The Gourmet Prescription: High Flavor Recipes for Lower Carbohydrate Diets - Hardcover

Deborah Chud

Hardcover

ISBN 10: 0912333812 ISBN 13: 9780912333816

Publisher: Bay Books, 1999

Synopsis

The first major "insulin-conscious" cookbook with true culinary appeal combines the latest medical data with great dining instincts to offer delectable recipes for Grilled Shrimp with Red Pepper-Caper Sauce; Chickpea, Fennel, and Red Pepper Salad; and Fresh Figs with Virtual Mascarpone, among many others. 50,000 first printing. Tour.

About this title

About the Author

Deborah Friedson Chud, M.D., is a passionate gourmet with a conscience. She is keenly aware of the extraordinary effects of diet on health and well-being. She inherited an enthusiasm for food from her grandmother, a professional chef and caterer.

Three years ago, Dr. Chud was introduced to the Zone Diet plan and found in it a superior solution for eating and healthful living. Since then she ha worked closely with Eicotech Corporation and Dr. Barry Sears, developer of the Zone Diet. As Eicotech's medical editorial consultant, she has contributed to numerous projects involving healthcare providers, patients, and consumers.

From the Inside Flap

A DIETARY REVOLUTION IS AT HAND. The lower, healthier carbohydrate message of runaway bestsellers such as The Zone, Sugar Busters!, and Protein Power is transforming the way millions of Americans eat, look, and feel. Now, Dr. Deborah Chud's THE GOURMET PRESCRIPTION translates that message into inspired sophisticated, exuberant food.

RECOVER FROM THE CARBOHYDRATE EXCESS OF THE PAST DECADE. Dr. Chud's appetizing dishes are carefully designed to lower insulin levels, negate "carbohydrate craving," and increase fat-burning capacity. She has used the precepts of lower-carbohydrate, low-fat diets to develop recipes and techniques for a way of cooking that is both good for you and good to eat.

AVOID FOOD BOREDOM AT ALL COSTS. Full of fantastic flavors from around the globe, THE GOURMET PRESCRIPTION features dozens of recipes for savory sauces, refreshing salad dressings, and high-flavor condiments that are low in fat, calories, and glycemic index, wile bold in flavor and style. Pioneering such flavor-enhancing techniques as brining, infusion pastes, and stovetop smoking, Dr. Chud offers recipes for such enticing fare as succulent Broiled Lamb Chops with Herbed Garlic Puree, zesty Grilled Shrimp with Red Pepper-Caper Sauce, toothsome Chickpea, Fennel, and Red Pepper Salad, and the sweet delight of Fresh figs with Virtual Mascarpone.

THESE RECIPES SIGNAL THE WAY TO COOK NOW. A groundbreaking contemporary cuisine, bursting with tantalizing flavors and culinary surprises, Dr. Chud's cooking provides a life sustaining way of fine eating for today's tastes and lifestyles. Her prescription for better health, long life, and the pleasures of the table is, "Eat as though your life depends on it."

Reviews

Chud found her feelings of health and well-being much improved when she and her husband started following the dictates of Barry Sears' "zone" diet, which strives to improve nutrition through control of the body's insulin levels. Sears carefully analyzed foods' nutritional values and summarized them into "blocks" of carbohydrates and proteins. What Chud found lacking in Sears' diet prescription was adequate focus on taste and appearance. She has set out to remedy that oversight by providing thoughtfully seasoned grilled and roasted meats and vegetables. In keeping with the zone diet's rejection of sugar, desserts are limited to fresh fruits simply adorned. Recipes include not only an accounting of Sears' carbohydrate and protein "blocks" but also a table of gram values of fats, proteins, sodium, and fiber. Devotees of Sears' nutritional precepts will appreciate this contribution to their cookbook shelves. Mark Knoblauch

Several years ago, Chud, a doctor and gourmet cook, became a fan of Barry Sears's Zone Diet, the wildly popular "modified carbohydrate" eating plan outlined in his The Zone. However, she had no interest in obsessive gram counting, and she wanted to continue to cook and eat the sophisticated food she'd always served, so she began developing her own recipes "in the spirit of the Zone." This book is the result, with elegant dishes like Seared Duck Breasts with Red Rice Vinegar, Smoked Red Snapper with Hot Yellow Pepper Sauce, and Filet Mignons with Porcini "Butter"; many are shown in full-page color photographs. With its ties to the Zone Diet, Chud's book is sure to be in demand.
Copyright 1999 Reed Business Information, Inc.

Edition details

• Publisher: Bay Books
• Publication date: 1999
• Language: English
• ISBN 10: 0912333812
• ISBN 13: 9780912333816
• Binding: Hardcover
• Number of pages: 217
• Editor: Jain Lemos