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am 15. Januar 2000
This is a very nice book. I bought this book (The Gourmet Prescription) along with another book by F. McCullough. This book by D. Chud, "The Gourmet Prescription" presenting very unique approaches (especially home smoking) to improving flavor in low-carb, low fat dishes. The recipes are unique and probably not found elsewhere. However, I probably would use this book for "special occasions", not everyday use. Many of the recipes are longer, require more ingredients, and/or require that the you have prepared special condiments and sauces (the book tells you how to prepare these condiments, usually using the smoker). Now doubt the recipes are high in flavor, and very unique (i.e. you aren't going to find techniques like these in other books). The downside is that the recipes are time-consuming (considering you have to prepare the condiments ahead of time). The pictures are beautiful --its definitely gourmet(many ingredients might be hard to find for those not living in urban centers). I also don't know if kids would like this kind of food if they aren't used it eating "gourmet restaurent" type food. I found the McCullough book to be more practical and down-to-earth. Another book I like very much for low carb people is "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly which tells you everything you want to know about selecting and purchasing the best in beef, pork,lamb and veal for easy to prepare dishes, both classic expensive cuts (how to get the best out of an expensive cuts) as well as how to make tender dishes out of the cheaper cuts. Since the Aidells book isn't particularly oriented to low-carb, some of the side dishes are high carb. All three boooks have a place on my bookshelf, since there are occasions when I'll want to prepare a special meal using the high flavor techniques described in this book, "The Gourmet Prescription".
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am 28. September 1999
My first impression of The Gourmet Prescription was that the book and photos were absolutely breathtaking! All the food photography was close up, so that you were able to really see the texture and beauty of the actual food and not surrounding props etc. Although I do not rigidly follow any of the diets that the book is compatible with , I do watch my carbohydrates and fats. I found the diet information very helpful to me in making the right choices in food selection.This is the first cookbook that I have come across that actually offers you recipes to enhance the flavors of healthy food ‹ and it doesn't just focus on one ethnic food group, instead the author gives you many different recipes that span the globe. No thick, rich creamy sauces to mask the bland taste of chicken or fish. Dr. Chud uses very unusual ingredients in her light sauces and dressings to enhance the flavor of all kinds of foods. All the recipes are amazingly easy to make, and it is the only book that I have come across that actually offers you healthy recipes with a gourmet flare. You don't feel like you are cooking under strict food guidelines. Once you taste the full flavor of the foods that you are cooking (Dr. Chud devotes a whole section on how to enhance the flavor of foods by smoking/slow roasting etc.) you know that you are eating healthy and also loving every bite of it! I highly recommend this cookbook because the author makes you feel that she wrote it just for you ‹ the reader. She is obviously very compassionate about her recipes, her family and healthy eating. It shows!
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Rarely do you come across a cookbook like this! Dr.Chud's "prescription" is "Eat as though your life depends on it." Based on growing evidence that insulin plays a major role in fat storage, metabolism and appetite, Dr. Chud supports an "insulin-modulating" way of eating. For her book "The Gourmet Prescription" she has created a number of recipes that reflect her philosophy. She invites you into her kitchen and leads you step by step into creating wonderful, flavorful dishes! The photographs are mouthwatering in their appeal and the variety of foods presented impressive. You feel like you are actually in the kitchen with the author as she shares her thoughts on nutrition and how to maximize flavor using simple techniques and tools. Her heart and soul jump through the pages! As a result of using this book I have discovered new vegetables, cooking techniques etc. The smoked shrimp "fajitas" are a new family favorite. The chicken kebabs with spicy lime sauce are declicious especially when pared with the black bean salad with avocado! Everything I prepared was wonderful and there are so many other recipes that I look forward to trying! I did wish that a glycemic index for foods and a resource guide for some of the lesser known ingredients was included. Dr. Chud does include a nutritional analysis for each dish. She uses a stovetop smoker in some of her dishes. I substituted a wok and it worked great. This is a cookbook that delivers what it promises!
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am 2. Oktober 1999
A beautiful interdisciplinary-like endeavor which has turned out a huge triumph! Dr. Chud appears a consummate food doctor. The Gourmet Prescription dispels any notion that low-carbohydrate diets equal boredom for our taste buds. I've been waiting for a cookbook like this for a while and Dr. Chud has come through with flying colors. The Preface and "Cooking for Insulin Modulation and Flavor" sections provide a great backdrop for the delicious recipes which follow. Dr. Chud explains how she became drawn to low-carbohydrate diets and explains how high-carbohydrate diets and insulin impact our health. And if you don't like vegetables after trying the simple recipes contained in the "Condiments and Flavor Enhancers" section you never will! Before each recipe, Dr. Chud briefly and succintly explains things such as why she chose certain ingredients and what substitutions can be made. I love the fact that each recipe is accompanied by a zone yield and a nutritional analysis per serving. Eating should be fun but food also has a powerful effect on our overall well-being and Dr. Chud combines these two ideas with such passion and dexterity. I recommend this book not only to people following low-carbohydrate regimens but also (and perhaps moreso) to those interested in discovering new and exciting flavors.
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am 27. November 1999
After many frustrating years of trying to find a healthy and satisfying approach to cooking and eating, I have finally found it in The Gourmet Prescription. I am a gourmet eater and cook who can not live very long on Martha Stewarts' recipes, nor can I entertain from any of the diet/health books available.
