អំពីសៀវភៅអេឡិចត្រូនិកនេះ
HERE’S A NUTRITIONALLY SOUND, VARIED, AND TASTY REGIMEN FOR ANYONE ON A LOW-CARB DIET
In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated, allowing each dieter to modify his or her food plan to suit taste as well as nutritional needs. In The Low-Carb Gourmet you will find
• more than 225 recipes–including appetizers, breads, pastas, ethnic foods, and desserts
• carbohydrate counts for every recipe and every portion
• nutritional hints for low-carb dieting
• comprehensive gram- and calorie-counting charts
This accessible guide is the perfect cooking companion for people who want to lose weight the low-carb way, as well as for those who simply want to maintain a healthy diet. It is a book for everyone who appreciates fine foods–but wants to stay slim.
In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated, allowing each dieter to modify his or her food plan to suit taste as well as nutritional needs. In The Low-Carb Gourmet you will find
• more than 225 recipes–including appetizers, breads, pastas, ethnic foods, and desserts
• carbohydrate counts for every recipe and every portion
• nutritional hints for low-carb dieting
• comprehensive gram- and calorie-counting charts
This accessible guide is the perfect cooking companion for people who want to lose weight the low-carb way, as well as for those who simply want to maintain a healthy diet. It is a book for everyone who appreciates fine foods–but wants to stay slim.
ការដាក់ផ្កាយ និងមតិវាយតម្លៃ
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ការវាយតម្លៃ 2
អំពីអ្នកនិពន្ធ
HARRIET BROWNLEE received her master of arts degree from Columbia University and has taught home economics in the New York City school system. As a child, she suffered from a severe weight problem that was ultimately solved under the guidance of Dr. Robert C. Atkins. The Low-Carb Gourmet developed from her understanding of and belief in low-carbohydrate dieting, coupled with her skill and good taste as a cook. (Her mother was actually a trained professional chef.) In recent years, Brownlee has applied her creativity to studying watercolor at the Art Students League of New York and has won honors for her paintings. She lives in New York City and is at work on another cookbook.
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