Teri, you'll like Dana's book because she calls mostly for cut up chicken as well. DH and I don't really like bone-in chicken or dark meat so I have to adapt the recipes to use boneless breasts.

Esther

I also copy and paste recipes. I not only keep them in a 3 ring binder I also save them on a disk. I want to make double sure I do not lose them.

Susan ( AKA Northwest)
207/175.5/160/
size 16/12/8
LC since 4/03

... and don't throw away (or overlook) your old cookbooks. Like Rob, I've been a collector for years and it is amazing how many recipes are already LC, or can be so with a little tweak here or there! The longer you live this lifestyle, the more you can look at a recipe and "translate."

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!

I have Dana's cookbook, just another tesimonial, here. Good recipes in there, not too many complicated ones.

I am soon to be the proud owner of Sharron's!! Thanks for letting us know about Wisdom Herbs. I was sad that it wasn't out anymore. Is there a line that I can stand in for your next cookbook, Sharron???

Cheers!

Jen
Started Atkins 5.5.03
196/180/155

What's all this about cook books????

Put a 5 - 6 lb. rib roast (the 1st three or four ribs from the little end) into a real hot oven till it's crispy outside - eat it for a week - put the bones in the stock pot for soup.

For variety, take a lb. of salmon out of the freezer. Thaw it just enough to get your teeth into it. It's fish sorbet.

Spread three eggs - lightly scrambled - evenly in a large (square) frying pan over moderate heat. When it begins to cook on the bottom fill the center with grated Swiss cheese (only that imported from Switzerland) then fold the sides over the center. The cheese should be melted and the egg still tender.

Who needs a book???


"It takes a really bad cook to spoil quality ingredients" An old saying I just made up - ccf

jenna,

the book is actually available for preorder now. you can get there through the link in my sig.

ccf, i think you just have the knack

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

I like Fran McCollough's "Living Low-Carb" and "The Low-Carb Cookbook". For the most part they use everyday ingredients and list carb, fiber, and fat counts.

Thanx for all the suggestions everyone.

Maggie, I too am a cookbook "junkie". Have tons of them. And always looking for new ones. The bad thing is, since I drive over the road, I'm not home much to cook. I do have a fridge and microwave in my truck, but I'm limited. I get a new cookbook and dream about making all these things, he he. When I am home, I hardly ever make the same thing twice. I have too many recipes I want to try.

I have the Atkins one and I agree it's better used to start a fire with than to actually cook with. I have Fran McCullough's book. I bought it when it first came out years ago when DH and I tried Atkins for the first time. But I do deduct fiber counts and Fran's book doesn't give the info needed to do so.

I have a question about Sharron Long's book. I checked it out on the Wisdom Herbs site and it says that the recipes feature SteviaPlus Fiber. We have tried Stevia and DH doesn't really like it. So does anyone know (or if Sharron reads this and can answer) if in the recipes that call for Stevia, can Splenda be used?

Jeannie

I agree with the others about Sharron's and Dana's books. I also recommend Karen Rysavy.

Red
7/24/02
186/108/110
Size 16W to size 2

I've got Sharron's book and she's got a conversion/substitution table near the back, so you can use Splenda, or your favorite (heat tolerant) sweetener in all the recipes which call for sweetening. I don't use stevia at all.

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!