Protein Recipes

Lard – China multi function cooker – multi purpose cooker   by jekky

Lard production Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the “flare” visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is treasured for its ability to produce flaky, moist pie crusts. The next highest grade of lard is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pts. Lard may be rendered by either of two processes, wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed off of the surface of the mixture, or it is separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has relatively lower smoke point. Industrially-produced lard, including much of the lard sold in supermarkets,[citation needed] is rendered from a mixture of high and low quality fat sources from throughout the pig. It is typically hydrogenated[citation needed] (which produces trans fats as a by-product), and often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT. Such treatment makes lard shelf stable. (Untreated lard must be refrigerated or frozen to prevent rancidity.) Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback. A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings. History and cultural use Raw fatback being diced to prepare tourtire. Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, the fat of pigs often being as valuable a product as their meat. However, it is prohibited by dietary laws that forbid the consumption of pork, such as kashrut and halal. During the 19th century, lard was used in a similar fashion as butter in North America and many European nations. Lard was also held at the same level of popularity as butter in the early 20th century and was widely used as a substitute for butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils, and it was common in many people’s diet until the industrial revolution made vegetable oils more common and more affordable. Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for. By the late 20th century, lard had begun to be considered less healthy than vegetable oils (such as olive and sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat. It has also been regarded as a “poverty food”. Many restaurants in the western nations have eliminated the use of lard in their kitchens because of the religious and health-related dietary restrictions of many of their customers. Many industrial bakers substitute beef tallow for lard in order to compensate for the lack of mouthfeel in many baked goods and free their food products from pork-based dietary restrictions. However, in the 1990s and early 2000s, the unique culinary properties of lard became widely recognized by chefs and bakers, leading to a partial rehabilitation of this fat among “foodies”. This trend has been partially driven by negative publicity about the trans fat content of the partially hydrogenated vegetable oils in vegetable shortening. Chef and food writer Rick Bayless is a prominent proponent of the virtues of lard for certain types of cooking. It is also again becoming popular in the United Kingdom among aficionados of traditional British cuisine. This led to a “lard crisis” in early 2006 in which British demand for lard was not met due to demand by Poland and Hungary (who had recently joined the European Union) for fatty cuts of pork that had served as an important source of lard. Culinary use A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries. Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard’s range of applications and taste. Lard Nutritional value per 100 g (3.5 oz) Energy 3,765.6 kJ (900.0 kcal) Carbohydrates 0 g Fat 100 g saturated 39 g monounsaturated 45 g polyunsaturated 11 g Protein 0 g Cholesterol 95 mg Zinc 0.1 mg Selenium 0.2 mg Fat percentage can vary. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter. Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in British, Central European, Mexican, and Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips, as well as many other uses. Lard is traditionally one of the main ingredients in the Scandinavian pt leverpostej. In Catalan cuisine lard is still used to make coca bases and typical cakes as ensaimades. Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare. As the demand for lard grows in the high end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body fat contents than the leaner, modern hog. Breeds such as the Mangalitsa hog of Hungary or Large Black of Great Britain are experiencing an enormous resurgence to the point that breeders are unable to keep up with demand. Lard generally refers to wet-rendered lard in English, which has a very mild, neutral flavor, as opposed to the more noticeably pork flavored dry rendered lard, which is also referred to as dripping or schmalz. Dripping (or “schmalz”) sandwiches are still popular in several European countries – in Hungary they’re known as “Zsroskenyr” or “Zsrosdeszka”, and in Germany pork fat is seasoned to make “Fettbemme”. Similar snacks are sometimes served with beer in Poland, Czech Republic and Slovakia. They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as “lard” sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian “Zsir” or Polish “Smalec” in British Recipes calling for lard will soon reveal the difference between the wet-rendered lard and dripping. In Taiwan, Hong Kong as well as many parts of mainland China, lard was often consumed mixed into cooked rice along with soy sauce to make “lard rice” ( or ). This is less commonly served in modern times due to concerns with saturated fats.