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The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden Paperback – October 29, 2013


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The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden + The 30-Day Diabetes Miracle Cookbook: Stop Diabetes with an Easy-to-Follow Plant-Based, Carb-Counting Diet + Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle
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Product Details

  • Paperback: 176 pages
  • Publisher: American Diabetes Association (October 29, 2013)
  • Language: English
  • ISBN-10: 1580404871
  • ISBN-13: 978-1580404877
  • Product Dimensions: 0.5 x 8 x 9 inches
  • Shipping Weight: 7.8 ounces (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #95,661 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

A highly acclaimed chef, Steve Petusevsky is widely known as a pioneer in the pairing of health and exceptional taste. He served as the National Director of Creative Food Development for Whole Foods Market and is the author of The Whole Foods Market Cookbook (Clarkson Potter, 2002). He has written for Cooking Light, the Chicago Tribune news service, Health, Fine Cooking, Food & Wine, and Restaurant Hospitality.

More About the Author

STEVE PETUSEVSKY, ' CIA graduate 77, is widely known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of innovative and authentic cooking techniques. Robust earthy flavors and vibrant cuisines capture the influence and unique reinterpretations of ethnic dishes he is famous for creating.

Chef Steve has been the National Director of Creative Food Development for Whole Foods Market. He wrote the book on natural foods, quite literally. He is the author of The Whole Foods Market Cookbook - a Guide to Natural Foods with 350 Recipes published by Clarkson Potter in the fall of 2002. For more than a decade, Chef Steve has had an influence on the natural foods retail industry as a professional consultant. Additionally, he worked closely with top international companies in menu research, new product development, ideation, and natural food marketing.

Chef Steve is also a celebrated food journalist with a vast readership. He writes special features for Cooking Light, and for more than four years, he was a contributing editor to Cooking Light, with a monthly column entitled "Inspired Vegetarian." His work has been featured in Health, Fine Cooking, the LA Times Syndicate, Food & Wine, and Restaurant Hospitality. He is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York where he was awarded a fellowship and served as Chef Instructor. His forthcoming books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills will be published by the American Diabetes Association in 2013 and early 2014. (City, State)

Customer Reviews

It will be something I will be making again!
Ali Julia
This cookbook is really easy to follow and has incredibly flavorful dishes!
Lauren Ruchin
And, trying to reduce 12 serving recipes down to 2 or 4 was frustrating.
Elad

Most Helpful Customer Reviews

Format: Paperback
I have been a vegetarian for somewhere around 26 years or so, I don't even recall--and I was vegan for some of those years as well. One thing I know is that when I entertain I love to sneak in dishes that no one thinks of as vegetarian when I can. I imagine if one member of the family is vegetarian and the rest are not, that is equally important for everyone's satisfaction.

This is a great book for someone who does not often cook but wants to do it well because there are loads of tips within the pages to help you. Do know there are few pictures however, if that is important.

While there is a wide range of variety so that you can please many palettes, I am personally surprised there are not more casseroles--I find those always a guest and family pleaser but there are actually lots of vegan recipes in here and vegan casseroles were always more difficult for me to do--but with that focus, you get exceptionally healthy meals here.

For me I find these recipes great for being a main dish for me and a side dish for others. Most of these are lighter fare although there are some hearty dishes like chili and some vegetarian burgers. They lean more to almost all veggie as the focus with less protein and because of that they are VERY low in calorie--usually around the 200 mark, some as low as 40 or so but really nothing I saw in the 300 mark or above so it's hard to equate them as a meal without bigger servings than are listed in order to get enough calories for the day.

