Product Description

A unique new concept in cookbooks for people with diabetes

A unique cookbook concept featuring month-by-month, week-by-week, and day-by-day meal plans and recipes with dietitian and chef's tips that make it much easier for people to eat healthfully. The menus come with weekly grocery lists so you can purchase only what you need, saving time and money. As a bonus, each month features reminders of special ADA events and other health-related activities of interest.

Recipes include:

Product Details

• Amazon Sales Rank: #14447 in Books
• Published on: 2004-12-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 460 pages

Features

• ISBN13: 9781580401609
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Dietician Rondinelli and chef Bucko make cooking five healthy dinners a week—for an entire year—look like a no-brainer in this simple cookbook. They divide their book by month, and within each month, they give four weeks’ worth of main courses (presumably for dinner, though they could certainly make nice lunches). A grocery list begins each week, followed by the recipes, which generally fall under the "continental" umbrella, with Mediterranean, Latin, Asian and other influences. Although no dish requires more than four steps, and prep times range from 5 to 20 minutes per recipe, there are plenty of intriguing dinner options, such as Three-Pepper Pasta Salad with Goat Cheese, or Chicken with Portabello Tofu Sauce. Rondinelli and Bucko also feature one dessert for each month, which are the book’s weakest link, as they often take the easy way out: Cherry Tarts, for example, require canned "light" cherry pie topping. Sidebars give further information on ingredients and advice for alternate preparation methods, and every recipe includes the dish’s nutritional information.
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About the Author

Lara Rondinelli, R.D., L.D., C.D.E. is a dietitian at Rush University Medical Center in Chicago and an instructor for the College of Health Sciences at Rush University.

Jennifer Bucko is a certified chef and currently works as the executive chef and catering manager for The Market Place foodstore in Chicago. She graduated from the Cooking and Hospitality Institute of Chicago (CHIC), a Le Cordon Bleu certified program.