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The Art of Cooking for the Diabetic Mass Market Paperback – Dec 15 1992


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Product Details

  • Mass Market Paperback: 496 pages
  • Publisher: Signet; Revised edition (Dec 15 1992)
  • Language: English
  • ISBN-10: 0451175743
  • ISBN-13: 978-0451175748
  • Product Dimensions: 17 x 10.4 x 4.6 cm
  • Shipping Weight: 227 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)


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First Sentence
When people eat, food is digested, and much of it becomes glucose-the form of sugar the body uses for fuel. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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By "ksmitha" on April 6 2001
Format: Paperback
I bought the first edition of this book in the early eighties to use the recipe exchanges along with "Eat and Stay Slim" by Better Homes and Gardens. I still use it to this day and whenever I serve meatloaf or chicken a la king from it I get compliments and folks want the recipes! Many of the recipes are easy to make and the kids love them.
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By A Customer on Sept. 29 2000
Format: Paperback
I tried recipes from this book and they are awefull. Funky combinations that do not work. Some of the recipes are very basic and may appeal to people who do not like exotic or fancy food. For better recipes and recipes that offer more variety, flavor and flair, I like the American Diabetes Association Diabets Cookbook and Joslin's Diabetic Gourmet Cookbook.
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By A Customer on Dec 9 1999
Format: Mass Market Paperback
This book provides such a wealth of information to anyone who is new to the world of a diabetic. It answered so many questions that I had and didn't know where to go for the answers.
With all the new products on the market, this updated version takes the pain out of grocery shopping in the supermarket skills section.
I bought three copies....One for my mom, one for a friend and one for myself and we all agree...Bon Appetit!
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By A Customer on Jan. 14 1999
Format: Paperback
I was just diagnosed with type II Diabetes. My first stop was Amazon.com and I am so glad I came here. This book has shown me that there is culinary pleasure AFTER diabetes. THANK YOU!
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By A Customer on April 13 1998
Format: Paperback
When I was pregnant with my first child, I was diagnosed with gestational diabetes. The dietician gave me strict instructions about what to eat -- something like two starches and three proteins and one fat for breakfast and on through the day in a similar vein - with little help as to how to translate that code into real-life eating.
This is where The Art of Cooking for the Diabetic came in. This book provided me with straightforward, easy-to-follow advice not only about food exchanges, but also exercise (important for pregnant women) and eating out (very helpful for the working mom).
And the recipes! I found I could still eat pancakes (Leningrad Special Buckwheat Pancakes) and pizza (sausage mini pizzas) and pasta (pasta with tomatoes and chicken) and, of course, dessert (raspberry mousse). My non-diabetic husband did not feel the least bit diet-deprived. In fact, even though my gestational diabetes has now disappeared, we still refer to Cooking for the Diabetic for some favorite dishes.
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