Scott Parker - End Your Carb Confusion: The Cookbook: 100 Carb-Customized Recipes from a Chefs Kitchen to Yours

First published in 2022 by Victory Belt Publishing Inc.

Copyright 2022 Scott Parker and Eric C. Westman

All rights reserved

No part of this publication may be reproduced or distributed in any form or by any means, electronic or mechanical, or stored in a database or retrieval system, without prior written permission from the publisher.

ISBN-13: 978-1-628604-64-1

The information included in this book is for educational purposes only. It is not intended or implied to be a substitute for professional medical advice. The reader should always consult their healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information in this book does not constitute a physician-patient relationship. The statements in this book have not been evaluated by the Food and Drug Administration. The products or supplements in this book are not intended to diagnose, treat, cure, or prevent any disease. The authors and publisher expressly disclaim responsibility for any adverse effects that may result from the use or application of the information contained in this book.

Cover and interior design by Kat Lannom and Charisse Reyes

Interior illustrations by Kat Lannom, Eli San Juan, and Allan Santos

Food photography by Marguerite Oelofse

Food styling by Ellen Schwerdtfeger

Plates and cookware provided by Mervyn Gers and Le Creuset

Printed in Canada

TC 0122

I have known, worked with, and looked up to Scott for many years. When he first walked into my kitchen, he looked sharp as a knife with a clear understanding of where he wanted his career to go. He had worked at some of the best restaurants in the U.K.: Pied Terre (two Michelin stars), Claude Bosis Hibiscus (two Michelin stars), and Jol Robuchons LAtelier (two Michelin stars). With that background, I couldnt quite believe he was applying for a job at Midsummer House. From the minute I met Scott, his passion for food and great restaurants stood out. However, what struck me more was how much of a gentleman he is. He made me believe that we could achieve more together if he joined the team. At the time, he was working in London, and he had come up for one day to look at what we were doing but needed to catch a 10 p.m. train to get home. We got so engrossed in talking and cooking in that service that he missed his train, but this twist of serendipity gave me an opportunity to drive him to Stansted Airport and continue our conversation about him joining us.

Scott has worked for me on two different occasionsthe first time was as sous chef. Later, he had an itch to go traveling around Asia and work in restaurants with three Michelin stars in Japan, and I did not want to hold him back. So Scott went off to Asia and worked in some amazing places. Eventually, he returned to the U.K. and joined me againthis time as head chefand nothing could have pleased me more. Scotts true love is making food that makes people happy. I am pretty sure that is why he has gone into recipe development for retailers, which allows him to show off his skills to a much wider audience. When he left the second time, Scott made sure to train his replacement, Mark Abbott, to take over the responsibility and to run the kitchen as well as he had. (Mark remains the head chef of Midsummer House to this day, thanks in large part to Scotts guidance.)

When Scott was based in the U.K. and I needed trusted help with outside events, he was always my first callnot just for his talent in the kitchen but also because, when youre cooking away from home, its great to have people by your side who make you happy. Scott has such a calming influence on me and makes me smile every time I speak to him. It would take a long time to tell you all the stories of the things weve done together and the unexpected adventures hes gotten me into. (Once, halfway through service, when we were sending 1,000 covers, he decided to steal a golf cart and begged me to go for a spin at the Henley Music Festival. Another time, he smooth-talked his way into Ronnie Scotts, a super-exclusive jazz club in London, when they didnt have a table, and suddenly there was a table for us right next to the stage.)

Ive seen Scott grow as a chef and a person, and Ive seen him get married and change direction in his career. However, the one thing that has never changed is his amazing personality and drive to help people. He now lives in South Africa, but we still speak on a regular basis. While maintaining a very stressful career, Scott has worked on projects to help school children to build new schools and new areas to grow ingredients. My life has been enriched by meeting Scott, and I am happy to call him a friend. In this book, you wont just see Scott in the pictures of the food; you will see a man who has spent his life loving the career that he carved for himself. Scott Fricker (now Parker), you are an absolute legend, and I love you to bits.

Chef Daniel Clifford (Chef Patron, two-Michelin-starred Midsummer House)

When Dr. Westman asked me to write this book, I didnt need to think twice. Ive spent my life devoted to food: cooking it, eating it, judging it in competitions or for guides, developing recipes, getting into debt over it, traveling around the world in pursuit of it, and even dreaming about it. (Yes, even when Im asleep, my brain still gravitates toward food!) I started cooking at the age of fifteen, when I spent most of my holidays and weekends working in my former stepdads pub. I was lucky to have found a passion so early in my life. I was fortunate that my passion made for a viable profession, and that profession eventually evolved into an obsession.

I have worked in kitchens all over the world, from Japan to Denmark, the United Kingdom to South Africafrom casual spots to upscale restaurants with Michelin stars and, of course, in my home kitchen. The one constant throughout my career has been my why. I cook because I love making people happy. I lucked out that something I enjoy so much is a powerful way to do that. Food brings out peoples emotions. One bite of something delicious can turn a stressful, taxing day around in a split second. A special meal shared in good company is the stuff of treasured memories you look back on and smile about for years to come. Cooking and eating together is one of the easiest ways to bond with other people. Food has the rare quality of being able to transcend politics, religion, and other contentious subjects and unite people around the table (well, okay, food can be pretty controversial, too!). Some of my fondest memories have been made at a dinner table. Reminiscing about my travels brings to mind images not of famous landmarks and historical sites but of the sights, smells, tastes, textures, and entire encompassing sensory experience of the foods I ate.

I was introduced to Dr. Westman by a mutual friend in South Africa. The low-carb, keto way of eatingBanting, as we call it herehas been very popular in the last few years, so I was already familiar with the general concepts. It was a thrill to meet Dr. Westman, who was instrumental in the rebirth of scientific research to validate how effective keto is and who continues to see patients and help them change their lives through food. It was a no-brainer to say yes to writing this book. What chef wouldnt want to show people that food can be delicious