Review of 1,001 Low-Fat Vegetarian Recipes, 2nd ed. (Paperback)

I suppose, like the reviewer above said, that this isn't a beginning vegetarians cookbook, in the sense that it does not guide you through what it means to be vegetarian etc, etc, BUT, I'd like to point out that nowhere on the book does it say that is what it is (there are books for that).I also will agree that yes, in SOME of the recipies there are strange ingredients: fat-free half and half, cactus paddles, flavored cooking sprays... but there are over 1,000 recipies!Of course they had to get creative!
I think this cookbook is excellent, if you've been a vegetarian for awhile, and you like to cook, then this book is perfect for spicing up your everyday cuisine.The recipies are easy to follow, and so far (I've cooked a lot of dishes from this book) almost everything has been yummy.I'd like to add that if I can't find something I substitute.I use veggie bullion in place of stocks, and skim milk in place of fat free half and half, and I've never had any problems.The book has widened my scope on mixing vegetarian ingredients, enabling me to scan my pantry and whip up combinations I'd never thought of before.There is so much to chose from that you can keep it simple or get a little fancy!
Highly recommended!

Product Description
Just because it's vegetarian doesn't mean it's low fat!Inthis revised edition, Sue Spitler has developed and tested over onethousand tempting creations, including 500 entrees, virtually all withless than 30% of calories derived from fat. You'll find appetizers,soups, salads, entrees, side dishes, beans and grains, pastas, pizzas,desserts, and much more. Recipes for delicious Spinach and CheeseCrepes, Italian Sausage pizza, Shepherd's Veggie Pot Pie, Dim SumPlatter, Cheddar Cheese Souffle, and hundreds of others, are easy andquick to make, and use most of the foods you've always eaten. Everyrecipe is coded, so you can tell whether it's lacto-vegetarian,ovo-vegetarian, or pure vegan. Vegetarian or not, you'll never run outof ideas with this book. A new chapter has been added: "Veg Express,"for meals that are ready in less than 20 minutes.

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Review of Vegetarian Times Low-Fat & Fast Asian [ILLUSTRATED] (Paperback)

The title of this book says it all-- the recipes are healthy and rapidly made.They sample a variety of Asian cuisines and, although not always culturally accurate, they do a good job of allowing for fresher, better seasoned, and healthier dinners than the majority of take-out places in the U.S. provide.A good version of Tom Yum soup is included, as are Spicy Potatoes and a tasty concoction called Shanghai Noodles.Some of the preparation times may be a bit optimistic, dependent on your chopping and mincing speeds, but the majority of dishes can be quickly assembled.They will be quickly eaten.

Product Description
The next book in the series of Low-Fat & Fast cookbooks from the editors of Vegetarian Times magazine is Vegetarian Times Low-Fat & Fast Asian. Asian cuisine is more popular than ever with stir-fries, noodle shops, Thai food, and sushi bars. But as several studies have shown, Chinese food is high in fat. With Vegetarian Times Low-Fat & Fast Asian, Asian food lovers can have their favorite dishes without the fat. Low-Fat & Fast Asian will be the first cookbook of its kind -- a collection of all meatless Asian dishes. As with other books in this series, every dish will be easy enough to prepare in 20 to 30 minutes and will include a complete nutritional breakdown. Our on-going series with Vegetarian Times magazine includes Vegetarian Times Complete Cookbook, Vegetarian Times Beginner's Guide, and Vegetarian Times Vegetarian Entertaining.

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Review of Cajun Low-carb (Hardcover)

As a lover of Cajun cuisine, Jude Theriot created a low-carb cookbook to show low-carb dieters that you can even enjoy Cajun cuisine!

Jude Thierot is a chef. He used to be the executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He has written five additional books on Cajun cuisine: Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana (sp), and New American Light Cuisine.

Through his love of Cajun cuisine, and adapting some American favorites, Theroit wanted low-carb dieters to learn and enjoy the food he loves best, Cajun! Each recipe in this book lists serving size, total carbohydrates per serving, net carbohydrates per serving, and calorie count. While creating this cookbook, Theroit lost more than 100 pounds.

The recipes are easy-to-read and utilize simple ingredients including Cool Whip, Tabasco Sauce, Equal and Splenda. I could not find any unusual ingredients, except soy flour, which is available in most grocery stores. You may just need to look in the natural food section. There are no photographs or illustrations.

Some nice recipes that we enjoyed were: Just Tomato Salad, Grilled Flank Steak and the Chocolate Mousse.

This book was nice, but a few photographs would have helped sell some of the recipes in this book. Also, knowing yet another person has jumped on the "low-carb" bandwagon was a bit frustrating, despite understanding that Theroit just wants to share his love for Cajun food.

Product Description
Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat. There are even dessert recipes sure to satisfy the sweet tooth without the sugar. One unique feature of each of Chef Theriot's cookbooks is the lagniappe, or "a little something extra." This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking.
Chef Theriot lost more than one hundred pounds eating the recipes he developed for this cookbook. Millions of Americans have discovered exactly what Chef Jude W. Theriot found when he tried a diet low in net carbohydrates: that cutting carbs is an effective way to maintain long-term weight loss because the food available on this regimen can be deeply satisfying.
Each recipe lists serving size, total carbohydrates per serving (which includes sugar alcohols), net carbohydrates per serving, and calorie count.

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