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George Stella's Livin' Low Carb: Family Recipes Stella Style (Paperback)
by George Stella , Cory Williamson
| Category:
Weight loss, Healthy diet, Cookbook, Original books |
| Market price: ¥ 198.00
MSL price:
¥ 178.00
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Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
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| MSL Pointer Review:
"When you're low-carbing Stella Style, you don't have to quit eating until you're full." |
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Author: George Stella , Cory Williamson
Publisher: Simon & Schuster
Pub. in: December, 2004
ISBN: 0743269977
Pages: 272
Measurements: 9.1 x 7.3 x 0.8 inches
Origin of product: USA
Order code: BA00973
Other information: ISBN-13: 9780743269971
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- Awards & Credential -
George Stella, is a professional chef for more than twenty years and the host of the Food Network's Low Carb and Lovin' It. He applied the principles of Stella Style to his own family who cumulatively lost an unbelievable over 560 pounds together! |
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- MSL Picks -
George Stella's Livin' Low Carb is full of delicious, simple to prepare recipes for people living the low carb lifestyle. Even the most discerning of eaters will not be disappointed with the meals in this book
The low-carb diet may be a popular fad, but for Stella it's a permanent way of life. By the time he was 40, Stella weighed 467 lbs. and was suffering from congestive heart failure. On a whim, he and his wife decided to try eating a diet low in carbs. Much to their surprise, they both began losing weight while eating things they used to think were off-limits (like bacon, eggs and real butter). Stella never looked back after that. As a great food lover and professional chef, he wanted to make low-carb foods enjoyable and knew he had the ability to do so. Through much trial and error, he came up with what are now his favorite recipes, compiled in his very own cookbook. First, he explains his food plan, playfully stressing that he is a chef, not a doctor. He lists seven simple rules for following the plan, and then delves into his recipes. Each one has a personal introduction, and most also include helpful "Cook's Tips" and useful inside information. Stella's enthusiastic, friendly style is enticing, just like his food, and his recipes reflect his lively personality, making them doubly appetizing.
- It is very easy to read, well written and edited, attractively laid out with lots of pictures, color and black and white, and overall it's a very sharp package.
- George's personal story is told in detail, from his heart, and everyone needs to read it to fully experience what this man has been through and accomplished.
- The recipes are laid out and sectioned perfectly, with brief introductions and easy to follow directions. George explains his program, Stella Style, in detail. "Stella Style" is really an amazing breakthrough.
- His wife Rachel appears throughout the book with some really great sections on their before and after lives and shopping habits, for example.
- It is an emotional experience, George is very candid, sincere and moving - and yet there is an incredibly happy ending. It is about family, love of food, love of others and in many ways.
This book is awesome, educational, inspiring and treasured, and it is recommended to anyone trying to lose weight, eat healthier or understand how to improve your lifestyle and eating habits without going on a diet!
- From quoting Publishers Weekly and Rick Pamplin
Target readers:
People struggling with weight loss, food lovers, housewives, professional cooks, or hotel and restaurant managers.
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- Better with -
Better with
Eating Stella Style: Low-Carb Recipes for Healthy Living
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George Stella, a professional chef for more than twenty years, is the author of George Stella's Livin' Low Carb and the host of the Food Network's Low Carb and Lovin' It. He lives with his wife and sons, Anthony and Christian, in Norwalk, Connecticut. George Stella lost over 250 pounds on a low-carb eating plan and has since introduced thousands of fans to "Stella Style Eating." George Stella and his family lost over 560 pounds with "Stella Style." They ate fresh foods, used low-carb ingredients to reinvent old favorites, and developed better eating habits- all while still eating foods that they love.
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From the publisher
George lost weight with Stella Style: "eating fresh foods, using low-carb ingredients to reinvent your old favorites, developing better eating habits, and, most of all - eating food you love!" And he wasn't the only one: The entire Stella family shed more than 560 pounds.
