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Summary: CNN Commentary
Review: ATLANTA (CNN) -- When Chef Chris Smith was diagnosed with diabetes seven years ago, his physician advised him to drop out of culinary school and find a new vocation altogether. "My doctor said it would be just too hard to work around all that food," he says. Instead, Smith decided to put his professional experience to use. He began conducting diabetic cooking seminars and is set to release his first cookbook in June. "Cooking with the Diabetic Chef" is a guide to eating that strives to add intense flavors to food without adding fat, salt and sugar. "I want to break barriers," Smith says. "Most people might have two or three chicken recipes that they know how to make. I want to give them a whole library of ways to prepare chicken. I want to show diabetics that there is variety." "We don't want the diabetic diet to be a sentence," agrees registered dietician Margaret Fowke. "That is probably the biggest concern diabetics have when they are first diagnosed. They say, 'Oh my gosh, I can't have my fried chicken and my chocolate chip cookies.' We feel they must have some flexibility in their diet plans."
Rating:
Summary: CNN Commentary
Review: ATLANTA (CNN) -- When Chef Chris Smith was diagnosed with diabetes seven years ago, his physician advised him to drop out of culinary school and find a new vocation altogether. "My doctor said it would be just too hard to work around all that food," he says. Instead, Smith decided to put his professional experience to use. He began conducting diabetic cooking seminars and is set to release his first cookbook in June. "Cooking with the Diabetic Chef" is a guide to eating that strives to add intense flavors to food without adding fat, salt and sugar. "I want to break barriers," Smith says. "Most people might have two or three chicken recipes that they know how to make. I want to give them a whole library of ways to prepare chicken. I want to show diabetics that there is variety." "We don't want the diabetic diet to be a sentence," agrees registered dietician Margaret Fowke. "That is probably the biggest concern diabetics have when they are first diagnosed. They say, 'Oh my gosh, I can't have my fried chicken and my chocolate chip cookies.' We feel they must have some flexibility in their diet plans."
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Summary: Quotes from the Media
Review: Connie Martinson Talks Books - "Quote" "...a must for any family with someone who is a diabetic; plus, the recipes are very good."
Rating: 
Summary: A bitter disappointment as well.
Review: Cooking is a joy and a hobby for me, when accurate instructions are provided. Regrettably, I was no further into this book than page 8 before discovering a substantive error: Chicken Breast Roulade clearly must require more than 1/8 cup (2 Tbsp.) Chicken Stock in order to produce final portions of 1-1/2 Tbsp. for each of four servings, particularly after it has been reduced by half. Pages 11 and 12 show lovely photographs which, regrettably, are mis-identified. With such careless editing, how can one trust anything else in the contents?
Rating:
Summary: Bitter Disappointment
Review: Cooking is a joy and a hobby for me, when accurate instructions are provided. Regrettably, I was no further into this book than page 8 before discovering a substantive error: Chicken Breast Roulade clearly must require more than 1/8 cup (2 Tbsp.) Chicken Stock in order to produce final portions of 1-1/2 Tbsp. for each of four servings, particularly after it has been reduced by half. Pages 11 and 12 show lovely photographs which, regrettably, are mis-identified. With such careless editing, how can one trust anything else in the contents?
Rating:
Summary: A "must" for all diabetic cookbook collections.
Review: Cooking with the Diabetic Chef shares a chef's secrets for creating over a hundred meals, focussing on meals which can be produced quickly and including color photos of finished results. Calories, fat, and exchange details are included in sidebars of information to accompany dishes of appeal to the entire family.
Rating:
Summary: A "must" for all diabetic cookbook collections.
Review: Cooking with the Diabetic Chef shares a chef's secrets for creating over a hundred meals, focussing on meals which can be produced quickly and including color photos of finished results. Calories, fat, and exchange details are included in sidebars of information to accompany dishes of appeal to the entire family.
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Summary: Praise from the media:
Review: ecookbooks.com "Flavorful recipes the whole family will love."
Rating:
Summary: Praise from the media:
Review: ecookbooks.com "Flavorful recipes the whole family will love."
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Summary: Flavor is back!
Review: Flavor. The number one thing people with diabetes would likemore of is flavor. Over the last seven years I have spoken tothousands of people throughout the country about flavor, and how toget more of it in their food. "Cooking with the Diabetic Chef" shows people how to get great flavor using classic cooking techniques. Special hints and tips will arm the everyday cook with the tools to succeed! The recipes are easy to read and simple to prepare. Most importantly, these recipes are designed not only for the person with diabetes but for the whole family! "Cooking with the Diabetic Chef" is the first book written by a professionally trained chef who also has diabetes. I was diagnosed with type 1 diabetes in 1993. That same year, I graduated from the Culinary Institute of America and began speaking publicly about food and cuisine to diabetes organizations. I am able to share with you both my personal experience and my professional expertise. Food is an intricate part of the life of any person with diabetes, and the whole family is affected by diabetes in some way or another. I wrote this book so that the whole family could enjoy food! I have included a wide range of flavors with every meal. From Egg Burritos to Mini Quiches, from Chicken Kabobs to Chicken Jambo. From seafood recipes that include South Carolina Soft-Shell Crab, Shrimp and Scallop Stew, and Salmon Roulade. Also included are dessert recipes like yogurt parfait or chocolate cake with fresh raspberries. Living with diabetes, I know first hand the changes that occur in our lives because of this disease. But change does not mean we have to compromise our enjoyment of food. We do not have to sacrifice flavor. This book will empower the reader to make food more enjoyable and to see that cooking can be fun and flavorful and healthy for the whole family. END
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