He uses alot of soy flour,nuts, and other stuff that im not sure is okay...the recipes look good though, have any of you used his recipes??

Stella style New York ricotta cheesecake-A+
Foolproof Roast Beef-A+

Use of soy-some people are questioning possible health-related problems with soy-you be the judge-one thing I noticed is his soy muffin carb counts are not net carbs, so as I figure it you get 2 for the price of 1.

I joined his site for awhile and ordered a CD-it was an excellent explanation of what to do with the large pork loins you can buy on sale less than $2.00

Can you tell I'm a fan?

I hated it when they took him off the Food Network! I have both of his cookbooks but I haven't made anything from them yet. The soy flour kind of threw me off.

I have both of his books, and love them. There are still a lot of soy free recipes in there, and if you dont mind using soy the recipes are great, because over here in Australia, you cant get a lot of the ingredients that some "baking" low carb recipes ask for.

His cheesecake is devine, as well as his tequila chicken.

I have his videos, but haven't bought any books. By the time I got on low carb, his Low Carb & Lovin' It show was on at 2:30 AM and was just on re-runs. I'm not that much of an insomniac, so I taped it. Those $@^#%s at the foodnetwork took it off before I got to see every episode. He really gave me a lot of good ideas for adapting dishes to low carb and I have tried some of his recipes.

I use a little soy flour and have found that I can substitute flaxseed meal for the soy, either half & half or all the way. Nuts are healthy & nutritious and there is nothing wrong with nut flour if you stay within your carb limits (and if you're not allergic to nuts ). Yes, they are off the Atkins induction list, but are allowed later. You can also use coconut flour. His recipes are great and if you don't want soy, substitute something else. Plus, he has plenty of non-soy recipes.

You can still access his Low Carb & Lovin' It recipes at:

http://www.foodnetwork.com/food/show_ll

There isn't much posted yet about George's books but there is a cookbook review section over in the Recipes forum.

I've got two (or both, if that's all he has) of his cookbooks, and I've tried a couple of recipes in them: the Anaheim Shrimp Scampi and the Filet with Gorgonzola Sauce. Both were outstanding. I felt like a gourmet!

I'm with those who don't want to use a lot of soy flour. In fact, my mission today is to research good subs. So far, his recipes are good enough that I want to try some of the soy flour ones as well (w/o the soy flour).

One last thing. As someone new to the LC WOE, I am learning so much from his books as well as the other LC cookbooks I've invested in. So I'd definitely recommend them!

Happy cooking!

Robin...I've just received the first Stella cookbook. Some of the recipes look great. He uses almond flour and I think I'm going to buy some and try a few.
You can get it at neutrition.com and health food stores, and some grocery stores.

I'll let you know how it works out.

Nancy

I wonder if Carbalose flour would work as a substitute for soy flour. The net carb count per cup is in the same ballpark depending on which brand of soy flour you buy.

Carbquik and Carbalose are ingredients not readily available here in Australia, if available at all. Thats why I like these books, all the ingredients are readily available.

Would Netrition ship there?

ChefDeora,

I'm not sure I'm prepared to pay the expenses even if they did. Why worry when there are alternatives, or I can make food that doesn't involve baking.

One of my major food problems is carbohydrate addiction, if I have a little I go on a binge. One bite of bread, and I'm soon eating 6 bread rolls, and any carbohydrates I can lay my hands on. My "dietician" asked me about only cooking a single serve of carbs, and I said I actually cook more if I have to. A worry about eating low carb breads etc, is that this would be triggered if its a mental thing rather than a physical thing.