Back to Protein: The Low Carb/No Carb Meat Cookbook
by Barbara Doyen

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Book Summary Information

• Tanita BC533 Glass Innerscan Body Composition Monitor

Book Reviews of Back to Protein: The Low Carb/No Carb Meat Cookbook

Book Review: Best meat cookbook - ever!
Summary: 5 Stars

She's listed carb counts that I haven't seen anywere else in realistic amounts, for example:

1 tsp chili powder = 1.4g 1 tsp garlic powder = 2.0 Canadian bacon, 1 slice fried = .1 2 fried rashers bacon = 0 scallops, steamed 3.5oz = 1.8, raw 3.3

again, this is only a small sampling, and many, many herbs are included. My only quibble is on how she's done the carb counts per serving - she has only three categories, listed at the beginning of the book:

per serving: no carb: trace very low carb: less than 5g low carb: under 10g

It's minor, but I would have preferred a basic breakdown of fats, carbs, and protein per serving.

She must have a bigger stomach than I when it comes to ground beef, however, as all the burger recipes are as the following: 1 lb = 2 servings. I made one of the recipes last night, and found that 1 serving was almost too much for me to eat - and I only had a few fried mushrooms on the side.

Ultimately, I happily recommend recommend this cookbook whether or not you're low-carbin', and am ecstatic to find a cookbook with meals I can also feed my husband, who isn't low-carbing (yet).

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