�� BOOK
REVIEWS
���
�by
Marilyn Helton
Spring Brings New Beginnings
By the time you read this we will have
celebrated Mardi
Gras, St. Patrick's Day, Passover and Easter;
probably
weeded, raked and prepared for the summer
vegetable garden;
and set our clocks forward and generally plunged
full
throttle into Spring!�
It had to happen soon or later, and I just wish
I had
thought of doing it!� "The Diabetic Four Ingredient
Cookbook," by Linda Coffee and Emily Cale,
has made its
debut.�
If you're interested in quick and inexpensive
recipes, this book is your answer.� I haven't tried any of
the recipes yet, but they look good.� (After you've read as
many cookbooks as I have, you can just about
"eye-ball" a
recipe and almost be able to taste it!) �Each recipe has a
complete nutritional analysis with dietary
exchanges.
If you're looking for simple recipes requiring
less
time, less ingredients and less hassle, and will
still meet
your diabetic menu guidelines, give this book
a� try.�
Over
200 delicious dishes requiring four ingredients
or less.
Published by Coffee and Cale, 1999, ISBN
0-9628550-4-9,
$9.95.�
You can order by calling their toll-free number:
1-800-757-0838.�
Visa and Mastercard are accepted.
"The All New Diabetic Cookbook," by Kitty
Maynard, RN,
Lucian Maynard, RN, and Theodore Duncan, MD,
offers
traditional recipes from appetizers to desserts,
and new
vegetarian recipes using a variety of rices,
grains and
vegetables.�
If you associate the Maynard names with
non-diabetic cookbook titles, you're absolutely
correct.
They have authored "The American Country
Inn Cookbook" and
"The Bed & Breakfast Cookbook,"
both of which I have in my
library.�
It was a pleasant surprise to learn that they are
both RNs with extensive experience in the care
and knowledge
of all diabetic conditions.
With bed and breakfast and country inn cookbook
expertise infused into "The All New
Diabetic Cookbook," one
can't go wrong.�
It caters to anyone who loves to cook,
loves the kitchen and wishes to be aware of the
nutritional
value of the foods they prepare.� More than 400 deliciously
tempting recipes are included and, while the
recipes are
designed to meet the needs of diabetics, they
will satisfy
everyone.�
I usually read a new cookbook from desserts back
to appetizers (you can tell what I like to eat!)
and this
book certainly has a wealth of great food
ideas.� There is a
special recipe section for children called
"Kids' Meals," an
area frequently overlooked in general diabetic
cookbooks.
Recipes for healthy pizzas, burgers and fries,
tacos, and
desserts will tempt adult appetites, as well.
Information on how diet affects diabetes,
designing an
individualized meal plan, how to count
carbohydrates, types
of sugars, and practical tips for living with diabetes
are
presented by the third author, Theodore Duncan,
MD.� Dr.
Duncan is president of the Diabetes Education
and Research
Center, assistant professor of Clinical Medicine
at the
University of Pennsylvania School of Medicine,
and former
chief, Department of Diabetes Mellitus and
Metabolism at
Pennsylvania Hospital in Philadelphia.� You can access the
Diabetes Education and Research Center website
at
www.libertynet.org/~diabetes
"The All New Diabetic Cookbook" is
published by
Rutledge Hill Press, 1999, $19.95, ISBN
1-55853-675-2
(paperback).�
I like this cookbook and I think you will,
too!
Speaking of desserts, one of my favorite low-fat
cookbook authors, Sue Spitler, has teamed up
with Linda R.
Yoakam, RD, MS, to publish "1,001 Low-Fat
Desserts."� I am a
great fan of Sue Spitler's books and have
several of her
other titles, including "1,001 Low-Fat
Recipes, Skinny
Pastas, Skinny Cookies, Cakes &
Sweets," and her recent
"Skinny Comfort Foods."
With over a thousand dessert recipes in
"1,001 Low-Fat
Desserts," you can satisfy your sweet tooth
without
sabotaging your waistline.� Deep-dish pies, tangy tarts,
cookies by the dozen, sugary cobblers, crunchy
crisps,
fluffy cheesecakes, custards, souffles, fruit
and frozen
desserts, cream puffs, pastries and dessert
sauces are
layered between 650 pages of� palate-pleasing bliss. There's
even a chapter of quick-and-easy desserts made
with
artificial sweeteners instead of sugar.
Complete nutritional information and diabetic exchanges
are included for each recipe.� For a dessert lover like me,
I figure the cost of this dream book amounts to
about two
cents per recipe--a terrific bargain!� Published by Surrey
Books, Inc., 1999, $19.95, ISBN 1-57284-028-5
(paperback).
If you're looking for home cooking just like
Mom's,
you'll find more than 250 fast, low-fat recipes
with
old-fashioned good taste in "The Complete
Quick & Hearty
Diabetic Cookbook."� From breakfast to dinner, appetizers to
desserts, it's all here.� Uncomplicated recipes with
easy-to-find ingredients are accompanied by
titillating
culinary comment.� Some recipes also have "serve-with"
suggestions.�
I like the fact that the serving size is also
included.�
Each recipe has dietary exchanges as well as
nutritional analysis.� Dietary fiber and sugar content are
also included.�
Published by the American Diabetes
Association, 1998, 272 pages (soft cover),
$12.95 (ADA
member price $10.95.� You can order toll-free,
1-800-232-6733; ask for #4624-01).
If you'd like to read more reviews, visit the
Cinnamon
Hearts website at http://www.cinnamonhearts.com
and click on
"Cook's Library."� Until we meet again this summer, stay
healthy and positive!
NOTE:�
Marilyn Helton is the editor of "Cinnamon
Hearts~The Art of Living A Winning Diabetic
Lifestyle," a
positive-power newsletter for diabetics and
their families.
Subscriptions to "Cinnamon Hearts"
newsletter are available
for $19.80/year (USA); $20 (Canada);� from Cinnamon Hearts
DLE, PO Box 578340, Modesto, CA 95357-8340.