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Detroit Tiki: A History of Polynesian Palaces & Tropical Cocktails
by Renee TadeyWhen the South Sea craze swept over the nation in the mid-twentieth century, the wave of island-themed décor and tropical cocktails did not pass by Detroit. The Tropics and Club Bali offered a warming escape from dreary Midwest winters. At its completion in 1967, the Mauna Loa was the most expensive restaurant built east of the Mississippi. With its lush interior and celebrity patrons, it did not disappoint. The Chin Tiki, with its exquisitely handcrafted features, was no less an exceptional destination. Even today, long after the Polynesian craze has faded, a new generation has taken up the tiki torch and brought island flavor and flair back to the city. Join author Renee Tadey on a sweeping journey through the tiki destinations of Detroit.
Detroit's Eastern Market: A Farmers Market Shopping and Cooking Guide, Third Edition (Painted Turtle)
by Bruce Harkness Lois Johnson Margaret ThomasSince 1887, Detroit’s Eastern Market, the largest open-air market of its kind in the United States, has been home to an amazing community of farmers, merchants, and food lovers. Specialty shops, bakeries, spice companies, meat and poultry markets, restaurants, jazz cafés, old-time saloons, produce firms, gourmet shops, and cold-storage warehouses cover Eastern Market’s three square miles. Its many streets and vendors reflect the varied cultures and ethnicities that have shaped the city of Detroit. In this third edition of Detroit’s Eastern Market, authors Lois Johnson and Margaret Thomas recount the history of the market with additional stories and personal accounts of families who have worked and shopped there for as many as four generations. The authors have updated store information and added new restaurants and businesses to their original listings, reflecting the changes and additions that have taken place in Eastern Market since the previous edition in 2005. Richly illustrated with all new photos, Detroit’s Eastern Market features more than a hundred pages of delightful recipes (including 17 new ones) from market retailers, farmers, chefs, and customers.
Developing and Evaluating Methods for Using American Community Survey Data to Support the School Meals Programs: Interim Report
by National Research Council of the National AcademiesThe National School Lunch Program and the School Breakfast Program, administered by the Food and Nutrition Service of the U.S. Department of Agriculture (USDA), are key components of the nation's food security safety net, providing free or low-cost meals to millions of school-age children each day. Under the most commonly adopted provisions, USDA reimburses districts for meals served on the basis of data collected in a "base year
The Development of DRIs 1994-2004: Preliminary Workshop Summary
by Institute of Medicine of the National AcademiesThe National Academies Press (NAP)--publisher for the National Academies--publishes more than 200 books a year offering the most authoritative views, definitive information, and groundbreaking recommendations on a wide range of topics in science, engineering, and health. Our books are unique in that they are authored by the nation's leading experts in every scientific field.
The Devil in the Kitchen: The Autobiography
by Marco Pierre White James SteenThe long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre WhiteWhen Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own.At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.
The Devil in the Kitchen: The Autobiography
by Marco Pierre White James SteenThe long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre WhiteWhen Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own.At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.
Devil in the Milk
by Keith WoodfordThis groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia. These health problems are linked to a protein fragment that is formed when we digest A1 beta-casein, a milk protein produced by many cows in the United States and northern European countries. Milk that contains A1 beta-casein is commonly known as A1 milk; milk that does not is called A2. All milk was once A2, until a genetic mutation occurred some thousands of years ago in some European cattle. A2 milk remains high in herds in much of Asia, Africa, and parts of Southern Europe. A1 milk is common in the United States, New Zealand, Australia, and Europe. In Devil in the Milk, Keith Woodford brings together the evidence published in more than 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: We should be switching to A2 milk. This is an amazing story, one that is not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.
Deviled Eggs: 50 Recipes from Simple to Sassy (50 Series)
by Debbie Moose“The author comes out of her shell and delivers more than four dozen delicious recipes that are all they’re cracked up to be.” —Dave DeWitt, the “Pope of Peppers” and editor of Fiery Foods & BBQ MagazineDeviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance. Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don’t have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky. If you’re a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you’re looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave. And if you’re worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don’t go rolling off the plate when you serve them.
The Devil's Cave: Fear and superstition stalk Bruno as he grapples with his latest case (The Dordogne Mysteries #5)
by Martin Walker'WALKER'S FINEST YET ... A FIRST-RATE MYSTERY' - Entertainment WeeklyBruno, Chief of Police, investigates when a body is found floating in the river showing marks of Satanism. France's favourite cop must track down a murderer while quelling his town's superstitious fears in this page-turning mystery, part of an internationally bestselling series.It is springtime France's Périgord, a time of beauty and calm. But not for Bruno, chief of police of the small town of St Denis. A woman's body has been found on a boat, bearing signs of a black magic ritual. Bruno has too much on his plate as it is - mediating a domestic abuse case that needs careful handling and a dodgy local development proposal that seems just too good to be true. But a murder case must take precedent and the roots of this one lie buried deep in the past - linked to a chateau above a bend in the river, to the reclusive old woman who lives there, and to the secret hidden in the Devil's Cave.
