offers a small amount of carbs for an ingredient already conveniently stocked in most kitchens.
Glibness suggest ignorance, and lowers my opinion of the author in spite of her best efforts elsewhere in the book.
reviewed by shakeonit on November 29, 2006 10:58 AM