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The Art of Cooking for the Diabetic
by Katharine Middleton, Mary Abbot Hess
Product Group: Book
Publisher: Signet (1979-06-01)
ISBN: 0451122054
EAN: 9780451122056
Paperback
SKU: M128832
Condition: Very Good
Comments: 0451122054 1979 MMPB free of markings. Cover shows very light edge wear. Interior & spine evidence only gentle use; overall, a very serviceable copy. Your book will be carefully protected for transit in sturdy, weather-resistant packaging. We are prompt, efficient, communicative.
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Editorial Reviews
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Product Description
A guide to meeting the diet needs of diabetics features chapters on fats, fiber, and noncaloric sweeteners, food-exchange listings, medically approved advice on exercise and sports, and recipes that include calorie, cholesterol, and fiber counts. Reprint.
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Amazon.com Review
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
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Customer Reviews
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Used it for years
Rating  (5)
Date: 2001-04-07
10 out of 10 customers found this reveiw helpful
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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There are better books on this subject.
Rating  (2)
Date: 2000-09-30
12 out of 16 customers found this reveiw helpful
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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A MUST FOR ANYONE COOKING FOR A DIABETIC
Rating (5)
Date: 1999-12-09
47 out of 47 customers found this reveiw helpful
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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This book is a lifesaver
Rating (5)
Date: 1999-01-14
20 out of 21 customers found this reveiw helpful
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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Great food for anyone
Rating (5)
Date: 1998-04-13
39 out of 39 customers found this reveiw helpful
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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