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| The Low GI Diet Cookbook: 100 Simple, Delicious Smart-Carb Recipes-The Proven Way to Lose Weight and Eat for Lifelong Health (Glucose Revolution) | 
 enlarge | Authors: Dr. Jennie Brand-miller, Kaye Foster-powell, Joanna Mcmillan-price
Publisher: Da Capo Press
Category: Book
List Price: $19.95
Buy New: $11.91
You Save: $8.04 (40%)
New (24) Used (15) from $7.00
Avg. Customer Rating:  18 reviews
Sales Rank: 12901
Media: Paperback
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.5
Dimensions (in): 9.8 x 8.5 x 0.6
ISBN: 156924359X
Dewey Decimal Number: 641
EAN: 9781569243596
ASIN: 156924359X
Publication Date: September 19, 2005
Availability: Usually ships in 1-2 business days
Condition: Brand new item. Over 4 million customers served. Order now. Selling online since 1995. Few left in stock - order soon. Code: P20081117114142S
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Product Description
Based on the healthy low-GI eating principles established in The Low GI Diet Revolution, New York Times bestselling authors Jennie Brand-Miller and Kaye Foster-Powell, along with Joanna McMillan-Price, offer readers a companion cookbook packed with 100 delicious recipes that incorporate the top 100 low-GI foods. The New Glucose Revolution Cookbook covers everything from breakfast, snacks, and juices to dinner, dessert, and smoothies and features a special section on cooking essentials. Complete with important information on food shopping the low-GI way, kids meals, menu plans to suit our busy lifestyles, and gorgeous four-color photographs throughout, The New Glucose Revolution Cookbook makes sticking to a low-GI diet easy and enjoyable.
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| Customer Reviews: Read 13 more reviews...
 Not a good book if you have PCOS August 18, 2008
2 out of 3 found this review helpful
I was lead to this cookbook because of my searches related to PCOS. And, though PCOS patients need to monitor their blood glucose levels, this cookbook called for a lot of ingredients that are not recommended for PCOS patients. This is the ONLY reason I was unhappy with the book. I ended up giving it to my father-in-law who has diabetes as many of the recipes did look appetizing, otherwise, I would have sent it back.
 Too Gourmet... November 16, 2007
2 out of 4 found this review helpful
I was actually looking for a book that would be easy for me to pull groceries out of my fridge or off the pantry shelf to make. This was a little too "gourmet" for my liking. But I will make some of the recipes, there is noway that I would be able to these a couple nights a week.
 Very Yummy!! November 10, 2007
1 out of 3 found this review helpful
Every single recipie that I have tried is easy to make and tastes wonderful!! My husband and I really enjoy the Pork chops with Honey Glazed Apples (pg 135) and the Beef and Noodles with Chile Jam (pg 111). It's hard to find recipies that are Low GI, taste good, don't require odd ingredients and give you lasting energy -- this cook book offers all of that!!
Terrible cookbook if you're actually following the GI Diet October 24, 2007
13 out of 16 found this review helpful
I started following the GI Diet (Rick Gallop's book in case there are other versions). I'm not crazy about all of his recipes, so I wanted to get another cookbook that would give me some additional recipes that I could use while on the diet. The cover of "The Low GI Diet Cookbook" even says "The World's Foremost Authorities on the Glycemic Index". Hah! As I flip through the pages, every recipe that calls for a sweetener uses honey, maple syrup, sugar, brown sugar, and even confectioner's sugar! There aren't even any conversion charts on how to substitute with agave nectar, stevia, or xylitol. My biggest gripe is with the sweets, but I'm not thrilled that many other recipes call for non-green-light ingredients.
Dissappointed in the recipes August 31, 2007
4 out of 6 found this review helpful
The Low GI Diet Cook book is nicely organized and illustrated. The problem is that there are ingredients in so many of the recipes that my family will not eat and some that I have to pass on. The best way for me to use this cookbook is to modify the recipes as I use them. Then, some of them just can not be changed due to core ingredients.
Perhaps this book is due to the more varied palette. I still think that it does give some good ideas.
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