Supporting a growing nutritional movement that emphasizes a reduction in carbohydrate intake, the author of Great Food without Fuss, who herself lost sixty pounds on a low-carb diet, provides readers with all the detailed information they need to make the dietary switch.
"synopsis" may belong to another edition of this title.
Fran McCullough is a faculty member of the annual food writing course for professionals taught at the Culinary Institute of America at Greystone.
"About this title" may belong to another edition of this title.
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