Executive chef Smith, who has trademarked himself as the Diabetic Chef, has put together a seasonal cookbook for both diabetics and others watching their food intakes. The first quarter of the book offers tips, recipes for stocks, sauces, and salad dressings, and a chapter on breakfast and lunch recipes. The remaining three-quarters is divided into six chapters, each covering two months and providing 20-25 recipes for starters, main dishes, sides, and desserts. The recipes are laid out in large print that's easy to read, even for older or diabetic eyes. Nutritional information including diabetic exchanges, entries for total calories, calories from fat (both saturated and trans fat), amounts of cholesterol and sodium, total carbohydrates (including dietary fiber and sugars), and grams of protein per serving are listed. The recipes include Asian- and Latin-inspired dishes as well as traditional American favorites. Overall, a nice addition to the healthy-eating genre. Purchase where there is interest.-Susan Hurst, Miami Univ. of Ohio, Oxford
The Diabetic Chef's Year-Round Cookbook: A Fresh Approach to Using Seasonal Ingredientsby Chris Smith
Are you tired of uninspired, bland meals? Then you're ready for tasty, creative dishes from The Diabetic Chef. Carefully crafted to take advantage of seasonal foods available from month to month, The Diabetic Chef®'s Year-Round Cookbook gives you a year of amazing, market-fresh meals. Whether you're looking for the perfect hors d'oeuvres to start off a dinner… See more details below
Are you tired of uninspired, bland meals? Then you're ready for tasty, creative dishes from The Diabetic Chef. Carefully crafted to take advantage of seasonal foods available from month to month, The Diabetic Chef®'s Year-Round Cookbook gives you a year of amazing, market-fresh meals. Whether you're looking for the perfect hors d'oeuvres to start off a dinner party or just the right main dish to delight your family on a normal weeknight, The Diabetic Chef® has a recipe to satisfy your needs.
- American Diabetes Association
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- Product dimensions:
- 7.80(w) x 9.90(h) x 0.60(d)
Meet the Author
Chris Smith is an executive chef workingin the healthcare field. A graduate of the prestigious Culinary Institute of America, Smith has also worked at the four-star Le Cirque restaurant in Manhattan. He is the author of Cooking with the Diabetic Chef (1-58040-043-4), a regular columnist for Diabetic Living magazine, and has been featured in Southern Living.
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