Tom Valenti (1959–2026)

Got one of those scolding emails that I hadn't reviewed this...was captivated and drooling the minute I got this ARC out of the mailer. I don't believe in tasteless, sugar substitute food and was delighted to learn of more tips to tickle the diabetic taste buds. Highly recommended for visually appealing photos and creative use of unusual ingredients to pack a flavor punch.

This book is a rare gem-- the result of personal struggle to reclaim one's diet from what has, historically been a culinary death sentence. In it you will find many very fine recipes that you can unselfconsciously serve to guests without risking your own health.

Tom Valenti takes us through his personal journey with the initial diagnosis of diabetes through his dedicated work in finding ways to make modern fine cooking friendly to his condition while sacrificing neither taste nor technique.

To show more be sure, this book is not for the novice home cook. If you're looking for a book that's long on basics and explanations of technique, this is probably not one you want to start with. This book assumes a fair amount of comfort with cooking techniques.

True to its title, non-diabetics will find this book useful as much for its fresh take on some old classic recipes and techniques as for it's use of non-refined carbs and emphasis on healthier fats. Overall, a very good book with a solid foundation in nutritional science as well as good food. show less

New York chef Tom Valenti gives us food that is appealing, healthful, unpretentious and easy to prepare. The book opens with 16 pages of full-color photographs of recipes from the book, a great inspiration when you don't know what to buy or cook, and easy to find at the front of the book.

The Introduction explains all the basics of the diet diabetics need to follow, and it isn't that different from the way the rest of us should be eating. The Introduction also discusses, in plain terms, the show more science behind diabetes.

The recipe chapters give basics presented elegantly from a gourmet chef but food real people will want to make and eat.All the nutritional information is provided for each recipe, along with the traditional diabetic dietary exchanges. It is a book I would definitely want around if I were diagnosed with diabetes. As it is, I have found many great basic recipes to add to everyday menus.

The fish chapter is probably the best: 35 recipes for the most popular kinds of fish and shellfish we all love. The recipes add just the right flavors to complement the fish, making it taste great without complicated procedures. The salsa and relishes chapter is also a great resource. show less

I've thinking of adding another part to the title of this book. It should read, you don't have to be a diabetic to love this cookbook, but you should have loads of money or else you won't really be able to cook the things in this cookbook. I have no such loads, so I just tried to make some snapper. It worked out okay, only I then learned that maybe I don't like snapper all that much. So I really couldn't tell you if it was the recipe or the snapper. I was also hoping there would be more show more things to do with cooking vegetables in the book, but was also disappointed. It's a pretty book and full of delicious sounding things, but I'd recommend having money to spare and maybe being a really good cook, as none of the recipes seem that easy. show less