The Diabetic Chef's Year-Round Cookbook: A Fresh Approach to Using Seasonal Ingredients
Executive chef Smith, who has trademarked himself as the Diabetic Chef, has put together a seasonal cookbook for both diabetics and others watching their food intakes. The first quarter of the book offers tips, recipes for stocks, sauces, and salad dressings, and a chapter on breakfast and lunch recipes. The remaining three-quarters is divided into six chapters, each covering two months and providing 20–25 recipes for starters, main dishes, sides, and desserts. The recipes are laid out in large print that's easy to read, even for older or diabetic eyes. Nutritional information including diabetic exchanges, entries for total calories, calories from fat (both saturated and trans fat), amounts of cholesterol and sodium, total carbohydrates (including dietary fiber and sugars), and grams of protein per serving are listed. The recipes include Asian- and Latin-inspired dishes as well as traditional American favorites. Overall, a nice addition to the healthy-eating genre. Purchase where there is interest.—Susan Hurst, Miami Univ. of Ohio, OxfordCopyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.