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You Don't Have to be Diabetic to Love This Cookbook: 250 Amazing Dishes for People With Diabetes and Their Families and Friends Paperback – June 1, 2009


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Product Details

  • Paperback: 348 pages
  • Publisher: Workman Publishing Company (June 1, 2009)
  • Language: English
  • ISBN-10: 0761155503
  • ISBN-13: 978-0761155508
  • Product Dimensions: 8 x 0.9 x 9.1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #474,180 in Books (See Top 100 in Books)

Editorial Reviews

Review

"People with diabetes and anyone looking for a healthy lifestyle will rejoice in Valenti's signature cuisine and the food that has made me one of his biggest fans."—Mario Batali, Chef/Author
--This text refers to an out of print or unavailable edition of this title.

From the Back Cover

Fall in love with food again…

From one of America's top chefs—who happens to have diabetes—comes a through-the-menu collection of 250 dishes to meet any craving, from hot and spicy to sweet and sour, from creamy to crunchy, from pasta to dessert. Yes, pasta! Yes, dessert! Valenti makes brilliant use of the innovations and techniques that are a signature of his cuisine—citrus to brighten flavors, unexpected pairings of texture and temperature (think grilled lamb patties with a cool cucumber, onion, and feta salad), turkey bacon as a foundation ingredient for a haunting smoky-salty quality—and never resorts to imitation products of any kind. 



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Customer Reviews

It has some great recipes and I am excited to start cooking with this book!
Keri Brown
I'm not really into cooking dishes that have a lot of ingredients, hard to find ingredients, or complex (in my opinion) preparations.
MeFirst
Third - I recommend this cookbook to everyone, diabetic and non-diabetic alike that I know.
M. Hekker

Most Helpful Customer Reviews

26 of 27 people found the following review helpful By TBR on September 9, 2010
Format: Paperback
If you're diabetic, you're probably aware of the role carbohydrates play on blood sugar. In general, carbohydrates raise blood sugar, more so than protein, and definitely more than fat, which doesn't raise blood sugar at all. Not all carbohydrates are created equal. Diabetics often find that they can eat more carbohydrates from broccoli than potatoes or more from nuts than wheat bread. I don't want to go into the Glycemic Index or Glycemic Load, but how quickly carbohydrates turn into glucose in the blood matters a great deal. Discovering your carbohydrate tolerance (type and quantity) is just one of the joys of diabetes!

Because diabetics are all so different in terms of diet, it's difficult to say what a "diabetic diet" truly is. For a Type 1 on insulin who can bolus for a high-carbohydrate meal, a pineapple and orange smoothie containing a whopping 18 grams of carbohydrate isn't a big deal. Sugar has a fairly predictable impact on blood sugar, more so than complex carbohydrates often, and can be accommodated with insulin. For a Type 2 diabetic using diet and exercise only, or oral medication, diet, and exercise, 18 grams can be significant. My blood sugar would spike 30-40 points and I would end up experiencing reactive hypoglycemia 4-5 hours later.

Even considering the variations among diabetics, I feel confident in saying that many of these recipes are not what I would call "diabetic friendly" for Type 2s or for Type 1s restricting carbohydrates. Some recipes are mindful of carbohydrates, like the frittatas, but the fruit, oatmeal, white bread, breadcrumbs, tortillas, milk, corn meal, corn starch, etc. scattered throughout the pages are all just foods from a normal American high-carbohydrate diet.
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19 of 22 people found the following review helpful By jannielane on July 24, 2009
Format: Paperback
While this cookbook is enjoyable reading, it is New York-centric and obviously written by a chef who has infinite ingredients at his command. Some ingredients not easily available in the hinterlands, and the cost of some recipes would be astounding, especially some of the fish and seafood dishes. For those who are addicted to reading cookbooks, it's an entertaining read. However, I didn't learn much about why the recipes are particularly applicable to diabetics, and I doubt that I will prepare many of the recipes.
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17 of 21 people found the following review helpful By Amazon Customer on August 3, 2009
Format: Paperback
I went through this cookbook and bookmarked all the recipes I'd like to try or find interesting. When I got done there were about a dozen or so--and none of them were main courses. His starters sound good (southwestern chicken wraps; mushroom and goat-cheese pizza); his desserts sound good (strawberry cobbler; melon soup); his soups sound good (acorn squash soup; classic beef stew) and even his breakfast foods sound good (granitas; smoothies, frittatas).

But his mains are not for everyday people. How many folks do you know who pop down and pick up duck legs, or a huge shank of lamb? How many only buy fresh herbs (he lists amounts for fresh herbs, but never their powdered equivalents)? And what the hell is his fascination with "spanish onions," which feature in virtually every recipe?

If you want to make a cookbook for haute cuisine, I think it should be marketed as such; this is not for everyday people, at least not regarding most of the courses which require too much preparation, too many strange ingredients, and access to fresh herbs that, frankly, I've never seen outside of being dried and powdered.

Even though there are a few good recipes in it, I'd pass on this one.
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5 of 6 people found the following review helpful By marie on January 17, 2010
Format: Paperback Verified Purchase
love this book. i bought it for a gift for someone who has diabetis, and i was so pleasantly surprised, i ordered on for myself !!! i became a fan of tom's and have gotten his other books, especially the slow cooking book.

when i bought the book, i did not realize that the author is the owner of the restaurant Ouest. I have eaten there and it is a must visit when one is in the city.

there are great, real life recipes. basic facts that he as a professional who love full flavor healthy food shares. many of the tips are things that one would learn if they were going an internship with a professional, ie ratings for balsamic vinegar, etc...

getting this book has allowed me to clear out about 20 other books that were just taking up space on my shelves.
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2 of 2 people found the following review helpful By B. Lane on September 20, 2009
Format: Paperback Verified Purchase
Although I am not diabetic and hope not to be, this cookbook has such valuable information about how to use your choices of food wisely. Some of the recipes do not appeal to me (but certainly that is true for most people with any cookbook) but the recipes are very diverse. If you have to only purchase one cookbook, this would be the one.
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1 of 1 people found the following review helpful By phantom on January 2, 2011
Format: Paperback
This book was ok if you like seafood - it is included in over half of the recipes in the book. Felt that they should have included more vegetarian recipes. Other than that the recipes included ingredients that most people would not have in their fridge - seabass, scallops, etc. so they would require a special trip to the store. Would have liked to see recipes that can be made using everyday ingredients.
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2 of 3 people found the following review helpful By M. Hekker on May 29, 2010
Format: Paperback Verified Purchase
I was diagnosed with diabetes a little over a year ago and let me say that in itself is an ordeal, but to then worry about what you are going to be able to prepare to eat, and probably cook seperate meals for the non-diabetics in your life, this cookbook was a wonderful surprise. I did a boatload of nervous research on cookbooks and discovered that most diabetic cookbooks don't have a long shelf life since new things are discovered about diabetes and the diabetic diet all the time. When I saw a piece about this cookbook on the local news I was thrilled and went right to Amazon and bought it. First - let me just say THANK YOU! Second - While I didn't eat some of these things before being diagnosed, I truly appreciated the abundance of recipes and the suggestions on how to alternate a recipe without destroying it. It makes it so much easier to cook for two people, one diabetic and one non-diabetic, when the food is flavorful and good. Third - I recommend this cookbook to everyone, diabetic and non-diabetic alike that I know. Anyone that wants to eat healthier, this is a great addition to that cookbook shelf. Again, thank you for making what could have been a terrifying experience a little easier to navigate.
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