- Paperback: 128 pages
- Publisher: Collins & Brown (4 Feb 2008)
- Language English
- ISBN-10: 1843404664
- ISBN-13: 978-1843404668
- Product Dimensions: 23 x 19.2 x 1.2 cm
- Average Customer Review: 3.8 out of 5 stars See all reviews (18 customer reviews)
- Amazon Bestsellers Rank: 21,548 in Books (See Top 100 in Books)
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Product Description
Product Description
The GI (glycaemic index) is a measure of how the foods you eat affect blood sugar levels. By eating foods that have a low GI count your body will maintain an equilibrium and you will never feel hungry or low in energy. A clearly written introduction explaining how the GI works is followed by a host of delicious recipes in chapters such as start the day and food for friends. Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time. Other titles in the Easy to Make! series: 'Family Meals in Minutes' (9781843406556), 'Salads & Dressings' (9781843406563), 'Speedy Meals' (9781843406570), 'Chicken' (9781843406587), 'Chocolate' (9781843406594), 'BBQs & Grills' (9781843406600), 'Christmas' (9781843406617), 'Slow Cook' (9781843406518) and 'Cupcakes, Muffins & Brownies' (9781843406525).
About the Author
The Good Housekeeping Insitute use purpose-built domestic test kitchens and work with a team of leading home economists to develop delicious recipes - each one guaranteed to work first time, every time. Every recipe is tested three times before it can be published and all books carry the Tried * Tested * Trusted seal of approval. Good Housekeeping Cookery Book (ISBN 1843401150) was C&B's bestselling title in 2004/5 with over 50,000 copies sold to date.
Inside This Book
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First Sentence
GI stands for Glycaemic Index, and is a measure of how slowly or quickly carbohydrates in the food you eat break down to glucose in your body. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
GI stands for Glycaemic Index, and is a measure of how slowly or quickly carbohydrates in the food you eat break down to glucose in your body. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Paperback
If you are serious about low GI cooking, this is the book for you. As all books from Good Housekeeping it is a no nonsense guide to where you want to be. The food is easy to prepare, tastes great and is indeed the low GI as promised.Even if you are not a kitchen wonder is is not hard to follow the ideas. No need to buy a more expensive book, this will do it.
12 of 12 people found the following review helpful
Format:Paperback
Great little recipe book, with easy to make, enjoyable, low GI food. I would recommend to anyone looking for a Low GI cookbook, who doesn't have the time for lots of preparation.
5 of 5 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Fed up of following WW diets etc and being a keen runner who needs to have fuel, I decided to investigate the low GI way of eating and purchased this cook book. It is small but concise and gives you all of the information on low, medium and high GI foods and how to prepare them.
The recipes are categorised into breakfast, lunch and dinner with options for suppers and snacks. The recipes seem easy and I am looking forward to trying them out.
The pictures are good and the instructions are clear. A great book to start off with!
The recipes are categorised into breakfast, lunch and dinner with options for suppers and snacks. The recipes seem easy and I am looking forward to trying them out.
The pictures are good and the instructions are clear. A great book to start off with!
Most Recent Customer Reviews
Good ideas for GI eaters
If you try to follow GI diet, or lifestyle as it's the way of eating rather than diet, this book is really good. Read more
Published 11 months ago by Clotylda
As advertised
Excellent book.Recipes are easy to follow and are a success every time.I have now been completely converted to Low GI Food and feel so much better in health and energy. Read more
Published 12 months ago by Mrs. Margaret Carroll
helpful
We bought this book as a starting point in our diet. The introduction was very easy to understand and interesting. Read more
Published 15 months ago by helenw
NOT GOOD IF YOU ARE JUST STARTING GI DIET
I have just started the GI Diet last Monday & so far am enjoying it & not suffering from starvation & even though I'm not a week into it yet I have lost over 2lbs-I bought Rick... Read more
Published 15 months ago by JLS Mum
Very tasty
Arrived promptly.Could be easier to find the recipe you want. Illustrations are very good and make you want to cook the meal. All the recipes I have tried worked well.
Published 17 months ago by J. G. Craig
Low G I
I already have a little G I diet book that came free with a newspaper so I thought I will get a proper one. Read more
Published 17 months ago by Mrs. I. Newton
LOW GI COOK BOOK
AS SOON AS I RECEIVED THIS COOK BOOK I TRIED OUT SOME RECEIPES, AS I AM TRYING TO LOSS WEIGHT, IT IS THE IDEAL BOOK FOR THAT. AT THE MOMENT I HAVE LOST OVER ONE AND A HALF STONE. Read more
Published 19 months ago by twister
Low Gi ....
Nice little book, I would say that the book has some easy recipes but is more of an ideas book. Im still please I purchase it.
Published 20 months ago by Mrs. Christina Farley
Easy to follow - well recommended
Ok, I was told by my GP that I should follow the low GI diet to help me lose weight, I was doing weight watchers but I was losing weight very slowly and was relying heavily on pre... Read more
Published 21 months ago by Esen Halil
Excellent and simple
There is a lot in here aimed at the complete beginner - both beginner cooks (not me) and beginners with GI (much more like me) - and I can understand the book being dismissed by... Read more
Published 23 months ago by Mrs. A. J. Shingler
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