Product Description

The number of people who follow the famous Atkin's low-carbohydrate diet has gone off the scale in recent times. But until now there has not been a single book for vegetarians who want to try a low-carb lifestyle. Not only that, but for the millions of people who want to reduce their carbohydrate intake, but who don't want to eat meat ALL the time, there has seemed to be no other option. Celia Brooks Brown's 'Low-carb Vegetarian' offers a complete range of easy, satisfying and stylish low-carb recipes designed specifically for vegetarians. With all recipes approved by the well-known nutritionist Fiona Hunter, the book offers a varied and exciting menu, that doesn't limit choice in any way. All the recipes are easy to cook, and are high in protein, but relatively low in fat and, of course, low in carbohydrates. Nutritional information is given with each recipe, and ingredients with special health-giving properties are highlighted (eg. Chilli Crust Brazil nuts are high in selenium). A complete diet is included, from fortifying breakfasts and satisfying main courses, to light lunches and snacks. There are even chapters on party food and sweet desserts. 'Low-carb Vegetarian' is the ideal companion for those who are trying to lose weight and also those who simply want to follow a long-term weight-maintenance lifestyle.

Product Details

• Amazon Sales Rank: #1012203 in Books
• Published on: 2004-10-21
• Original language: English
• Binding: Paperback
• 140 pages

About the Author
Celia Brooks Brown was born in Colorado, USA, and moved to Britain in 1989. She now lives in north London. She runs a successful vegetarian catering company, with celebrity clients including Stella McCartney. As well as writing for magazines such as 'BBC Good Food', she makes regular television appearances on the UK Food channel and gives live demonstrations at the world-famous Books for Cooks Cookery School, the Sainsbury's Gourmet Club and Divertimenti Cookery School. She is the author of 'New Vegetarian' (Ryland Peters & Small) and 'Entertaining Vegetarians' (Pavilion).

Customer Reviews

Comparing 3 Low Carb cookbooks
When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.

I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller

After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.

On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.

"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.

But by far Robertson's "Carb Conscious Vegetarian" is the best.

I will say that I don't know either of these authors and am doing this to help a buyer who may be wondering which one to get...

By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...

Hope this helps!

A gourmet low carb veggie pleasure!
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!

Mouthwatering but "legal" low-carb
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.