Low-carb cooking has never been this easy - or delicious!
"Rozanne Gold is the leader of a minimalist sect, one that uses the fewest possible ingredients to produce dishes that are not just credible but delicious," wrote Mark Bittman in The New York Times about the author's acclaimed 1-2-3 cookbook series. Now 1-2-3 cooking goes low-carb, and the results are simply fabulous! Here readers learn how to create dishes that are not only low-carb but low in calories and saturated fat - from Pan-Seared Tuna Niçoise, Baked Eggs Splendido, and Wasabi-Stuffed Shrimp to Fresh Cherry Compote with Chocolate Drizzle - each using only three ingredients!
In Recipes that fit effortlessly into any low-carb or good-carb diet, including South Beach, Atkins, and Sugar Busters 225 great-tasting dishes created by an award-winning chef A focus on healthy eating with recipes that promote good fats and carbs; shun trans-fats; use whole, unprocessed, fresh ingredients; and eliminate white flour and sugar An accurate carb count for each recipe, lists of low-glycemic index foods, and 100 menu plans
Perfect for today's busy lifestyles, these recipes make it easy for anyone to eat more healthfully every day.
ROZANNE GOLD is the author of eight acclaimed cookbooks and is the "Entertaining Made Easy" columnist for Bon Appétit magazine. She is a three-time winner of the James Beard Award and received the prestigious IACP/Julia Child Cookbook Award for Healthy 1-2-3.
HELEN KIMMEL, M.S., R.D., is a registered dietitian, certified nutritionist, and the founder of Foodworks, Inc., a culinary and nutrition consulting firm..