A James Beard Award-winning veteran writer of many health cookbooks, Giedt has been following a""carb-counting regime"" since 1970. This book, a crash-course in low-carb eating, details the basics of this kind of diet.""Lest you think you'll live on just steak, bacon and Brie, think again,"" she writes, before delving into what ingredients a""low-carb kitchen"" should have stocked (surprisingly, unbleached all-purpose flour is on the list, alongside whole wheat flour and reduced-sodium soy sauce). Giedt proceeds to share breakfast, lunch, dinner and dessert options for those following a low-carbohydrate regime. Each recipe lists the dish's carbohydrate, protein, fat and calorie count, as well as its diabetic exchange. Although the title says""quick and easy,"" the dishes range from basic (e.g., Year-Round Cottage Cheese Salad; Pan-Fried Pork Chops with Mustard Sauce) to more complex (e.g., Pork Satay with Spicy Peanut Sauce; Cajun-Spiced Snapper with Tropical Salsa), giving home cooks a wide variety of options.