The Cooking Cardiologist
By:Richard E. Collins
Published on 1999 by
This is not an ordinary cookbook. Nor is it the typical health-minded version with recipes that lower cholesterol by exclusion; that is, lowering total fat content & leaving out taste. In it, Richard Collins, MD, a practicing cardiologist offers clear, easy directions for more than 350 lean, luscious recipes that will have you cooking by addition; in other words, adding soy & soy proteins, fiber & foods high in omega-3 fatty acids. The recipes in this book use alternative protein sources, are high in folic acid, rich in vegetables & fiber, & ultra low in fat. You'll successfully lower your cholesterol, one dish at a time, using remarkably tasty modifications that fit perfectly in to today's demands for a low-calorie, fat-free lifestyle. Don't give up the food you love. Just prepare it in a new, heart-healthy way. This book shows you how. Includes an introductory chapter by Dean Ornish, M.D. Distributed by Access Publisher's Network (616) 276-5196. Wholesaler: Ingram.
This Book was ranked at 41 by Google Books for keyword scones muffins and tea cakes breakfast breads and teatime spreads.
Book ID of The Cooking Cardiologist's Books is oJogx-yPZr8C, Book which was written byRichard E. Collinshave ETAG "c3TUqiadq3s"
Book which was published by since 1999 have ISBNs, ISBN 13 Code is 9781889462059 and ISBN 10 Code is 1889462055
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Book which have "224 Pages" is Printed at BOOK under CategoryCooking
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