By-Nidhi Kumari

A cook book that offers a range of recipes and food fiesta is not rare but to have a

cook book that presents a well researched channel of food, recipes along with a

systematized chart that tells you exactly how much of carbs or carbohydrate one is

consuming is certainly unique and a must have for the diet conscious and also for

the ones who want to stay healthy.

‘carbs by numbers’, is one such book that offers an extensive range of recipes

together with a colourfully coded carbohydrate consumption details. So, that ways

you are counting what you are eating. The brain behind the cook book, Sandra

Dunbar and Meg Pell are successful business owners, who have together come up

with this innovative idea. Indus Age caught up with the two in an exclusive

interview to know about their writing ventures, the idea behind the book, how they

selected the recipes and a lot more. Excerpts:

1-What inspired you to write ‘Carbs by numbers’?

We always wanted to do something around cooking. There are lots of cook books

out there and there seemed to be a gap in the market for people who needed to

control their carbohydrate consumption for whatever reason.

We wanted to provide an easy to use book for counting carbohydrates (carbs) with

interesting recipes for the whole family, meat and meat free.

2-How did you come up with the name ‘Carbs by numbers’?

Carbs are measured by grams, the lower the number the less the carbs. It seemed a

good way to let people know how many carbs they were consuming. You are

counting carbs so “carbs by numbers”

Watching your carb intake means you count carbs and we have made it even easier

by the use of colour coding.

3- Your cook book provides a nutritious channel to stay healthy and in shape

which is really unique and quite inimitable. What do you have to say about it?

This has come about as a result of the recipes having an extended nutritional panel,

the book is called recipe options, thus giving the reader choices. Consumers can

elect to follow all of it or just part of it.

We have developed delicious recipes where possible using whole foods that are

nutritious. The extended nutritional panel assists our readers make even more

informed choices about what they are eating.

4-How did you pick up recipes or develop recipes for your cook book?

We looked for ideas that were family friendly. First taking each meal group into

consideration, i.e. breakfast, bread, lunch etc., drawing on recipes that we have

cooked and researching others that are available. We adapted them by changing the

ingredients to low carbohydrate options. Some worked others didn’t. A lot of time

and research went into providing a good cross section of recipes.

We looked at ingredients and variety mindful of providing a whole range of recipes

that were a mix of not only meat and meat free but also gluten free, dairy free, egg

free and nut free so there is hopefully a suitable option for everyone.

5- ‘carbs by numbers’ is a co-authored book. What according to you are the

advantages of having a co-author?

We are partners in the development of this book. Two heads are always better than

one. Ideas are best bounced around and each of us brings a different contribution to

the table. Having two participants there is a great advantage to bounce ideas both

for the recipes and the design and layout of the book. We both have different areas

of expertise so can draw on each other’s contributions; Meg has a very keen

interest in a meat free lifestyle which was a good balance for the book.

6-What was your biggest challenge in writing ‘carbs by numbers’?

 To ensure the information given was correct. We used a highly professional

software programme to analyse every recipe.

 To cook, taste and recook to ensure the end result was as good as it could

possibly be.

 To design the book so that it had a broad appeal.

Development, testing, tweaking and re testing is a very long process! The accuracy

of measurements in the recipes was extremely important as was the very involved

checking of the data for each recipe.

7-A section of the book you enjoyed writing the most?

Really enjoyed them all.

The final selection of recipes was a highlight, just to see how many recipes had

been perfected and photographed ready to use.

8-How do you intend to stretch your cook book to more and more people?

A broad marketing campaign coveringtraditional print media, bookstores,

educators and social media and the online world isin place to spread the word

about our easy, and delicious options to count your carbs.

9-Your second book is also underway, tell us something about it?

It is still under wraps but nearly finished. It is an event specific book that will make

cooking a pleasure.

We will give you the details soon!

10-What advice would you like to give to aspiring cookbook authors?

Research, check and research over and over again. Allow plenty of time for proof

reading and don’t rush any aspect of the publication.

The whole process will take longer than you think. Start testing and perfecting

recipes as soon as you decide and keep working at it.

For more information about carbs by numbers, visit http://carbsbynumbers.com/