I found this to be the ultimate way to "eat" my way up and down the Florida Keys. Then to be able to take the flavors with me and prepare them at home is a real treat.

This is an awesome cookbook! If you are interested in adding fish to your diet in unique ways, this cookbook is a must-have! There are also tons of other recipes, including a whole chapter devoted to key limes, and the recipes are well written and easy to follow. I have eaten at Marker 88,home of one of the featured chefs in the book, and the recipe for Andre's Snapper Rangoon is to die for! I find the recipes very innovative and delicious!

I've made five of these recipes exactly as specified and they were all inedible. I'm not wasting any more food on these recipes...

This cookbook is terrific for anyone who likes good, interesting food but has little time to prepare it. Each meal is fresh and healthy. The range of flavors keeps me coming back to try new recipes on a regular basis. Each one inevitably is a "keeper."

This cookbook is a great resource. Most of the recipes I've tested are very flavorful and simple to prepare. The author seems to be fairly health conscious in the selections she put in this book. I also liked how the entire meal is planned for you and the author gives good tips on how to cut time in the kitchen.

Laying it straight out is "Low-Carb Meals in Minutes." Though being pushed by their marketing guys as a "hot diet," it is a legitimate and tasty cookbook and planner.

A lot of the difficulty in diets is getting the infrastructure together. You've got to buy the stuff, budget things, and then schedule your meal plans.

In "Low-Carb Meals in Minutes," you still need to do your homework, but Gassenheimer lays in out in a sensible, easy-to-follow way. She teaches you how.

In fact, one of the first things you'll see is a two-week menu plan to get you going.

I fully recommend this "Low-Carb Meals in Minutes," but I'd better stop writing. Her whisky pork chops would taste great about now.

Anthony Trendl

Linda Gassenheimer was a guest on the TV food network's show "Cooking Live," and seemed like such a nice person who started low-carb cooking for her husband who'd been diagnosed with heart problems.

She does a terrific job in the book of outlining what low-carb means, the foods to include in one's diet and the foods to avoid, and grocery lists for low-carb staples.

The recipes are outstanding and simple. After trying out the menus out for a week, I've already lost three pounds. I've been on low-carb diets before, but it has never tasted this wonderful. Linda Gassenheimer's background as a gourmet cook has made a low-carb diet not only effective, but eye-popping!

This book speaks to me as a carb lover who can't have very many any more. Now I don't feel deprived, and the recipes are so good that I feel like I'm cheating. I, naturally, started at the back, looking to assuage my sweet tooth, and discovered "Mocha Fudge Cake". (You can even eat both servings without doing damage.) But that's not all -- great tips about shopping (keep a cooler in your car for anytime shopping) and storing food (freeze parmesan cheese). The book is well-organized, and helps you add low levels of carbs gradually so that you don't ever get hungry. And say goodby to prolonged binges. If you have a bad day or week, you can easily go back to the quick start section and get back onto healthy eating without starving yourself. As a run and grab kind of person, I now have lists of healthy flavorful things to grab. I like the fact that Linda allows room for your own creativity by suggesting ways to substitute in many of her recipes. From quick snacks to quick start all the way to those excellent desserts, you'll eat healthy without focusing on dieting.

It took a full hour and every pan in the house to make Gassenheimer's "Black Pepper 'Tenderloin' with Sesame Noodles" (p. 112)--the worst meal of our lives! Sickeningly sugary, I mean lie down and wish you were dead sickening. Turns tofu to dead dough. A horrific waste of good shiitake, a ruined evening. DO NOT EAT THIS DISH, EVER!

I also was drawn to the pictures in the book and found the recipes I made to be tasteless. The gumbo sounded so great, but it was so drab. I could barely get down a bowl. I also made the goat-cheese enchiladas which I also found bland. I cook vegatarian at least 4 nights a week. This book is not a good starter vegatarian cookbook. Try Horn of the Moon for a better choice.

We have found this cookbook to be a valuable addition to our collection, as we are conscious of trying to eat less meat. The provision of a shopping list is helpful. The directions are clear and concise. The final portions are HUGE (we usually get a minimum of 6 servings per recipe instead of the stated four) and provide leftovers for the next day's lunch. Not *all* of the recipes have been a winner with my spouse, but I have enjoyed each of them. With regards to one reviewer's remark that the recipes are bland and tasteless, I can only suggest that most recipes should be salted (sea salt) and peppered (freshly cracked) to taste. Enjoy!

This is a low fat/some good fat cookbook masquerading as a Low Carb cookbook. One dinner recipe Peasant Soup with Cheese Toast has more than 45 grams of carb per serving. Another dinner of Creole Chicken, Brown Rice and Watermelon tops out at more than 60 gr carbs for one serving. I honestly have not looked at each and every recipe, but just glancing through this books says it is not what it is titled.

I must reluctantly agree that this book simply fails to live up to the title. Reluctantly, because Ms. Gassenheimer has again come up with a bunch of delectible recipes, from Pork Scallopini to a tantalizing game hen in red wine, and I'd love to add them to my collection. Unfortunately, as a carb minimalist, I really don't need the temptation of more potatoes, pasta, orzo, white rice...you get the idea. It makes about as much sense as "The Low-Fat Bacon and Pork Rind Cookbook"!

This isn't a matter of zealotry. There's a movement out there, separate from low-carb, to moderate carbs, zap simple sugars, and also moderate the restriction of fats. I've heard it referred to as "right-carb dieting", or the 40-30-30 plan. I applaud people who are succeeding on such a plan, which may for all I know be the best choice, for many. I'm sure people in that camp would do wonderfully with this book.

I hope, however, that low-cal writers, faced with the new popularity of low carb, aren't trying to ride the coattails of a trend by calling something what it is certainly not.

I Bought Linda Gassenheimer's first book, Low Carb Meals in Minutes, and by following her regimen have lost 40 pounds and (unlike other diets I tried, incl. Atkins) have kept it off!

More Low Carb Meals is another tasty and easy to make set of recipes in the low-carbo diets guidelines. These recipes really work, and are really good!