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Wonderful reference for your collection of older Gourmet magazines~! ... Read more

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Collected recipes from Vienna and the other provinces of Austria. The collection includes regional recipes for: appertizers, soups, fish, meats, poultry, vegetables, salads, dumplings, potatoes, rice, sauces, pastry, dessets, & beverages. ... Read more

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Switching to a low-GI diet is the key to losing weight--and keeping it off. Especially for those suffering from obesity, diabetes, and metabolic syndrome. With this new edition of the classic cookbook, registered dietician LeeAnn Smith shows you how to prepare low-GI meals that are as tasty as they are healthy, including:

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• Tomato and Feta Frittata?
• Asian Sesame Lettuce Wraps?
• Barley Risotto with Mushroom and Thyme?
• Ginger Beef and Napa Cabbage?
• Braised Chicken with White Beans and Kale?
• Dark Chocolate?Dipped Macaroons

With a foreword by a weight-loss specialist at the UCLA School of Medicine, this is the only cookbook you need to master the art and science of preparing and enjoying good food--that's good for you! ... Read more

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Recipes include:VegetablesCheeseSaladsSalad DressingsSaucesEggsSoupsRice and MacaroniMiscellaneousDessertsINDEX ... Read more

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In America, each ethnic group, large or small, has preserved its distinct cuisine as an important element of its ethnic heritage and culture. This unique reference work offers annotated, bibliographic access to the cuisines of over four hundred ethnic groups (from all continents) arranged alphabetically. For each title, the full bibliographic citation is accompanied by a summary of the table of contents and a description of other features such as a glossary of terms, cooking equipment, list of ingredient suppliers or various appendixes. Only English-language titles, most published in the United States, were chosen in order to facilitate the research process for people interested in studying and cooking dishes of various ethnic groups. ... Read more

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The metrics in this report cover three year trends in the industry, broken out on a state-by-state basis. Analysis is based on data applied from all firms in our database (total 13million) which identify themselves in this primary line of business. Industry market vitality measures for each state are benchmarked against US averages for the industry, creating easy comparison of state-by-state performance. Industry sales are detailed for both company-wide headquarters data and locally generated sales levels. The report also compares proprietary BizMiner measures in each state and the US, including failure rates, entrepreneurial activity and new branch development rates in the industry.
... Read more

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Healthy eating is a trend of the 1990's. Cookbooks covering a wide range of lifestyle and health need rows of bookshelves in stores and libraries. Rhonda Kleiman solves the problem of which healthy cookbook to choose by offering an index to 20 of the most popular and accessible vegetarian, low cholesterol, and other healthy eating cookbooks. Recipes are easy to find since the book has subject indexes to well-known dishes, type of dish, major ingredient, preparation, and ethnic origin. The index lists approximately 8,000 recipes each, with at least two cross-references for each of those recipes, making a total of 24,300 entries. The cookbooks indexed usually include nutrition information on each recipe. The cookbooks included were chosen with a rigorous and thorough selection process involving research in collections from bookstores and libraries, and advice from librarians and food marketing consultants. This up-to-date volume lists microwave and beverage recipes for the first time. ... Read more

Customer Reviews (1)

A Great Book but not for Everyone
The Healthy Cookery Index is an index to 20 cookbooks devoted to healthy eating or to restricted diets. The indexing begins with Acorn Squash and ends with Zucchini. The reader can look up major ingredients and find lists of recipes. There is over a page of references to Zucchini recipes to help out the Summer gardener. Individual recipe names are not indexed, but well-known dishes like Gazpacho are listed with short descriptions of specific variations and the name of the book and page number where the recipe will be found. Also types of dishes like Soups, Sauces, or Salads are headings with recipes listed alphabetically beneath them, again with references to the pages in the cookbooks. Recipes are also indexed by ethnic groups, countries or regions. Being a healthy food index, recipes are even indexed by method of preparation(e.g.: Grilled Food, Steamed Foods, etc.). The indexing is excellently done and my mouth began to water reading the brief descriptions.

