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The Mediterranean Diabetes Cookbook Paperback – February 17, 2010


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The Mediterranean Diabetes Cookbook + Conquer Diabetes and Prediabetes: The Low-Carb Mediterranean Diet + The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life
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Product Details

  • Paperback: 316 pages
  • Publisher: American Diabetes Association; 1 edition (February 17, 2010)
  • Language: English
  • ISBN-10: 1580403123
  • ISBN-13: 978-1580403122
  • Product Dimensions: 9.9 x 7.9 x 0.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (54 customer reviews)
  • Amazon Best Sellers Rank: #70,723 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Food historian, cooking instructor and author Riolo (Arabian Delights) offers over 200 recipes for diabetics in this easy-to-use guide to Mediterranean cuisine. Organized by course (small plates, first courses, side, salads, etc,), Riolo's collection offers dozens of palate-expanding, flavor-packed dishes that will appeal to diabetics and their families, including a hearty chicken, tomato and pepper stew, Braised Fennel with Orange Sauce, and a bright Orzo with Lemon, Artichokes and Asparagus salad. A Turkish riff on chicken salad incorporating ground walnuts, garlic and paprika offers a tasty diversion, and chicken kabobs marinated in tahini, lemon juice and garlic, and served with a raspberry mustard sauce, is perfect for grilling season. Vegetarians will appreciate Riolo's 70-plus vegan dishes, like a Vegetarian Cassoulet, Spicy Tunisian Chickpea Stew, and Lebanese Eggplant with Yogurt, Tahini and Pine Nuts, a silky, protein-packed alternative to mashed potatoes. Each recipe contains exchange and nutritional information, and cooks will be pleased with an index of main ingredients. Though diners and diabetics already familiar with Mediterranean cuisine will get the most out of the book, vegans and others interested in broadening their culinary horizons will be surprised at this volume's breadth and ease of use.

About the Author

Amy Riolo is a nationally recognized lecturer and food writer on Mediterranean and Middle Eastern cuisine. She has taught cooking classes at Sur le Table Cooking School and lectured for medical professionals and nutritionists on the importance of healthy cooking and Mediterranean cuisine. She is a member of the International Association of Culinary Professionals.

More About the Author


Amy Riolo is an internationally recognized expert known for fusing the worlds of cuisine, culture, and history in her work. An award - winning author, popular lecturer, food historian, food writer, culinary consultant, and cooking instructor, she was dubbed the "Cook to the Kings" by a Cairo newspaper in 2008.

Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010. Her work also appears in Aliza Green's The Fishmonger's Apprentice and Sheilah Kaufman's Upper Crusts, and The Canola Gourmet.

Amy's popular lectures range in topics and include everything from Middle Eastern business and dining etiquette to the history of all Mediterranean cuisines, and understanding cultures through cuisine.

She has been an invited guest speaker for Georgetown University, The Smithsonian Institution, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, The Textile Museum, The Embassy of the Arab Republic of Egypt, The Embassy of Yemen, Welcome to Washington International, Montgomery College, Les Dames D'Escoffier, The Culinary Historians of Washington, Montgomery College, The Bibliotecha Alexandrina, The Egyptian Cultural and Education Bureau, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC.

Amy also makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and many others. She also develops recipes, writes content, and hosts instructional cooking videos for Harris Teeter, US Apple Association, and others.
Amy writes freelance articles for Cooking Light Magazine and her work has appeared in the Washington Post, Wall Street Journal, Cornell Alumni Magazine, Popular Anthropology Magazine, and Egyptian newspapers and hundreds of blogs. She is also the author of a blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com).

A graduate of Cornell University, Amy has experience in vocational, recreational, and children's instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. Her goal is to teach her philosophy of cooking and dining with both pleasure and health in mind. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, CulinAerie in Washington, DC, and for private organizations and parties.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is also a Guest Curator for museums where she incorporates sensory components like scent, touch, and taste into exhibits. She also works with curators to create menus and décor which represent the theme of new collections.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d'Escoffier (Global Culinary Initiative), Cornell Club of Washington (Restaurant Ser
ies Planning Committee), Baltimore - Luxor - Alexandria Sister City Committee (chairperson), and the World Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.

