Tom Valenti

New York chef Tom Valenti gives us food that is appealing, healthful, unpretentious and easy to prepare. The book opens with 16 pages of full-color photographs of recipes from the book, a great inspiration when you don't know what to buy or cook, and easy to find at the front of the book.

The Introduction explains all the basics of the diet diabetics need to follow, and it isn't that different from the way the rest of us should be eating. The Introduction also discusses, in plain terms, the science behind diabetes.

The recipe chapters give basics presented elegantly from a gourmet chef but food real people will want to make and eat.All the nutritional information is provided for each recipe, along with the traditional diabetic dietary exchanges. It is a book I would definitely want around if I were diagnosed with diabetes. As it is, I have found many great basic recipes to add to everyday menus.

The fish chapter is probably the best: 35 recipes for the most popular kinds of fish and shellfish we all love. The recipes add just the right flavors to complement the fish, making it taste great without complicated procedures. The salsa and relishes chapter is also a great resource.… (altro)

This book is a rare gem-- the result of personal struggle to reclaim one's diet from what has, historically been a culinary death sentence. In it you will find many very fine recipes that you can unselfconsciously serve to guests without risking your own health.

Tom Valenti takes us through his personal journey with the initial diagnosis of diabetes through his dedicated work in finding ways to make modern fine cooking friendly to his condition while sacrificing neither taste nor technique.

To be sure, this book is not for the novice home cook. If you're looking for a book that's long on basics and explanations of technique, this is probably not one you want to start with. This book assumes a fair amount of comfort with cooking techniques.

True to its title, non-diabetics will find this book useful as much for its fresh take on some old classic recipes and techniques as for it's use of non-refined carbs and emphasis on healthier fats. Overall, a very good book with a solid foundation in nutritional science as well as good food.… (altro)