Special Diet Books - Page 14

Eat, Drink, and Weigh Less: A Flexible and Delicious Way to Shrink Your Waist Without Going Hungry

Mollie Katzen, Walter Willett

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Customer Reviews:
Total reviews: 37 Average rating: 4.5 of 5

Excellent book, new/old twist on diets 5 out of 5 stars.
3 of 3 people found this review helpful.

A new twist on dieting allowing you to be both vegetarian and a carnivore. No wierd foods, no huge prep times, well balanced and fairly easy to follow and the food won't cosat a fortune.

Worth the effort 4 out of 5 stars.
3 of 3 people found this review helpful.

I really have enjoyed the eating plan suggested in this book. I feel nourished and satisfied and have successfully started to lose weight. More importantly, my family is eating more fruits and vegetables than ever before. My six year old son has eaten almost everything he has tried and my very picky four year old daughter has sampled (although not relished) some foods she had previously never considered trying. I don't feel hungry and often times I am shocked by the huge amount of food on my plate when I sit down for a meal.

The fact that eating this way is very time consuming is the only thing stopping me from giving the book 5 stars. I do consider myself a foodie and I like fruits and veggies, but I never realized how much I fall back on processed food on nights that I get home late from work, or don't feel like cooking. Since being on the 21-day eating plan, I feel like I am always in the kitchen, either preparing the evening meal or getting things ready for the next day. Not to mention the clean up! I think it will become easier as I learn more shortcuts, and Ms. Katzen does try to give hints to make prep and clean up quicker, but I seem to have much less free time since I have been on the eating plan.

Overall, even with the extensive amount of food preparation, I believe this plan works. I want to eat this way for the rest of my life.

Editorial Review:

Here’s the dream team for healthy eating: Mollie Katzen is the author of the landmark Moosewood Cookbook and one of Health magazine’s five "Women Who Changed the Way We Eat;" Dr. Walter Willett is the head of the Harvard School of Public Health’s Department of Nutrition. Together they’ve created a weight-loss plan that’s not only easy to implement -- with gradual shifts rather than quick fixes -- but filled with delicious, enjoyable foods and more than one hundred of Mollie’s fabulous recipes.

The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes

Susan O'Brien

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

great food everyone can love 5 out of 5 stars.
1 of 1 people found this review helpful.

If you want a book filled with recipes you can take to any gathering that EVERYONE will be able to eat, and that everyone will love, this is your go-to book. I've tried a dozen recipes so far and every one has been successful and delicious. One reviewer commented here that there were lots of ingredients to the recipes, but in fact the recipes are almost universally short and easy, averaging probably less than ten ingredients including salt and pepper. There are no obscure ingredients or odd substitute foods. I cook quite a lot and this is now one of my very favorite cookbooks, regardless of the dietary restrictions it serves. Highly recommended.

Editorial Review:

Ideal cookbook for many health conditions: The Gluten-Free Vegan is a groundbreaking cookbook, combining both special diets for healthier, allergy-free eating. Millions of Americans have health conditions like celiac disease, fibromyalgia, or food allergies that require a gluten- and/or dairy-restricted diet. In addition, going vegetarian/vegan is fast becoming mainstream, and many vegans are also looking to cut gluten from their diet. The Gluten-Free Vegan offers solutions for anyone seeking a tasty approach to healthier eating. Quick, easy, and delicious recipes: Written by a food-allergy sufferer and gourmet cook, this collection includes more than 150 healthy recipes for a wide range of dishes that are both gluten-free and vegan. The cookbook also includes guidelines of each dietary restriction, information on sugars, raw foods and organic foods, advice on ingredient preparation, quick-cooking tips, and resources for easily finding ingredients.

The All-Natural Diabetes Cookbook

Jackie Newgent

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Editorial Review:

The All-Natural Diabetes Cookbook won the 2007 Gourmand Best in the World Award in the category of Best Health and Nutrition Cookbook

The only whole food cookbook for people with diabetes—featuring 150 recipes

Eating with diabetes means eating healthy. But many cookbooks for people with diabetes substitute artificial sweeteners and processed foods at the expense of great flavor. Now if you want to make healthier choices, you don’t have to give up good food!

The All-Natural Diabetes Cookbook features 150 recipes that focus on whole foods and unprocessed ingredients. YOu can enjoy: Blanco Huevos Rancheros, Creole-Style Red Beans and Rice, Roasted Wild Salmon Fillet with Orange-Miso Sauce, Horseradish Pork Tenderloin on Naan with Arugula, and much,much more! YOu can do away with artificial ingredients that leave you feeling unfulfilled! Forget those “fat-free” products that are really just flavorless! Healthy eating is not only good, it’s also great tasting!

Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener

Ania Catalano

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

Disaster results 1 out of 5 stars.
11 of 11 people found this review helpful.

