The Diabetes Carbohydrate and Fat Gram Guide
Author: Lea Ann Holzmeister
From the experts at the American Diabetes Association
The ultimate reference for anyone looking to shop with confidence while managing diabetes with ease, this comprehensive book lists foods, serving sizes, and nutrition information for generic, packaged, and fast foods. Completely updated for the third edition, this handy guide includes ten nutritional facts each for over 7,000 foods.
Library Journal
In this third edition (the last was published in 2000) of the American Diabetes Association's useful guide, registered dietician and certified diabetes educator Holzmeister (101 Nutrition Tips for People with Diabetes) aims to help diabetics make educated food choices. After defining terms and briefly discussing food product labeling in the introduction, the author explains the four meal-planning methods used by diabetics (each represented by a chart) and weighs their pros and cons. Then the nutritional information for many generic and brand-name foods and beverages (arranged by food category) are listed, including 1500 new entries. Readers will find staples like peanut butter and eggs as well as fast foods served at establishments like Krispy Kreme Donuts, Subway, and Pizza Hut. Although there is no index, which would have allowed users to look up a particular food, this book still has great value. Recommended for diabetics and libraries serving diabetic populations.-Karen Sutherland, Bartlett P.L., IL Copyright 2006 Reed Business Information.
The Ultimate Soup Bible
Author: Anne Sheasby
This lavishly illustrated volume is the ultimate guide to soup-making, with mouthwatering recipes from around the world. A mixture of traditional classics and exciting new ideas, there is something for every taste, diet and occasion, from hearty one-pot meals to elegant entertaining.
The book opens with an essential guide to soup ingredients, flavorings, techniques and equipment. This is followed by instructions for making your own basic stocks, thickening soups and making creative garnishes.
The recipe section has easy-to-follow step by-step instructions and photographs, with a glorious picture of each finished dish. The soups are divided into chapters according to their style and ingredients: chilled, light and refreshing, hot and spicy, creamy vegetable, chunky vegetable, winter warming, legume, pasta, noodle, tofu, chicken and duck, meat, fish, shellfish, egg and cheese, traditional country soups, one-pot meals and soups for entertaining.
Great soup recipes from around the world include Avgolemono and Bouillabaise from the Mediterranean, Irish Brotchan Foltchep and Scotch Broth from the British Isles, Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup, chilled Spanish Gazpacho and fiery Malaysian Laksa Lemak.
Consultant Editor Anne Sheasby spent several years working as a professional home economist within the food industry in a variety of roles before embarking on a successful freelance career in 1991 as a food writer and home economist. Anne is the author of many published cookbooks, covering a wide variety of subjects. She has also written for national magazines and regularly works with leading companies within the food industry. Anne is a member of the prestigious Guild of Food Writers and the Institute of Consumer Sciences.
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