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Product Description
"A welcome addition to the kitchen library of anyone interested in healthy eating." - "Journal of the American Dietetic Association". Having diabetes doesn't mean having to say good-bye to tasty meals and hello to a lifetime of eating bland food. "The New Diabetic Cookbook" is full of delicious recipes that are tailored to your special nutritional needs. These time-tested recipes are full of fiber and low in cholesterol, salt, sugar, and saturated fat, yet not short on taste.This fifth edition has been updated with the most recent food exchange lists from the American Diabetes Association, greatly expanded nutrition tables, and concise information on saturated fat, fiber, and cholesterol. "The New Diabetic Cookbook" also provides tips on meal planning, canning, and freezing. Bestselling author Mabel Cavaiani has added a new chapter explaining how you can prepare your own mixes for a quick, healthy batch of cupcakes, cookies, cakes, or bread, all safe for a diabetic diet. With all of its tasty recipes and invaluable information, "The New Diabetic Cookbook" is a must-have for your kitchen library.
From the Back Cover
"A welcome addition to the kitchen library of anyone interested in healthy eating."--Journal of the American Dietetic Association
More than 250,000 copies sold and better than ever!
Having diabetes doesn't mean having to say good-bye to tasty meals and hello to a lifetime of eating bland food. The New Diabetic Cookbook is full of delicious recipes that are tailored to your special nutritional needs. These time-tested recipes are full of fiber and low in cholesterol, salt, sugar, and saturated fat, yet not short on taste. This fifth edition has been updated with the most recent food exchange lists from the American Diabetes Association, greatly expanded nutrition tables, and concise information on saturated fat, fiber, and cholesterol. The New Diabetic Cookbook also provides tips on meal planning, canning, and freezing. Bestselling author Mabel Cavaiani has added a new chapter explaining how you can prepare your own mixes for a quick, healthy batch of cupcakes, cookies, cakes, or bread, all safe for a diabetic diet. With all of its tasty recipes and invaluable information, The New Diabetic Cookbook is a must-have for your kitchen library.
Inside This Book
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First Sentence
Diabetes is a very common disease, and there seem to be more people diagnosed as diabetics every day. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Diabetes is a very common disease, and there seem to be more people diagnosed as diabetics every day. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
48 of 51 people found the following review helpful
Format:Paperback
This book I found is for the American market, a lot of the recipes have ingrediants that aren't available in the UK (liquid egg for instance (not that I can find anyway)), also it offers temperatures for electric ovens but no sort of conversion for gas powered ovens.
I was completely disappointed in the book.
1 of 1 people found the following review helpful
Format:Paperback
I was disappointed that this book is so US orientated, using food swaps, etc which we don't in the UK. Everything is measured in cups, quarts, etc. and uses unfamiliar ingredients, eg Graham Crackers.
You don't get to recipes (in a cookbook?) until page 121 and then they are really not very interesting, with far too many ingedients that seem unneccessary: what difference would 1/8 tsp of black pepper make in a soup that has 2 quarts of water and a pound and a half of beef? What the heck is a 'whisper' of pepper anyway? How different is it from 1/16 tsp which is the smallest amount mentioned?
If you are diabetic and like to eat well, Anthony Worrall Thompson's GI and diabetic diet books are a much better bet.
You don't get to recipes (in a cookbook?) until page 121 and then they are really not very interesting, with far too many ingedients that seem unneccessary: what difference would 1/8 tsp of black pepper make in a soup that has 2 quarts of water and a pound and a half of beef? What the heck is a 'whisper' of pepper anyway? How different is it from 1/16 tsp which is the smallest amount mentioned?
If you are diabetic and like to eat well, Anthony Worrall Thompson's GI and diabetic diet books are a much better bet.
Format:Paperback
This book was bought as a gift for a newly diagnosed diabetic.It was bought
because it had all the relevant information and good recipes
because it had all the relevant information and good recipes
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Most Recent Customer Reviews
new diabetic cookbook
this is a well written and thought out book. very good for people who have only just discovered they have diabetus.
Published on 15 Aug 2009 by Jed Fleetwood
a good guide to diabetic food but
went to brugges and had gastric bypass.went into surgery with blood sugars out of control and woke up from surgery independant of insulin.never looked back.
Published on 28 Feb 2009 by K. Axton
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