The bestselling landmark cookbook is updated so the 300 original recipes conform to the recent revision of the American Diabetes Association's exchange list. Fifty new high fiber and complex carbohydrates recipes have been added to the collection.
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This new edition of The Art of Cooking for the Diabetic is a treasure for people with diabetes, and their families. In the last few years, diabetes management and dietary recommendations have changed, and this book reflects those changes. First published in 1978, this third edition has been completely updated, and nearly 300 of its 374 recipes are new. A handy list of "what's out" and "what's in" helps you make sense of the guideline changes--you'll see that the recommendations have been liberalized and individualized, making them much easier and more pleasant to stick to than in the past.
The first 100 pages explain the current thinking on diet and diabetes management: what, how much, and when to eat; the food exchange system; and what you need to know about carbohydrates, fats, and eating out. Hess makes portion control easier by giving "visual guides": a medium potato is the size of a computer mouse; one ounce of cheese is the size of a domino, for example.
The recipes are diverse and tasty, and include familiar favorites and ethnic-inspired dishes for variety. Each includes serving size, nutritional breakdown (calories, carbohydrates, protein, fat, cholesterol, fiber, sodium), food exchanges, and appropriateness for a low-sodium diet. --Joan Price --This text refers to an alternate Paperback edition.
About the Author
Mary Abbott Hess, L.H.D., M.S., R.D., F.A.D.A., is president of Hess & Hunt, Inc., a nutrition and counseling firm, and a director of the American Dietetic Association.
--This text refers to an alternate Paperback edition.
Inside This Book
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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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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
Most helpful customer reviews
By "ksmitha"
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.
By A Customer
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.
By A Customer
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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4.1 out of 5 stars
Most recent customer reviews
5.0 out of 5 stars
This book is a lifesaver
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. Read more
Published on Jan 14 1999
5.0 out of 5 stars
Great food for anyone
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... Read more
Published on April 13 1998
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