Splendid Low Carbing Cookbooks - worth buying?

[lasst10]

Has anyone purchased any of the Splendid.... cookbooks from Jennifer Eloff? If so, do you like them?

Here's the site: http://low-carb.us/



Thanks!
Lynn

[scott123]

Jen Eloff is a frequent poster to another forum I frequent. She's very kind and extremely knowledgeable. I haven't read her books but I've seen her recipes and they are very well thought out. If you click on the link you provided, there's a link on the bottom of the page for a free newsletter. I would take a look at some of those recipes/try them out to see if you like them. Her earlier books are from somewhere in the range of 9 years ago, so some of the info can get a bit dated. I think she came out with a book recently - that's the one I'd get.

[lasst10]

I have looked at some of her recipes. I thought they sounded great! I am hoping that all of her recipes in her books are just as good.


Thanks!
Lynn

[2big4mysize]

she is a member of our board too I think she is Jen11 and she has shared a few of her recipes with us. I can't eat Splenda so I didn't try them but boy you should look at all of them in her magazine you can click at the bottom of your link or in her sig.

[Jen111]

Thank you, Scott (blush). I have met few people as knowledgeable as you when it comes to understanding food chemistry, but then you are a trained chef after all. It's nice to have expert opinions available on this board! My talents are God-given. I do not know food chemistry as well as you do, but I do instinctively know what will work and what won't with Splenda, and if not, what to do about it, and that's been the case for almost 14 years now. My love for cooking and baking comes through as well. I am passionate about what I do.

Lynne, just to clarify a bit what Scott was saying, when I first started out (some 14 years ago), my first 2 (out of a total of 7) cookbooks were both dessert cookbooks using Splenda Granular and were aimed at reaching folks with diabetes on a conventional diabetic diet (which I don't agree with anymore, by the way, hence the switch to low-carb books instead). I was the first author in the world to develop cookbooks using the revolutionary new sweetener, Splenda, and that stayed that way for many years as Splenda was only released for sale in the USA some 7 years later. The next 5 cookbooks were all low-carb cookbooks and follow stringent low-carb guidelines, with net carbs always below 10 grams and most under 6 grams and many under 3 grams. I have an FAQ on site (not a really comprehensive one - but it gives some guidelines as to what to expect in the cookbooks. I specifically did that recently to help folks, who cannot afford the whole series, to decide which ones would be the most useful). The best recipes are in the cookbooks, I think, but the ones in the free magazines are quite nice too and give one a flavor for what is in the books.

I generally do not talk much about the success of my books, but my husband repeatedly insists that it is wrong for one to hide "any God-given light under a bushel", so I will mention a little. The first book, Splendid Low-Carbing has been a best seller (in fact, I have 3 books all in all so far that are National best sellers) and I still use it a lot, even although it was my first low-carb cookbook (Developed in 1999-2001 and printed Aug. 2001). It was a big book compared to the rest, and it really took a lot of out of me as I develop and test all recipes personally, as I still do with all my books. Since then I have produced smaller, more manageable and targeted books, but I do make sure that they are filled with only true low-carbing gems, since I too really do not like wasting precious money or time and worse yet, finding out on the scale, that 2/3rds. of the recipes in a book are really "fillers" to bulk up the book, leaving me to guess at which ones are not going to be a problem for me. Well, now there are 5. I can't actually believe it myself some days. I think I will go a little slower now, as I've been a bit of a workaholic, however, I am working on a really neat idea now - but I cannot say much more than that for now, though I do know that the Low-Carb community will love it when it arrives!

Did you know that this bulletin board is our featured forum in our FREE "Splendid low-carbing magazines", and probably will be for some time to come and, as I asked the owner (Tom) for permission to mention the Magazine, and he kindly gave it, I can tell people about it. This board is really cool that way. They are intent on reaching the low-carb community with information, and as long as one is not directly competitive with the board and its interests, it's okay.

[lasst10]

Thanks, Jennifer! I found your site, and think the recipes you have in your online ezine are fantastic! I've purchased other cook books and have found a couple recipes, but had been disappointed overall. It seems that it's not the case here!

Thanks!
Lynn