I was extremely excited to find this book. I use agave nectar in my coffee, in dressings and in sauces and I was thrilled at the possibility of being able to bake with it. I ordered the book and read it from cover to cover. I then set to spend over $150 on ingredients listed in the book. I ordered the sprouted flours from one store, the oat and barley flours and other items from an amazon seller, the essences and dried fruits from another store and I patiently waited for everything to arrive, giddy at the thought that I will bake these wonderful bars, cookies and cakes.

Well, I first tried the zucchini drops. Inedible. My four year old spit it out, my 10 year old said there were awful and my husband put it down after one bite. In retrospect I think it was the sprouted flour, which gives an unbearable vegetable taste to everything you put it in. It's the first desert that I had to throw away in 20 years of baking. I thought it was just bad luck and the next day I tried the coconut bars. How can something which includes coconut, chocolate and walnuts not turn out good? I'll spare you the details but this was the second desert of my life who ended up in the trash can. I didn't even dare to try it on my family anymore. Using the 9x13 pan that the author suggested the crust ended up being a 1mm deep crumbly, vegetable-tasting mess and the filling didn't taste any better.

In my house, we eat healthy and we love agave nectar. But something is seriously wrong with these recipes. I should have paid more attention to the fact that some of the 5 star reviewers did not yet try the book but some of the lower rating reviewers had experiences similar with mine. Oh well, I'm now turning to the other book I bought along with this one, "Sugar-free and fruit sweet" by Janice Feuer and hope to have better luck with it.

Editorial Review:

Even before its health benefits were being touted on Oprah's daytime show, agave nectar was finding fans among dessert lovers seeking to reduce or eliminate processed sugar in their diets. In "Baking With Agave Nectar", natural foods chef Ania Catalano shows how to creatively integrate this up-and-coming natural sugar substitute into every sweet tooth's repertoire through a variety of delectable recipes. From breakfast goodies (Pumpkin Muffins, Stuffed French Toast) to cookies (Chewy Double Chocolate Meringue) to desserts (Bread Pudding Souffles with Bourbon Sauce, Pear Frangipane Tart), Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.

The MS Recovery Diet

Ann Sawyer, Judith Bachrach

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Customer Reviews:
Total reviews: 15 Average rating: 5.0 of 5

Editorial Review:

More than half a million people live with multiple sclerosis, yet conventional medicine still has little to offer patients. There is no known cure-and even recent breakthroughs in drug therapy do not work to control many of the symptoms or promise any degree of recovery.

But there is an alternative to drugs that can stop and reverse the ravaging symptoms of MS-the MS Recovery Diet. As this book explains, there are five common food triggers that can set off the symptoms of MS-dairy, grains containing glutens, legumes, eggs, and yeast. Yet because MS is such a complex disease, other foods play a role, as culprits or aides. The MS Recovery Diet explains the background, science, and development of this treatment in one source for the first time, and shows readers how to pinpoint their specific problem foods and sensitivities. It also offers more than one hundred simple recipes, as well as strategies to improve digestion, balance the immune system, and repair the body's myelin-crucial steps toward healing the body.

Both of the authors, Ann D. Sawyer and Judith E. Bachrach, who had been diagnosed and disabled by multiple sclerosis, have experienced incredible recovery on the diet. Within the first three months on this program, Sawyer was able to stop the disease progression and begin to walk short distances with an even gait. Bachrach, whose health has been declining because of MS for thirty-eight years, regained feeling in her toes in one week and after one year on the diet, has stopped taking all medication. This book shares the treatment plan that has dramatically changed their lives, and the lives of others who have discovered it. With inspiring personal stories throughout, it offers real help-and hope-for sufferers of MS.

Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

Richard J. Coppedge Jr., George Chookazian

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

Very informative and comprehensive 5 out of 5 stars.
6 of 7 people found this review helpful.

I ordered this cookbook to help me bake for my granddaughter who has Celiac's disease. I am very impressed with the different flour mixtures to assure the proper flavor and texture of the finished product. I would recommend this for anyone who has a gluten intolerance. Thank you for offering this book!!!

Not so great! 1 out of 5 stars.
1 of 1 people found this review helpful.

I had high hopes for this cookbook, since it comes from The Culinary Institute. I have only tried one recipe, the pecan cinnamon buns, but I will definitely not make then again. The texture was very, very chewy. There is a large amount of guar gum (xanthan gum) in the recipe and mix used for it; I have never seen xanthan gum added by tablespoons before, only in teaspoon increments. But this recipe called for 2.5 tablespoons for 3 cups of flour, and 1.5 cups of that flour already had about a tablespoon in the mix. so approximately 3 Tablespoons of xanthan gum per 3 cups of flour? I think that might contribute to the problem.
Anyway, I think there are other cookbooks that will provide a better, more consistent result.

Editorial Review:

Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. Whether you're a first-time baker or professional chef, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas (Cooking Light)

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Customer Reviews:
Total reviews: 25 Average rating: 4.5 of 5

GREAT Cookbook! 5 out of 5 stars.
10 of 10 people found this review helpful.

