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.
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Fran McCullough is a faculty member of the annual food writing course for professionals taught at the Culinary Institute of America at Greystone.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Da: Once Upon A Time Books, Siloam Springs, AR, U.S.A.
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