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.
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.
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