You Don’t Have to Be Diabetic to Love This Cookbook

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.

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.

Fall in love with food again…

From one of America's top chefs-who happens to have diabetes-comes 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 pasta to dessert. Yes, pasta! Yes, dessert! Valenti makes brilliant use of the innovations and techniques that are a signature of his cuisine-citrus to brighten flavors, unexpected pairings of texture and temperature (think grilled lamb patties with a cool cucumber, onion, and feta salad), turkey bacon as a foundation ingredient for a haunting smoky-salty quality-and never resorts to imitation products of any kind. 



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 Roas