[citation needed] 1916 advertisement for lard produced by Swift & Company. Other uses Please help improve this section by expanding it. Further information might be found on the talk page. (January 2007) Rendered lard can be used to produce biofuel[not in citation given] and soap. Lard is also useful as a cutting fluid in machining. Its use in machining has declined since the mid-20th century as other specially engineered cutting fluids became prominent. However, it is still a viable option. Chemical properties Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine number. Peanut-fed hogs or the acorn-fed pigs raised for Jamn ibrico therefore produce a somewhat different kind of lard compared to pigs raised in North American farms that are fed corn. Similar fats Cooking fat obtained from cattle or sheep is known as suet or tallow. The fat of chickens, ducks, or geese has no special English name, except in Jewish cuisine, where it is known as schmaltz. Bacon grease is sometimes also used in a culinary capacity. See also Look up lard in Wiktionary, the free dictionary. Lardy cake, an English bread with heavy lard content References ^ National Research Council. (1976). Fat Content and Composition of Animal Products.; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science. ISBN 0-309-02440-4 ^ a b c d Ockerman, Herbert W. (1991). Source book for food scientists (Second Edition). Westport, CN: AVI Publishing Company. ^ Davidson, Alan. (2002). The Penguin Companion to Food. New York: Penguin Books. “Caul”; p 176177. ISBN 0-14-20-0163-5 ^ a b c d e f g Davidson, Alan. (2002). The Penguin Companion to Food. New York: Penguin Books. “Lard”; p 530531. ISBN 0-14-20-0163-5 ^ Ockerman, Herbert W. and Basu, Lopa. (2006). Edible rendering rendered products for human use. In: Meeker DL (ed). Essential Rendering: All About The Animal By-Products Industry. Arlington, VA: National Renderers Association. p 95110. ISBN 0-9654660-3-5 (Warning: large document). ^ Moustafa, Ahmad and Stauffer, Clyde. (1997). Bakery Fats. Brussels: American Soybean Association. ^ Rombaur, Irma S, et al. (1997). Joy of Cooking (revised ed). New York: Scribner. “About lard and other animal fats”; p 1069. ISBN 0-684-81870-1 ^ a b “Ask Cook’s: Is Lard an Acceptable Shortening?”, Cook’s Illustrated, November 2004. ^ “Put Lard Back in Your Larder” by Linda Joyce Forristal, Mother Linda’s Olde World Cafe and Travel Emporium. ^ Matz, Samuel A. (1991). Bakery Technology and Engineering. New York: Springer. “Lard”; p 81. ISBN 0442308558 ^ a b “Make Your Own Lard: Believe it or not, it’s good for you” by Lynn Siprelle, The New Homemaker, Winter 2006. ^ a b “The Real Thing: nothing beats lard for old-fashioned flavor” by Matthew Amster-Burton, The Seattle Times, September 10, 2006. ^ a b “Don’t let lard throw you into a tizzy” by Jacqueline Higuera-McMahan, San Francisco Chronicle, March 12, 2003. ^ a b “Light, Fluffy Believe It, It’s Not Butter” by Matt Lee and Ted Lee, New York Times, October 11, 2000. ^ “Heart-stopping moment for doctors as we’re falling in love again with lard” by Sally Williams, Western Mail, January 5, 2006. ^ a b “Lard crisis mince pies threatened as supplies dwindle” by Helen Carter, The Guardian, November 16, 2004. ^ a b “Chefs prize it. The French love it. The Poles are hogging it. And now Britain’s running out of it.” by Christopher Hirst, The Independent, November 20, 2004. ^ “Heaven in a Pie Pan The Perfect Crust” by Melissa Clark, New York Times, November 15, 2006. ^ King Arthur Flour. (2003). King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. Woodstock, VT: Countryman Press. “Lard”; p. 550. ISBN 0-88150-581-1 ^ Sanders, Michael S. (March 29, 2009), An Old Breed of Hungarian Pig Is Back in Favor, The New York Times, http://www.nytimes.com/2009/04/01/dining/01pigs.html?_r=1&scp=1&sq=hungarian%20pig&st=cse ^ IMG_2116 by chrys, Flickr.com, September 16, 2006. ^ “Austrian Restaurant Guide” by Keith Waclena, February 18, 2000. ^ “Biofuels” by Keith Anderson, Journey to Forever: Hong Kong to Cape Town Overland (website). ^ Kaminsky, Peter. (2005). Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. Hyperion. 304 p. ISBN 1401300367 External links “High on the Hog” by Corby Kummer, New York Times, August 12, 2005. “Rendering Lard 2.0″ by Derrick Schneider, An Obsession With Food (blog), January 12, 2006. “Lard”, Food Resource, College of Health and Human Sciences, Oregon State University, February 20, 2007. Bibliography of food science articles on lard. v d e Edible fats and oils Fats Bacon fat Blubber Butter Clarified butter Cocoa butter Dripping Duck fat Ghee Lard Margarine Niter kibbeh Salo Schmaltz Shea butter Smen Suet Tallow Vegetable shortening Oils Almond oil Argan oil Avocado oil Canola oil Cashew oil Castor oil Coconut oil Colza oil Corn oil Cottonseed oil Fish oil Grape seed oil Hazelnut oil Hemp oil Linseed oil (flaxseed oil) Macadamia oil Marula oil Mongongo nut oil Mustard oil Olive oil Palm oil (palm kernel oil) Peanut oil Pecan oil Perilla oil Pine nut oil Pistachio oil Poppyseed oil Pumpkin seed oil Rapeseed oil Rice bran oil Safflower oil Sesame oil Soybean oil Sunflower oil Tea seed oil Walnut oil Watermelon seed oil Whale oil See also: List of vegetable oils Cooking oil Essential oil Categories: Animal fat products | Cooking fats | Spreads | Cuisine of the Southern United States | Soul foodHidden categories: Wikipedia semi-protected pages | All articles with unsourced statements | Articles with unsourced statements from November 2009 | Articles with unsourced statements from May 2009 | Articles with unsourced statements from March 200