However, this book does not have a single recipe in it. Without the indexed cookbooks, the book has little, if any, value. I personally have only one of the indexed cookbooks so this volume is of no use unless you own or buy at least some of the works indexed. Ideally, I see this book in the kitchen of a person building a collection of healthy eating cookbooks where they can use this book as a guide for purchasing quality cookbooks for their own use. Also it would be great in a small public library where they also made the effort to purchase the indexed cookbooks and maybe even keep them on a shelf together. One problem I see with this book is that the cookbooks it indexes cover a lot of different health needs. Low-fat, low-cholesterol and vegetarian (or natural foods) cookbooks are well represented. There are a couple of general food allergy cookbooks indexed as well as books on special needs like gluten-free, diabetic, and dairy-free cooking. Thus only a library or cook serving a large group of people's needs would have reason to purchase all or most of the cookbooks.

Also, even though this book came out only last year, a quick search of the Amazon website revealed that two of the indexed cookbooks are already out of print: Graham Kerr's Best and The Living Heart Cookbook. Luckily, the Internet makes obtaining out-of-print books relatively easy.

I would think that anyone who is considering buying this book should know what cookbooks are indexed in it. So here is a list of all the ones still in print:

Better Homes & Gardens Healthy Family Cookbook;

American Heart Association Cookbook;

American Heart Association Low-Fat, Low-Cholesterol Cookbook;

American Heart Association Low-Salt Cookbook;

500 Fat-Free Recipes;

The Mediterranean Diet Cookbook;

Vegetarian Times Complete Cookbook;

High-Flavor, Low-Fat Vegetarian Cooking;

Nikki & David Goldbeck's American Wholefoods Cuisine;

The Greens Cookbook;

The Moosewood Cookbook;

Rodale's Basic Natural Foods Cookbook;

The Allergy Self-Help Cookbook;

The Complete Food Allergy Cookbook;

Dairy-Free Cookbook;

The Gluten-Free Gourmet;

The Art Of Cooking For The Diabetic; and

The Joslin Diabetes Gourmet Cookbook. ... Read more

Product Description
This digital document is an article from Nutrition & Dietetics: The Journal of the Dietitians Association of Australia, published by Thomson Gale on September 1, 2007. The length of the article is 748 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: The Glycaemic Index: A Physiological Classification of Dietary Carbohydrates.(Book review)
Author: Alan Barclay
Publication: Nutrition & Dietetics: The Journal of the Dietitians Association of Australia (Magazine/Journal)
Date: September 1, 2007
Publisher: Thomson Gale
Volume: 64Issue: 3Page: 217(1)

Article Type: Book review

Distributed by Thomson Gale ... Read more

Product Description
The reason most diets fail is that many "diet foods" stimulate the appetite and trigger out-of-control eating. This startling, proven guide to eating indicates which foods turn the metabolism on to start burning fat. Includes a balanced weight-loss regimen and a satisfying maintenance plan. ... Read more

Customer Reviews (16)

Helpful
Helpful in understanding the concept of diminished hunger using Glycemic Index as a dietary guide.

EXCELLENT BOOK TO MAINTAIN WEIGHT LOSS
I bought this book recently.I have learnt a lot about Glycemic Index and how to eat the right foods and which foods fill you up without wanting to eat a lot.Excellent book and everyone should read it.I have suggested this book to all my friends who want to eat healthy foods and keep up their energy.

Great book
For the first time in my life I have lost weight and managed to keep it off using this book. 15 pounds and counting. The best part is that I don't feel hungry or cranky. I have recommended this book to friends and relatives.

Dry, boring and flavorless....
This book was really hard to choke down. I've lost 120 pounds by counting calories (and kept it off for 1 1/2 years thank you) and was trying to find new ways to "shake up" my diet without excluding entire food groups the way Atkins does. But I didn't want to starve on a low-fat diets either. So I thought the G-Index diet sounded like a good idea. But after reading the book, inspecting the 21-day suggested meal plan, and absorbing the recipes I've come to a conclusion.This diet is just a really low fat, low calorie diet in disguise! On the GI diet you are allowed to eat 100% whole grain breads, and you can't have dried fruits, bananas, carrots or popcorn. (But then later the author goes on to explain you actually CAN have those foods in small quantities.) If you strip away the very small handful of high glycemic foods you can't eat, you simply have a very low fat/low calorie diet.

And, the diet seems incredibly strict. For example, one lunch meal that was suggested reads: 4 Rye crackers, 1/2 a cup of cottage cheese, 1 cup bell pepper strips and a cup of cantaloupe.One typical breakfast reads: 1 slice of bread, 1 tbsp peanut butter, 1/2 cup orange juice & 1/2 cup of skim milk. I don't know about you but I'd STARVE on that!?

