You Don't Have to be Diabetic to Love This Cookbook: 250 Amazing Dishes for People With Diabetes and Their Families and Friends

You Don't Have to be Diabetic to Love This Cookbook: 250 Amazing Dishes for People With Diabetes and Their Families and Friends

by Andrew Friedman, Tom Valenti

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The book food lovers with diabetes have been waiting for: a through-the-menu collection of 250 dishes to meet any craving, from hot and spicy to sweet and sour, from creamy to crunchy, from pastas to dessert. Written by Tom Valenti, one of America's Ten Best Chefs (Food & Wine) and a "clairvoyant in the kitchen" (Ruth Reichl, The New York Times)—and a diabetic—You Don’t Have To Be Diabetic To Love This Cookbook is filled with recipes so delicious, so imaginative, so varied and enticing that it will turn the burden of following a diabetic regimen into a celebration of food.

In fact, this is food for everyone in the family to sit down and enjoy, with no penalty to the non-diabetics. Valenti employs innovations and techniques that are a signature of his cuisine—acid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty quality—and he never resorts to imitation products. Recipes include Asparagus and Mushroom Risotto; Chicken Chaat; Filet Mignon with Black and Green Peppercorn Sauce; Snapper Piccata; Grilled Duck Breast Paillard with Orange, Onion, and Mint; Lamb Sausage with Warm Potato Salad; Shrimp and Tomato Ravioli; Goat Cheese Cake; Banana Mousse; Miniature Pumpkin Pies.

Real flavors, real food, and finally, real pleasure, for America's 23.6 million diabetics.

Product Details

ISBN-13: 9780761159667
Publisher: Workman Publishing Company, Inc.
Publication date: 06/01/2009
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 348
Sales rank: 408,430
File size: 6 MB

About the Author

Writer Andrew Friedman has authored or coauthored more than twenty books. He lives with his wife and children in New York City.

Tom Valenti is the chef-owner of New York's acclaimed restaurant, Ouest, and the just-opened, the West Branch. He was diagnosed with diabetes over ten years ago, and after undergoing various stages of denial, anger, and resignation, created a diabetic cuisine that doesn’t skimp on flavor. He lives in New York City with his wife.

Table of Contents


Foreword by Robin Goland, M.D.

Foreword by Robert E. Michler, M.D.

Introduction: “You Mean I Can’t Eat Pasta Anymore?”

Breakfast and Brunch:
Smoothies, Frittatas, Cherry-Cheese Blintzes, and Turkey Hash. Delicious and inviting ways to start the day.

Hors d’oeuvres, Snacks and Finger Foods:
Mushroom Bruschetta, Caramelized Onion Dip, Shrimp Shumai—even crispy crust pizzas. Contemporary nibbles that sound indulgent but are diabetes friendly.

Salads and Starters:
Here are classic salads—so fresh, so flavorful—plus a delightful array of first courses. Lemony Fennel Salad, Warm Artichokes with Artichoke Dressing and Parmesan, Beef Carpaccio with Arugula and Truffle Oil, Chicken Chaat—it’s hard to choose.
Soups and Stews:
Ladle out bowls full of Creamless Creamy Mushroom Soup, Spicy Coconut Turkey Soup, hearty Seafood Stew, Jorge’s Family Lunch Chicken Soup. Easy, filling, and oh so good.

Sandwiches, Wraps, and Quesadillas:
A selection of sandwiches that will make you happy to the core—Southwestern Chicken and Avocado Wraps, Grilled Beef and Goat Cheese Quesadillas, Lobster Rolls, and Mushroom Burgers. They’ll also make your life just a tad easier.

Pasta and Risotto:
The chapter you might not have expected in this cookbook. But pasta and risotto pose no problems in these dishes: Vegetable Lasagna, Linguine with Clams, Braised Duck Legs with Egg Noodles, Creamy Spinach Risotto, and Roasted Tomato, Black Olive, and Thyme Risotto.

Fish and Shellfish:
Lean, light, nutritious, and—best of all—great tasting, fresh seafood can’t be beat at dinnertime. Try Almond-Crusted Mahimahi, Snapper Piccata, Salmon with Leeks and Caviar, Bay Scallops Provencal, and Soft-Shell Crabs with Scallion Couscous and Curry Vinaigrette.

Poultry and Meat:
The special occasion dishes: Grilled Beef Tenderloin, Grilled Lamb Chops with Cauliflower Stew, Garlic-Roasted Pork Loin with Salsa Verde, Sauteed Chicken with Tangy Mushroom Sauce. Perfect for dinner parties.

Side Dishes and Accompaniments:
Dress up simple main dishes with just the right side: Creamed Spinach with Parmesan Cheese, Baked Spicy Sweet Potato Fries, Bacony Brussels Sprouts, and Garlicky Wilted Kale. Irresistible.

The tasty and satisfying way to end the meal. Watermelon Granita, Mint Chocolate Pots de Crème. Blueberry Buckle and Strawberry Cobbler. Even Apple Turnovers with Walnuts and Cinnamon. There’s no forgoing dessert.
Condiments and Basics:
Better-than-store-bought chicken and beef stocks. Tomato Salsa and Onion Relish. Homemade Pesto and Herb Coulis. Packed with flavor, they will add punch to any main dish, sandwich, or side.

