La Cocina y la Diabetes

La Cocina y la Diabetes

by Jacques Lafond

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Editorial Reviews

According to the National Diabetes Association, Hispanics are at higher risk of developing and dying from diabetes and twice as likely as other populations to experience complications like heart disease. These two small cookbooks provide easy yet elaborate recipes for those suffering from diabetes or seeking a healthy heart. In Recetas, Cerdeira starts by listing the ingredients she left out of the recipes-salt, mustard, and coffee among them-as well as the ones that benefit the heart, like onions, grapes, and potatoes. She then provides appetizing recipes for chicken, seafood, and vegetables, as well as instructions for dips and spreads, desserts, and breads. Although the recipes assume a degree of cooking experience-they don't specify oven temperatures, for example-they're generally easy to follow. Cerdeira also provides useful conversion and measurement charts, and a much-needed table of culinary terms and their equivalents in the different Spanish-speaking countries. La cocina follows a similar structure. In the introduction, Lafond provides a brief history of diabetes and gives nutritional tips on artificial sweeteners, calories, and condiments. The recipes include appetizers, salads, soups, dishes with vegetables, red meat, poultry, seafood, pastas, and desserts. This book doesn't include a terminology-equivalency table, and non-Argentine readers may not recognize some terms. The two books are recommended for public libraries and bookstores.
—Carmen Ospina, "Criticas" Copyright 2003 Reed Business Information.

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5.30(w) x 7.50(h) x 0.30(d)

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