Low-Carb Vegetarian

I am so excited by this book, I can't understand the negative review. The recipes in this book is are both genuinely new and delicious and healthy too. If you are sick sick sick of seeing the same old recipes in every book, and you want something new, absolutely delicious, easy to prepare, and (as another reviewer so rightly said) elegant dishes, this is definitely the book to get, whether you are vegetarian or low carb or none of the above. If you are sick of recipes that compromise taste in the name of being healthy or low carb or vegetarian (etc!) again, this book is definitely the one to get. The creator of these recipes is clearly a person who cares about flavors and textures and doesn't think you can get away with bad taste as long as it's 'healthy'. This is not a huge book full of a million recipes, but every recipe I have tried so far has been worth countless recipes from any of a number of other books I own. Thank you so much, Celia Brooks Brown. Please write another low-carb vegetarian cookery book.

Having to eat gluten free, grain free, and low carb for medical reasons, I find this book invaluable. It provides a wonderful grain free recipe for muffins made with almond meal and satisfies my longing for bread. (6g carb each, but with 14g protein.) I have adapted this recipe for pancakes as well, which turn out lacy - and mouthwatering, especially with low carb maple syrup and whipped cream. (Who says low carb is deprivation!) The batter keeps well in the fridge, so a little at a time can be used. I also love the recipe for lemon custard macaroon tarts. As the book states, "dried coconut makes a perfect, sweet and crispy tart base." At only 1.5g carb each, these tarts are truly "legal" but satisfy the sweet tooth in a big way. Great for those on diets like Atkins and Protein Power. The illustration on the cover is for a warm salad of aubergines and melting camembert. Very easy, but with a luxury touch. 5g carb. (I am not sure whether the fibre has been deducted, but even if it has, this is still a great count for low-carbers.) I am not a vegetarian, so am glad it does not rely on a preponderance of tofu recipes. For the previous reviewer who gave the book only two stars because it uses eggs, I would recommend experimenting with the high quality egg replacers on the market. It is a pity to miss out on these delicious recipes for the sake of a small detail.

I've lost a quick 15 pounds just from eating the delicious, elegant and EASY TO PREPARE food in this wonderful cookbooks. Most of the recipes are great. Of course, there are a few duds, but for the most part, I couldn't be more impressed. Vegetarian food can tend to be labor intensive, but for the most part, the recipes in this book are not. My biggest complaint is that it is too short.

The recipes in this book are all truly unique, with an emphasis on Indian and Asian flavors. Most ingredients are easy to find, though, so if you're up with experimenting in the kitchen, this book is a great place to get some ideas. All of the recipes have less than 10 carbs per serving, making it acceptable for any stage of low-carbing.Some of the recipes are a little too fancy for every day, but worth making when you have the time!