The Devil's Cup: A History of the World According to Coffee
by Stewart Lee AllenFrom the book: In this captivating book, Stewart Lee Allen treks three-quarters of the way around the world on a caffeinated quest to answer these profound questions: Did the advent of coffee give birth to an enlightened western civilization? Is coffee, indeed, the substance that drives history? From the cliff-hanging villages of Southern Yemen, where coffee beans were first cultivated eight hundred years ago, to a cavernous coffeehouse in Calcutta, the drinking spot for two of India's three Nobel Prize winners...from Parisian salons and cafes where the French Revolution was born, to the roadside diners and chain restaurants of the good ol' USA, where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril.
The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers
by Stuart WaltonStuart Walton's The Devil's Dinner looks at the history of hot peppers, their culinary uses through the ages, and the significance of spicy food in an increasingly homogenous world.The Devil's Dinner is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to handle.A billion dollar industry, hot peppers are especially popular in the United States, where a superhot movement is on the rise. Hot peppers started out in Mexico and South America, came to Europe with returning Spanish travelers, lit up Iberian cuisine with piri-piri and pimientos, continued along eastern trade routes, boosted mustard and pepper in cuisines of the Indian subcontinent, then took overland routes to central Europe in the paprika of Hungarian and Austrian dumplings, devilled this and devilled that… they've been everywhere!The Devil's Dinner tells the history of hot peppers and captures the rise of the superhot movement.
Devil's Food: A Corinna Chapman Mystery (16pt Large Print Edition) (Corinna Chapman Mysteries #3)
by Kerry Greenwood"A missing father, a bizarre cult and two poisoned shop assistants keep a Melbourne baker on her toes in the latest from Greenwood...like-minded readers will find themselves charmed by the oddball characters and obligatory recipes." —Kirkus ReviewsIf there's one thing that Corinna Chapman, baker extraordinaire and proprietor of the Earthly Delights Bakery, can't abide, it's people not eating well, particularly when there are delights like her very own, just-baked, freshly buttered sourdough bread to enjoy. So when a strange cult which denies the flesh and eats only famine bread turns up, along with a malnourished body, Corinna is very disturbed indeed.On top of that, her hippie mother, Starshine, has turned up out of the blue, hysterical that Sunlight, Corinna's father, has absconded to Melbourne with all their money and a desire for a new young lover. Someone is poisoning people with weight loss herbal teas, and then odd things are happening at the nearby Cafe Vlad Tepes, which attracts a very strange clientele indeed. It's a delicious recipe for murder, mayhem, and mystery.
Devotional Fitness
by Martin RadermacherThis book examines evangelical dieting and fitness programs and provides a systematic approach of this diverse field with its wide variety of programs. When evangelical Christians engage in fitness and dieting classes in order to "glorify God," they often face skepticism. This book approaches devotional fitness culture in North America from a religious studies perspective, outlining the basic structures, ideas, and practices of the field. Starting with the historical backgrounds of this current, the book approaches both practice and ideology, highlighting how devotional fitness programs construe their identity in the face of various competing offers in religious and non-religious sectors of society. The book suggests a nuanced and complex understanding of the relationship between sports and religion, beyond 'simple' functional equivalency. It provides insights into the formation of secular and religious body ideals and the way these body ideals are sacralized in the frame of an evangelical worldview.
Devoured: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are
by Sophie EganA provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; from the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.
Dezert Na Dnešní Večer
by Gabriele Napolitano Jana KočíNevíte, jaký dezert na dnešní večer připravit? Tato kniha je právě pro vás! Více než 30 receptů čerpaných z tajného bloku italské maminky.
The DHEA Breakthrough: Look Younger, Live Longer, Feel Better
by Stephen CherniskeDO YOU WANT . . . The high energy you enjoyed in your twenties and thirties?Protection against cancer, heart disease, diabetes, and osteoporosis?Renewed sexual appetite and vigor?To beat depression, boost your memory, and handle stress?To lose body fat while building up your lean muscle mass?DHEA can do all this and more! In The DHEA Breakthrough, biochemist Stephen Cherniske gives you all the information you need to take advantage of and maximize the extraordinary properties of this superhormone--safely and effectively. The DHEA Breakthrough contains the easy-to-implement DHEA Plan, including a diet designed for our "paleolithic" bodies, stress reduction techniques, and an exercise program that eases you into the next level of performance, no matter where you are now. With this comprehensive, accessible book, you can look forward to a longer, more satisfying, more healthful life!"I've used DHEA in my practice for five years and seen how it can help restore physiologic balance. That's close to a modern day miracle, and this book describes the breakthrough perfectly."--Jesse Hanley, M.D., Medical Director, Malibu Health and RehabilitationFrom the Trade Paperback edition.
