You Don't Have to be Diabetic to Love This Cookbook: 250 Amazing Dishes for People With Diabetes and Their Families and Friends (Paperback)

~ Andrew Friedman (Author), (Author)

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

Product Description

The book food lovers with diabetes have been waiting for: 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 pastas to dessert. Written by Tom Valenti, one of America's Ten Best Chefs (Food & Wine) and a "clairvoyant in the kitchen" (Ruth Reichl, The New York Times)—and a diabetic—You Don’t Have To Be Diabetic To Love This Cookbook is filled with recipes so delicious, so imaginative, so varied and enticing that it will turn the burden of following a diabetic regimen into a celebration of food.

In fact, this is food for everyone in the family to sit down and enjoy, with no penalty to the non-diabetics. Valenti employs innovations and techniques that are a signature of his cuisine—acid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty quality—and he never resorts to imitation products. Recipes include Asparagus and Mushroom Risotto; Chicken Chaat; Filet Mignon with Black and Green Peppercorn Sauce; Snapper Piccata; Grilled Duck Breast Paillard with Orange, Onion, and Mint; Lamb Sausage with Warm Potato Salad; Shrimp and Tomato Ravioli; Goat Cheese Cake; Banana Mousse; Miniature Pumpkin Pies.

Real flavors, real food, and finally, real pleasure, for America's 23.6 million diabetics.

See all Editorial Reviews

Product Details

• Paperback: 348 pages
• Publisher: Workman Publishing Company (June 1, 2009)
• Language: English
• ISBN-10: 0761155503
• ISBN-13: 978-0761155508
• Product Dimensions: 8.9 x 7.9 x 1.1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #40,700 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #28 in	Books > Cooking, Food & Wine > Special Occasions > Gourmet
  #34 in	Books > Cooking, Food & Wine > Special Diet > Diabetic & Sugar-Free
  #43 in	Books > Health, Mind & Body > Aging > Diabetes > Diabetes Diet

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

3.0 out of 5 stars Expensive Recipes, July 24, 2009

By	jannielane (Littleton, CO USA) - See all my reviews

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.

6 of 7 people found the following review helpful:

5.0 out of 5 stars Diabetic Cookbook, June 12, 2009

By	Jill Sonk "JAS" (Vermont) - See all my reviews (REAL NAME)

This book is great!I can cook for both of us and enjoy the tasteful meals.

7 of 9 people found the following review helpful:

3.0 out of 5 stars Not for everday chefs, August 3, 2009

By	Julius Caesar "caesargj" (Tennessee) - See all my reviews

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.