The diabetic gourmet
1980
Bowen, Angela J. M.
Recipes adaptable to even rigorous diabetic programs feature appetizers, salads, dressings, soups, sauces, meats, fish, fowl, vegetables, breads, and desserts and indicate the amount of carbohydrates, protein, fat, and calories per serving.
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Bibliographic information
Publisher & Row | New York : Harper & Row, ©1980
This bibliographic record has been provided by National Agricultural Library
