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    • The Big Book of Low-Carb

    250 Simple, Delicious, Nutritious Recipes

    By Kitty Broihier, MS, RD,and Kimberly Mayone

    8-1/4 x 8-1/4 in; 368 pp;
    Paperback
    Published in June, 2005
    ISBN 9780811845410
    ISBN10 0811845419

    SKU# 9780811845410

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    $19.95
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    Quick Overview

    Low-carb has moved beyond fad into lifestyle. And what a lifestyle with 250 recipes this good! Shrimp and Havarti Frittata, Cumin Roasted Chicken, Country Style Pork Ribs, Strawberry Swirl Cheesecake. With carbs so low and flavors so big, no one will beli...

    The Big Book of Low-Carb

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    The Big Book of Low-Carb

    Low-carb has moved beyond fad into lifestyle. And what a lifestyle with 250 recipes this good! Shrimp and Havarti Frittata, Cumin Roasted Chicken, Country Style Pork Ribs, Strawberry Swirl Cheesecake. With carbs so low and flavors so big, no one will believe these fabulous dishes aren't all served with a side of guilt. The Big Book of Low-Carb includes an astonishing array of breakfast foods, snacks, salads and appetizers, main dishes, side dishes, beverages, not to mention plenty of low-carb desserts to please even the sweetest sweet tooth. Also included are helpful tips such as which dishes combine best to create healthy and satisfying low-carb menus, where to find the more unusual ingredients, and a handy breakdown of nutritional content for each recipe. The Big Book of Low-Carb brings to the table the best of both worlds: enticing recipes and a way to keep the weight off. Finally, flavorful and guiltfreesomeone got low-carb right!

     

    Kitty Broihier is a registered dietitian who writes, develops, and edits food and nutrition materials for a variety of food-industry clients. She has written many articles on food and nutrition for magazines such as Cooking Light, American Baby, Health, Parenting, Weight Watchers, and Shape. She lives in South Portland, Maine.

    Kimberly Mayone runs a recipe development company in South Portland, Maine. She has many years' restaurant experience both in Boston and in Maine and was also a creative chef for the Odwalla Juice Company. She teaches in the Culinary Arts Department of Southern Maine Community College.