The New High Protein Diet Cookbook

Dr Charles Clark, Maureen Clark

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English

Vermilion
01 July 2003

Diets & dieting; Health & wholefood cookery

Full of recipes that are easy and delicious, this is the companion cookbook for anyone on a high-protein-low-carb diet

'We've all heard of Jen and Madonna using high-protein diets to lose weight. It's a tricky one to follow safely, but with Dr Clark's sensible approach us mere mortals can do it too.' New Woman

The New High Protein Diet works. It is medically based and scientifically proven, and once you've tried the diet you'll want this brilliant recipe book to help you keep to your healthy new lifestyle. This cookbook is packed with ideas, ranging from breakfast on the run to quick and easy dinners to Sunday lunch.

Bread and biscuits will no longer prove your downfall and you'll continue to feel full of energy and vitality as you keep to your low-carb lifestyle. It's easy once you realise how many choices and variations there are available. The low-carb recipes make use of delicious fresh ingredients, and are also very easy to follow. And the great news is that even though these low-carb meals are part of a diet, none will be cordon bleu size portions. The book includes-

--Why low-carb? --The New High Protein Diet principles --Good carbs and bad carbs --Shopping lists --The recipes

By: Dr Charles Clark, Maureen Clark
Imprint: Vermilion
Country of Publication: United Kingdom
Dimensions: Height: 197mm, Width: 128mm, Spine: 18mm
Weight: 204g
ISBN: 9780091889708
ISBN 10: 0091889707
Pages: 304
Publication Date: 01 July 2003
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Professor Charles Clark is an international authority on glaucoma and diabetes. He is a Fellow of the Royal College of Surgeons of Edinburgh and a Professor at Griffith University, Queensland, Australia.