Eating Stella Style: Low-Carb Recipes for Healthy Living - Softcover

Stella, George; Stella, Christian

Softcover

ISBN 10: 0743285212 ISBN 13: 9780743285216

Publisher: Simon & Schuster, 2006

Synopsis

Professional chef George Stella serves up a feast of inspiration and 125 delicious recipes to kick-start any weight-loss plan!

George Stella lost more than 250 pounds on a low-carb eating plan and has turned thousands of fans on to Stella Style—eating fresh, natural foods prepared with minimum effort for maximum taste. In Eating Stella Style, he shows readers how to tailor his recipes to fit any personalized weight-loss plan, whether it's low carb, low fat, or low calorie. He inspires even the most jaded dieters to begin a new eating lifestyle and shows them how to stay on track.

But Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast? Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins? For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce. Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles.

Perfect for both devoted Stella Style fans and new converts, Eating Stella Style will tempt you with tasty, flexible recipes that satisfy everyone!

About this title

About the Author

George Stella, a professional chef for more than twenty years, is the author of George Stella's Livin' Low Carb and the host of the Food Network's Low Carb and Lovin' It. He lives with his wife and sons, Anthony and Christian, in Norwalk, Connecticut.

Reviews

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. (Jan.)
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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. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Edition details

• Publisher: Simon & Schuster
• Publication date: 2006
• Language: English
• ISBN 10: 0743285212
• ISBN 13: 9780743285216
• Binding: Paperback
• Number of pages: 272