Conversion Tables


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You Don't Have to be Diabetic to Love This Cookbook: 250 Amazing Dishes for People With Diabetes and Their Families and Friends 3.4 out of 5 based on 0 ratings. 9 reviews.
Anonymous More than 1 year ago
I heard Tom Valenti being interviewed on NPR and couldn't wait to buy his cookbook. However, now that I have read the cookbook from cover to cover and tried a few of the recipes, I disappointed, There are only about five recipes that I will add to my repertoire.
rrnicovich on LibraryThing More than 1 year ago
This is a great cookbook, the name says it all; because I am not a diabetic and I do love this cookbook! It has a lot of really great recipes that are good for diabetics or anybody wanting to eat more healthy. The pictures are enticing and nutritional information is included with each recipe. Another thing I really like about these recipes is that they are made from real food, no artificial ingredients.
BlankReg on LibraryThing More than 1 year ago
This book is a rare gem-- the result of personal struggle to reclaim one's diet from what has, historically been a culinary death sentence. In it you will find many very fine recipes that you can unselfconsciously serve to guests without risking your own health.Tom Valenti takes us through his personal journey with the initial diagnosis of diabetes through his dedicated work in finding ways to make modern fine cooking friendly to his condition while sacrificing neither taste nor technique.To be sure, this book is not for the novice home cook. If you're looking for a book that's long on basics and explanations of technique, this is probably not one you want to start with. This book assumes a fair amount of comfort with cooking techniques.True to its title, non-diabetics will find this book useful as much for its fresh take on some old classic recipes and techniques as for it's use of non-refined carbs and emphasis on healthier fats. Overall, a very good book with a solid foundation in nutritional science as well as good food.
carrieprice78 on LibraryThing More than 1 year ago
"You Don't Have to Be Diabetic to Love this Cookbook" is a nice enough cookbook. It's laid out Tom Valenti, has interspersed plenty of anecdotal stories to preface each chapter and sometimes to preface the recipes. The recipes are varied, from kale salad to chicken pot pie stew, grilled tuna, and ethnic treats like ropa vieja. It appears as though the user can choose the recipe based on difficulty. Some certainly look more involved than others and take more time. Others are quick standards.Each recipe has nutritional information alongside, along with exchanges. I guess the exchanges are for if the user is on Weight Watchers or something like that. Tom even gives nice tips, like "peeling and seeding tomatoes." I would recommend this cookbook to any omnivore looking for a variety of recipes to try.
meerka on LibraryThing More than 1 year ago
Got one of those scolding emails that I hadn't reviewed this...was captivated and drooling the minute I got this ARC out of the mailer. I don't believe in tasteless, sugar substitute food and was delighted to learn of more tips to tickle the diabetic taste buds. Highly recommended for visually appealing photos and creative use of unusual ingredients to pack a flavor punch.
briantomlin on LibraryThing More than 1 year ago
New York chef Tom Valenti gives us food that is appealing, healthful, unpretentious and easy to prepare. The book opens with 16 pages of full-color photographs of recipes from the book, a great inspiration when you don't know what to buy or cook, and easy to find at the front of the book.The Introduction explains all the basics of the diet diabetics need to follow, and it isn't that different from the way the rest of us should be eating. The Introduction also discusses, in plain terms, the science behind diabetes.The recipe chapters give basics presented elegantly from a gourmet chef but food real people will want to make and eat.All the nutritional information is provided for each recipe, along with the traditional diabetic dietary exchanges. It is a book I would definitely want around if I were diagnosed with diabetes. As it is, I have found many great basic recipes to add to everyday menus.The fish chapter is probably the best: 35 recipes for the most popular kinds of fish and shellfish we all love. The recipes add just the right flavors to complement the fish, making it taste great without complicated procedures. The salsa and relishes chapter is also a great resource.
Imrahil2001 on LibraryThing More than 1 year ago
I went through this cookbook and bookmarked all the recipes I'd like to try or find interesting. When I got done there were about a dozen or so--and none of them were main courses. His starters sound good (southwestern chicken wraps; mushroom and goat-cheese pizza); his desserts sound good (strawberry cobbler; melon soup); his soups sound good (acorn squash soup; classic beef stew) and even his breakfast foods sound good (granitas; smoothies, frittatas). But his mains are not for everyday people. How many folks do you know who pop down and pick up duck legs, or a huge shank of lamb? How many only buy fresh herbs (he lists amounts for fresh herbs, but never their powdered equivalents)? And what the hell is his fascination with "spanish onions," which feature in virtually every recipe?If you want to make a cookbook for haute cuisine, I think it should be marketed as such; this is not for everyday people, at least not regarding most of the courses which require too much preparation, too many strange ingredients, and access to fresh herbs that, frankly, I've never seen outside of being dried and powdered.Even though there are a few good recipes in it, I'd pass on this one.
Anonymous More than 1 year ago
Anonymous More than 1 year ago