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The new 500 low-carb recipes : 500 updated recipes for doing low-carb better and more deliciously / Dana Carpender.

Nā: Momo rauemi: TextTextKaiwhakaputa: Beverly, MA : Fair Winds Press, an imprint of The Quarto Group, 2019Whakaahuatanga: 336 pages ; 23 cmISBN:
  • 9781592338634
  • 1592338631
Tētahi atu taitaia:
  • New five hundred low-carb recipes
Ngā marau: Genre/Form: DDC classification:
  • 641.5/6383 23
LOC classification:
  • RM237.73 .C373 2019
Summary: Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals. Todays low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for todays low-carb movement.
Ngā tūtohu mai i tēnei whare pukapuka: Kāore he tūtohu i tēnei whare pukapuka mō tēnei taitara. Takiuru ki te tāpiri tūtohu.
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Includes index.

Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals. Todays low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for todays low-carb movement.

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