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 diabeticYou 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 cuisineacid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty qualityand 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.
|Publisher:||Workman Publishing Company, Inc.|
|Product dimensions:||7.90(w) x 9.20(h) x 1.30(d)|
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 Shumaieven crispy crust pizzas. Contemporary nibbles that sound indulgent but are diabetes friendly.
Salads and Starters:
Here are classic saladsso fresh, so flavorfulplus a delightful array of first courses. Lemony Fennel Salad, Warm Artichokes with Artichoke Dressing and Parmesan, Beef Carpaccio with Arugula and Truffle Oil, Chicken Chaatit’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 coreSouthwestern 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, andbest of allgreat 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.
What People are Saying About This
"People with diabetes and anyone looking for a healthy lifestyle will rejoice in Valenti's signature cuisine and the food that has made me one of his biggest fans."—Mario Batali, Chef/Author
"The title says it all—this collection of recipes will become indispensable to home cooks, with or without dietary restrictions…"—Tom Colicchio, Chef/Owner, Craft Restaurants
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