Details: Condition: BRAND NEW Format: Paperback ISBN: 9781743368176 Publisher: Murdoch Books Overview: The Good Carbs Cookbook is a vibrant, science-backed guide to eating well with low-GI carbohydrates. Written by food writer Kate McGhie alongside dietitian Dr Alan Barclay and journalist Philippa Sandall, it champions fruits, vegetables, beans, seeds, nuts and whole grains as the key to sustained energy and better health. With 100 nourishing recipes spanning breakfast to dessert, this brand-new paperback is a practical, everyday companion for anyone wanting to eat smarter without giving up flavour or satisfaction. About the Book: Good carbs are essential fuel, and this cookbook makes choosing them simple and enjoyable. Across 100 recipes for breakfast, brunch, lunch, dinner and dessert, the authors show how low-GI ingredients such as legumes, wholegrains and fresh produce can keep you feeling fuller for longer while supporting steady blood sugar and long-term wellbeing. Each recipe comes with a nutritional analysis, so readers can see exactly what they're eating and why it matters, alongside helpful tips for novice, nervous or time-starved cooks who want quick, reliable results. Dishes range from hearty grain bowls and vegetable-packed mains to low-GI desserts like fruit crumbles and ice creams, proving that healthy eating doesn't mean sacrificing indulgence. The tone throughout is encouraging rather than restrictive, framing good carbs as something to embrace rather than fear. Dr Alan Barclay's clinical background in diabetes and nutrition science underpins the book's credibility, while Kate McGhie and Philippa Sandall's culinary and food-writing expertise keeps every recipe approachable and genuinely delicious. Short ingredient lists and straightforward methods make this an ideal kitchen companion for busy households, while the underlying nutritional guidance gives confident and curious cooks alike a deeper understanding of how carbohydrates affect energy, appetite and long-term health. It's a book designed to be used often, not just admired on the shelf. Key Benefits: 100 tested, low-GI recipes covering breakfast through to dessert Nutritional analysis provided for every recipe Written with input from an accredited dietitian for trustworthy, science-backed advice Short ingredient lists and quick methods suited to busy, time-starved cooks Practical tips for building confidence in the kitchen Great gift for anyone focused on healthy, sustainable eating About the Authors: Kate McGhie is a professional chef and food writer known for championing fresh, seasonal ingredients and Australia's rural producers. Dr Alan Barclay is a consultant dietitian and chief scientific officer at the Glycemic Index Foundation, with a PhD in carbohydrates and chronic disease risk and decades of clinical experience in diabetes nutrition. Philippa Sandall is an experienced health and food journalist who has co-authored several books on glycemic index and nutrition. Together, their combined culinary and scientific expertise gives this cookbook both genuine flavour and real nutritional credibility. Why You'll Love This Cookbook: Practical, approachable and grounded in real nutrition science, this book turns healthy eating into an everyday pleasure rather than a chore, with recipes the whole family will actually want to cook and eat. Please Note: Cover shown is the UK edition; ISBN as listed is for the UK print.