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The Low GI Vegetarian Cookbook: 80 delicious recipes for vegetarians and vegans
Prof Jennie Brand-Miller, Kaye Foster-Powell and Kate Marsh with Philippa Sandall

[BOOK]

Whether you are vegetarian, vegan, or simply want to eat a healthy balanced diet and find new ways to include more fibre-rich wholegrains and legumes in your diet, this book has a place in the kitchen. Illustrated with mouth-watering colour photography by Ian Hofstetter with food styling by Katie Holder, it really does show you how to combine the basics of a healthy vegetarian or vegan diet with the benefits of low GI carbs to successfully make the switch to the low GI way of eating.

Part 1, ‘The Healthy Vegetarian’, explains how vegetarians and vegans can get their diet into tip top shape with all the necessary vitamins and minerals including iron, zinc, calcium and vitamin B12.
Part 2 includes 80 recipes for breakfast, lunch, dinner, snacks and desserts, like the ‘Shiitake, ginger and tofu hokkien noodles’ recipe illustrated here, making it deliciously easy to get all the nourishment you need from a healthy vegetarian or vegan diet.

ANZ edition: Hachette Livre Australia; Hachette Livre NZ now available
UK edition: Hodder Mobius to be published December 2006
US edition: Marlowe & Company November 2006