In Livin' Low Carb, George has brought together more than 125 of the Stella family's favorite recipes. For breakfast there are Blueberry Pancakes or George's Gorgeous Macadamia Banana Muffins. For lunch or dinner try Low-Carb Pizza, Tequila Chicken Quesadillas, Spaghetti Squash Alfredo, Lasagna, Anaheim Shrimp Scampi, and Southern Fried Chicken. And don't forget soups, salads, and vegetables! You'll find recipes here for Key West Caesar Salad, Turkey Vegetable Soup, and Garlic Mock Mashed Potatoes. If it's sweets you crave, try Chocolate Pecan Brownies or New York Ricotta Cheesecake. There are also party recipes (Nutty Muddy Trail Mix, Teriyaki Sesame Tuna Skewers), tasty drink concoctions (Strawberry Milkshakes, Lemon-Lime Slushees), and a wide array of condiments and dressings (including Quick and Easy Ketchup and Thousand Island Dressing).
These recipes feature easy-to-find, low-carb ingredients that will fit any budget. More than just a cookbook, Livin' Low Carb is a practical guide to a sustainable low-carb lifestyle.
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Chapter One: Stella Style
I'm George Stella, the Low-Carb Chef, and six years ago I weighed 467 pounds. That's right, 467 pounds! I was only thirty-nine years old, but I was suffering from congestive heart failure and living on disability. I couldn't even button the largest pair of pants I could find at the department store, so I used a safety pin instead and let my shirts hang down in front so no one could see. By then, it didn't really matter anyway. I could hardly walk, so I stayed home in a wheelchair most of the time. I couldn't even make it across the kitchen without stopping for a breather.
Only a few years earlier I'd been a chef at some of the finest restaurants in Florida - Café Max, Sausalito Restaurant, Windows on the Green, the list goes on and on. Somehow, though, I lost control of my life. I began to eat, and then to eat even more, and when it was all over, I'd eaten my way out of a life most chefs only dream of.
I was born in Bridgeport, Connecticut, in 1959. I was kind of a chubby kid, but not what you'd really call overweight. When I was eleven years old, my father, a former vaudeville entertainer who had fallen on hard times, decided to move the family to Florida. Times were tough, but the weather sure was an improvement. After a few years of sweating under the hot Florida sun, I'd pretty much burned my baby fat off. It wasn't until I experienced heart problems as a teenager that I had my first real problems with my weight. The treatment I was given - massive doses of the steroid prednisone - actually ended up causing a lot of my problems, including gaining a lot of weight. Luckily for me, my mother found a doctor who understood what was really going on - just before I was about to undergo heart surgery! With his help, I was able to wean myself off the steroids and bring my weight down again.
By then I had already been cooking for years. I got my start early, thanks to a good friend from the neighborhood, Jimi Volpe. At the time he was working as a line cook at the Ranch House Restaurant on Deerfield Beach, right next to the pier. He was only fifteen and had lied about his age in order to get the job. I was only fourteen, but I was tired of pushing a rusty old lawn mower around to make money. So I followed Jimi's advice, told the manager I was sixteen, and before long I had my first job in a restaurant - washing dishes!
I didn't wash dishes for long, but I was in the kitchen for good! Jimi kept pestering the manager to let him teach me how to cook the line, and finally the manager gave in. I had found my calling, and from that moment I decided that I wasn't just going to learn how to cook - I was going to become a chef!
There was just something about cooking that clicked for me right from the beginning. I just loved working in the kitchen. I loved being in the middle of all the action, surrounded by the noise and the smells of the cooking food. I loved learning from everybody I worked with too. I was hooked on cooking, but I got hooked on some pretty bad eating habits too. That's where all my problems started.
The results of those bad habits wouldn't show up for a while though, and once I got past my heart problems, my luck changed for the better. I met my wife, Rachel, and we got married and had children. With a family to provide for, I really had to concentrate on my career, and it wasn't long before all those hours in a restaurant kitchen, and my terrible eating habits, began to take their toll. I still remember the first time - after stopping the steroids - that my weight climbed back above 200 pounds. I wasn't happy about it, but I wasn't too worried either. I'm drawing the line here, I told myself. All it would take was a little willpower.
