Eating Stella Style

November 14, 2005
The host of the Food Network's Low Carb and Lovin' It
turns his popular show into text, punctuated by many exclamation points. He has a lot to be excited about: in the introduction, Stella offers his own case history as encouragement, explaining how he lost 260 pounds and helped his wife and children trim down, too, by avoiding sugar, flour and other insulin elevators. The first chapters share tips on building a strong support system and eating until you're satisfied, reading labels and shopping the outer aisles of the supermarket. Most of these will be self-evident to anyone who's tried to diet before; what Stella brings to the equation is a folksy optimism and a Dad-like sense of humor. Building on the Atkins diet, Stella's plan emphasizes fresh whole foods, and most of the recipes are starchless versions of casual restaurant cuisine, like Chicken Fajita Salad, Chili-Rubbed Baked Salmon, and Lemon Meringue Pie. Stella acknowledges the importance of moderation and shows readers how to prepare the occasional sweet, plate of pancakes or cocktail. While neither the diet nor the food are innovative, this work will surely resonate with some readers.

January 15, 2006
The old adage of writing about what you know still holds true. In this case, Stella is a chef and also a successful dieter, having lost 260 pounds and kept it off; his family lost a combined total of 300 additional pounds. They did it with low-carbs and fresh foods. The emphasis of this book is staying away from processed foods, whatever their carb counts, and returning to the kitchen. The author outlines his plan and the difficulties with weight that led him and his entire family to it in a substantial introduction. This is followed by approximately 125 recipes ranging from appetizers to desserts, yes, low-carb (often using almond flour and sugar substitutes). Each recipe is accompanied by a sidebar detailing servings, prep time and cook time, and nutritional information. Ways to lower the fat content for each recipe are also provided for those trying to reduce calories as well as carbs. Overall, recommended for cookery collections where low-carb is still of interest." -Susan Hurst, Miami Univ. Libs, Oxford, OH"

Copyright 2006 Library Journal, LLC Used with permission.

January 1, 2006
For the cook who wants to pursue a weight-loss regimen, the authors recommend a low-carbohydrate approach. Their basic advice is straightforward: eliminate the "white stuff" such as sugar, flour, pastas, breads, and other simple sugars and starches. They build from that starting point by emphasizing nutritious foods that offer good flavors and that are easy to work with. Among these, lean meats, poultry, eggs, and cheeses stand out. Lettuce substitutes for tortillas in a burrito-like wrap. Green-bean casserole uses homemade crisp onion topping, mushrooms, and sour cream to substitute for mushroom soup. Ground beef stroganoff fills the bill so long as it's served without a bed of starch-rich rice or noodles. The Stellas offer a replacement for flour based on ground almonds. Their rejection of sugar doesn't mean complete denial of sweets. Modern sugar substitutes have made many desserts possible, even a "breadless" bread pudding, which turns out to be a sweetened ricotta dessert. On this diet one may even occasionally indulge in a low-carb margarita.(Reprinted with permission of Booklist, copyright 2006, American Library Association.)