BookkooB : The New Diabetic Cook Book - Mabel Cavaiani : Compare Book Prices

	title:	The New Diabetic Cook Book: More Than 200 Delicious Recipes for a Low-Fat, Low-Sugar, Low-Cholesterol, Low-Salt, High-Fiber Diet
	author:	Mabel Cavaiani
	format:	Paperback
	publisher:	Contemporary Books Inc
	released:	September 1, 1994
	isbn:	0809235471
	isbn-13:	9780809235476

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Customer Reviews
Dull for diabetics - Rated I was disappointed that this book is so US orientated, using food swaps, etc which we don't in the UK. Everything is measured in cups, quarts, etc. and uses unfamiliar ingredients, eg Graham Crackers. You don't get to recipes (in a cookbook?) until page 121 and then they are really not very interesting, with far too many ingedients that seem unneccessary: what difference would 1/8 tsp of black pepper make in a soup that has 2 quarts of water and a pound and a half of beef? What the heck is a 'whisper' of pepper anyway? How different is it from 1/16 tsp which is the smallest amount mentioned? If you are diabetic and like to eat well, Anthony Worrall Thompson's GI and diabetic diet books are a much better bet. a good guide to diabetic food but - Rated went to brugges and had gastric bypass.went into surgery with blood sugars out of control and woke up from surgery independant of insulin.never looked back. The New Diabetic Cookbook: More Than 200 Delicious Recipes f - Rated This book I found is for the American market, a lot of the recipes have ingrediants that aren't available in the UK (liquid egg for instance (not that I can find anyway)), also it offers temperatures for electric ovens but no sort of conversion for gas powered ovens. I was completely disappointed in the book.

Customer Reviews

Dull for diabetics - Rated 1/5
I was disappointed that this book is so US orientated, using food swaps, etc which we don't in the UK. Everything is measured in cups, quarts, etc. and uses unfamiliar ingredients, eg Graham Crackers.
You don't get to recipes (in a cookbook?) until page 121 and then they are really not very interesting, with far too many ingedients that seem unneccessary: what difference would 1/8 tsp of black pepper make in a soup that has 2 quarts of water and a pound and a half of beef? What the heck is a 'whisper' of pepper anyway? How different is it from 1/16 tsp which is the smallest amount mentioned?
If you are diabetic and like to eat well, Anthony Worrall Thompson's GI and diabetic diet books are a much better bet.

a good guide to diabetic food but - Rated 5/5
went to brugges and had gastric bypass.went into surgery with blood sugars out of control and woke up from surgery independant of insulin.never looked back.

The New Diabetic Cookbook: More Than 200 Delicious Recipes f - Rated 1/5
This book I found is for the American market, a lot of the recipes have ingrediants that aren't available in the UK (liquid egg for instance (not that I can find anyway)), also it offers temperatures for electric ovens but no sort of conversion for gas powered ovens.

I was completely disappointed in the book.

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