George Stella's Livin' Low Carb

January 1, 2005
The low-carb diet may be a popular fad, but for Stella (host of Food Network's Low Carb and Lovin' It) it's a permanent way of life. By the time he was 40, Stella weighed 467 lbs. and was suffering from congestive heart failure. On a whim, he and his wife decided to try eating a diet low in carbs. Much to their surprise, they both began losing weight while eating things they used to think were off-limits (like bacon, eggs and real butter). Stella never looked back after that. As a great food lover and professional chef, he wanted to make low-carb foods enjoyable and knew he had the ability to do so. Through much trial and error, he came up with what are now his favorite recipes, compiled in his very own cookbook. First, he explains his food plan, playfully stressing that he is a chef, not a doctor. He lists seven simple rules for following the plan, and then delves into his recipes. Each one has a personal introduction, and most also include helpful "Cook's Tips" and useful inside info (like which brand names he prefers for certain recipes). Stella's enthusiastic, friendly style is enticing, just like his food, and his recipes reflect his lively personality, making them doubly appetizing. Anyone who fears the dreaded diet deprivation will be delighted to find recipes such as Bald Calzone, Low-Carb Pizza, George's Gorgeous Macadamia Banana Muffins and Stella Style New York Ricotta Cheesecake. Equally delightful is his claim that "when you're low-carbing Stella Style, you don't have to quit eating until you're full."

February 1, 2005
Chef Stella and his family lost over 550 pounds before he became the star of Food Network's Low Carb and Lovin' It. Stella considers Dr. Atkins's work to be groundbreaking but finds his diet too restricting, so he played around in the kitchen until he found recipes that inspired him to stick to a low-carbohydrate lifestyle. What came of this was a television contract showcasing those recipes and now the cookbook. Variety is the basis for Stella's cooking. He believes that you can eat almost anything you want and eat as much as you want, as long as it's low in carbohydrates. His recipes are simple and include all meals as well as condiments, spices, dressings, and beverages. Unlike many cookbooks in this area, he includes some vegetarian recipes. He is a big supporter of the low-calories sweetener Splenda and uses it in his desserts and many main courses. With 125 recipes, it is recommended where low carb is popular and Food Network cookbooks circulate. (Index not seen.)-Deborah Shippy, Moline P.L., IL

Copyright 2005 Library Journal, LLC Used with permission.