George Stella (along with pastry chef-wife Rachel) have developed a wide range of recipes designed to compliment Atkins and other low-carb diet regimens. Rather than relying on packaged convenience foods that meet these dietary standards, they focus on home-cooked meals that satisfy the demands of low carb life without tasting like they were baked up in a factory. Flavors include Chinese (Szechuan stir-fry), Italian-American (clams casino), Southern (fried chicken), and American sweets (chocolate chip muffins and no-bake Key lime cheesecake). Snacks, salads, entrees, and desserts all see equal amounts of attention.

There's a heavy reliance on the sugar substitute Splenda, but in general this is real food for daily life. The condiment chapter contains homemade versions of ketchup, mustard sauce, barbecue sauce and even Thousand Island dressing, and makes a simple place to get started even if the only kitchen appliance you're comfortable with is a can opener. Each recipe clearly notes "special equipment" (like 8-inch square pans) as well as the yield, net carbs per serving, and separate times needed for prepping and cooking.

Because of the sugar substitute and number of recipes that alter classics in ways that compromise traditional textures in favor of lowering carbs (such as noodle-free lasagna), the book is most likely to be used by dieters, rather than all home cooks. Still, if you're looking for easy ways to tinker with your food intake that doesn't involve packaged mixes from the diet industry, Stella offers plenty of tasty options. --Jill Lightner

From Publishers Weekly
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."
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

If all this sounds a little daunting, don't be put off; Safran Foer is an extremely funny as well as intelligent writer who combines some of the best Jewish folk yarns since Isaac Bashevis Singer with a quite heartbreaking meditation on love, friendship, and loss. --Travis Elborough, Amazon.co.uk --This text refers to the Hardcover edition.

From Publishers Weekly
What would it sound like if a foreigner wrote a novel in broken English? Foer answers this question to marvelous effect in his inspired though uneven first novel. Much of the book is narrated by Ukrainian student Alex Perchov, whose hilarious and, in their own way, pitch-perfect malapropisms flourish under the influence of a thesaurus. Alex works for his family's travel agency, which caters to Jews who want to explore their ancestral shtetls. Jonathan Safran Foer, the novel's other hero, is such a Jew an American college student looking for the Ukrainian woman who hid his grandfather from the Nazis. He, Alex, Alex's depressive grandfather and his grandfather's "seeing-eye bitch" set out to find the elusive woman. Alex's descriptions of this "very rigid search" and his accompanying letters to Jonathan are interspersed with Jonathan's own mythical history of his grandfather's shtetl. Jonathan's great-great-great-great-great-grandmother Brod is the central figure in this history, which focuses mostly on the 18th and 19th centuries. Though there are some moments of demented genius here, on the whole the historical sections are less assured. There's a whiff of kitsch in Foer's jolly cast of pompous rabbis, cuckolded usurers and sharp-tongued widows, and the tone wavers between cozy ethnic humor, heady pontification and sentimental magic-realist whimsy. Nonetheless, Foer deftly handles the intricate story-within-a-story plot, and the layers of suspense build as the shtetl hurtles toward the devastation of the 20th century while Alex and Jonathan and Grandfather close in on the object of their search. An impressive, original debut. (Apr. 16)Forecast: Eagerly awaited since an excerpt was featured in the New Yorker's 2001 "Debut Fiction" issue, Everything Is Illuminated comes reasonably close to living up to the hype. Rights have so far been sold in 12 countries, the novel is a selection of the Book-of-the-Month Club and a main selection of Traditions Book Club, and Foer will embark on an author tour expect lively sales.
Copyright 2002 Cahners business Information, Inc. --This text refers to the Hardcover edition.