Author or Editor: Ursula Solom
Publisher: John Wiley & Sons, Inc.
Published: 2004
Pages: 740
Size: 1,4MB
Today an ever-growing number of low-carb versions of everything, from chips to pasta, jockeys for space on grocers’ shelves, although admittedly many of them are not exquisitely tasty. Back then there were no commercially available low-carb snacks or treats, no protein shakes or bars, nothing convenient to make life easier for the struggling low-carb dieter. In fact, as recently as 2002, when along with Ursula Solom we first proposed The Low-Carb Comfort Food Cookbook to our publisher, there was but a scant handful of low-carb cookbooks available on the Internet to help dieters cook low-carb meals at home, and none were available in mainstream bookstores. Back then, making low-carb eating work was pretty much a solo project for the committed cook.
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