The Good Carb Cookbook

March 15, 2001
\deflang1033\pard\plain\f3\fs24 A host of Americans advocate low-carbohydrate diets. And within that group there are those who distinguish "good" and "bad" carbohydrates based on the impact of those molecules on blood-sugar levels. Sandra Woodruff provides people following this regimen with guidelines both for preparing their own food and for eating soundly in restaurants. \plain\f3\fs24" The Good Carb \plain\f3\fs24 Cookbook offers tables rating all manner of foods by their levels of good carbohydrates. Her recipes don't stint on flavor or even richness, as in her Pasta Shells and Crab Carbonara, and her practical advice on how to control one's food intake in restaurants is a boon. (Reprinted with permission of Booklist, copyright 2001, American Library Association.)