THE ART OF COOKING FOR THE DIABETIC by Katharine & Mary Abbot Hess Middleton

THE ART OF COOKING FOR THE DIABETIC

By
Email this review

KIRKUS REVIEW

Written by two American Diabetes Association activists, a cookbook which manages to make food substitutes without sacrificing flavor integrity. Their Food Exchange lists and supplementary lists enable the diabetic to mix and match foods with equivalent carbohydrate, protein, and fat values--a measured-portion system which requires a time investment but has nutritional dividends. The authors advise on how to read a label (often the portion size is the key) and how to eat safely in fast food restaurants--a Whopper alone uses up several meals' rations. The recipes themselves (margarine and artificial sweeteners rather than butter and sugar, low-sodium tips added) are good enough for the whole family to share: vegetable soup, a whipped cottage cheese confection, meat-stuffed eggplant, tomato-free Pasta Primavera. And although alcohol appears infrequently, it does so opportunely--in veal piccata, chicken Dijon, and Grand Marnier fruit cup. Just what the doctor ordered? Even better.

Pub Date: March 24th, 1978
Publisher: Contemporary Books