Maple-Glazed Corned Beef with Vegetables

Chicken Minestrone

Curried Chicken with Coconut Milk

Pork Roast with Apricot Sauce

Lemon-Mustard Salmon Steaks

and much, much more

About The Author
Dana Carpender is the author of 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, The Low-Carb Barbecue Book, 500 More Low-Carb Recipes, Dana Carpender’s Carb Gram Counter, and How I Gave Up My Low-Fat Diet and Lost 40 Pounds, which together have sold almost a million copies. 500 Low-Carb Recipes was a Quality Paperback Book Club Main Selection and a USA Today best-seller. She has been featured on QVC, Weekend Today, Fox and Friends, and other local and national radio and TV programs. Dana writes a syndicated newspaper column called "Low Carb for Life" and is also the author of the popular e-zine "Lowcarbezine!", with over 20,000 subscribers. She lives in Bloomington, Indiana

Busy People's Diabetic Cookbook is the answer for everyone who wants to eat healthier without sacrificing what is most important to them - delicious flavor! These recipes are not just for those people with diabetes, but everyone in the family can enjoy these healthy and well-balanced recipes.

Diabetes is becoming a national epidemic. The number of new cases diagnosed increased by 25% from 878,000 in 1997 to 1,104,000 in 2,000. Today 18.2 million people in the U.S. - 6.3% of the population - have diabetes. Shockingly, adult onset diabetes is now being diagnosed in children.

Sometimes when one member of a family is diagnosed with diabetes, two meals are made - one for the person with diabetes and one for everyone else. What's terrific about this book is that you would never know by tasting these recipes that they are all within American Diabetic Association's guidelines. They are that good, that delicious, and that amazing!

When you were diagnosed with diabetes, did you get advice to avoid sugar and lose weight with no further guidance? Were you ever given a preprinted meal plan prescribing a certain number of calories a day, but you didn't know what to do next? This book will help you fill in the blanks by supplying you with important information about eating healthier and controlling your diabetes.

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 dietitian, 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 complete 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 -- Portion Control (the size of your servings)
• How to Buy, Store, and Handle Foods -- 2 Weeks of Menus Using the Recipes
• How to Find a Dietitian -- Much More

The first 60 pages are given over to general directions (for example, Haedrich is a firm believer in reading a recipe through to completion before lifting a finger; he rolls his dough on wax paper) and the making and shaping of crust. You will find everything you need to know about creating terrific pie crusts including a friendly pat on the back and the sage advice that great crust comes with experience. This is all but permission to bake several pies a week for the rest of your life. The 300 some recipes in Pie will help you on your way. There are 21 crust recipes alone, everything from that perfect flaky crust to Choco-Nut Press-In Pie Crust.

Ever hear of the Balaton, what sounds like the perfect pie cherry? Haedrich doesn't just give you a cherry pie recipe (there are actually nine), he tells you all about cherries (there's a box titled "Crash Course in Cherries"). And talking about cherries leads to talking about regions of the country, the people in the landscape, the fruit on the trees. You will travel endless miles of back roads with Pie. Haedrich feeds you information in easy bursts, like conversational asides, as recipe leads, as sidebars, as boxes, as how-to notes the author calls "Recipe for Success." In just the pages on cherry pie you'll find out about product sources, sanding sugar, pitting cherries inside plastic bags, lattice pie crusts, baking with kids, knotting cherry stems with your tongue, IQF (individually quick frozen fruit), and much more. And cherry pie isn't a chapter all its own, but a small part of the chapter called Summer Fruit Pies. All told there are 13 chapters in Pie.

books like Pie don't happen overnight, or even over a year of nights. Haedrich didn't apply his considerable food writing skill to a subject he simply pulled off the shelf. While the tone may be easy going, there's nothing casual here about either the task or the accomplishment. Pie represents a considerable chunk of one man's life wedged between the covers of a book. The tens of thousands of bits and pieces of valuable information, quotes, lines of poetry, not to mention the recipes and careful instruction comes from years and years of both accumulation and winnowing down to the very best.

And all along, page after page, there's that implacably friendly, reassuring voice, leading, encouraging, enlightening. How often do you crack open a cookbook and wind up with a new best friend? Such is the nature of a great book. Such is the magic of Pie and Ken Haedrich. --Schuyler Ingle --This text refers to the Hardcover edition.

From Publishers Weekly
No, that number's not a typo: here are 300 recipes for sweet pies, with fillings ranging from fruits to nuts, ice cream to custard. Haedrich, a cooking teacher and cookbook author (Apple Pie Perfect, etc.), shares an astonishing quantity of recipes, advice, pie history and musings on issues such as the butter vs. lard debate and his passion for sour cherries. His zeal and solid expertise make this book a worthy addition to the baker's bookshelf. There are 57 pages of information on pie crusts alone, but Haedrich's tone is clear and encouraging, as he addresses pie pans, rolling pins, pastry edges and more. The recipes range from All-Rhubarb Pie to more exotic offerings such as Watermelon Rind Pie and Carrot Custard Pie (Haedrich also includes 25 recipes for apple pie). Pie snobs, take note: each crust recipe gives instructions for making the pastry by hand, with an electric mixer or in a food processor. Similarly, Haedrich assures readers it's all right to use frozen fruit. Intrepid pie makers will be pleased with the recommendations throughout for other cookbooks and magazines, and the list of resources includes useful information on baker's catalogues, fruit farms and nut growers.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.