annieb123's review against another edition
4.0
Originally published on my blog: Nonstop Reader.
Low-Carb Vegetarian Cookbook is a new low carb (but not no-carb) plant based cooking and recipe collection by Amy Lawrence and Justin Fox Burks. Released 17th March 2020 by Callisto on their Rockridge Press imprint, it's 180 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.
The book follows a logical and easy format. Chapters 1-2 cover the background of ingredient selection and meal planning (including a pantry staples lists of protein rich vegetables, fats, and tips) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The author also includes some logical pointers ingredients, and supplies along with a 14 day interactive meal plans with linked recipes. The recipe chapters are arranged thematically: breakfasts, salads, snacks and appetizers, soups and sides, mains, and desserts. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), carbs, fiber, protein, and sodium. Special dietary information is not specifically included (gluten-free, nut-free, dairy, etc).
The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most, but not all, of the ingredients are easily sourced at any moderately well stocked grocery store (monk fruit sweetener, Bragg liquid aminos, etc?). The book also includes short author bios, and a metric conversion chart, but lacks any index or general ingredients index.
My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Low-Carb Vegetarian Cookbook is a new low carb (but not no-carb) plant based cooking and recipe collection by Amy Lawrence and Justin Fox Burks. Released 17th March 2020 by Callisto on their Rockridge Press imprint, it's 180 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.
The book follows a logical and easy format. Chapters 1-2 cover the background of ingredient selection and meal planning (including a pantry staples lists of protein rich vegetables, fats, and tips) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The author also includes some logical pointers ingredients, and supplies along with a 14 day interactive meal plans with linked recipes. The recipe chapters are arranged thematically: breakfasts, salads, snacks and appetizers, soups and sides, mains, and desserts. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), carbs, fiber, protein, and sodium. Special dietary information is not specifically included (gluten-free, nut-free, dairy, etc).
The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard only. Special tools and ingredients are also listed, along with yields and cooking directions. Most, but not all, of the ingredients are easily sourced at any moderately well stocked grocery store (monk fruit sweetener, Bragg liquid aminos, etc?). The book also includes short author bios, and a metric conversion chart, but lacks any index or general ingredients index.
My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
hannas_heas47's review against another edition
4.0
Thanks so much to Callisto Publishing for a look at this cookbook and here are my thoughts!
So you can tell by the cover that this book is filled with delicious recipes that follow a low carb vegetarian plan. This is a low carb...not a no carb recipe plan. Many different recipes from many different cultures span the pages but they all promise a delicious taste.
What did I like? I love to eat vegan...vegetarian... and flexitarian dishes so the recipes themselves have to really wow me to get me to eat out of my comfort zone. The authors give you how many the recipe serves... for me that’s leftovers and only a few recipes discussed how to freeze. Prep time...cook time, which tells you how quickly you can throw this together. The recipes were not really in depth, didn’t really go into what you could prep maybe a day or two ahead. The description of the recipe was a nice idea, it gave you a visual in words. Ingredient lists let me get a visual idea of what goes in a recipe, I have most of the pantry list the book describes but the ingredient list went much deeper. Over half the ingredients I don’t have on hand so I would have to shop. I’d have to freeze a lot more fresh to keep most of this on hand. Tips on the end of the recipe for just about anything to enhance the flavor. The last part was what I really enjoyed. Calorie count... author gives you calories per serving taking the guesswork out for you. This can be important for anyone looking to stay under a certain calorie count. Other than that there was a splash of pictures but enough for me to be satisfied.
Would I recommend or buy? The recipes themselves were a little out of my zone. I’m not a big fan of eggplant or tofu.....or curry so I mainly just browsed. I really liked the recipe to make zucchini noodles and will probably try that. If your looking for low carb with a vegetarian then you can try this out. I won’t be adding it to my collection just because the recipes were a majority of things I won’t eat. I have to have a certain knowledge of how things should taste, so I’m looking for a cookbook with a more easy cooking approach. Tofu, eggplant, mushrooms, and a variety of other things...just not in my normal cooking list.
Thoughts for the authors? Congratulations on your new release! Thanks to Rockridge Press for a sneak peak. Vegetarians will enjoy this.
So you can tell by the cover that this book is filled with delicious recipes that follow a low carb vegetarian plan. This is a low carb...not a no carb recipe plan. Many different recipes from many different cultures span the pages but they all promise a delicious taste.
What did I like? I love to eat vegan...vegetarian... and flexitarian dishes so the recipes themselves have to really wow me to get me to eat out of my comfort zone. The authors give you how many the recipe serves... for me that’s leftovers and only a few recipes discussed how to freeze. Prep time...cook time, which tells you how quickly you can throw this together. The recipes were not really in depth, didn’t really go into what you could prep maybe a day or two ahead. The description of the recipe was a nice idea, it gave you a visual in words. Ingredient lists let me get a visual idea of what goes in a recipe, I have most of the pantry list the book describes but the ingredient list went much deeper. Over half the ingredients I don’t have on hand so I would have to shop. I’d have to freeze a lot more fresh to keep most of this on hand. Tips on the end of the recipe for just about anything to enhance the flavor. The last part was what I really enjoyed. Calorie count... author gives you calories per serving taking the guesswork out for you. This can be important for anyone looking to stay under a certain calorie count. Other than that there was a splash of pictures but enough for me to be satisfied.
Would I recommend or buy? The recipes themselves were a little out of my zone. I’m not a big fan of eggplant or tofu.....or curry so I mainly just browsed. I really liked the recipe to make zucchini noodles and will probably try that. If your looking for low carb with a vegetarian then you can try this out. I won’t be adding it to my collection just because the recipes were a majority of things I won’t eat. I have to have a certain knowledge of how things should taste, so I’m looking for a cookbook with a more easy cooking approach. Tofu, eggplant, mushrooms, and a variety of other things...just not in my normal cooking list.
Thoughts for the authors? Congratulations on your new release! Thanks to Rockridge Press for a sneak peak. Vegetarians will enjoy this.
jarcher's review against another edition
4.0
Highly recommended for vegetarians working on weight loss. These are flavor-forward recipes. My wife and I lost about 35 pounds of quarantine weight with this cookbook.
decafjess's review against another edition
5.0
The strength of this book lies in its ingredients. There's no need to fear bizarre-o ingredients that require long treks to that one expensive grocery store a few towns over. For the most part, I could make these recipes with the regular contents of my modest kitchen, with a few small exceptions of new ingredients I wouldn't mind having to order on Amazon.
review at decafjess.com
arc received from the publisher
review at decafjess.com
arc received from the publisher
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