Good Carb Cookbook or Great Sausage Recipes and Meat Curing

Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index

Author: Sandra Woodruff

Confused about carbohydrates? You're not alone. Recent diet and nutritional advice sends conflicting messages about carbohydrates, ranging from "Eat more for optimal health" to "Nothing could be worse for your waistline." Fortunately, in The Good Carb Cookbook, bestselling cookbook author and nutritional expert Sandra Woodruff settles this confusion and offers the latest scientific findings on carbohydrates and the glycemic index (GI).

In truth, there are good carbohydrates and bad carbohydrates. But what makes some carbohydrates better than others? One of the most important factors is the rate at which they raise blood sugar levels -- their glycemic index. Eating a diet based on foods with a low glycemic index has been proven to help prevent such disorders as obesity, diabetes, insulin resistance, and cardiovascular disease.

The Good Carb Cookbook shows how to eat low on the glycemic index for optimal health. It explains what the glycemic index is, lists the GI for hundreds of common foods, demonstrates how eating low-GI foods can improve overall health and help you lose weight, and suggests how to transform your diet, replacing high-GI foods with low-GI alternatives.

With more than 200 delicious recipes, you'll soon be on your way to cooking and eating low on the glycemic index.

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In The Good Carb Cookbook, nutritionist Sandra Woodruff shares the secrets of eating low on the glycemic index with this collection of more than 200 delicious, kitchen cook friendly recipes incorporating the finest carbohydrate choices to control hunger while aiding weight loss, maintaining blood sugar levels, and improving overall health. From Spring Vegetable Omelet; Southwestern Pinto Bean Soup; Orzo Shrimp Salad; and Zucchini & Mushroom Saute; to Broccoli-Macaroni Bake; Grilled Ginger Fish; Fabulous Fruit Trifle; and Frosted Grapes, The Good Carb Cookbook is a welcome and special diet friendly addition to any personal or family cookbook collection.

Table of Contents:

	Introduction	1
Part 1	The Secrets of the Glycemic Index	3
1.	All Carbohydrates Are Not Created Equal	5
2.	A Matter of Balance	18
3.	The Glycemic Index--What's in It for You?	32
4.	Transforming Your Diet	45
5.	Dining Defensively in Restaurants	55
6.	Mastering Low-GI Cooking	63
Part 2	Low-GI Recipes	85
7.	Breakfast and Brunch Favorites	87
8.	Hors D'Oeuvres with a Difference	111
9.	Heartwarming Soups	127
10.	Salads for All Seasons	145
11.	Savvy Sandwiches	177
12.	Smart Side Dishes	195
13.	Pasta Perfection	213
14.	Hearty Home-Style Entrees	235
15.	Delectable Desserts	265
	Appendix	287
	Selected References	297
	Index	307

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Great Sausage Recipes and Meat Curing

Author: Rytek Kutas

Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.

About the Author:
Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.