Article published September 29, 2009
New cookbooks for those on a restricted diet
Cooking for anyone with a restricted diet can seem formidable. But don’t let that keep you from entertaining. Go to the library or the nearest bookstore and get a cookbook that addresses special diet restrictions.
This fall there are several new cookbooks for a variety of dietary needs.
Tom Valenti’s cookbook, You Don’t Have to Be Diabetic to Love This Cookbook (Workman, $19.95), says it all. The photo of the Cherry-Cheese Blintzes wrapped in freshly made crepes is a picture of delicious. The recipe uses nonfat and low-fat dairy options for the filling and then minimizes the fat even more by putting the cherries inside. Mr. Valenti, chef/owner of Craft restaurants, was diagnosed with diabetes 14 years ago. He brings his culinary expertise to recipes such as beef carpaccio, chicken "pot pie" served with a small cheddar biscuit in place of pie crust, and pots de creme.
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz with Mat Edelson (Celestial Arts, $32.50) is described as a step-by-step guide to preparing nutritionally for chemotherapy, radiation, and surgery.
Nourishing soups and broths include several chicken soup recipes, minestrone, and creamy broccoli and potato soup. Protein-building foods include Chicken and Broccoli Stir-Fry with Cashews and Orange Ginger Roasted Chicken. Make your own ginger ale with fresh ginger. Baked apples, chocolate tapioca pudding, and Great Pumpkin Custard are among the recipes.
At the beginning of the school year, parents, children, and educators are tuned into food allergies. The Allergy-Free Cookbook: How to Avoid the Eight Major Food Allergens and Eat Happily Ever After by Eileen Rhude Yoder (Running Press, $19.95) describes how once you know what foods you are allergic to, you can create recipes that suit your needs. Take family-favorite recipes and adapt using allowed ingredients. The eight major food allergens are milk, eggs, wheat, soy, corn, shellfish, tree nuts, and peanuts. Identifying foods with any of those ingredients which a person is allergic to is the key.
For the person allergic to cow’s milk, make Oatmeal-Raisin Carrot Cake with water, nut milk, or goat’s milk. Minute Tapioca can be made with apple juice and honey. Whipped cream can be created from nut milk, vanilla, safflower oil, honey, and a pinch of sea salt.
For those trying to avoid gluten, prepare pie made with a gluten-free crust.
The Gluten-Free Every Day Cookbook by Robert M. Landolphi (Andrews McMeel, $16.99) has a recipe for Flaky Single Pie Crust made with white rice flour, tapioca flour, sugar, baking soda, xanthan gum, salt, shortening, butter, and milk. You can also make a pie crust that is similar to graham cracker crust using ground arrowroot cookies. Make Shrimp and Vegetable Pad Thai with gluten-free rice stick noodles. Baked chicken strips are coated with chedder and sour-cream potato chips. Maple-Glazed Pork Tenderloin is made with gluten-free soy sauce and other ingredients.
If losing weight is your goal, The Biggest Loser Simple Swaps by Cheryl Forbert, registered dietitian, and Melissa Roberson (Rodale, $21.99), from The Biggest Loser TV show offers 100 simple swaps that cut calories, save money, and provide better nutrition. Among the tips is swap breakfast carbs for breakfast protein, swap a coffee break for a walk and talk, and swap Popsicles for frozen grapes.
Kathie Smith is The Blade’s food editor.
Contact her at:
food@theblade.com
or 419-724-6155
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