The Art of Cooking for the Diabetic

The Art of Cooking for the Diabetic

Book - 1996
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Baker & Taylor
Features 375 recipes, low in cholesterol and saturated fat and based on the American Diabetes Association's newly revised Food Exchange System

McGraw Hill
Originally published in 1978, The Art of Cooking for the Diabetic has revolutionized the way people with diabetes think about food. Each of the 375 unbelievably delicious recipes--from appetizers and beverages to entrees and desserts--is healthful and packed with flavor. Completely updated to include the latest American Diabetes Association exchanges and nutrition recommendations, this classic cookbook also details how to incorporate the newest fat­ and sugar-free foods as well as current guidelines for sugar, fat, and sodium.

Publisher: Chicago, Ill. : Contemporary Books, c1996
Edition: 3rd ed
ISBN: 9780809230877
0809230879
Characteristics: x, 549 p. : ill. ; 27 cm
Additional Contributors: Tougas, Jane Grant

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