ContactMessage BoardsLinks  Home  
Featured Chefs
Gourmet Articles
Environmental Kitchen
Cookbook Reviews
Current Reviews
Archive Reviews
Recipe File
The Wine Guy
Career Center
Ask An Expert
Diabetic Cooking
cookbook reviewsexpress lane diabetic cooking

Express Lane Diabetic Cooking
by Webb, Robyn,
M.S. Paperback
- 192 pages 1st Edition,
September 2000

Click Here To Buy It On Line!


Expresslane Diabetic cookbook is a simple, no-frills guide to cooking for diabetics and health conscience people. It has a convenient layout designed to coordinate with shopping in the grocery store. It is definitely written for home cooks who are pressed for time and alternative meal ideas. Growing up with a diabetic sibling and parents who worked full time I can appreciate the kind of convenience this book offers. The recipes I tried were all simple and easy to execute. I had no trouble locating items in the grocery store either. This book wasn’t written to challenge the home chef but to provide a basic service for time pressed cooks with serious dietary restrictions. I feel that it really succeeds with its goals. The book is divided into chapters that match grocery store sections plus an introduction chapter that explains food labels, food definitions and basic nutritional guides. It is standard “intro” information you can find in any basic cookbook. It also has a snazzy little section called “Quick meal ideas”. It is filled with tips on how to jazz up pre-prepared food. Most of the ideas actually sound pretty good! The grocery store chapters are: salad bar, deli, frozen foods and shelf-stable foods. I chose three recipes to try. For the salad bar section I picked the Chicken, melon and mango chutney salad. It was good. I would make this again anytime. The sour cream was a really nice touch. The tuna and chickpea salad is next on my list for this section. For the deli section I picked the Mexican dinner rice. It was good. It tasted like regular Spanish rice. I would probably make it again. For the shelf stable section I picked the no-cook peanut pasta. Very weird. I love peanut noodles but this wasn’t good. I think peanut noodles should be served chilled. If I had to make it again it would be cold.

Overall, I thought this book was really cool. I didn’t feel like I was reading a “healthy” cookbook. It gave me a lot of really good food ideas. It covered a broad range of food ideas. There is something for everyone here. I liked cooking out of it and will continue to do so. For a professional Chef I feel that it would serve as a good reference tool when cooking alternative food in a restaurant setting. I definitely recommend this book for anyone interested in cooking food for dietary compromised individuals.

Copyright © 2008