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Editorial Reviews
Amazon.com
One bad carbohydrate can't spoil the whole batch, but studies show that too many of the "wrong kinds" can lead to a slew of nasty health conditions, including obesity, insulin resistance, diabetes, and cardiovascular disease. Sandra Woodruff, author of several bestsellers (including Secrets of Fat-Free Cooking and Secrets of Cooking for a Long Life) goes far beyond the realm of breads and pastas to offer a comprehensive look at nutrition, followed by a trove of carbo-smart recipes. Healthy eating, Woodruff asserts, requires keen attention to the glycemic index (GI), "a ranking of foods based on their potential to raise blood sugar levels." By choosing foods that rank low on the GI, and balancing higher GI foods with protein, she says, individuals will achieve better overall health. While the first section reads a bit like a college text (heavy with charts, grams, and serving sizes, plus all the numbers associated with the glycemic index), Woodruff gracefully applies this knowledge to real-life scenarios. Her meal-planning and dining-out tips accommodate a wide variety of eating habits and cuisines, with ample hints for hearty eaters, snackers, sweet-tooth sufferers, and those who enjoy international fare. More than 200 recipes include options for vegetarians, meat-and-potato types, adventurous chefs, and keep-it-simple cooks, without calling attention to any such stereotype. Two minor beefs: teaspoon and tablespoon appear in their unabbreviated forms, potentially making for easy errors; also, a fancy typeface makes reading the ingredients somewhat tricky. --Liane Thomas
From Booklist
A host of Americans advocate low-carbohydrate diets. And within that group there are those who distinguish "good" and "bad" carbohydrates based on the impact of those molecules on blood-sugar levels. Sandra Woodruff provides people following this regimen with guidelines both for preparing their own food and for eating soundly in restaurants. The Good Carb Cookbook offers tables rating all manner of foods by their levels of good carbohydrates. Her recipes don't stint on flavor or even richness, as in her Pasta Shells and Crab Carbonara, and her practical advice on how to control one's food intake in restaurants is a boon. Mark Knoblauch
Copyright © American Library Association. All rights reserved
See all Editorial Reviews
One bad carbohydrate can't spoil the whole batch, but studies show that too many of the "wrong kinds" can lead to a slew of nasty health conditions, including obesity, insulin resistance, diabetes, and cardiovascular disease. Sandra Woodruff, author of several bestsellers (including Secrets of Fat-Free Cooking and Secrets of Cooking for a Long Life) goes far beyond the realm of breads and pastas to offer a comprehensive look at nutrition, followed by a trove of carbo-smart recipes. Healthy eating, Woodruff asserts, requires keen attention to the glycemic index (GI), "a ranking of foods based on their potential to raise blood sugar levels." By choosing foods that rank low on the GI, and balancing higher GI foods with protein, she says, individuals will achieve better overall health. While the first section reads a bit like a college text (heavy with charts, grams, and serving sizes, plus all the numbers associated with the glycemic index), Woodruff gracefully applies this knowledge to real-life scenarios. Her meal-planning and dining-out tips accommodate a wide variety of eating habits and cuisines, with ample hints for hearty eaters, snackers, sweet-tooth sufferers, and those who enjoy international fare. More than 200 recipes include options for vegetarians, meat-and-potato types, adventurous chefs, and keep-it-simple cooks, without calling attention to any such stereotype. Two minor beefs: teaspoon and tablespoon appear in their unabbreviated forms, potentially making for easy errors; also, a fancy typeface makes reading the ingredients somewhat tricky. --Liane Thomas
From Booklist
A host of Americans advocate low-carbohydrate diets. And within that group there are those who distinguish "good" and "bad" carbohydrates based on the impact of those molecules on blood-sugar levels. Sandra Woodruff provides people following this regimen with guidelines both for preparing their own food and for eating soundly in restaurants. The Good Carb Cookbook offers tables rating all manner of foods by their levels of good carbohydrates. Her recipes don't stint on flavor or even richness, as in her Pasta Shells and Crab Carbonara, and her practical advice on how to control one's food intake in restaurants is a boon. Mark Knoblauch
Copyright © American Library Association. All rights reserved
See all Editorial Reviews
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