Eating Well with Diabetesby Mary Jane Finsand, Karin Cadwell, Edith White
Eating Well with Diabetes was created to help beginning as well as more experienced cooks by adding to their repertoire of diabetic recipes. No one wants to think of him or herself as being on a restricted diet, yet all of us are on a diet; therefore, it is the word "restricted" which must be removed. This cookbook is designed to remove the "restricted", to give a more tasteful and varied food intake for everyone. It is meant to reduce and simplify the day-to-day preparation of healthful, good food. There are no complete menus, but rather, individual recipes that will open up new cooking horizons. By using the simple exchange or caloric values, anyone can whip up a gourmet meal with no fear of overindulgence.
Lasagne. Meat Loaf. Mocha Chocolate Roll. More than 350 delicious recipes like these will become safe, welcome additions to any diabetic's regular diet. You'll easily prepare everything from impressive appetizers to gourmet entrees to luscious desserts that the whole family can enjoy.
- Sterling Publishing
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I am not very impressed w/this book. Being a Type I diabetic for over 38 years I have a low tolerance for foods that don't taste good to me! I've tried a couple of the recipes in this book and I was not happy w/the results. For example, the 'Coconut Macaroons' on page 223. I made this recipe this afternoon. When I attempted to remove the cookies from the cookie sheet they fell apart! After leaving them on the counter for the family to try, the cookies AGAIN fell apart! They could use a little 'glue' to keep them together.and maybe just a little flavoring to give them a little 'umph'. The recipe and the disappointment were a little hard to swallow.