I didn't like the guy's boring *SNORE* writing style and by the end of it, I didn't believe in what he was telling me. It left me feeling very skeptical. The reason for the two stars was because I'm sure if you followed the plan you'd lose weight. I mean, who wouldn't?? He has a grown man on an 1,800 calorie diet!

Great & Easy Diet Plan
I've been on the diet for a week and I've lost 6.6 pounds.The recipes are great!Easy to make and taste great.I'm not hungry or craving anything I'm not suppose to eat!I highly recommend this. ... Read more

Product Description
This is a five-year index to the now defunct Gourmet Magazine. The index first lists the recipes; next it has Author, Article and Subject Index. A treasured guide to this wonderful magazine and a must for those who collected/saved the issues~! ... Read more

Product Description
A complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health.

Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels-also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease.

In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.Amazon.com Review
One bad carbohydrate can't spoil the whole batch, but studies show that too many of the "wrong kinds" can lead to a slew of nasty health conditions,including obesity, insulin resistance, diabetes, and cardiovasculardisease. Sandra Woodruff, author of several bestsellers (including Secrets of Fat-FreeCooking and Secretsof Cooking for a Long Life) goes far beyond the realm of breads andpastas to offer a comprehensive look at nutrition, followed by a trove ofcarbo-smart recipes. Healthy eating, Woodruff asserts, requires keenattention to the glycemic index (GI), "a ranking of foods based on theirpotential to raise blood sugar levels." By choosing foods that rank low onthe GI, and balancing higher GI foods with protein, she says, individualswill achieve better overall health. While the first section reads a bitlike a college text (heavy with charts, grams, and serving sizes, plus allthe numbers associated with the glycemic index), Woodruff gracefullyapplies this knowledge to real-life scenarios. Her meal-planning anddining-out tips accommodate a wide variety of eating habits andcuisines, with ample hints for hearty eaters, snackers, sweet-toothsufferers, and those who enjoy international fare. More than 200 recipesinclude options for vegetarians, meat-and-potato types, adventurous chefs,and keep-it-simple cooks, without calling attention to any such stereotype.Two minor beefs: teaspoon and tablespoon appear in their unabbreviated forms, potentially making for easy errors; also, a fancy typeface makes reading the ingredients somewhat tricky. --Liane Thomas ... Read more

Customer Reviews (78)

satisfied customer
book in good condition,shipped quickly, packing good.NOw all I have to do is read it and cook!

Great Low GI Cookbook!
I have used numerous recipes in this cookbook.I've found them true to the GI index and my family has loved them.Great job.

Too single, busy, and broke for these recipes
Working with a tight budget and trying to eat right are very difficult. I was hoping that buying these cook books would help but for someone who has a very limited time to cook because they work 60-70 per week, this is not a great cook book. But to be fair, I've found it extremely hard to find one that is.

This is just my impression since I was looking for very quick, painless recipes I could whip up, store, and use through out the week.I can't afford fancy spices or expensive cuts of meat and seafood. I also can't store veggies for very long because I am never really home to make them so they go bad and my money goes down the drain.

I wish I could say this book worked for me but it didn't. I am certain that other folks have found it very helpful but I, unfortunately, did not.

THE GOOD CARB BOOK
I JUST RECIEVED THIS BOOK YESTERDAY, BUT REALLY LIKE WHAT I HAVE READ I KNOW I WILL GET A LOT OF REALLY GOOD INFORMATION FROM IT. I HAVE JUST RECENTLY BEEN TOLD THAT I HAVE DIABETES SO I KNOW I WILL GET THE RIGHT INFO FOR A LIFE TIME

very disappointing
There is no way that many of the recipes are low carb or even good carbs.There are way too many pasta recipes, recipes calling for too much sugar, and many other recipes that call for ingredients that would definitely not be considered good carbs or even healthy.I wish I would have read the one and two star reviews before I bought this book.Don't waste your money on this book. ... Read more

Product Description

Product Description
The easiest diet going is now even easier--and tastier. Off to an explosive start, The G.I. Diet quickly landed on New York Times and Wall Street Journal bestseller lists, and required five quick printings (for a total of 190,000 copies) to keep pace with demand after national publicity discovered the "Canadian miracle diet" (Woman's World). Now, continuing to build on the nutritional wisdom of the glycemic index, Rick Gallop follows up with the essential companion--a cookbook and strategy guide for living the G.I. Diet.

