ISBN 10: 2761910575 ISBN 13: 9782761910576
Seller: Better World Books, Mishawaka, IN, U.S.A.
Condition: Good. Used book that is in clean, average condition without any missing pages.
Published by Fitzhenry & Whiteside Ltd, 1995
ISBN 10: 0773757139 ISBN 13: 9780773757134
Seller: AwesomeBooks, Wallingford, United Kingdom
paperback. Condition: Very Good. Good Fat, Bad Fat This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .
Published by L'HOMME, 1993
ISBN 10: 2761910575 ISBN 13: 9782761910576
Seller: La Bouquinerie à Dédé, Gatineau, QC, Canada
Couverture souple. Condition: Bonne Condition. (Note pour le vendeur, code 26 039). Couverture légèrement usée. Intérieur propre. Envoi soigné.
Published by Fitzhenry and Whiteside, 1995
ISBN 10: 0773757139 ISBN 13: 9780773757134
Seller: BYTOWN BOOKERY, Vars, ON, Canada
Paperback. Condition: Near Fine. A Near Fine Trade Paperback, tightly bound with markings to two pages, otherwise, bright & unmarked. Small crease to the front cover uper corner." The book Anne Lindsay called "a must for anyone who wants to know about dietary fat and healthy eating." Lambert-Lagace and Laflamme explore all aspects of the fat and cholesterol saga from analyzing food labels to charting good fat and bad fat menus, including what to eat when you're dining out. Comprehensive charts summarize the various oils, butters and margarines on the market today, with tips for culinary use and proper storage. Written in an engaging easy-to read style, this handbook makes a complicated subject accessible to all; 8.3 X 5.7 X 0.4 inches; 152 pages.
Published by Les Éditions de l"Homme ltee, Québec, 1993
ISBN 10: 2761910575 ISBN 13: 9782761910576
Seller: Librairie La forêt des Livres, Lévis, QC, Canada
Couverture souple. Condition: Neuf. « Les auteures nous expliquent le fonctionnement des bons et mauvais gras et les méfaits de l'hydrogénisation dans les aliments comme dans la cellule. Par des menus simples et des tableaux détaillés, elles nous guident dans nos choix d'aliments, à la maison comme au restaurant.».