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Old 11-01-2012, 04:15 PM   #1
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Cook Book

Which one of Jennifer Eloff's cook books do you like best.I would like to get one.Can't choose
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Old 11-01-2012, 06:19 PM   #2
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I had never heard of her until you posted this. I googled her and found an awesome mouthwatering chicken recipe thanks!
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Old 11-01-2012, 07:11 PM   #3
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I have the Low Carbing Among Friends compilation, volume one, which includes many of ear recipes. The organization isn't great, but the recipes and additional content are phenomenal!
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Old 11-02-2012, 04:53 PM   #4
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I just got the Low Carbing Among Friends volume 1 and 2 this week. I haven't had a ton of time to look through them yet, but for me, they look better than the low carb cookbooks that I currently have.
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Old 11-02-2012, 06:35 PM   #5
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I have Low Carbing Among Friends Vol. 1 too. Lots of great recipes!
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Old 11-02-2012, 07:14 PM   #6
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I have ALL her cookbooks - I'd be hard-pressed to pick a favorite! Do you want largely dessert recipes, main dishes, or what?
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Old 11-03-2012, 10:56 AM   #7
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I'm with you Charski. I have them all, too. I think I'd order Low Carbing Among Friends Vol 1 and 2. Can't go wrong there.
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Old 11-03-2012, 04:06 PM   #8
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Pretty much desert and breads.
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Old 11-03-2012, 04:53 PM   #9
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You might want to try her Splendid Low Carbing Desserts book then - lots of goodies!

I love the two latest books too, the "Low Carbing Among Friends" vol. 1 and vol. 2 but they are NOT all Jen's recipes (heck even *I* have some recipes in those books! ) so if you want HER recipes, I'd google her name and Splendid Low Carbing and go right to her blog - you can buy any of her books that way.
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Old 11-04-2012, 05:00 PM   #10
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Jen's LC Among Friends books are strictly gluten-free. There are indeed fabulous recipes in both Vol 1 and 2, but anything resembling 'regular' bread is decidedly absent.

FWIW, I was a huge baker in my pre-LC days and adapting to baking LC was quite daunting until I got Jen's books (I also have ALL of her books...including two that preceded her LC series). Using her recipes and techniques, I was finally able to bake a fabulous loaf of LC bread.

With that said, her very first book, Splendid Low Carbing is a great introduction to basic LC cooking and baking. There are desserts galore and many different breads that actually taste like bread (instead of damp sponges.) She has since dumped the soy flour...who hasn't?...and made a few changes in philosophy with every subsequent book. But subbing isn't that difficult: if the recipe calls for soy protein powder, just use plain protein powder; if a recipe calls for soy or spelt flour, just use oat flour, etc.

She has more info and plenty of recipes on her blog which you can locate by searching for Jennifer Eloff blog.
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Old 11-05-2012, 05:01 AM   #11
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dlk35, thank you for your query. I would say Splendid Low-Carbing if you can only get one book. Those books are going to be out of print one of these days. They go back to 1999! Folks, that is when, I think, this board came into being - perhaps in 1998. I have been a member from the start.

Thanks everyone! I am so blessed to have such cool friends on this board. Thank you, Thank you, Thank you!!

Donna, thanks so much!! You know when I wrote Splendid Low-Carbing I was coming off of my old diet and I loved bread - I mean bread was a staple in my diet and I ate it every single day. Now, I rarely eat bread and frankly I simply don't miss it. As a result I have really been remiss in working on a gluten-free machine bread recipe. I'm sorry - I will do my best to come up with something low-carb and gluten-free (a challenge!) for volume 4. Volume 3 has wrapped up. To be fair there are a quite a few bread-like and bun items in Low-Carbing Among Friends 1 and 2 and 3 coming up (hey, not to forget Barbo's Onion Rye Bread (recipe and photos on lowcarbfriends.com) and Carolyn Ketchum has a family favorite -Cheddar Beer Bread!!), but nothing with yeast and no breads made in a bread machine. There are Jiffy Breads and ones made in the oven -all quite acceptable but not made with yeast. Ginny Larsen is getting very cute these days using nutritional yeast flakes to get that bread-like aroma. I think Netrition sells it.

