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PDF Download The Diabetes Cookbook: 300 Healthy Recipes for Living Powered by the Diabetes Food Hub
PDF Download The Diabetes Cookbook: 300 Healthy Recipes for Living Powered by the Diabetes Food Hub
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The Diabetes Cookbook: 300 Healthy Recipes for Living Powered by the Diabetes Food Hub
PDF Download The Diabetes Cookbook: 300 Healthy Recipes for Living Powered by the Diabetes Food Hub
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Review
Publisher's Weekly―Readers with blood sugar concerns are sure to appreciate this impressive collection of tasty, practical recipes for all skill levels. Rondinelli-Hamilton, a dietician, and Lamplough, a culinary educator, have helpfully organized their book by interest (“Quick Recipes,†“Foodie Recipes,†Kid-Friendly,†“Slow Cooker,†“Low Carb,†etc.), each with about two dozen recipes. For example, they suggest cheesy cauliflower tots and chicken fingers for the kids, and, for foodies, a riff on fried chicken and waffles that features baked falafel and chicken on whole-grain waffles. The authors include standards like roasted turkey and vegetables, and salmon burgers (both are categorized as budget-friendly), but also surprise with mole pork tenderloin with zucchini and refried beans (in the chapter on low-glycemic index recipes); reduced-carb sangria; and, to satisfy snack cravings, sweet and spicy nuts. Directions are clear and succinct, and virtually all the ingredients can be sourced at the local grocery store. Nutritional information is prominently displayed for each recipe (it’s the dominant image on the page), allowing readers to plan meals and manage portions accordingly. Diabetics and their families tired of the same handful of recipes are sure to appreciate this thoughtful collection.
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About the Author
As a dietitian and CDE, Lara Rondinelli-Hamilton counsels a wide variety of people―from those wanting to lose weight to others trying to better control their diabetes or cholesterol. Her role is to educate people on the importance of a healthy lifestyle, but also help them incorporate it into real life with healthy eating and cooking. After working as a culinary educator in a university setting for over 10 years, Chef Jennifer Bucko Lamplough, MBA, is now working to help solve hunger by working with food pantries, soup kitchens, and meal programs in northern Illinois to not only distribute meals, but to provide nutrition education in those settings. She continues to work as a cooking demonstrator, teaching people how to cook healthy and showing that it can be delicious and easy! As a team, Chef Jennifer Bucko Lamplough and Lara Rondinelli-Hamilton, have written two previous books for the American Diabetes Association―The Healthy Carb Diabetes Cookbook and the best-selling Healthy Calendar Diabetes Cookbook―and developed hundreds of recipes for the Association's healthy eating programs, many of which are appearing here for the first time in print.
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Product details
Hardcover: 398 pages
Publisher: American Diabetes Association; 1 edition (November 13, 2018)
Language: English
ISBN-10: 1580406807
ISBN-13: 978-1580406802
Product Dimensions:
8.2 x 1.2 x 10.5 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
25 customer reviews
Amazon Best Sellers Rank:
#16,307 in Books (See Top 100 in Books)
Well done nice illustrations and recipes.
I am not a fan of this cookbook.My first complaint is that the organization of the book makes it difficult to use in what I think of as the normal way to use a cookbook: by type of food. For example, I normally grab a cookbook when I want to make something a little different with a specific food I have on hand. This book is divided by chapters on specialty diets (ex: gluten-free, low-carb, low-glycemic, vegetarian and flexitarian, and Mediterranean, etc.), method of cooking (slow-cooker recipes), and a miscellany of other categories, including the following: quick recipes, foodie recipes, budget-friendly recipes, and kid-friendly recipes. Although I find this arrangement a bit maddening, I could overlook it if the book had a truly wonderful index. Unfortunately, the copy I reviewed had no index at all. It is an advanced reader copy, so the index may have been omitted, but there was no indication of an index to come. Hopefully this was sloppy editing and there is an index in the finished book. I have no way of knowing, of course.My second complaint is the recipes themselves. They’re a combination of recipes I have versions of elsewhere (ex: mushroom burgers: turkey burgers with grilled mushrooms on whole wheat buns) and recipes I wouldn’t make on a bet (like No Mayo Egg Salad: 12 egg whites, seasoning, and four wedges of Laughing Cow spreadable cheese mixed together). Recipes call for more processed food than I would like and include bizarre notes, such as the ubiquitous notes at the end of recipes stating that if you don’t use ingredients with gluten, the recipe can be made gluten-free. My guess is that this is the solution arrived at to address pulling some recipes out for the chapter on gluten-free while leaving others that could easily be made gluten-free behind. Another note advises cooks to make a dipping sauce with yogurt and dill for a Greek dish. No recipe, just the suggestion. A recipe for tzatziki sauce would be far more useful.If you don’t mind using processed food and just want a cookbook that meets the standards of the American Diabetes Association, this one might work, especially if you don’t have other sources for the basic recipes it includes. The prominent nutrition facts given for tiny serving sizes for each recipe could be a help, too.