Customer Reviews

The recipes were very straightforward and easy to make.
Ex-Pat Brit
Even if you don't suffer from diabetes, this is a great fresh food/healthy eating collection.
S. Bullard
I have already made many of the dishes in the book and can't wait to try more!
Paula Jacobson

Most Helpful Customer Reviews

58 of 59 people found the following review helpful By Paula Jacobson on March 27, 2010
Format: Paperback
Amy Riolo's "The Mediterranean Diabetes Cookbook" is my new favorite cookbook. Although it is designed to be for people with diabetes, it is, in fact, a cookbook for anyone who enjoys tasty healthful food that is easy to prepare. She uses no artificial sweeteners, low fat or sugar-free ingredients - just fresh natural food from the garden, farm, and sea. Riolo is amazing at combining ingredients and flavors in a way that pleases both the eye and the palate. Her recipes are simple to prepare, delicious, and full of health benefits. She gives you a short background of the recipe's origin, the nutritional values of each dish, and suggested accompaniments. I have already made many of the dishes in the book and can't wait to try more!
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70 of 74 people found the following review helpful By a customer on March 15, 2010
Format: Paperback
Amy Riolo has done it again! I've enjoyed her Arabian and Egyptian cookbooks, "Arabian Delights" and "Nile Style," both of which are food stained from frequent use, but "The Mediterranean Diabetes Cookbook" is the most user-friendly of the three. It includes bright, flavorful recipes from Spain to North Africa to the Levant that include mostly common ingredients such as chicken, olive oil, tomato, and fresh herbs with a touch of the exotic such as rose water, couscous, and arborio rice. Many of the recipes are simple to make for after work, requiring only one pot and a few ingredients, most of which are staples. Each recipe includes nutritional information and a tidbit about the origin of the recipe. Also, there are two helpful indexes, one divided by main ingredient/dish, and another divided by country. There are even recipes for spice mixes to use with the recipes in the book or for the cook's own creations. So far, my favorite dish is the chicken with carrots and leeks--perfect for a cold winter night, but I've also enjoyed the Dijon-glazed chicken, Moroccan chicken with lemon, Turkish chicken with tomatoes and yogurt, and the Caprese-style chicken. I'm looking forward to trying the salad and sorbet recipes during the summer, not to mention the seafood and soup recipes. This book will keep me busy for a while!
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Format: Paperback
As with any kind of cookbook, one book certainly will never be everything to everyone. This work is certainly not an exception to that rule, but that being said, this is by far one of the best cookbooks written for those of us who have diabetes and it is most certainly the best one I have found dealing with food from this part of the world.

Now before I go further I want to make it quite clear that having to follow a dietary regimen is not the end of the world. This was a misconception I had when I was first diagnosed. I like food. My family likes food. Food is one of our hobbies; it is an important part of our lives. There is a fact that many people do not realize until they discover they have this condition and have really little choice other than changing their eating habits. This is the fact that your condition and diet restrictions pretty much effect most of those close to you; those that are sharing your meals with you in your home and those who prepare your meals for you or you them. Yes, the spouse or companion of the diabetic is also suddenly faced with many of the same changes that he patient is faced with...bummer!

Both my wife and I cook. I grant you that she dose more of the cooking than I do (I am though the undisputed dishwasher and cleaner-upper not matter who cooks), but no matter which of us prepares the meal, we both have to eat the same thing unless we want to go to the trouble of fixing two separate meals, which is really not an option in our case. No, my having diabetes has effected her life just as much as it has mine...that is the truth.

Ah, but that does not mean we have to suffer all that much; not with books such as The Mediterranean Diabetes Cookbook and others of this ilk. No, no, most certainly not!
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25 of 26 people found the following review helpful By Gloria on February 8, 2011
Format: Paperback Verified Purchase
The Mediterranean diet has been shown to be very healthy. For me, I can tell when I eat this type of diet compared to the "Western Diet" with the salt, white flour, processed foods, etc. I eat as healthy as I can 99% of the time... but when traveling, which is now rare for me, I am not always able to follow the proper diet, and I can tell in my level of functioning.

The book has good detailed information on basics of the Mediterranean diet: What is Mediterranean Cuisine, Med. lifestyle and your diabetes meal planner, where to buy guide, and pantry items.

Chapter 1: Small Plates,
Chapter 2: Favorite Courses,
Chapter 3: Magical Mediterranean mains, The Spirit in Which Food is offered,
Chapter 4: Simple, Sensational Sides
Chapter 5: Sunny Salads
Chapter 6: Fantastic Finales
Chapter 7: Dramatic Drinks
Chapter 8: Bountiful Breads
Chapter 9: Flavorful Enhancers

I usually go through a new cookbook and make a note for the recipes that I wish to try a and prioritize them so I know which I want to try first... this book has a long list!

I especially like the detailed nutrition included for each recipe! A must have for healthy eating! All in all a very good cookbook for anyone diabetic or not!
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