The Gourmet Prescription for Low-Carb Cooking [Illustrated] [Paperback]

Deborah Friedson Chud (Author)

Book Description

Publication Date: April 2002

In this truly sophisticated lower-carbohydrate cookbook, Deborah Friedson Chud offers 163 enticing, full-flavored recipes geared toward a range of dietary results: lower insulin, increased fat-burning capacity, more energy, and weight loss. In an approach that marries her gourmet palate and extensive medical knowledge, Chud presents savory fare with international flair. Recipes emphasize high-fiber vegetables and fruits instead of sucrose, potatoes, and grains. “Chud combines a talent for gourmet cooking and a knowledge of Zone Diet principles with the wisdom of Hippocrates.” — Dr. Barry Sears, author of The Zone

Editorial Reviews

Amazon.com Review

Have you tried the lower-carbohydrate, "insulin-conscious" diets and been bored by the menus and recipes you've found? So was Dr. Deborah Friedson Chud, who decided to remedy the situation by writing her own recipe book. The book is organized into protein dishes and carbohydrate dishes. Protein dishes include a variety of innovative fish and shellfish recipes, such as Crab Bundles with Avocado-Ginger Sauce, Clams in Black Bean Sauce, and Smoked Shrimp "Fajitas" (wrapped in lettuce leaves instead of tortillas). Poultry dishes include Chicken Kebobs with Spicy Lime Sauce, Chinese Brined and Grilled Ducks, and Smoked Turkey Tenderloins with Raspberry-Chipotle Sauce. Meat dishes include Pork Tenderloin with Plum Sauce (made from scratch with oranges and plums), Porcini-Laced Veal Roast, and even five recipes for ostrich. If you're a meat lover, you'll salivate at the artful photographs. The carbohydrate recipes emphasize high-fiber vegetables, legumes, and fruits--no sucrose, potatoes, flour, or grains. A chapter titled "Condiments and Flavor Enhancers" includes recipes for a number of flavorful smoked and roasted vegetables. Each recipe includes a nutritional analysis. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Several years ago, Chud, a doctor and gourmet cook, became a fan of Barry Sears's Zone Diet, the wildly popular "modified carbohydrate" eating plan outlined in his The Zone. However, she had no interest in obsessive gram counting, and she wanted to continue to cook and eat the sophisticated food she'd always served, so she began developing her own recipes "in the spirit of the Zone." This book is the result, with elegant dishes like Seared Duck Breasts with Red Rice Vinegar, Smoked Red Snapper with Hot Yellow Pepper Sauce, and Filet Mignons with Porcini "Butter"; many are shown in full-page color photographs. With its ties to the Zone Diet, Chud's book is sure to be in demand.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 220 pages
• Publisher: Bay Books (CA) (April 2002)
• Language: English
• ISBN-10: 1579595197
• ISBN-13: 978-1579595197
• Product Dimensions: 9.4 x 8 x 0.7 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (61 customer reviews)
• Amazon Best Sellers Rank: #1,417,136 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

56 of 56 people found the following review helpful:

4.0 out of 5 stars Nice Book - Unique Recipes - Definitely Gourmet, January 14, 2000

By 

"rxz" - See all my reviews

This review is from: The Gourmet Prescription: High Flavor Recipes for Lower Carbohydrate Diets (Hardcover)

This is a very nice book. I bought this book (The Gourmet Prescription) along with another book by F. McCullough. This book by D. Chud, "The Gourmet Prescription" presenting very unique approaches (especially home smoking) to improving flavor in low-carb, low fat dishes. The recipes are unique and probably not found elsewhere. However, I probably would use this book for "special occasions", not everyday use. Many of the recipes are longer, require more ingredients, and/or require that the you have prepared special condiments and sauces (the book tells you how to prepare these condiments, usually using the smoker). Now doubt the recipes are high in flavor, and very unique (i.e. you aren't going to find techniques like these in other books). The downside is that the recipes are time-consuming (considering you have to prepare the condiments ahead of time). The pictures are beautiful --its definitely gourmet(many ingredients might be hard to find for those not living in urban centers). I also don't know if kids would like this kind of food if they aren't used it eating "gourmet restaurent" type food. I found the McCullough book to be more practical and down-to-earth. Another book I like very much for low carb people is "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly which tells you everything you want to know about selecting and purchasing the best in beef, pork,lamb and veal for easy to prepare dishes, both classic expensive cuts (how to get the best out of an expensive cuts) as well as how to make tender dishes out of the cheaper cuts. Since the Aidells book isn't particularly oriented to low-carb, some of the side dishes are high carb. All three boooks have a place on my bookshelf, since there are occasions when I'll want to prepare a special meal using the high flavor techniques described in this book, "The Gourmet Prescription".

56 of 56 people found the following review helpful:

5.0 out of 5 stars A Gift of Flavor and Health!, December 7, 1999

By 

C. Cook (Boston, MA) - See all my reviews

This review is from: The Gourmet Prescription: High Flavor Recipes for Lower Carbohydrate Diets (Hardcover)

I'm on Atkins; my girlfriend's on the Zone. Too many diets for one couple? It was until she gave me Deborah Chud's beautiful book. It works with both diets, as well as the ones our friends and relatives are on (Schwarzbein, Protein Power, Sugar Busters!, Carbohydrate Addicts, and all the rest). It's also great for people who aren't on ANY diet (like my Dad), who might like to cut back on carbs for weight loss and cardiovascular health. Before receiving this book, I faced a steady stream of low carb meals lacking flavor and imagination-- with no one to blame but myself. My girlfriend rescued me with The Gourmet Prescription. Now we're eating Grilled Shrimp with Spicy Cashew Sauce, Roast Chicken with Rosemary-Garlic Paste, Porcini-Laced Veal Roast, Spicy Greens with Roasted Tomatoes and Peppers, Roasted Garlic Asparagus, and Hot Sesame Green Beans. Is anyone on your Xmas list on a low carb diet? GIVE THEM THIS BOOK! It's a gift of flavor and health.

38 of 39 people found the following review helpful:

3.0 out of 5 stars The Gourmet Prescription, December 3, 1999

By A Customer

This review is from: The Gourmet Prescription: High Flavor Recipes for Lower Carbohydrate Diets (Hardcover)

Although it's a beautiful book filled with inspiring and delicious recipes, I must now buy a stove top smoker to prepare most of the recipes presented. I was disappointed that the majority of recipes required a particular piece of kitchen equipment - it's like buying a bread machine recipe book without owning a bread machine. Although smoked food can be tasty, I fear I would tire of the smoky flavor. I will try the recipes that don't involve smoking, but I don't see buying a smoker just to try the rest.