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The Good Carbs Cookbook


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About the Author

Dr Alan Barclay, PhD is a consultant dietitian with over 20 years of clinical experience. He has published more than 30 scientific papers in peer-reviewed journals, worked for Diabetes Australia (NSW) and is the science editor of GI News, one of the University of Sydney's newsletters. His recent books include Reversing Diabetes (Murdoch Books) and The Ultimate Guide to Sugars and Sweeteners (The Experiment). Alan is currently learning to be a chef.Kate McGhie is a professional chef, food writer and champion of Australia's rural producers. Her enthusiasm has helped shape Australia's foodscape and her popular interactive Melbourne Herald Sun's weekly column has inspired generations of home cooks. She is also a chief judge at international chefs' competitions. Kate has contributed to several books including Recipes My Mother Cooked (Allen and Unwin) and the Australian Dairy Industry's "Fit, Fab & 50'. Her previous books were both International award winners: Cook (Hardie Grant) and Apple Blossom Pie: Memories of an Australian Country Kitchen (Murdoch Books). Kate's recipe for life? Travel, curiosity and coaxing out the best in every unloved vegetable.Philippa Sandall is a writer, publisher, and founding editor of GI News ( which with Alan Barclay and Jennie Brand-Miller she has built to 100,000 subscribers worldwide. She has co-authored numerous books including these favourites: Sticks, Seeds, Pods and Leaves (Hardie Grant), Recipes My Mother Cooked (Allen And Unwin) and The Ultimate Guide to Sugars and Sweeteners (The Experiment). The essential ABCs of her life include activity, writing, history and cats, which she finds endlessly fascinating. So much so, she derives great fun working on her ships' cats' website:

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