The Art of Cooking for the Diabetic [Paperback]

Mary Abbott Hess (Author)

Book Description

Publication Date: April 1, 1998

Originally published in 1978, The Art of Cooking for the Diabetic has revolutionized the way people with diabetes think about food. Each of the 375 unbelievably delicious recipes--from appetizers and beverages to entrees and desserts--is healthful and packed with flavor. Completely updated to include the latest American Diabetes Association exchanges and nutrition recommendations, this classic cookbook also details how to incorporate the newest fat­ and sugar-free foods as well as current guidelines for sugar, fat, and sodium.

Editorial Reviews

Amazon.com Review

This new edition of The Art of Cooking for the Diabetic is a treasure for people with diabetes, and their families. In the last few years, diabetes management and dietary recommendations have changed, and this book reflects those changes. First published in 1978, this third edition has been completely updated, and nearly 300 of its 374 recipes are new. A handy list of "what's out" and "what's in" helps you make sense of the guideline changes--you'll see that the recommendations have been liberalized and individualized, making them much easier and more pleasant to stick to than in the past.

The first 100 pages explain the current thinking on diet and diabetes management: what, how much, and when to eat; the food exchange system; and what you need to know about carbohydrates, fats, and eating out. Hess makes portion control easier by giving "visual guides": a medium potato is the size of a computer mouse; one ounce of cheese is the size of a domino, for example.

The recipes are diverse and tasty, and include familiar favorites and ethnic-inspired dishes for variety. Each includes serving size, nutritional breakdown (calories, carbohydrates, protein, fat, cholesterol, fiber, sodium), food exchanges, and appropriateness for a low-sodium diet. --Joan Price

About the Author

Mary Abbott Hess, L.H.D., M.S., R.D., F.A.D.A., is president of Hess & Hunt, Inc., a nutrition and counseling firm, and a director of the American Dietetic Association.

Product Details

• Paperback: 560 pages
• Publisher: McGraw-Hill; 1 edition (April 1, 1998)
• Language: English
• ISBN-10: 0809230879
• ISBN-13: 978-0809230877
• Product Dimensions: 10 x 8 x 1.7 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,932,855 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

47 of 47 people found the following review helpful:

5.0 out of 5 stars A MUST FOR ANYONE COOKING FOR A DIABETIC, December 9, 1999

By A Customer

This review is from: The Art of Cooking for the Diabetic (Paperback)

This book provides such a wealth of information to anyone who is new to the world of a diabetic. It answered so many questions that I had and didn't know where to go for the answers.

With all the new products on the market, this updated version takes the pain out of grocery shopping in the supermarket skills section.

I bought three copies....One for my mom, one for a friend and one for myself and we all agree...Bon Appetit!

40 of 40 people found the following review helpful:

5.0 out of 5 stars Great food for anyone, April 13, 1998

By A Customer

This review is from: The Art of Cooking for the Diabetic (Paperback)

When I was pregnant with my first child, I was diagnosed with gestational diabetes. The dietician gave me strict instructions about what to eat -- something like two starches and three proteins and one fat for breakfast and on through the day in a similar vein - with little help as to how to translate that code into real-life eating.

This is where The Art of Cooking for the Diabetic came in. This book provided me with straightforward, easy-to-follow advice not only about food exchanges, but also exercise (important for pregnant women) and eating out (very helpful for the working mom).

And the recipes! I found I could still eat pancakes (Leningrad Special Buckwheat Pancakes) and pizza (sausage mini pizzas) and pasta (pasta with tomatoes and chicken) and, of course, dessert (raspberry mousse). My non-diabetic husband did not feel the least bit diet-deprived. In fact, even though my gestational diabetes has now disappeared, we still refer to Cooking for the Diabetic for some favorite dishes.

20 of 21 people found the following review helpful:

5.0 out of 5 stars This book is a lifesaver, January 14, 1999

By A Customer

This review is from: The Art of Cooking for the Diabetic (Paperback)

I was just diagnosed with type II Diabetes. My first stop was Amazon.com and I am so glad I came here. This book has shown me that there is culinary pleasure AFTER diabetes. THANK YOU!