The Good Carbs Cookbook
100 Vibrant, Smart Energy Recipes for Every Day
(Sprache: Englisch)
This book is about the joy of cooking traditional staples (grains, dairy, eggs, meat, fish, chicken and fresh produce) and all the benefits that brings - including a healthy, balanced diet of slow-energy release, low GI foods. It's a guide to choosing and...
Leider schon ausverkauft
versandkostenfrei
Buch
21.00 €
10 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
Produktdetails
Produktinformationen zu „The Good Carbs Cookbook “
Klappentext zu „The Good Carbs Cookbook “
This book is about the joy of cooking traditional staples (grains, dairy, eggs, meat, fish, chicken and fresh produce) and all the benefits that brings - including a healthy, balanced diet of slow-energy release, low GI foods. It's a guide to choosing and using the wholesome array of fruits, vegetables, beans, peas, lentils, seeds, nuts, grains and the traditional staples made from them, that put the good carbohydrates and so much more on our plates.Carb-rich fruits, vegetables, grains and seeds also provide us with essential vitamins, minerals, antioxidants and phytochemicals along with plant protein in beans, quinoa and grains and good fats in nuts and seeds. These wholesome foods have played a key role in the human diet for thousands of years keeping us healthy, strong, and on the go. Over 100 simple, delicious and satisfying recipes that will keep you feeling fuller for longer.
Inhaltsverzeichnis zu „The Good Carbs Cookbook “
Non-fiction
Autoren-Porträt von Dr. Alan Barclay, Kate McGhie, Philippa Sandall
Kate McGhie is a professional cook, food author, commentator and judge at culinary competitions. She is also the food editor of the Melbourne Herald Sun.Dr Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is coauthor of The New Glucose Revolution for Diabetes and a member of the editorial boards of the Diabetes Australia's consumer magazine, Conquest, and health professional magazine, Diabetes Management Journal. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation.
Philippa Sandall is co-author (with Alan Barclay and Claudia Shwide-Slavin) of The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol. She is also editor of the University of Sydney Human Nutrition Unit's GI News newsletter, which has more than 120,000 subscribers worldwide. She is also co-author, with Jennie Brand-Miller, of several books in the New York Times- bestselling New Glucose Revolution series.
Bibliographische Angaben
- Autoren: Dr. Alan Barclay , Kate McGhie , Philippa Sandall
- 240 Seiten, Maße: 21 x 25,3 cm, Kartoniert (TB), Englisch
- Verlag: Murdoch Books
- ISBN-10: 1743368178
- ISBN-13: 9781743368176
- Erscheinungsdatum: 13.07.2017
Sprache:
Englisch
Kommentar zu "The Good Carbs Cookbook"
0 Gebrauchte Artikel zu „The Good Carbs Cookbook“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "The Good Carbs Cookbook".
Kommentar verfassen