Well, it turned out willpower wasn't enough. By the time I turned twenty-five, I weighed more than 300 pounds, and by the end of the year I was in the hospital again - after suffering a massive heart attack!
They kept me in the hospital for a couple weeks until my condition stabilized. While I was there, I lost over thirty pounds, and I remember thinking that I could just keep going if I put my mind to it. Plus the cardiologist was lecturing me every day about losing weight, and I had a family to support. When I left the hospital I was really determined to regain control of my eating - and my life!
For another few years, I succeeded. The problem was that every time my weight went up and down, it seemed to go up a little more and down a little less. I was working at bigger and better restaurants, but I kept having to buy bigger and bigger pants too! I knew I had a problem - a big problem - but I just couldn't face up to it.
I told myself that all the great chefs were big. I remember the first time I saw Paul Prudhomme, the famous New Orleans chef who brought Cajun cooking into the mainstream. I thought to myself that as least I wasn't as big as he was. (It wasn't long, though, before I was.) In the meantime, I kept telling myself that a skinny chef just wouldn't look right. If his food was any good, how could he be so skinny?
It was then that I became the executive chef at the Phillips Petroleum Company's showcase restaurant, Windows on the Green. All the while, though, my health was failing. You'd think I'd have learned my lesson after the first heart attack, but I just kept eating myself sick, even though I'd had a long history of heart trouble. Each extra pound just made things worse. My back began to act up, and then my knees and my feet started bothering me too.
By the time I was thirty, my weight was affecting both my health and my career. Suffering from chest pains and shortness of breath, I started missing work. That didn't do much for my career. Each time I changed jobs, I promised myself I'd finally figure out a way to lose weight, but I just didn't know how to do it.
It was a miracle my heart didn't just give out - for a whole bunch of reasons. Finally one of my doctors told me that if I didn't start losing weight right away I'd never see my next birthday. I'll never forget the way he leaned across his desk and looked into my eyes as he said it. I can still hear those words today. But even a sentence of death wasn't enough to make me change. I'd been wrapping myself in a protective blanket of food for so long that as soon as I wheeled myself out of his office all I wanted to do was get back home and eat some more. I was scared, and I was worried, but I just couldn't stop eating. I'd been doing everything the wrong way for so long that I didn't believe I could change.
In the years that followed that visit to the doctor's office, not only didn't I lose weight, I actually put more weight on. By that time, I could no longer find clothes that fit me. I couldn't ride on buses or on airplanes. In fact, there were cars I couldn't get into. And, because I couldn't stay on my feet for more than a few minutes at a time, I could no longer work. Towards the end, I left the house for only one reason - to eat! (In other words, I only left the house for the same reason I was stuck in the house!) Besides, I knew what I looked like, and I was tired of hearing people make fun of me whenever I went. And just carrying that extra weight made everything so much harder. It was like carrying another man on my back - and a big man too.
Finally, when my weight climbed so high that it kept me from working at all, I just gave up. I was on disability by then and basically just stayed home. I was really, really depressed. I'd really loved working in the kitchen. I had loved dreaming up new recipes and seeing them end up on the menu. That was the strangest part of it all. My work in the kitchen made other people very happy, but it made me and my family miserable.
I finally hit bottom in 1998. My father, who was still going strong in his nineties, died suddenly in Michigan. I was at my heaviest, and in poor health. I'd been out of work so long, that even if I'd been able to fit into an airline seat, I couldn't have afforded to go to his funeral. He was buried on my thirty-ninth birthday, and I couldn't be there.
How did it happen? How could someone with so much to live for almost eat himself to death? I didn't understand it myself, and everybody else had just one question for me.
"Why don't you just stop eating so much?"