DHEA and the Brain (Nutrition, Brain And Behavior Ser. #Vol. 1)
by Robert MorfinDHEA and the Brain reviews a range of existing studies regarding DHEA administration to animals and humans. Chapter authors evaluate DHEA metabolism in tissues and organs, explore DHEA effects in the liver that may be of importance to the brain, and discuss recent findings regarding how DHEA is made in the brain. New perspectives about the neuropro
Di An: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking with TwayDaBae (A Cookbook)
by Tue NguyenNAMED ONE OF THE BEST COOKBOOKS OF FALL: Delish * ONE OF THE BEST COOKBOOKS OF 2024: Esquire Discover and enjoy the delicious, vibrant flavors of Vietnamese cuisine with these authentic and modern recipes perfect for every home cook from social media star and acclaimed chef Tue Nguyen a.k.a. @TwayDaBae.Popular social media super-chef Tue Nguyen (better known to many as @TwayDaBae) moved to the US with her family from Vietnam at the age of eight. When she realized she wanted to pursue a career in food, her parents didn&’t support her choice, despite her mother being a wonderful cook and the inspiration behind many of Tue&’s recipes. Still, Tue went to culinary school to pursue her dreams. Since then, she&’s been featured in major publications like People, and her new restaurant, Didi in West Hollywood, has been covered by the Los Angeles Times, LA Weekly, The Infatuation, Eater, and more. Tue honors food and culture in everything she does, and Di An exemplifies that with its authentic salty, sour, sweet, and spicy recipes, many of which have been simplified for modern cooks. You&’ll still find the bold flavors of lemongrass, garlic, shallots, chili peppers, and of course, fish sauce, but presented in a way that even beginner home cooks will be able to cook and enjoy at home. Just like Tue&’s content for her growing legions of Instagram and TikTok fans, her cookbook is an invitation to share the love she has for her recipes including: Shaking Beef Braised Catfish Lemongrass Chili Oil Noodles Fish Sauce Wings Bo Kho &“Birria&” Tacos Bitter Melon Soup Spicy Beef Noodles Pho And more! In addition to delicious recipes, you&’ll find tips and tricks on entertaining, making the perfect essential sauces and condiments, and so much more to elevate even the most beginner home chef&’s cooking.
Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings
by Tenaya DarlingtonPeek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store’s resident cheese blogger, Madame Fromage, brings to life 170 of the world’s greatest artisan cheeses, drawing on stories and knowledge from the store’s third-generation owners. The book offers 30 recipes, from Cheddar Ale Soup to Rogue River Sushi, along with a dairy lexicon, notes on how to taste cheese, and a variety of themed boards: a Fireside Party, an All-Goat Blow-Out, and a selection of Desk Bento. Beautiful four-color photographs serve to put names with wheels and wedges of cheese.
Di Palo's Guide to the Essential Foods of Italy
by Rachel Wharton Jason Epstein Martin Scorsese Lou Di PaloThe ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City In the heart of New York City's Little Italy sits Di Palo's, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy--handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo's Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy's twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary's Sicilian Caponata and Concetta Di Palo's Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one's closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d'Origine Protetta--or the Protected Designation of Origin seal--which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award-winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo's Guide to the Essential Foods of Italy is your ticket to the best Italian foods--without having to wait in line! Praise for Di Palo's Guide to the Essential Foods of Italy "Of all the stores in all the world, Di Palo's is probably my favorite."--Ruth Reichl "Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo's is an authentic, personal experience. When you walk into the shop, you feel like you're in the center of the universe. I've been waiting for Lou to write this book for years. He's a good friend and an American treasure."--Tyler Florence "Di Palo's has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they've had for the artisanal best for almost one hundred years."--Chef Daniel Boulud "Lou Di Palo's depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book."--Chef Michael Lomonaco "I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too."--Chef Alex GuarnaschelliFrom the Hardcover edition.