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Low-Carb Baking and Dessert Cookbook $9 Scrumptious, easy-to-make breads, pastries, and confections from a chef who is revolutionizing carb-smart cooking and eating”Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they’re delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life.”—From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb CookwoRx Cookbook and Staying PowerDo you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh-baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to carb-conscious eating.From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil’s Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low-Carb Baking and Dessert Cookbook is filled with more than 200 all-new, easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb-controlled living—including keeping the pounds off. Each recipe features step-by-step instructions and complete nutrition information. Your whole family will love these recipes—and you’ll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.

Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life By Paula Deen, with Martha Nesbit $26 Beloved Food Network personality, restaurateur, and author Paula Deen loves a party, and in her latest book, <I>Paula Deen Celebrates!</i>, Paula shares with fans old and new how she celebrates a year’s worth of holidays and special occasions. Now anyone can share in the down-home celebrations Paula, her husband, Michael, their kids, and extended family enjoy at their beautiful home in Savannah, Georgia.<P>What better way to start off the New Year than with a New Year’s Eve Brunch with friends — at midnight! This colorful celebration includes Crab and Spinach Casserole and Baked Tomatoes, and finishes with a quintessentially southern Hummingbird Cake and Irish Coffee. Welcome St. Patrick’s Day, Savannah style, with Lamb Stew and Green Grits Pie. The centerpiece of an Easter dinner is a Peanut Butter-Glazed Ham, accompanied by Spinach-Swiss Casserole, Squash Boats, and flaky Butterhorns, with a bonus recipe for Ham Salad that makes eating leftovers a treat. Looking for a reason to party, south-of-the-border style? Try Paula’s Cinco de Mayo Fiesta menu, with Macho Nachos and a cool and creamy Margarita Mousse. Paula honors the memory of her mother, and all the other women who have blessed her life, with a Mother’s Day Tea of dainty sandwiches and irresistible cookies served on her best china, and fathers get their due with a Father’s Day Boating Picnic. The Fourth of July is the perfect occasion for an Outdoor Grill Party and Low-Country Boil, and if what you want is a quiet evening at home, pop a movie in the DVD player and chow down on your choice of Paula’s savory and sweet pizzas. Gather the family to watch some football and savor Jamie’s Cheeseburger Pies, and give family and friends the gift of a sweet treat at the holidays with Paula’s Icebox Fruitcake or Peppermint Bark. Her Christmas feast starts with Cranberry Holiday Brie and stars an impressive Standing Rib Roast, with Twice-Baked Potato Casserole. The show-stopping dessert is Paula’s butter-laden Coconut

Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life By Paula Deen, with Martha Nesbit $17.99 Beloved Food Network personality, restaurateur, and author Paula Deen loves a party, and in her latest book, <I>Paula Deen Celebrates!</i>, Paula shares with fans old and new how she celebrates a year’s worth of holidays and special occasions. Now anyone can share in the down-home celebrations Paula, her husband, Michael, their kids, and extended family enjoy at their beautiful home in Savannah, Georgia.<P>What better way to start off the New Year than with a New Year’s Eve Brunch with friends — at midnight! This colorful celebration includes Crab and Spinach Casserole and Baked Tomatoes, and finishes with a quintessentially southern Hummingbird Cake and Irish Coffee. Welcome St. Patrick’s Day, Savannah style, with Lamb Stew and Green Grits Pie. The centerpiece of an Easter dinner is a Peanut Butter-Glazed Ham, accompanied by Spinach-Swiss Casserole, Squash Boats, and flaky Butterhorns, with a bonus recipe for Ham Salad that makes eating leftovers a treat. Looking for a reason to party, south-of-the-border style? Try Paula’s Cinco de Mayo Fiesta menu, with Macho Nachos and a cool and creamy Margarita Mousse. Paula honors the memory of her mother, and all the other women who have blessed her life, with a Mother’s Day Tea of dainty sandwiches and irresistible cookies served on her best china, and fathers get their due with a Father’s Day Boating Picnic. The Fourth of July is the perfect occasion for an Outdoor Grill Party and Low-Country Boil, and if what you want is a quiet evening at home, pop a movie in the DVD player and chow down on your choice of Paula’s savory and sweet pizzas. Gather the family to watch some football and savor Jamie’s Cheeseburger Pies, and give family and friends the gift of a sweet treat at the holidays with Paula’s Icebox Fruitcake or Peppermint Bark. Her Christmas feast starts with Cranberry Holiday Brie and stars an impressive Standing Rib Roast, with Twice-Baked Potato Casserole. The show-stopping dessert is Paula’s butter-laden Coconut