Well, believe it or not, not eating was one of my biggest problems. That's right, not eating was one of my biggest problems! Go ahead and ask any chef how many meals he eats during a twelve- to eighteen-hour shift in a hot kitchen. I'll bet I know what the answer will be every time: not one! Sure, you pick here and there, but the truth is there's no time to eat. Plus, food just doesn't cut it once you're running on caffeine and adrenaline. I'd start every morning with a cup of coffee, then drink another cup on the way to work. As soon as I got to the restaurant, I'd make myself some more - you guessed it - coffee! By the time I felt like eating, we were deep into our prep work, and I couldn't take the time. And that, of course, was nothing compared to how crazy things got once the first customers arrived - it was off to the races!
Of course I did eat, but I ate the worst sort of food at the worst time of the day.
I'd get home every night around midnight, drop my keys on the table, and go right to the refrigerator. Hungry and dehydrated, I'd start by drinking a couple quarts of juice (or, in other words, corn syrup, dye, and water). Then I'd really get to work. I'd eat whatever leftovers I could find, then grab myself a big bag of chips, and follow it all up with ice cream. Once I got started, I couldn't stop, especially after starving myself all day. I ate anything I could get my hands on: cookies, candy, cake, pizza, soda, crackers, pastries - it didn't matter to me.
The result was that everything I ate was stored as fat. To understand this, it helps if you think of your body as a furnace. If you keep your body's furnace going all day, it'll burn everything you throw into it and provide you with plenty of energy. By not eating, you let the fire go out; if you throw another...
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| View all 8 comments |
Karen Bentley (MSL quote), USA
<2007-03-01 00:00>
The thing that I most appreciate about George Stella's fabulous cookbook is the fact that his recipes are really delicious and easy to prepare. I have tried about 15 different recipes, and one was better than the other. Stella's ability to consistently produce flavorful, great tasting foods is a huge advantage over other low carb cookbooks that I have tried. Also, once you catch on to how he substitutes soy flour and soda water for white flour, you can easily adapt your favorite flour-based recipes on your own. The other feature I like is that Stella does not rely on packaged or processed foods such as Atkins mix, low carb food bars or non-fat pudding mixes to create his recipes. I personally prefer to feed myself without the chemicals that come in these products. And finally, it is hard to beat the low carb weight loss success that George Stella and his family have enjoyed. I give this book to everyone I know who's serious about losing weight without suffering through the process. If you fall into this category, do yourself a favor and buy this book! |
A reader (MSL quote), USA
<2007-03-01 00:00>
I thought I was buying a cookbook, but I got so much More!
The Stella family story was just what my family needed to get Motivated to start eating healthier! My 15 year old Daughter read it when I left it on the table, and said she wanted to eat low carb with me! And then my hubby jumped on board after I made him George's Anaheim Shrimp Scampi, He said; "if that's low carb, count me in"!
We now know we can do it, thanks to the Stella's amazing Motivational story and recipes!
We also all now watch his show on Food Network, as George keeps us from ever being bored again! Thanks George and Family, you're just what we needed and could never find! |
Maggie Phipps (MSL quote), USA
<2007-03-01 00:00>
This book is more than just a cookbook - it shows you how to live healthy low-carb in the real world. Once you've gone through the book, you get a sense of how to cook, shop & dine out - all the while, eating great, fresh food. Everyone looking at this must remember that the Stella family did it themselves - this book is a response to people asking for details, so that anyone can do it in their own life. I've cooked for a long time & most other "low-carb" recipes I had found were just boring - George Stella is an excellent chef, with a real passion for food & it shows in the variety of dishes & simplicity of his message - use real fresh food, and do it in an interesting, tasty way, so you don't get bored. This book has given our kitchen & dining new energy - it makes it fun to cook again !
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A reader (MSL quote), USA
<2007-03-01 00:00>
Not only can the man cook... he proved his methods for cooking healthier, lower carb foods work for losing weight! It is one thing to teach, and another thing to DO. George does both quite well. He lost weight with these recipes and Knows they work. Well done! Losing weight should be a prerequisite for being allowed to publish any kind of weight loss book or cookbook. George has joined a very elite club - those that do and teach!
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