I saw a new recipe book at Costco! Low-Carb Comfort Foods!
It is put out by the Eades. It seemed to have great recipes and the servings appeared to be low-carb. I couldn't afford the book just then but I am curious if anyone has it and what do you think. Is it worth owning?

As soon as I pay off my credit card, I'm going on a shopping spree at amazon, so I'll let you know.

I think this book has proved to me more than any other that I can live happily on a low-carb eating plan for the rest of my life.

So far I've made whole weat bread, chocolate chip cookies, and cheese biscotti! Delicious!

I just started using it this weekend - also made the cheesy biscotti (how great are those?) and the almond biscotti (didn't put enough stevia in so they're quite savory) and the Mock Mashed Potatoes, which are a real treat. I'm going to try the barbecue sauce tonight! Definitely requires some extra ingredients you probably don't stock, but the health food store in my small town had everything I needed.

No pictures in the book! Which is too bad - might encourage a little more experimentation!

I have it and am slowly reading through it. Lots of great ideas but the use of flour in some of the baking recipes spooks me! Even in small quantities.

But, that's just me!

Karen

Thanks everyone for your comments!
Yes Karen I worry about the flour as well. I try to stick to the meat and veggies myself. I think I may even be enjoying too much dairy at times, in my coffee! I can see the benefit of tricking my family into eating some of the low-carb stuff though. My husband is getting to be a real carb junkie and he is getting the belly to prove it!!
Well you are all making me hungry with the biscotti talk, now I am sorry I bought the YOGA tapes rather than the book!!

I was thinking about getting the cookbook too.
Carole

Right on! An excellent strategy.

In my LC cooking classes I do the same thing. I make pancakes and stuff like that. I rarely eat those items myself, but I really want to show people that there is a huge range with low-carbing. Most of them do not have much fat to lose. They only have to eat better and they would feel better!

Karen

I got the book a week ago and so far everything I've made has been a hit.
The use of flour, even in small amounts does concern me some, but often if you work it out it comes to a teaspoon or so per serving; that's not much and is certainly way less than the conventional high carb recipes would contain. I'm still going to be checking closely to see how these recipes affect my blood sugars.
I also like that the Eades' stress that while many of the recipes are low carb, they are not low calorie and should be used sparingly, especially the "treat" foods such as breads and desserts and cut back (or out) if you stop losing weight while eating them. Many of those recipes taste so good, it would be very easy to overdo it and eat too much.

Yes, it does appear that we must be careful , watch the calories despite claims that this is not necessary, and also research the foods we eat or bake that are "low carb" I bought a package of onion bagels in a health food store. Package says 8 (net) carbs per bagel which are rather chubby in size, similar to a regular Manahttan bagel...I cut one in half to have with a slice of cheese for breakfast..it was wonderful...But then, when I looked for ingredients, there was nothing there for me to assess, no nutrition count, not even total weight, so I called the store. They claim their baker doesn't want to reveal his recipe...So what do you do? Then I looked at an Atkins recipe for bread, total carbs were 23 for entire loaf, so I surmised that six bagels, at 48 net are possible to create...

By the way, how does gram translate into tsp or tb or quarter cup or anything?

Jean

Just a little note about the Sublime Truffle recipe in this book - they actually taste a lot more like cheesecake than chocolate - not that that's a bad thing!

We've modified the recipe to reduce the carbs a bit - I use white chocolate instead of dark, and it is tasty enough to completely eliminate the Splenda. (I grate the chocolate before I put it in the double-boiler because I'm not patient enough to stir those squares until they melt!) And I pour it into little petite-four cups instead of rolling it in anything. The hardest part is waiting for them to chill! But now, one or two after dinner is all it takes to completely eliminate cravings. And that only adds 1 or 2 grams of carbs! They're divine, and they freeze very well.

AmieQ

I'm usually a pretty good cook. I made the miracle rolls and they were horrible. by the time I put the third egg in there was no way they were going to need four and they tasted like nasty rubber. Have these turned out for anyone? Any tips?

Jayburn/Jean did you get those bagels at the Low Carb Connection in Shrewsbury, NJ? I got a frozen package from there and it sounds suspiciously the same (I haven't called the store). The bagels were very good, almost too good, I would have liked to have a little nutritional info. though. I probably will not buy them again unless there is decent labeling on them.

I keep the Sublime Truffles in the freezer and we love to eat them that way. They are a daily treat they curb my appetite and give me energy. I use low or no carb dark chocolate bars instead of the real chocolate and cut the total carbs quite a bit. I roll the little chocolate balls in ground or chopped almonds or make peanut clusters with them. I put 2 o3 raisins (1 extra carb) in some for my DH. With the dark chocolate they taste like a rich chocolate, just too good and so low carb. I don;t roll them in cocoa, just nuts of coconut. This recipe is worth the price of the book.

I think there is a recipe in that book called Gourmet Rye Bread. It's made with ground almonds, bran, gluten flour and rye flour.

I haven't bought the book yet, but Oxygen magazine published a few of their recipes and this is where I got this recipe.

Has anyone tried it yet ? I made it but the loaves didn't really triple in bulk like they were supposed to, so I am wondering if I did something wrong. Nevertheless, the bread was still pretty good, with a nice slightly crunchy texture to it.