The Good Carbs Cookbook

Vibrant, smart energy recipes for every day

Dr Alan Barclay, Kate McGhie and Philippa Sandall
AUD $39.99
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100+ simple, delicious and satisfying recipes to keep you feeling fuller for longer.

Good carbs are essential. They supply the feel-good, taste-good fuel to keep you strong, boost your energy and help you stay healthy.

The Good Carbs Cookbook helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert. The recipes have short ingredients lists, are easy to prepare, quick to cook, long in flavour and full of sustaining goodness, so you feel fuller for longer. There is a nutritional analysis for each recipe and there are tips and helpful hints for the novice, nervous, curious or time-starved cook.

Author bio:

Dr Alan Barclay, PhD is a consultant dietitian with over 20 years of clinical experience. He has published more than 30 scientific papers in peer-reviewed journals, worked for Diabetes Australia (NSW) and is the science editor of GI News, one of the University of Sydney's newsletters. His recent books include Reversing Diabetes (Murdoch Books) and The Ultimate Guide to Sugars and Sweeteners (The Experiment). Alan is currently learning to be a chef.

Kate McGhie is a professional chef, food writer and champion of Australia's rural producers. Her enthusiasm has helped shape Australia's foodscape and her popular interactive Melbourne Herald Sun's weekly column has inspired generations of home cooks. She is also a chief judge at international chefs' competitions. Kate has contributed to several books including Recipes My Mother Cooked (Allen and Unwin) and the Australian Dairy Industry's "Fit, Fab & 50'. Her previous books were both International award winners: Cook (Hardie Grant) and Apple Blossom Pie: Memories of an Australian Country Kitchen (Murdoch Books). Kate's recipe for life? Travel, curiosity and coaxing out the best in every unloved vegetable.


Philippa Sandall is a writer, publisher, and founding editor of GI News (http://ginews.blogspot.com.au) which with Alan Barclay and Jennie Brand-Miller she has built to 100,000 subscribers worldwide. She has co-authored numerous books including these favourites: Sticks, Seeds, Pods and Leaves (Hardie Grant), Recipes My Mother Cooked (Allen And Unwin) and The Ultimate Guide to Sugars and Sweeteners (The Experiment). The essential ABCs of her life include activity, writing, history and cats, which she finds endlessly fascinating. So much so, she derives great fun working on her ships' cats' website: www.seafurrers.com.









Category: Healthy cooking
ISBN: 9781743368169
Publisher: Murdoch Books
Imprint: Murdoch Books
Pub Date: June 2017
Page Extent: 256
Format: Book
Subject: Health & wholefood cookery