The Diabetic Chef is written for two types of people: diabetics
and gourmets. As its title indicates, The Diabetic Chef pays
heed to the nutritional needs of diabetics, but the gourmet recipes
created by author and chef, Franklin Becker, are for anyone and everyone
who savors good food.
Becker himself was diagnosed as
suffering from diabetes. Stating that he first thought his world was
over, he realized that "you can still sing, you just have to change
the tune you're singing." We love the tune that the ebullient Mr.
Becker has found for his recipes celebrate the joy of good eating. They
rigorously adhere to the demands of a serious disease, are low in fats
and carbohydrates, but high in flavor.
Suzanne Rostler, M.S., R.D. has
written an introduction that explains the way in which diabetes affects
body processes. Her writing clarifies complex functions without burdening
the reader with an excess of scientific terms. Becker himself adds a
chapter on techniques and equipment and shopping with diabetes in mind.
The palate pleasing recipes are
the stars of this book. Writing with the home cook in mind, Becker's
recipes are smooth and easy to follow. Prefacing his recipes are suggestions
on how to be vary a recipe. We almost forget that these recipes are
grounded in nutritional necessity as they have been joyfully created.
Whether you are diabetic or not, it is a pleasure to discover healthy
food that rises to the heights of creativity.
Mr. Becker has kindly allowed us
to reprint these recipes for you to sample:
About the Authors: Franklin
Becker is the former head chef at the Trinity Restaurant
in Tribeca Grand Hotel in New York. He has worked as an executive chef
at New York's premier restaurants Capitale, Cucina, and Local. Suzanne
Rostler is a nutritionist and contributing health writer
to books and magazines.
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