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I don't know why Goodreads has this book split into 3 different listings or why this one is the one associated with the Kindle edition my local library uses but I'm going to put my review on this listing just in case there is some genuine difference.

To start off, you should be aware that this book is 20 years old. There have been a lot of changes in that time, both in terms of product availability and in terms of what we understand about how certain foods affect blood glucose. Having gone through the entire book, I'm of the opinion that this book should either be retired or should be completely re-written for the modern day.

A rather large number of the recipes use a lot of wheat flour, some use real sugar, and all of the sweet recipes call for Splenda packets. I would call most of the recipes in this book "reduced carb" rather than "low carb" as a lot of them are nearly as high in carbs as the regular versions of the same recipe would be. There are much better options for all of the recipes in this book easily available for free online.

I also had an issue with this book that is not directly related to the content, but to the ebook conversion. The Kindle edition I read was not fully converted to ebook format. The ingredient lists were retained as images rather than converted into text. The way Kindle handles images made this much more difficult to see what ingredients were actually being called for in each recipe than it should have been.