Customer Reviews

Diabetic Pastry Chef, The

5 star:		(4)
4 star:		(1)
3 star:		(0)
2 star:		(2)
1 star:		(0)

 

 

The Diabetic Pastry Chef is a wonderful cookbook with more than just recipes. Stacey gives standard and metric conversions, lots of easy to read and easy to understand information about diabetes and food, descriptions of the various kinds of flour, how to use sugars and substitutes, and wonderful hints and tips for spices, various substitutes, and nutrition.

The recipes themselves are sorted into 8 categories, like Tea Breads, Cakes, Puddings, Breakfast, etc. They are clear and easy to understand, and at the bottom of each is a Nutrition Facts graph like on the back of most food, with all the information about what you're eating.

Here is a photo of one of the pages:

The only complaint I have for this book is that there are no photos of any of the pastries. I like a book with photos... however. the pages are not glossy and have wide margins, so they're the kind you can easily make notes and write on with no problem.

Overall I recommend this book to anyone who loves desserts but needs to watch their blood sugar, or even to those who want to watch their weight.

Visit Stacey at her blog: [...]

I gave it 2 stars because there is some useful information in the book, but all the recipes just use Splenda. In the first part of the book there are descriptions for an array of flours and sweeteners, but if you look at the actual recipes, there is little more than whole wheat flour and Splenda used. I understand you should make up your own, but if there are no examples that actually work, it is really difficult to invest the time and money (amaranth flour at my supermarket being almost $10.00 for a little bag and agave nectar about the same for even less) in making something that might just altogether fail.
I appreciate the effort and as I love to bake and a family member's diabetes making it difficult I think the idea is good, but at the same time at a lot lower price I could have bought a Splenda baking book which doesn't have a lot less. Not to mention I buy a baking book with the intentions of baking my own, not to use cake mix.
All in all, if you just want to make lower calorie desserts and baked goods, it is a lovely addition to your library, but if you are a diabetic, don't get your hopes up too high.
I would like to add that I do not think using cake mix, even if you use lower sugar mix make this a good baking book, even less a good diabetic baking book. I do not understand the other reviewers, you do not need a baking book to make a cake from a box. I do not recommend this book, unless someone never ever baked anything before.

Just because you or a family member has diabetes does not mean having to give up delicious pastries. Not when you have access to "The Diabetic Pastry Chef", an impressive 192-page culinary compendium of pastry dishes, each and every one of which is diabetic diet appropriate and kitchen cook friendly. From breads to cakes to cookies, pies, puddings, and more, "The Diabetic Pastry Chef" offers a wide range of delights that are as palate pleasing as they are appetite satisfying -- some of them are downright gourmet in quality and attraction. The easy-to-follow recipes range from Sourdough Pancakes; Apple Bundt Cake; Coconut Jellyroll; and Double Chocolate Cookies; to a Graham Cracker Piecrust; Mexican Fruit Pies; Strawberry Panna Cotta; and Lemon Meringue Cups. Each recipe comes with an informative 'Nutrition Facts' sidebar. Of special note is the chapter devoted to 'Hints and Tips' that will be especially appreciated by the novice family chef. Enhanced with an opening chapter about diabetes, another on flours, and a fourth one on sugar and sugar substitutes, "The Diabetic Pastry Chef" is a core collection for community library cookbook shelves in general, and family cookbook collections for anyone having to accommodate the dietary demands and restrictions of diabetes.

It has been three years since I was first told that I had a blood sugar problem and that if I wanted to avoid more serious treatment it was necessary to dramatically modify my diet. I do not believe that I was unique in thinking that this meant no more cakes, pies, cookies, ice cream and other sweets that are my self-awarded rewards for being a good boy.
Fortunately, as Harris demonstrates in these recipes, a high blood sugar does not mean that desserts are now the equivalent of kryptonite, but can still be a significant part of your diet. I have not tried all of the recipes in this book; if I had my doctor would be ragging on me for being significantly overweight. However, I have tried enough of them and have carefully read many others to be convinced of the value of this book. Rejoice fellow diabetics! You CAN eat sweet things.

As the author says in the book, her aim is the reduction of sugar; not the elimination of it, nor the sole use of artificial or natural sweetener every time. Moderation, striking a balance that works for you and your personal taste buds, is the key. They say you can't please everyone; but I feel the author succeeds in her goal of illustrating a formula that can work for a major segment of diabetics and those with an interest in lowering their carb, calorie and fat intake while enjoying the desserts they crave. I love that Chapter 3, "Sugar and Sugar Substitutes," lists A VARIETY of sweeteners (such as agave nectar), not only Splenda. The choice is mine.

I think The Diabetic Pastry Chef cookbook outlines the author's formula well. Classic desserts, from apple pie to pound cake to flan, all taste close to the originals. But, again, I get that it's not strictly about using her exact recipes, but more her beneficial four-point formula, according to my tastes. The reader is encouraged to consider the recipe and make personal modifications, if need be. Not everyone likes Splenda or oat flour etc., which is why the author lists alternatives in the preceding chapters. I, personally, appreciate a cookbook that gives me a good guideline and leaves some room open to my unique tastes and tolerance. Especially when you're dealing with a diabetic! And even MORE SO if you're dealing with picky eaters!

My family and friends have ooh-ed and ahh-ed over every Diabetic Pastry Chef dessert I made for them. When I later told them that it was diabetic-friendly, they were surprised, because "it tasted so good!"

I give it five stars because, for what it is (a diabetic-friendly cookbook), it has performed consistently; and I find Stacey's formula, substitution ideas, tips and alternative suggestions most helpful. I look forward to making many more of these desserts. My family and I are only benefiting from (and savoring!) this book.

Love the book! Although I am not diabetic, I want to make and eat healthier desserts that taste as good as "regular" desserts. This cookbook is perfect for that. I particularly found the information on flours and sugars to be informative/useful. I would definitely recommend this cookbook to others, diabetic or not!

I had really high hopes for this book based on the description and reviews, but when I received it and started flipping through, I saw how many recipes depend on pre-packaged mixes. This isn't what I want in a cookbook. If I had wanted to use sugar-free mixes, I might as well have just gone to the store in the first place.

There is a lot of information about using different types of flours and different types of sweeteners, which I did appreciate and find useful. I'm not likely to try many of the recipes, though, and too many recipes depend on mixes for me to give a higher rating.