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
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/