Organized around the simple, intuitive principle of green-, yellow-, and red-light foods--if you can follow a traffic light, you can follow this diet--Living the G.I. Diet gets right into the kitchen with 135 dishes that are as easy to prepare as they are unrecognizable as diet food. Grilled Pesto Salmon with Asparagus. Beef and Eggplant Chili. Garlic Shrimp Pasta. Thai Chicken Curry. Pork Tenderloin with Grainy Mustard and Chive Crust. Cinnamon French Toast. Florentine Frittata. And desserts: Baked Chocolate Mousse, Basmati Rice Pudding, Pecan Brownies--that's right, brownies.

In addition, the book spells out how to lose weight (Phase I) and maintain weight loss (Phase II); how to make G.I. eating a family affair; navigating holidays, restaurants, vacation eating; and exploring the psychological and emotional aspects of food and food cravings--everything you need to stay on this proven track. ... Read more

Customer Reviews (43)

A Must Have
I have read 2 other books (The Glycemic-Load Diet Cookbook and The Good Carb Cookbook) on the GI diet and have found this to be the best book.There are meals plans to follow if you need help getting started, the recipes are great and tasty even our friends love the meals I make.Everything is easy to follow and the information is outstanding.I was looking for a healthy eating cookbook, that would also help me loose weight while offering good variety and tasty food.This hit the spot!If you are looking for this type of cookbook start here then add to your library once you know more about what you are looking for.

PS I am not a natural cook, we live on a boat so the recipes have to be fairly easy and not all over the placewith too many steps and the cooking times have to be short in the summer so I don't heat us out of the boat.

The only thing that has worked for me!
I first found the GI diet a few years ago when I learned I was having some blood sugar issues. Fast forward 3 years and about 15 lbs when I picked it upagain.During that time I tried what felt like everything. Weight Watchers, Calorie Counting, Low Carb, raw food diets, etc. At one point I was eating just vegetable juice and salads and still managing to gain weight. A few months ago I picked up this book again, the first day lost half a pound, the first week lost 3, and haven't looked back!

This program rates foods on a red light, yellow light, green light basis.Green, eat basically whatever and how much you'd like throughout the day (there are a few foods that have limits, like nuts and bread). Yellow, go easy on, and avoid in the weight losing process. Red, stay away from.The program works in two ways: 1,gets you eating foods that will not raise your blood sugar levels high enough to need a huge insulin rush (therefore keeping you fuller for longer.I also learned that insulin works to not allow you body to release fat--that was my problem with the other diets--I think my body was trying to lose weight, it just couldn't because I was constantly in the crash and burn cycle.) 2, eat foods that are low in calories and bad fat, and high in fiber, nutrients, protein, etc.

This is the easiest program I've ever tried, no counting, minimal weighing/measuring, and I have really liked a lot of the recipes in the book. The best part is how awesome I feel. I have a ton more energy, less mood swings, and I could feel my body changing right away.

This program works but you've truly got to stick with it--I can see and feel my "cheat" days, but they never set me back for long.

HIGHLY RECOMMENDED!

good book to help you lose weight
recently found the I was diabetic and was told that I needed to lose some weight. book seem to explain in an understanding way how to lose weight based on what you want. I didn't say it was easy, but just following some of the tips, I have lost about 15# in 6-8 weeks. seems like the book makes it easier to lose weight faster than other books I've got.

The Zone Diet for Dummies -- Great!...With one key exception.
I've read both "The GI Diet" and "Living the GI Diet" by Rick Gallop.The basic principles of both books are the same as those of well-respected but more famous diets like The Zone, South Beach, Sugarbusters, The Sonoma Diet, etc.So why buy THIS one?Because Gallop's books stand out from the rest in their simplicity and practicality for the real everyday world.

Gallop breaks down a complex concept, the Glycemic Index, into an easy format that busy people can understand, remember easily, and apply.He gives you just enough background to explain the reasoning behind it, yet doesn't bog you down with a lot of complex physiology and scientific jargon.If you like research citations and supporting documentation, this book is probably too basic for you.But if you want to quickly grasp the concepts of a healthy, weight-reducing, sustainable diet, and immediately start applying them, this is the book you want.