Pillsbury Bake-off Winners: 100 Top Recipes from the 42nd Pillsbury Bake-off Contest $18.95 Discover the secrets of Pillsbury Bake-Off winnersThe Pillsbury Bake-Off is an all-American institution—a 56-year-old contest for real home cooks from around the nation, all vying for a $1 million grand prize. For the 42nd Bake-Off, 100 finalists converged to work their magic in 100 mini-kitchens set up in a single ballroom. In the end, a grand prize victor emerged, but all of the finalists presented dishes that were amazingly simple to make . . . and simply amazing.This exciting cookbook collects all 100 of these winning recipes and, for the first time, profiles all 100 of the inventive cooks who created them. Ranging over six contest categories—Wake Up to Breakfast, Dinner Made Easy, Brand New You, Cooking for Two, Simple Snacks, and Weekends Made Special—the deliciously easy recipes you’ll find inside are sure to be winners with your family and friends.Open the book and find:The $1 million grand prize recipe, Baked Chicken and Spinach Stuffing, from Anna Ginsberg of Austin, Texas99 other winning recipes, including Rise ‘n Shine Lattice Pizza, Southwestern Chicken-Biscuit Pot Pie, and Peanut Butter Truffle TartA photo and profile of each recipe creator, along with a full-color picture of every dishLots of inspiration to help you come up with your own $1 million recipe!

South Beach Diet Cookbook $28.99 Great food that’s good for you – that’s the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy and sugary food and promote long-term weight loss. It’s not “diet” food – it’s satisfying, flavorful dishes that are good for your health and your waistline. Whether you’re already a South Beach Diet success story or brand-new to the program, you’ll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprive. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder; Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust. Each recipe is marked “Phase 1,” “Phase 2,” or “Phase 3,” so you’ll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf.

Southern And Mountain Recipe Cook Book $2.99 Southern and Mountain recipes hold an original flavor all their own. Often thought of as guilty pleasures, these foods are very down to earth and original. In this book, you will find the best of these recipes.Often thought of as the wonderful food you would have gotten when going to Grandma’s house, this book will allow you to recreate those memories of the old days with great food and family memories.We have endeavored to combine the practical with the unusual in order to provide an outstanding book of favorite foods that will be treasured and enjoyed by all. Among the recipes included are:Pot Roast, Meatloaf, Country Biscuits, Cabbage Rolls, Peanut Butter Balls, Heavenly Hash, Bourbon Balls, Rum Balls, 7-Up Cake, Dump Cake, Strawberry Soda pop Cake, Oatmeal Cookies, Chicken & Dumplings, Baked Beans, Hash Browns, Corn Bread, Peanut Butter Cake, Crunchy Ice Cream Squares, Chicken Tempura, Lasagna, Red Velvet Cake, Potato Salad, Cole Slaw, Peanut Brittle, Potato Pinwheel Candy, Chow Chow, Pickled Eggs, Fruit Cobbler, Pound Cake, Chocolate Velvet Cake, Old Fashioned Stack Cake, Meat Balls, Macaroni Salad, Rice Pudding, Zucchini Bread, Peanut Butter Fudge, Fruit Cocktail Cake, Dirt Cake, No Bake Cookies, Grandma’s Sugar Cookies, Pumpkin Bread, Pumpkin Cheesecake, Chocolate Vanilla Swirl Cheesecake, Pumpkin Pie, Oatmeal Carmelites, Deviled Eggs, Hog Jowls & Turnip Greens, Chocolate Pie, Coconut Custard Pie, Crab Dip, Hot Pepper Cheese Balls, Egg Nog, Wassail, Thanksgiving Yams & Topping, Pecan Pie, Doughnuts, Parker House Rolls, Sausage Rolls, Chicken Wings, Funnel Cake, Peach Pie, Hershey Bar Pie, Potato Soup, Five Bean Salad, Homemade Pizza, And Many, Many More…

The Low-Carb Baking And Dessert Cookbook $16.95 Scrumptious, easy-to-make breads, pastries, and confections from a chef who is revolutionizing carb-smart cooking and eating Ursula has worked tirelessly to develop scores of recipes for breads, biscuits, pastries, cookies, pies, cakes, candy, and confections that are not merely low-carb, they’re delicious to boot! Her culinary alchemy gives us all a leg up on the learning curve to make luscious . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life. From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb CookwoRx Cookbook and Staying Power Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh-baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to carb-conscious eating. From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil’s Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low-Carb Baking and Dessert Cookbook is filled with more than 200 all-new, easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb-controlled living including keeping the pounds off. Each recipe features step-by-step instructions and complete nutrition information. Your whole family will love theserecipes and you’ll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.

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