This *looks* good on the surface, but in terms of usefulness it could have been soooooo much better (two stars for the authors and one star for their editor, who should have corrected this). Here are a few examples of my general concerns.* The nutritional information does list choices/exchanges, but there is no overview in the book of how this diet/approach works. The introduction should have been developed more for people who are new to this type of cooking/eating/living.* If you follow the serving size to meet the exchanges, you'll probably be hungry. There's a recipe for kale soup with turkey and beans. It calls for 6 ounces of lean ground turkey, and it's supposed to make 7 servings of one cup each. You will hardly get any turkey in that serving size at all. Also, unless you have a scale, you will have to guess how much 6 ounces of lean ground turkey is, because the typical package is more than a pound.* There is nothing on stocking your pantry (which would have been great), and clearly the authors didn't keep the average pantry/shopper/cook in mind when they created these recipes, because a lot of the ingredients aren't presented consistently and it's not clear what can be substituted (or why). See comments below.* The choices of ingredients seem arbitrary, and the substitution measurements don't seem consistent. Sloppy Janes calls for "1 tbsp honey or 2 packets artificial sweetener." The mousse recipe calls for 3 tbsp honey or 3 packets artificial sweetener." Wouldn't that be 6 packets based on the Sloppy Jane recipe? Or 1.5 tbsp honey? The brussels sprouts slaw calls for 2 tbsp artificial sweetener. How many packets is that? Could I use honey instead? The authors don't tell us.* The order is difficult to navigate. Instead of ending with snacks or desserts, the book ends with Mediterranean recipes. This seems to be the new trend in cookbooks (odd groupings), and I don't think it's practical for users. Chocolate avocado mousse appears *next to* Chicken and apricot tagine (and so forth). Here is part of the order from the gluten-free chapter: eggroll; noodles; frittata; banana bread; muffins; brownies; smoothie, tostadas, rice bowl, chicken salad, chicken salad wrap, chicken breast, chocolate mug cake, egg and ham cups . . . Even within a chapter, the desserts aren't grouped together. My advance copy did not have an index, but there is supposed to be one in the published book, which should help with this issue to an extent. However, as a reader, I really like to see all appetizers,desserts, etc. grouped in one section so I can browse through it without flipping back and forth to an index.* Some recipes use egg substitutes, some use eggs, some use egg-whites, etc. Are these interchangeable? If so, what are the advantages/ disadvantages of each? Why did the authors use one and not the other? Is it based on the final texture? The nutrition count? Again, an overview at the start with a bit more hand-holding for readers would have been great.* Why do some recipes use Smart Balance margarine (easy half-mashed potatoes) while others use "trans fat-free margarine" (sweet potato shepherd's pie)? Are they the same thing?* The banana bread uses "GF baking mix." The next recipe, muffins, uses "GF baking mix (such as King Arthur baking mix)." The brownie recipe that follows uses "GF biscuit and baking mix (such as Bob's Red Mill)." It would have been better for the authors to create recipes that all used the same thing and then listed them consistently EVERY SINGLE TIME.* Adding a side note that a recipe can be gluten-free if you buy gluten-free chicken broth is sort of a no-brainer for anyone who cooks GF. But this also isn't handled consistently. The kale soup has the note; the slow cooker chicken and sweet potatoes includes it as part of the recipe: "broth (gluten-free if needed)."If both authors contributed recipes, that could account for some of the inconsistencies, but as a freelancer I've edited cookbooks, and this one has dropped the ball. Nothing here that's amazing (or clear) enough to recommend.
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