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 a Wine) and a qclairvoyant in the kitchenq (Ruth Reichl, The New York Times)aand a diabeticaYou Donat 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 cuisineaacid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty qualityaand 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.A TIP FROM TOM WORKING WITH PHYLLO: If you purchase frozen phyllo dough, be sure to move it from the freezer to the refrigerator the night before you plan ... As you fill and fold up the turnovers or other items, periodically wipe down the work surface to be sure ita#39;s dry when you lay down the next sheet of phyllo. ... Brush the exposed phyllo with butter and fold it over to make a triangle-shaped packet.
|Title||:||You Don't Have to be Diabetic to Love This Cookbook|
|Author||:||Andrew Friedman, Tom Valenti|
|Publisher||:||Workman Publishing - 2009-06-01|