Karen,

Thank you for so generously posting your recipes. They're wonderful. I'm planning to work my way through them all--last night was the Chicken with Green Olives and Prosciutto (and if my daughter hadn't tipped over the tray of Jasmine Tea Jelly cooling in the fridge I would have had that, too).

I'm always dismayed when I read of people who declare with pleasure that with low carb they've lost interest in food and view it just as fuel for the body. I know that I've never gained weight eating good food; when I binge it's usually on things that really don't taste very good--I just shovel them in. Low carb keeps me away from those foods and keeps me from craving them. Cooking well will keep me from getting bored.

I hope you're planning to put these together into a book--and if, before you look for a publisher, you want to run it by a low-carb editor who cooks, give me a shout, it would be a pleasure.

Susan

Thanks Susan!

I do want my next book project to be a LC cookbook and my publisher is interested in it. It's a matter of keeping pace - it takes me a year to write a solo cookbook!

Like you, I think that feeding yourself well is one of the most important gifts you can give to yourself and family/friends. It sure beats watching TV!

Karen

Oh, good, a publisher with sense. I find that most of them here are so bloody cautious that they can't see a good thing unless they're hit over the head with it. I'd much rather read a cookbook where the personality of the author comes through, so I hope you include some sense of your low-carb journey.

Yes, eating well is very important for my husband and me. He works in Ottawa two weeks out of three, so the times we get to eat together are special. So far I've just had to make a few adjustments so we're both happy. I still make Lamb Chops Champvallon, for example (sort of French Lancashire hotpot), but I leave the potato to him and have puréed cauliflower, which I actually prefer. It just occurred to me that I can substitute black soy beans in my favourite chickpea curry. Following your lead I'm planning to make Tabouli with pine nuts instead of bulgur, and so on.

I was annoyed a little while ago to read that Fine Cooking was bowing to the low fatties about their recipes. However, there's an unexpected bonus, because they now print the nutritional content of all of their recipes in a list at the back of the magazine, and you can see the carb/fibre count at a glance. I've been meaning to write and thank them on behalf of the growing ranks of low-carbers.

Susan

Quote:

I've been meaning to write and thank them on behalf of the growing ranks of low-carbers.

Oy! Good idea! Maybe then they'll realize that there's MUCH more to life than low-fatters!

This sounds great! You should share the recipe.

The low-faD slant in cooking magazines can be quite annoying, but there are usually loads of recipes suited to LC. The Feruary issue of Food & Wine had quite a few. I just posted about it in my journal this week.

Oddly enough, I yanked out a recipe for low-faD salmon burgers that were served with eggplant instead of buns. I was wistfully hoping that there was some kind of LC editorial happening there. Who knows?

Karen