I have prepared 15 or so of these delicious recipes for family and friends. They have been all been wonderful. Not only did guests lick the bowl of the Moroccan Chicken Thighs, and devour the saute of Roasted Fennel and Tomatoes with Smoked Peppers, but at the end of the evening no one was uncomfortable. Something I have frequently felt at the end of an otherwise delicious and enjoyable meal. Dr. Chud is a brilliant and revolutionary chef. Her beautifully photographed book will, I hope, popularize the use of the home-smoker to bring high-flavor without the fat to foods. I strongly reccommend the Roasted Pork Tenderloin with Ancho Chile Infusion, the Warm salad of Grilled Scallops and Wilted Frisee with Smoky Ranch Dressing, and the Baked Pesto Portobellos. If you like the way you feel in the "ZONE", you'll love the way it tastes and feels when you have the right cookbook. Buy it! You'll like it! Thanks, Dr. Chud!
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am 2. November 1999
I'm an ovo-lacto vegetarian, and before I bought the book, I heard Dr. Chud speak on an NPR radio show. During the interview, she mentioned that almost half the recipes were for carb dishes, and that the other half (meat dishes) could be adapted using vegetarian protein sources. As a vegetarian attempting the zone diet, I decided to give the Gourmet Prescription a try. I bought the book, after making sure there were a high number of recipes that I could adapt. None of the protein dishes are vegetarian, but many, many of them feature flavorful sauces and mixtures with veggies that can be adapted to a vegetarian diet.
The first recipe I adapted: Smoked Shrimp Fajitas. I don't have a smoker, so followed Dr. Chud's suggestions for increasing the flavor in the absence of smoking the shrimp. I then substituted a vegetarian protein source for the shrimp (vegetarian stir-fry strips made from wheat gluten marinated in soy sauce), which I cooked with a small amount of olive oil on a non-stick griddle.
The result was highly flavorful, and a more interesting dish for my taste buds than I've had in a long time! It's not a vegetarian cookbook per se, but it definitely has a place in this vegetarian's cookbook library!
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am 10. Juli 2000
Deborah Chud's visually beautiful collection of delicious low-carbohydrate recipes fills a distinct void. Numbers of us who have been ejoying the health benefits of "Zone" type diets, have been struggling to find or convert recipes that suit our senses...recipes that have the sophistication of those usually found in "Bon Appetit" or "Gourmet" magazines. From Spiced Turkey Kebabs and Pork Tenderloin with Plum Sauce to Broiled Swordfish with Red Pepper-Orange Sauce, the entrees are suitable for dinner parties for less health-conscious friends, and yet most are simple enough to encorporate into daily menus. On this July 4, my guests were treated to a grilled turkey breast accompanied by several of Deborah's side dishes, including a delicious fruited slaw and a warm black bean dish. Dessert was her Baked Fruit with Warm Blueberry Sauce. The meal got rave reviews, with numbers of requests for the recipes, and I expect, some additional orders of this book! I look forward to additional books from this author.
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am 24. Mai 2000
As someone who's followed the Protein Power way of eating for over four years, I've invested considerable time searching out low-carb recipes in a high-carb world. Too many of the cookbooks and recipes I've come across contain artificial sweeteners and other questionable ingredients -- I like my food whole and unprocessed.
That is what makes Dr. Chud's book such a delight. Real food, innovatively prepared, elegantly displayed. I have not purchased a smoker (which many of the recipes call for), but it is my feeling that many can be prepared using an alternative method, such as roasting, that would not require additional equipment.
As for the dishes themselves; thus far, I have only made two: curried turkey kebabs and curried slaw with fruit. In my humble opinion, the slaw recipe alone is worth the purchase price of the book, which is very modest considering the beautiful photography and excellent layout.
The Gourmet Prescription is far and away the best low-carb cookbook I've seen.
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am 28. September 1999
Building on her vast knowledge and training in the medical field, Dr. Deborah Chud has produced a rare and tempting feast for our eyes and tastebuds in "The Gourmet Prescription." Carefully and clearly explaining the essential role that insulin plays in our diet, and the critical difference between "starchy" carbohydrates and non-starchy carbohydrates, Dr. Chud goes on to describe a virtual lifetime of unique, healthful and tasty recipes for the entire family. These recipes demonstrate a remarkable flexibility and agile, creative and extensive use of a simple stovetop smoker and other appliances, condiments and other imaginative and mouth-watering ingredients. The result: Dr. Chud emerges in a league of her own, blowing out virtually all other recipe books, whether for health or not. This book, in fact, should bear a WARNING: "Prolonged exposure and use could render serious and long-term damage to the domestic restaurant industry."
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am 7. Dezember 1999
I'm on Atkins; my girlfriend's on the Zone. Too many diets for one couple? It was until she gave me Deborah Chud's beautiful book. It works with both diets, as well as the ones our friends and relatives are on (Schwarzbein, Protein Power, Sugar Busters!, Carbohydrate Addicts, and all the rest). It's also great for people who aren't on ANY diet (like my Dad), who might like to cut back on carbs for weight loss and cardiovascular health. Before receiving this book, I faced a steady stream of low carb meals lacking flavor and imagination-- with no one to blame but myself. My girlfriend rescued me with The Gourmet Prescription. Now we're eating Grilled Shrimp with Spicy Cashew Sauce, Roast Chicken with Rosemary-Garlic Paste, Porcini-Laced Veal Roast, Spicy Greens with Roasted Tomatoes and Peppers, Roasted Garlic Asparagus, and Hot Sesame Green Beans. Is anyone on your Xmas list on a low carb diet? GIVE THEM THIS BOOK! It's a gift of flavor and health.
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