November is National Diabetes Awareness Month and it slipped my mind when I previously mentioned the Sugar Free Pate a Tartiner offered by Guy Roux at NY chocolate Show 2010.
Having received a copy of The Essential Diabetes Cookbook (Kyle Books) by Antony Worrall Thompson gives me the opportunity to correct that omission.
The publication of the American edition was purposedly scheduled to coincide with Diabetes Awareness Month. Book came out in England early 2010.
The author is a celebrity chef in the UK but is a lesser known quantity here in the US of A.
With a pre-diabetic condition himself (Syndrome X), Antony has a personal experience of the topic.
He notes that western cuisine is not always the easiest to tweak for people with diabetic needs.
This is why he took inspiration from countries on all continents for many of the 200 recipes selected for The Essential Diabetic Cookbook.
To be more specific, the Sweet and Sour Shrimp recipe (page 167) has Chinese roots.
Staying in Asia, Saffron Pea Pilaf (page 117) originates from Kashmir.
A bit more adventurous, Sea Bass, Fennel and Citrus Ceviche dish (page 69) looks amazing.
Perfect for the colder months, Braised Lamb Stew with Barley (page 250).
Need to spoil yourself, the Citrus and Honey Cheesecake with Plum Compote (page 262) has pleasure written all over.
Some of the chef and author top cooking tips for healthy living are:
-Eat three meals a day
-Include starchy carbohydrates at each meal
-Slash the salt
-Drink alcohol moderately
The Essential Diabetes Cookbook won the 2010 Le Cordon Bleu World Food Media Awards for 'Best Health and Nutrition Book'
(* My illustration is UK edition cover)