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The High-Protein Cookbook: More than 150 Healthy and Irresistibly Good Low-carb Dishes That Can Be on the Table in Thirty Minutes or Lessby Linda West Eckhardt
Synopses & Reviews
Roasted Shrimp with Fresh Ginger on Wilted Watercress
The sweet flavor of shrimp is complemented by the complex blend known as five-spice powder, which is in turn counterbalanced by peppery watercress. A completely satisfying meal.
Makes 2 Servings
2 tablespoons olive oil
1 tablespoon chopped fresh ginger
1 large garlic clove, finely chopped
¼ teaspoon five-spice powder
½ teaspoon kosher salt
½ teaspoon freshly milled black pepper
12 ounces large shrimp, peeled
4 cups watercress, rinsed and rough stems removed
Preheat the oven to 350° F. Stir together the oil, ginger, garlic, five-spice powder, salt, and pepper in a medium bowl. Toss in the shrimp, coating evenly, then cover and let stand for 10 minutes or so.
Arrange the shrimp in one layer on a baking sheet. Roast until the shrimp turns pink, 3 minutes. Remove the shrimp from the oven and set aside on a warm plate, covered, to keep warm. Place the watercress (still wet from washing) in a hot skillet and stir-fry just until wilted, about 1 minute. Divide the watercress between two dinner plates and top with hot roasted shrimp. Serve at once.
Nutritional Analysis: 263 calories, FAT 16 g, PROTEIN 28 g, CARB 3 g, FIBER 1 g, CHOL 242 mg, IRON 5 mg, SODIUM 888 mg, CALC 141 mg
Thai Style Beef Mint Salad
This dazzling green salad is truly mouthwatering. It combines salty, sour, and sweet flavors for a completely satisfying meal. The dressing recipe is a basic Thai sauce that can be used on many other mixed greens, bean sprouts, and cabbage. Some theorize that crunchy food is so appealing because it allows us to vent our frustrations; better to crunch on a salad than on potato chips . . . or your coworkers or your partner.
Makes 2 servings
½ cup fresh lime juice (about 2 limes)
2 tablespoons fish sauce (nuoc mam)
¼ teaspoon sugar
2 teaspoons vegetable oil
One 6-inch piece fresh lemongrass (tender center cut into three 2-inch pieces)
One 10-ounce New York strip steak
1 tablespoon chili powder (we love Gebhardt's)
2 cups romaine lettuce, washed, dried, and sliced into 1-inch-thick ribbons
¾ cup fresh mint leaves, cut into ribbons
½ cup fresh basil leaves, cut into ribbons
1 large hard-cooked egg, sliced
Mix together the dressing ingredients in a large salad bowl and set aside.
Heat an indoor or outdoor gas grill or a dry cast-iron skillet for 5 minutes, or light a charcoal fire. Grill the steak until medium-rare, 3 to 4 minutes on each side (if using a black skillet, you will want to spray it with cooking spray). When the meat is cooked, cut it into thin slices and toss with the dressing. Remove to a plate and sprinkle the steak slices with chili powder. Remove the lemongrass stalks from the dressing. Now, in the same bowl, toss in the romaine lettuce, mint leaves, and basil leaves. Toss the greens thoroughly and divide them equally between two plates. Top with slices of steak and sliced eggs. Sprinkle the eggs with chili powder.
Nutritional Analysis: 573 calories, FAT 33 g, PROTEIN 57 g, CARB 11 g, FIBER 3 g, CHOL 246 mg, IRON 7 mg, SODIUM 1,549 mg, CALC 133 mg
Presents a delicious assortment of one hundred flavorful, satisfying, high-protein recipes for every meal of the day, offering a wide range of dishes that incorporate chicken, eggs, beef, seafood, and other protein sources, all accompanied by nutritional breakdowns, sample menus, charts, and meal-planning tips. Original. 15,000 first printing.
End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes
Hundreds of thousands haveembraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak andsalad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.
The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-proteinmeals that are quick enough to make on a weeknight but elegant enough to share with guests — and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.
Eachentree in The High-Protein Cookbook
* Provides at least 30 grams of protein, yet is light on fat and calories.
* Is styled for two people but can easily be doubled ortripled
* Uses short lists of fresh, healthful ingredients
* Is based on simple cooking techniques requiring no special equipment
* Avoids artificial products andflavorings
* Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits
With chapters devoted to side dishes and salads, sauces and condiments, andeven sinfully satisfying desserts that won't break the carbohydrate bank, The High-Protein Cookbook is the perfect companion to many of today's most popular dietary regimens and an enticing argument forcutting back on excess carbohydrates.
From the Trade Paperback edition.
About the Author
\A respected food writer whose work has appeared in Redbook, Cooking Light, and Country Living magazines, LINDA WEST ECKHARDT is the author of sixteen cookbooks, including Bread in Half the Time, which won the IACP's Julia Child Award for Best Book of the Year. With her daughter, KATHERINE WEST DEFOYD, she has written Entertaining 101 (winner of a 1998 James Beard Award for Best Entertaining Cookbook) and Stylish One-Dish Dinners. Both live and write in Maplewood, New Jersey.
Table of Contents
Fish: your best friend — Lamb: the prince of flavor — Veal: the delicate red meat — Beef: our all-time favorite — Pork: more than just the other white meat — Chicken: one for every pot — Eggs: deliciously versatile — The extras: vinaigrettes, dressiNgs, salads, and vegetable purees — Desserts: guilty pleasures — Resources for high-protien cooks — Index.
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