Diabète: Le problème du sucre dans le sang... (Comment faire... #19)
by Owen JonesJ’espère que vous trouverez l’information utile, utile et profitable. Les cas de diabète explosent dans le monde entier. Beaucoup le lient à la prolifération de la malbouffe et des fast-foods, qui sont promus sans relâche sur tous les supports tout au long de la journée. Les gouvernements permettent cela malgré les preuves croissantes que cela nuit aux nations de notre planète. J’espère que ce livret vous aidera à partir du bon pied. Les informations contenues dans cet ebook sur divers aspects du diabète et des sujets connexes sont organisées en 19 chapitres d’environ 500 à 600 mots chacun, et devraient intéresser ceux qui sont préoccupés par la crise mondiale du diabète. En prime, je vous accorde la permission d’utiliser le contenu de votre propre site Web ou de vos propres blogs et newsletters, bien qu’il soit préférable que vous les réécriviez d’abord dans vos propres mots. Vous pouvez également diviser le livre et revendre les articles. En fait, le seul droit que vous n’avez pas est de revendre ou de donner le livre tel qu’il vous a été livré.
Diabetes: O guia essencial para se livrar da Diabetes, perder peso e viver uma vida mais saudável.
by Adidas WilsonA Diabetes é causada pela secreção irregular de insulina no sangue, infelizmente esta insulina produzida ou em excesso ou em uma quantidade limitada, causará transtornos ao corpo humano, deixando-o inapto de usar este importante hormônio, ou utilizará o mesmo de forma incorreta. A doença se dá em dois tipos, Diabetes tipo 1 e 2, sendo a primeira caracterizada pela falta de insulina. Já a tipo 2 é caracterizada pela falta de células Beta, as quais estão responsáveis por reduzir o açúcar no sangue, e neste caso isso não acontece. Este guia conta com ricas informações científicas e é bem embasado em notícias e estatísticas da área da saúde referente ao problema crônico que a Diabetes tem se tornado na vida de milhões de seres humanos. Buscar um estilo de vida diferente é o que garantirá uma longevidade maior para uma sociedade cada vez mais apta às doenças, sendo uma delas a Diabetes, considerada uma das maiores vilãs do século 21. Vem deixando em seu rastro vítimas de problemas cardíacos, colesterol alto, úlceras, entre muitas outras complicações. A Diabetes se não tratada levará a estes e demais outras complicações citadas acima e juntamente neste livro.
Diabetes and Carb Counting For Dummies
by Sherri ShaferCount your carbs — and count on managing your diabetes Living with diabetes doesn't have to mean giving up all of your favorite foods. Carbs from healthy foods boost nutrition and supply essential fuel for your brain and body. Counting carbs is integral to managing diabetes because your carb choices, portion sizes, and meal timing directly impact blood glucose levels. Diabetes & Carb Counting For Dummies provides essential information on how to strike a balance between carb intake, exercise, and diabetes medications while making healthy food choices. — Covering the latest information on why carb counting is important for Type 1 diabetes, Type 2 diabetes, and gestational diabetes, this book provides the tools you need to best manage your diet and your diabetes. Nearly one in 11 people in the United States have diabetes and one out of every 3 adults have prediabetes (blood glucose levels above normal ranges). Diabetes rates are skyrocketing worldwide. If you or a loved one has been diagnosed — or is teetering on the edge of diagnosis — you'll find all the safe, trusted guidance you need to better manage your health through improving your nutrition and managing your carb intake. Discover how what you eat affects diabetes Explore the importance of carbs in nutrition and health Get the facts when it comes to fiber, fats, sweeteners, and alcohol. Decipher food labels and discover how to count carbs in bulk, fresh, and restaurant foods Manage your diabetes and reduce other diet-related health risks Improve blood glucose levels Sample meal plans in controlled carb count ranges Food composition lists for counting carbs and identifying best bet proteins and fats If you're one of the millions of people with diabetes or prediabetes in search of an accessible resource to help you portion and count carbs to better manage this disease, this is the go-to guide you'll turn to again and again because when it comes to diabetes — carbohydrates count.
Diabetes and Heart Healthy Cookbook
by American Heart Association American Diabetes AssociationOne-of-a-kind heart-healthy cookbook created especially for people with diabetesDiabetes puts people at a very high risk of having a heart attack or stroke. To address this problem, the American Heart Association and the American Diabetes Association have written a heart-healthy cookbook for people with diabetes. It's truly a one-of-a-kind cookbook packed with delicious recipes people will truly enjoy! Every recipe is low fat and lower in carbohydrates--and tastes great.Recipes include everything from appetizers and breakfasts to dinners and desserts. With cardiovascular disease ranking number one on the list of diabetes-related complications, this is the must-have cookbook for anyone who wants to pump up his or her heart health! And it's great for people who don't have diabetes, too.Delicious yet nutritious recipes include:Loaded Baked Potato SoupDeep South Shrimp GumboSwedish MeatballsDevil's Food CupcakesAngel Food TrifleAnd many more