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

This book is the brainchild of Tom Valenti - a man who is aptly qualified, being both a chef and a type II diabetic - and was borne out of experimenting with dishes to accommodate his condition. Eventually the modified meals become second nature to him, and he noticed weight loss, more energy, and better skin as a result.

The book rests on the premise there is no "diabetic diet," meaning every diabetic has differing needs based on individual factors.

He covers everything you would expect to find in a standard cookbook, from breakfasts, brunches, hors d'oevres, soups, stews, fish, poultry, meet, pasta (yes, even pasta), as well as desserts and condiments.

What I liked

Some of the more delicious-looking dishes include eggs in hell, salmon carpaccio, spicy coconut turkey soup and almond-crusted mahimahi. There are also some intriguing looking dishes, such as coffee and banana smoothies, and pepper jack, cilantro and chive crepes.

I like that there is a detailed calorie breakdown, so you can plan your meals based on calories or carb count. I also like how Valenti doesn't go completely over the top on restricting carbs - including pasta and sandwiches.

What could have been better

It would be helpful if it indicated how long each meal takes to prepare and cook. Pictures of all of the dishes would also be helpful - especially for novices such as myself, who don't have much of a clue if the final product "looks right". There are some great pictures at the beginning of the book, but only for selected meals.

Overall, I think the cookbook is comprehensive with some delicious-looking dishes. The book would be well suited for people who are a little more adventurous, and a little less time-pressed.

While blue fish, bay scallops provencal and duck schnitzel sound wonderful, it may be a little more work than the average person is willing to put in. That said, I'm always looking to expand my culinary horizons, and look forward to trying some of these recipes.