Funny story, well not funny at the time re the development of recipes for Splendid Low-Carbing. I did use soy flour in my bake mixes and thus in the breads (tons of breads and some fancy ones too in this book as I sorely missed bread!). Right at the end of writing the book, and I mean when I was finished, Dana Carpender sent out her newsletter and she came out against soy quite strongly. I literally groaned. Then I went back to all the recipes (saving one or two) and gave alternatives for using soy flour (reformulated bake mixes). Ironically, the alternatives were actually nicer!

Nowadays, I think I would simply have used certified gluten-free oat flour or regular oat flour as Donna said instead of soy flour (not too many more carbs and much tastier and much healthier as oats lower cholesterol). Anyway, that's the story. I look back and marvel at the incredible energy it took to do all that...and how blessed I was that it did not take a huge toll on my weight other than the 8 lbs I put on with that cookbook (way too much bread, not to talk about the stress!). Yep, writing cookbooks can be fattening and as a cookbook author, I think I have kept a higher weight than I would have had I not been one. However, none of the subsequent books put much weight on me at all - not even the all-dessert cookbook which I wrote in 4 months flat because it was so much fun! It was amazing even with all the recipes I was creating. Low-carbing rocks!

My favorite recipe books and I agree with everyone here are the latest Low-Carbing Among Friends books. They are so much fun and the best really, as quite honestly, our collective talents are much stronger than that of one author. Incredibly, the Low-carbing Among Friends' section in vol. 2 is a very strong book - yep, that's people in the low-carbing community and, mostly, on this board who have wonderful talent and fantastic recipes!
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Old 11-05-2012, 05:34 AM   #12
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Quote:
Originally Posted by Jennifer Eloff View Post
...
Funny story, well not funny at the time re the development of recipes for Splendid Low-Carbing. I did use soy flour in my bake mixes and thus in the breads (tons of breads and some fancy ones too in this book as I sorely missed bread!). Right at the end of writing the book, and I mean when I was finished, Dana Carpender sent out her newsletter and she came out against soy quite strongly. I literally groaned.
That IS a funny story. And don't worry, Dana got a dose of that same thing just as her 500 LC Recipes was going to press. As she tells it, she had accepted recipe submissions from everywhere for quite a while and many used off-the-shelf, low-carb products. But by the time she and her team had finished making every recipe, weeding out the unsuitable ones, finishing the format, finding a publisher and finally getting the book to print...many of the LC products were no longer being sold! (It was like the "black days" of LCing...) So you see?...it can happen to anyone who is a specialty cookbook author!

But ya know...LCers are very resilient and VERY talented. And I am sure grateful for all of my 'bricks' of bread. Had I not been so persistent to locate a great mentor, I N-E-V-E-R would have found Jennifer Eloff's LCing series...and trust me, I have purchased just about every LC cookbook that has ever been published! All of those have since been donated, but my lovingly used, stained and marked-up copies of your books are used regularly (and proudly) in my kitchen.

dlk35: You can't go wrong with any of Jen's books!
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Old 11-05-2012, 06:46 AM   #13
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I didn't know that about Dana's first book. That's rough! Yes, that can definitely happen and I was always aware of that when writing my books as there was one product that went out of circulation with my first 2 traditional, diabetic-style cookbooks; something that I used made by Weight Watchers for making whipped toppings.

Aaaw, Donna, you made my day!! You are such a good cook and baker, that that is just such high praise coming from you. Thanks, friend. I always feel humbled because I don't think of myself as the best cook or baker in the world kind of thing. I enjoy what I do and I like the challenge of the food chemistry thing and am always grateful when people like one of my recipes or cookbooks.
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