That's the only reason I deducted a star. It's great for weight loss but you could not eat strictly from this book for 3 meals a day or you'd consume far too few calories no matter what you size.
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6 of 6 people found the following review helpful By Lauren Ruchin on February 7, 2014
Format: Paperback
This cookbook is really easy to follow and has incredibly flavorful dishes! My husband is not a big veggie lover and he has suprisingly really liked the dishes I've made from this book! I LOVE the soups and vegetarian chili- they've been awesome throughout the cold winter and freeze well too! Delicious!!!
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5 of 5 people found the following review helpful By Sean Belnick on February 7, 2014
Format: Paperback
This book has changed my life! I used to hate eating my vegetables--I would usually just eat meats and starches which led to an unhealthy mixture that created digestive issues and put me on a path toward diabetes and other diseases. My wife bought this a couple of weeks ago to try and jump start our new years resolutions of eating healthier and it has been nothing short of a godsend. I barely eat meat anymore and I'm borderline vegetarian (I still love a good steak every once in a while). The recipes are creative, flavorful, and provide something unique each night for dinner. No longer are we going in circles about what to eat and which restaurant we should take out from. I would highly recommend this book as an impetus to start a healthy lifestyle and revolutionize your eating habits.
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4 of 4 people found the following review helpful By Ali Julia #1 REVIEWER#1 HALL OF FAME on March 23, 2014
Format: Paperback
Chef Petusevsky proves again and again that healthy food can be delicious. I like many of the recipes because they combine vegetables I have not combined in other recipe before. For example, cauliflower potato mash turned out delicious. It will be something I will be making again! As you might expect there is a large number of Tofu recipes, many as delicious as they are creative.

One thing all recipes have in common is that they are simple to make. Most recipes have only 3 or 4 steps and they are easy to follow. The bottom of the page contains details on calories, sugars, and exchanges.

Most recipes have a small section called Chef Steve's tips. They are clever little morseles that are found educational. Here is an example, if you add three of four ice cubes when puréeing chickpeas they will emulsify the hummus faster and you can use less oil.

The only thing I wish that was different is that I like to see photos next to each recipe. This book has over 120 recipes but only 16 photos in two sections in the middle of the book, not next to the recipes.

If you like interesting food combinations and enjoy ethnic influences in recipes it is likely you will enjoy this book as much as I did.

Ali Julia review
[sample provided for review]

Table of contents
Introduction
Vegetarian Pantry
CHAPTER 1 -Soups: Both Warmed and Chilled
CHAPTER 2 -Raw and Ready Salads
CHAPTER 3 -Hand to Mouth: Burgers, Patties, and Griddlecakes
CHAPTER 4 -Big Bowls, Plates, and Entrees
CHAPTER 5 -On the Side
CHAPTER 6 -Dress It Up: Dressings, Sauces, and Marinades
CHAPTER 7 -Global Dips and Whirled Peas
CHAPTER 8 -Desserts
CHAPTER 9 -Menu Suggestions
Alphabetical Index
Subject Index
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4 of 4 people found the following review helpful By R. Gilbert on May 30, 2014
Format: Kindle Edition Verified Purchase
It took me a while, but I finally realized the best way to beat diabetes at its own game was to eat more veggies. While I haven't fully embraced vegetarianism, I have taken to many of the recipes here because they are flavorful, adaptable and well-balanced. Variety is important to keep one's mouth happy, and many of these recipes fit that bill. What is so nice about these recipes is that 1) many require only 4 ingredients which makes them easy to do; 2) they taste good and are easy to prepare; 3) they try to balance out the carbs, proteins and fats we're all trying to balance to keep refueling the ol' engine to keep it running longer. I like the variety of dishes that use mushrooms and beans to provide the protein and these give me options to try when I get into a rut.

I've lost weight, have energy and my blood glucose levels are right where they need to be. My blood pressure and cholesterol levels are better than ever. And I don't really think of this as a diet or a phase-- I really can eat these dishes and feel good. I've made a few for family events and they're hits and I have at least one dish I can dig into. While I'm not really a vegetarian since I do eat chicken and fish, I'm finding that I really enjoy eating these vegetarian dishes and trying out some meals I normally wouldn't have tried. With these, I'm healthier and more satisfied.
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