If you are a life-long yo-yo dieter like me, this is a book that will give you hope for your future efforts in the weight loss struggle. Anne Fletcher has provided helpful weight loss and maintenance tips and strategies from the "masters"...those folks who have lost weight and kept it off for years. It's a "must read" for anyone who is tired of the weight loss merry-go-round. Very encouraging!

I hate the idea that being thin is healthy. Just because you are thin doesn't mean you are healthy. That said I wanted to say that I really enjoyed this book! I read it in two days, it usually takes me a month or so to read diet books. Diet books are so boring! This isn't really a diet book but a motivating to be healthy book!
The ideas behind the book are so simple, to lose weight and to maintain that weight. There are tips in here that seem so obvious but we tend to forget, we beat ourselves up and then start the process all over again.

This is the first diet book I have read that I really feel I can do it. It teaches you a new way of eating that is healthy, but good and the same time. This is something I plan on continuing the rest of my life. She explained everything wonderfully. I would recommend this book to anyone who is having trouble losing weight. I have accually bought the book for friends who wanted help with weight. She also provides tons of quick and easy recipes you will love. This will be the last diet book you ever buy!

For decades now, Graham Kerr has been a culinary pioneer and a communications innovator. This book holds true to his history -- it is fascinating and a joy to read. It is destined to become a treasured and much used part of my library.

Time Ryan, Senior VP, Culinary Institute of America (quoted from back cover)

Now that the condition called "pre-diabetic" has been recognized by the medical profession, even more people need information on meals, recipes and menu planning to aid in blood glucose control. I have just recently been diagnosed as pre- or "borderline" diabetic. Pre-diabetes and diabetes are medical conditions that are vastly under the control of the patient. We have all heard that losing weight and increasing exercise are vital to controlling diabetes. At this point I have read about six books on diabetes and this one is by far the best. Some of the books were a complete waste of money, in my opinion; for example, "Tell Me What to Eat if I Have Diabetes" was for processed and fast food junkies. All of the books present information on goals for blood glucose levels, what are carbohydrates, etc. But for me, I needed help with menu planning, balancing proteins, carbos, fats, calories, increasing fiber, etc.

"The Diabetes Bible" does have workable recipes - the ones I have made were very tasty. The biggest shock comes when you actually measure the serving sizes specified. A 4-ounce apple did not exist in my grocery store - they were all 8 ounces. So, if you follow their menu plans (I used the 1,200 to 1,400 calorie plan), you can eat only half that apple. It is amazing how small a half-cup portion of cooked vegetables is or two ounces of lean protein is an incredibly tiny piece (I once virtuously ate a small fish fillet, only to find out that I had consumed "four exchanges"). And one cup of milk is only a few swallows.

My biggest complaint about the book is that many menus rely on reduced fat cheeses, "lite" sour cream and margarine, although they do admit you can used the real thing, but (obviously) eat even less of it.

It is no lie to say that controlling pre-diabetes or diabetes is a heck of a lot of work. Given the risks of not controlling these conditions - eye damage, peripheral neuropathy, risk of heart attack and stroke - patient motivation to lose weight, increase exercise, control blood pressure and blood glucose, reduce cholesterol, etc. should be high, but it certainly is no day at the beach. The "Diabetes Bible" at least gave me some place to start.

In The Diabetes Food & Nutrition Bible: A Complete Guide To Planning, Shopping, Cooking, And Eating, Hope Warshaw and Robyn Web effectively collaborate to draw upon their more than twenty years experience with the challenges of a diabetic lifestyle. They provide the reader with a wealth of information on how to turn out more than one hundred healthful and tasty dishes for the diabetic -- meal time dishes that will be enthusiastically received by their non-diabetic friends and family members as well. All aspects of sound and nutritious cuisine for the diabetic is covered including the what to look for and what to avoid with respect to canned and prepared foods from the supermarket, portion control and the role it plays in a healthy eating plan for diabetics; five "Nutrition Superstars" that compliment any diabetic diet; and the diabetes meal plan based on building blocks of healthful eating for people with diabetes. No diabetics's reference shelf and cookbook collection can be considered complete without the inclusion of The Diabetes Food & Nutrition Bible!

A food and nutrition super-resource for people with diabetes, The Diabetes Food & Nutrition Bible is written by Hope S. Warshaw, a certified diabetes educator and registered dietician, and Robyn Webb, an expert in all things culinary and healthy. This book brings you up to date on meal planning, carb counting, vitamins, minerals, and the best ways to prepare healthy, delicious meals.