Gallop's easy traffic-light system ranking foods incorporates not only the glycemic index, but fat and calories as well. This is important because some foods can have a low GI but still be unhealthy and cause weight gain, for example regular bacon - listed as red-light (avoid) in this book due to its high saturated fat and calorie content.His color-coded food list is very complete (see his website, [...], for a few additions), and all the thinking is done for you as to what foods are low-GI AND low-calorie AND healthy.

The many recipes in "Living the GI Diet" are innovative and tasty, yet use common ingredients and basic preparation methods...nothing requiring chef's training or a specialty grocery store.I like the fact that Gallop is in touch with reality when it comes to diet compliance - he even encourages "red-light" cheat days a couple of times a month, maximum.90% diet compliance is acceptable, and if there are one or two things you just can't give up, you can continue to eat them and only marginally delay your weight loss.For me, those are peanut butter and dark chocolate, which I have about twice a week in very small portions.For others, it might be caffeinated coffee or an occasional beer.However, the proof that this way of eating is good for your body is in the fact that, after a few weeks on the GI diet, even one red-light meal will make you feel awful - tired, bloated, and almost sick - you know, the way you used to feel all the time & not even realize it!These effects naturally encourage you to stick to the diet.

The one thing I don't like about this book is the author's promotion of artificial sweeteners and fake "franken-foods", such as non-fat cream cheese, aspartame-sweetened yogurt, diet sodas & non-fat sour cream.I don't believe these lab-created concoctions are good for our bodies at all, and may even contribute to diseases.It's probably OK to use them in the short term Phase I (weight loss) portion of this diet when trying to cut calories, but it's best to wean off of them as much as possible once you reach your goal.When you get to Phase II (maintenance) where you can increase your calories a bit, I feel it's better to do it by switching to natural "good-fat" or whole-food products like canola/olive oil full-fat mayonnaise, low-fat plain yogurt sweetened with a dab of all-fruit jam, homemade frozen yogurt - substituting natural stevia for sugar, and the book's own recipe for yogurt cheese instead of non-fat sour cream.Natural stevia seems like a far healthier choice as a sugar substitute than chemical-laden Splenda or Equal.Try replacing diet sodas with home-brewed natural iced tea, now available in many exotic flavors.A small amount of full-fat strongly flavored cheese seems healthier than a bigger portion of non-fat cheese with artificial fillers.The author does mention some of these natural alternatives, but I feel he doesn't emphasize them enough as the better option over the fake "franken-foods".

With that minor change, the GI diet is definitely the way to go!Living The GI Diet represents the most widely accepted current evolution of nutritional theory.It takes only the good things we learned from the low-fat and low-carb crazes, incorporates the best medical advice that we have to date, and modifies the old USDA food pyramid to reflect updated knowledge of healthy eating.It synthesizes decades of researchers' hard-won experience and distills it down into one easy to follow, effective and sustainable plan.I highly recommend it!

Living the G.I. Diet
Excellent reading, and well put together so as to be easily understood by the common lay person.A very useful tool in the life of a diabetic. ... Read more

Product Description
A cookbook that follows the guidelines of the best selling "Sugar Busters " (tm) diet.It also follows the Glycemic Index and includes a copy and description of how the index works.This is a wonderful cookbook for anyone on the "Sugar Busters!" (tm) diet or just trying to watch their sugar intake. ... Read more

Customer Reviews (3)

I am cooking more interesting dishes thanks to this book.
This sugar free cookbook has terrific information blended with easy to make recipes. Reference material on the glycemic index is the best I've seen. I am cooking more interesting dishes now thanks to this book.

Healthy recipes without sugar are in line with our new diet.
Sugarfree New Orleans has taught me a whole new way to cook! Healthy recipes without sugar are right in line with our new diet! I feel like I have learned the secrets of great New Orleans chefs since we now enjoy New Orleans style cooking at home. The information about the glycemic index is easy to understand and has been very helpful. Recipes are easy to follow. The book even has New Orleans food terms explained. But the best thing about the book is the recipes!! Sweet potato chips is one of my family's favorites. I am cooking more often and enjoying the outcome thanks to this book.

Excellent book for fun, healthy living!!
This book is very good for adhering to the glycemic index while allowing one to enjoy good food.A must for any healthy gourmet! ... Read more