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Founded on the crucial principle of combining carbohydrates, proteins and fats in the correct proportions so as to maximise the body's fat-burning potential without compromising on good nutrition, this book after an explanatory introduction, includes over 100 recipes for all occasions, and a 7-day menu to get you started.
Catherine is a trained Cordon Bleu cook and holds a BSc (Hons) degree in Home Economics. After graduating, she worked in a number of hotels and restaurants including the Roux Brothers' patisseries. Her catering experience led her to publishing, namely creating recipes and styling food for photography. She became Deputy Cookery Editor for Woman's Weekly and later Me magazine. She currently works as a freelance writer.