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Cocinando para Latinos con diabetes = (Diabetic cooking for Latinos)
Fuste, Olga V.
Adult Nonfiction RC662 .F87 2002
From Library Journal:
Diabetics must be careful when eating, as too many carbohydrates and too much fat and sodium will elevate their blood glucose, cholesterol, and blood pressure. Those who enjoy spicy Latin American fare will be happy to learn that they can still eat their favorite delicacies by modifying the recipes. Fuste, a dietician who runs a nutrition program for seniors, presents more than 150 recipes for such traditional dishes as empanadas, salsas, paella, tamales, meats and seafood, beverages, and desserts. By grilling or baking instead of frying, using low-fat dairy products, and reducing the amount of sugar and salt, cooks can make healthy meals while retaining traditional flavors. The bilingual text has English and Spanish versions on facing pages, and the author provides nutritional and diabetic exchange information for all recipes. She also includes a glossary, shopping list, chili rating chart (in terms of hotness), a resource list, and guidelines for a walking program. There are other interesting diabetic cookbooks, such as Chris Smith's Cooking with the Diabetic Chef, but none specifically for Latin foods. This will make an excellent addition to consumer health and cooking collections in all libraries.-Barbara M. Bibel, Oakland P.L., CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Fuste, Olga V.
Adult Nonfiction RC662 .F87 2002
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From Library Journal:
Diabetics must be careful when eating, as too many carbohydrates and too much fat and sodium will elevate their blood glucose, cholesterol, and blood pressure. Those who enjoy spicy Latin American fare will be happy to learn that they can still eat their favorite delicacies by modifying the recipes. Fuste, a dietician who runs a nutrition program for seniors, presents more than 150 recipes for such traditional dishes as empanadas, salsas, paella, tamales, meats and seafood, beverages, and desserts. By grilling or baking instead of frying, using low-fat dairy products, and reducing the amount of sugar and salt, cooks can make healthy meals while retaining traditional flavors. The bilingual text has English and Spanish versions on facing pages, and the author provides nutritional and diabetic exchange information for all recipes. She also includes a glossary, shopping list, chili rating chart (in terms of hotness), a resource list, and guidelines for a walking program. There are other interesting diabetic cookbooks, such as Chris Smith's Cooking with the Diabetic Chef, but none specifically for Latin foods. This will make an excellent addition to consumer health and cooking collections in all libraries.-Barbara M. Bibel, Oakland P.L., CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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