Low-Carb, Slow & Easy Review & Ratings

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Low-Carb, Slow & Easy Review

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This cookbook is a good example of what's wrong with many low carb cookbooks. First, the recipes in this cookbook are uninspired. Many are for dishes that have been around forever (Sherried Beef Broth, anyone?) and this cookbook provides no new take on them, nor does using a slow cooker to prepare them add anything. For example, Texas Party Pecans is simply spiced roasted pecans. Cooking them in the slow cooker requires a minimum of 2 hours and 15 minutes, while roasting them in the oven or sauteeing them in a saucepan would take considerably less time. The slow-cooker advantage is supposed to be that they won't scorch, but to get that dubious advantage (I mean really, who can't roast nuts?) you'll also have to double or triple the recipe. Not worth it.
The second problem I have with this cookbook is that the recipes call for a number of ingredients that simply are not appropriate in a low carb lifestyle. To low-carb successfully, you have to consider not just the carb count, but where those carbs are coming from. Using a roux made from white flour to thicken a stew? Corn? Potatoes? Rice? No, there are just too many ingredients called for that aren't appropriate.
Additionally, there seems to be a reliance on canned products instead of fresh ingredients. There are also no photographs in this book, except for the few small ones on the cover.
If you're interested in low carb slow-cooker cooking, I strongly recommend Dana Carpender's 200 Low Carb Slow-Cooker Recipes instead.

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