The High-Protein Cookbook: More Than 150 Healthy and Irresistibly Good Low-Carb Dishes That Can Be on the Table in Thirty Minutes or Less.

This is THE greatest cookbook for Weight Loss Surgery patients!! I have recommended this to all my support group members online AND in my local support groups and, EVERYONE who tries these recipes LOVE them. None have found 1 recipe that we do not ADORE. They are tasty and quick to fix...and, we LOVE that the complete nutritional information is posted for each recipe. WE especially love that, unlike most other "Low Carb" titles that only count "net carbs" or "digestible carbs"...this cookbook talks about CARBS!!! In the Gastric Bypass World...a carb is but a carb...doesn't matter if they're net or digestible!!

I have used this cookbook for over two years. I find myself using it continuously. What impresses me the most is the complexity of texture and flavor. It is hard for me to eat a meal without starches. When I make recipes from this book I don't miss the simple carbs. Not only do I feel satisfied but I feel I have had an INTERESTING meal.

My husband is on a low-carb diet so I have been searching for good recipes for dinners in the evening. I bought this cookbook because it said that the meals could be cooked in 30 min. or less. Of all the hundreds of cookbooks we have this has definitely been one that we use alot. The meals are GREAT and easy to cook although one or two of them have definitely taken longer than 30 minutes. The combination of flavors is great and we love the variety of recipes. I like the recipes so much that I am also eating low-carb meals - and we've both been quite successful on this diet. I'd highly recommend this cookbook

I am not a fan of very high-protein diets, but this book is great. The cover says the recipes are quick, easy, and delicious. They really are! They are inventive, use generally available ingredients, and draw from a range of cuisines. I am an attorney who commutes over 2 hours a day, so I am tired when I get home and I just want to eat. As long as I have the meat called for in the receipe thawed and ready to go, I am eating a great-tasting dinner in 30 minutes or less. Add a salad and a side vegetable and you are all set.Sometimes the fat content is a little high, but you can generally work around that. Also, the dessert recipes rely on aspartame, which I don't consume now that Splenda is available in the U.S., but you can make substitutions. Very minor problems, in my book.Highly recommended for anyone who eats meat and wants a quick, easy, and interesting dinner.

After hearing Linda Eckhardt on Jennifer English's Radiogourmet show, I went out and bought this book. I made Steak on Arugula topped with Kalamata Sauce last night. That taste was awesom and I followed the pan-searing instructions for the meat and have never been able to lock in juices like I did. So I learned a meat-cooking first last nigh -- don't try and sear meat on the outdoor barbecue. Do it on the stove with a griddle first. Of course we topped it with a nice tasty cab. Awesome book. TE, Tucson