In addition to being a comlete food and nutrition reference, The Diabetes Food & Nutrition Bible is a cookbook that shows you how to prepare foods using Nutritional Superstars, foods such as grains, avocados, leafy green vegetables, fruits, tofu, and many more. It includes more than 100 recipes featuring 20 Nutrition Superstars complete with nutritional information, exchanges, and carb counts. There are selections on: Meal Planning Approaches How to By, Store, and Handle Foods How to Find a Dietitian

This is a great book for ER residents or medical students desiring a concise text of emergency radiology.

I am an emergecy medicine physician.I first bought this edition as a resident;I found it excellent then and now.It is written in an easy to learn format,with radiographs and illustrations side by side for comparison.As it's only 105 pages ,it can be read quickly. I wholeheartedly recommend this book to all students and residents.Hat's off for a great book.Buy it!

This book provides some good techniques for reducing fat in cooking without sacrificing flavor. My family especially likes the versions of Rogan Josh, Moussaka, and Spaghetti Carbonara. The techniques, such as lower fat ways to thicken, or lower fat ways to handle eggplant, are great, and easy to apply to other dishes. Full nutritional info is given, both for the "classic" versions of the dish, and the "Minimax" recipes, so that those trying to follow a careful eating plan can do so.

His Minimax series on TV inspired me to try this book. The recipes I have served to guests have been met with differing results. At a dinner party, they didn't feel the Cheesecake with Figs was appetizing at all, while the Swedish Meatballs were a Hit. The Sloppy Joe recipe with ground turkey and bulgar wheat flavored with de-alcoholized wine (I used real stuff) is the very best I've ever had!

What I especially enjoy about this book is the wonderful commentary he gives on prep hints and blow-by-blow how to cook. The cost estimate and time estimate are neat features as well.

Great color photos adorn the recipes.

Delightful Graham Kerr was once called "Weight Watcher's #1 Enemy", and with good reason: no one could resist his charm nor his wonderful culinary creations. He has since abandoned his old clarified butter-and-cream self for a healthier, more logical cooking approach. But his old works still remain quite solid and have the power to bring the house down. This particular volume -- almost all of his Galloping Gourmet-dom -- is comprehensive, clearly stated and attractive.

Graham Kerr's Best is broken down into 3 parts: recipes that are less than 10% calories from fat - Creole Fish Dumplings, Blushing Chicken Fettuccine with Basic Tomato Sauce, Peppered Strawberries with Mint Sorbet; those that are around 20% - Coq Au Vin, Spaghetti Salmonara, Spiced Apple Pie; and another section with recipes under 30% - Orange-Braised Pork Chops, Tomato and Endive Salad, Fillet of Beef Benedict, giving the cook a wide variety of possibilities. The recipes are broken down into parts making even the most complex easy to follow. Most ingredients are available at your local grocer with footnotes on where to find the few items that are not. Kerr personalizes each recipe and offers a nutritional profile per serving as well as a time estimation to prepare each dish. Graham Kerr's Best is written by Graham Kerr and published by G. P. Putnam's Sons. Recommended for anyone looking to control their fat intake and maintain the high flavors of food. The book is separated into 3 parts giving each person a variety of possibilities to keep great health

There is quite a good section on meat cuts in this cookbook and it is worth buying just for that section. If you are interested in where the T-bone steak comes from, you will find great diagrams to explain where the specific cuts of meat are found, therefore increasing your understanding.

The pictures are black-and-white with a few exceptions being the full color spreads at the beggining of the chapters. Food photography has come a long, long way since this cookbook!

The ingredients are found listed on the left, with the U.S.A, Imperial and Metric measurements found on the right.

There are quite a few unique and intersting recipes. Glazed Rum Carrots, Tanunda Salad (sounds a bit like a waldorf), Chicken Treenestar, Citrus pancakes and Broiled Lemon Sole sounded good.

The funny thing about this cookbook is when you open it on the right-hand-side of the page there is a "handwritten" Dear Friend note that almost fools you into thinking you have a signed copy. Well, until you look at the back cover and see the exact same thing is on the cover.

This was one of my grandmother's cookbooks and now I will have fun finding new recipes to try.

TheRebeccaReview.com