I LOVE this cookbook!!!!! It was a Christmas gift and ever since we've been having great dinners nearly every night. I don't even want to go out anymore. This book contains easy to make meals in under 30 minutes (with the exception of the chapter on crockpot cooking). What I love about this one is that it plans the entire menu for you, and gives you steps to follow to prepare 2-3 recipes at once. Meals are usually a protein and a side, and sometimes include salads, breads, veggies, etc. And the best part? They're very light.

I've made probably 30-40% of the menus in this cookbook now, cooking them nearly every night. The only down side is the more expensive ingredients (sometimes) and quite frankly the time it takes to find and purchase all of the ingredients in the grocery store. I spend a lot more time in the produce aisle these days.

Two favorite chapters are the section of meals for two people, and the "20 ingredients" chapter, where you keep 20 ingredeints on hand to make each of the 20 recipes. Favorite menus include peppered beef tenderloin with orange-herbed asparagus and crusty french rolls, pan-seared chicken in proscuitto-fig sauce with roasted green beans, caesar-style green salad, and whole grain rolls, chicken piccata with garlic-basil pasta and steamed green beans, and seared chicken with avocado and tortilla chips con queso... yum!!!!!

Editorial Review:

In a world that makes ever-increasing demands on people's time, Superfast Suppers is indeed a lifesaver. Innovative recipes with carefully calculated ingredients (never more than 10), and attenuated prep times (not longer than 20 minutes), get cooks in and out of the kitchen in record time to put delicious meals on the table. Clever and always quick, Superfast Suppers will revolutionize your cooking with no loss of nutrition and no compromise in taste. Especially notable are the 20 recipes with less than 10 minutes of prep time, the 10 slow-cooker dinners and the 25 'Deadline Desserts' which require only 15 minutes from beginning to 'yum!' Finally, this book boasts the unique 'Have It Your Way' chapter that lets everyone create their own special meal from one basic item and a plethora of toppings. Any way you slice it, Superfast Suppers is a must-have for today's families on the go.

Prevention's the Sugar Solution Cookbook: More Than 200 Delicious Recipes to Balance Your Blood Sugar Naturally

Ann Fittante

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Editorial Review:

This follow up to The Sugar Solution offers more than 200 delicious recipes that stabilize blood sugar, which is the key to losing weight quickly, safely, and permanently

The latest medical discoveries make it clear: The real key to losing weight isn’t in calories, carbs, or exercise—it’s learning to control blood sugar. By focusing on the healthiest carbohydrates and fats, The Sugar Solution Cookbook enables readers to keep their blood sugar in check—so they can keep their metabolism up, overeating down, and quell their cravings for fattening foods. They’ll learn how to eat six meals a day while dropping a steady 2 pounds a week—and never regain the weight.

While some other popular diets are dangerously high in fat and deficient in fiber and other important nutrients, The Sugar Solution Cookbook draws on the latest research in the science of weight loss and features:

• a nutritionally balanced eating plan—created by a nutritionist and backed by Prevention, a name readers have learned to trust for safe, effective health information

• more than 200 mouthwatering, simple-to-prepare dishes, including such family favorites as All-American Pot Roast, Stir-Fried Orange Chicken and Broccoli, and Cajun-Spiced Oven Fries

• tips on how to substitute good fats and carbs in favorite recipes

And, since there are no forbidden foods in The Sugar Solution Cookbook, the dessert recipes include such delectable treats as Spiced Kahlua Custard, Peanut Butter Bundt Cake, and Dark Chocolate Pudding. Best of all, every splurge is guilt-free.

Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat

Bruce Fife

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Customer Reviews:
Total reviews: 31 Average rating: 4.5 of 5

Editorial Review:

Do you love breads, cakes, pies, cookies, and other wheat products but can't eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so delicious that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.

American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol

American Heart Association

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Customer Reviews:
Total reviews: 42 Average rating: 4.0 of 5

Editorial Review:

The nation’s most trusted authority on heart-healthy living presents the third edition of this bestselling cookbook, with updated health information and 50 all-new recipes.

Eating well is essential to living well. Choosing nutritious food can be complicated, however, especially in a world of fad diets and conflicting health advice. Now in its latest edition, the American Heart Association Low-Fat, Low-Cholesterol Cookbook helps you sort through the confusion. With more than 200 easy-to-prepare dishes and accompanying nutritional analyses, this useful cookbook is the perfect tool for creating meals that are sensible, healthful, and absolutely delicious. It also explains how cholesterol affects the body, how “good” and “bad” cholesterol differ, and how you can use the latest science and nutritional information to meet your heart-health goals.

• Crab Spring Rolls with Peanut Dipping Sauce

• Stuffed Chile Peppers

• Lobster Bisque with Leeks and Shallots

• Warm Mushroom Salad

• Peppery Beef with Blue Cheese Sauce

• Spicy Lentil Curry

• Spinach and Black Bean Enchiladas

• Cardamom-Lemon Muffins

• Mocha Cheesecake