Paperback (31 Dec 2021)
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Out of stock
Low-carb cooking has progressed. A decade ago, low-carb menus depended on artificial sweeteners, harmful vegetable oils, protein additions, and processed foods from supermarket shelves, such as low-carb branded snack bars and boxed dinners.
| ISBN: | 9781804371336 |
| Publisher: | Gordon Fillegan |
| Imprint: | Ingrid D. Tyson |
| Pub date: | 31 Dec 2021 |
| Language: | English |
| Number of pages: | 102 |
| Weight: | 259g |
| Height: | 279mm |
| Width: | 216mm |
| Spine width: | 5mm |
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