The Gourmet Prescription for Low-Carb Cooking

There are three main point I want to make in regards to this book.

1- The food in this book is definitely of a higher caliber than most Low Carb cookbooks. Ms. Chud knows her way around the kitchen, and is familiar with some of the more exotic ingredients available. I have tried a few recipes, and been suitably impressed.

2- That being said, the main influence on her cooking seems to be latin/hispanic/Central-South American. While she seems to do a good job with the fusion cuisine aspect, I am not terribly fond of the flavors used in latin cuisine. She does use some Asian flavors, but her main influence seems to be latin. She presents some excellent ideas, and if youre a cook that can take an idea and run with it, or someone who enjoys latin flavors, by all means, this is the book for you. However, I prefer more of an asian flavor to my food... For that reason alone, this book sits on the shelf most of the time.

3- As far as LC cooking, this food is definitely of a higher caliber, but the low part of the low carb statement is questionable in some of these recipes. The use of beans, fruits and fructose make some of these dishes special occassion dishes, although still *lower* carb than most.

Overall a good book, hence the 4 star review. But I recommend, as with any cookbook, to read the recipes with a grain of salt, so to speak.

The Gourmet Prescription is the best book I have ever seen on how to maintain good health, the proper weight level, and to avoid binge eating -- all at the same time to be able to enjoy wonderful recipes that look and taste fantastic. Dr. Chud has designed high-flavored recipes for low carbohydrate diets so that anyone can eat great food totally compatible with the Zone Diet, Sugar Busters, Protein Power or the Atkins Diet. I am grateful that I have finally seen a book that is written by a physician who is both an expert on nutrition and a gourmet cook who understands that we need to have wonderful food in our lives.

While there seems to be a tremendous amount of evidence in authoritative, peer reviewed clinical journals for the benefits of a diet with lower than traditionally thought amounts of carbohydrate, the cook book world had not caught up - until this book .. Deborah Chuds book is the first gourmet cookbook to creatively address lower carbohydrate diets. Ive purchased the other low carb cookbooks. They just dont offer variety, creativity or pizzaz. They are just not fun. This book is fun . This book supports the kind of nutritional program that I can stick with. Bravo to Dr. Chud .

Im an ex cross-country skier. After years of heaping on the pasta, a friend told me about the benifits of low carbo dieting. I read the Zone and a lot of the other litterature, shifted my diet, and as a result I lost weight and had more energy. If you are finding that the FDA food pyramid doesnt do it for you, try this book. The Gourmet Prescription is a great source of tasty recipes for the low carb eater.

I am a triathlete and gourmet cook. Although Im not on any of the diets complemented by the Gourmet Prescription (Zone, Sugar Busters, Atkins, Suzanne Somers, Schwarzbein), I believe in the insulin-controlling principles they share. These principle really help my performance. As a carb-curbing foodie and flavor worshipper, Ive found the perfect companion in Dr. Chud. I can keep my endurance and energy up by feasting on her Cuban Shrimp and Warm Black Beans with a Smokey Sofrito. When I served these dishes at my last dinner party, all of my Miami friends loved every dish.. I will be making some of the other goodies featured in her book for our annual Triathlete team Thanksgiving get together.

How wonderful to have a cookbook written by a physician who is also a gourmet cook. By sharing her knowledge of medicine, science and nutrition - all combined with the joy of delicious food - Deborah Chud is helping all of us to stay healthy, lose weight and enjoy fine dining - A true prescription for happiness.

Ive tried many (most) of the low-carb cookbooks, and returned almost all of them, either because the recipes were stupid (who needs a recipe for an omelette) or because they werent Zoneable -- unlike Atkins, the Zone doesnt allow massive amounts of fat but does allow a small amount of unfavorable carbs per meal.

The book I like best -- and use a lot -- is Deborah Chuds The Gourmet Prescription. High Flavor Recipes for Lower Carbohydrate Diets. It sometimes feels a bit stiff for everyday use (I wish she would have some more family-style recipes, even though Im not a mom. I just dont need restaurant-style meals every night) and many of her recipes use her own recipes for condiments and flavor enhancers as ingredients. She also has a strong bent toward Chinese-inspired flavors, whereas my own tastes run to mediterranean, latin, and southeast asian.

But, even given all those caveats, I think this book is the best of the bunch. nice photos, pleasing graphic design, well-documented recipes. I hope she comes up with a second volume of casual recipes with a broader ethnic slant.

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. Ive 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 dont 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.

Deborah Chuds 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 Deborahs 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.

For a year now, Ive been in The Zone, losing 5 inches off my waist and 3 dress sizes - but found that when my husband and I wanted a great meal, I was starting to leave the Zone behind... Dr. Chuds well written recipes have rescued us, allowing me to prepare satisfying dishes and stay in the Zone. The Gourmet Prescription has inspired us with wonderful new ideas and techniques - her smoked peppers have become a household staple. It is an all-around beautiful cookbook to use.

For those on lower carbohydrate eating plans (or merely reducing the amount of carbohydrates in their diets) with a passion for gourmet food, Deborah Chuds book provides tantalizing culinary options. She has an excellent palate, and a gift for combining flavors. I have tried several of her recipes so far Warm Black Beans with a Smokey Sofrito,Crab Bundles with an Avocado-Ginger Sauce,and her coleslaws -- all have been standouts.

As someone whos followed the Protein Power way of eating for over four years, Ive invested considerable time searching out low-carb recipes in a high-carb world. Too many of the cookbooks and recipes Ive come across contain artificial sweeteners and other questionable ingredients -- I like my food whole and unprocessed.

That is what makes Dr. Chuds 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 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 Ive seen.

My husband have been in the Zone diet since May and though the pounds have dropped off, we felt a little like Deborah Chuds son who saidMom I know your food is good. I just dont like it. Now that his mom has written this wonderful cookbook, we like our food again. Try the Lamb Chops marinated in Spiced Yogurt or the Pork Tenderloin with Plum Sauce or the Five-Spice Flank Steak. Also, the Lemon-Gener Sauce in the broccoli recipe is good on EVERYTHING, especially salmon. As the icing (pardon the expression) on the cake, her prose is clear, crisp and witty. We thank her for making it possible to smack our lips again.

This is hands down my favorite cookbook of all time. I cant recommend it highly enough.

I dont follow a strict low-carb diet, but I do try to limit how much bread/pasta/rice I eat, and this book is something I refer to again and again. Even if I wasnt watching my carbs, the recipes are tasty and interesting and I wouldnt hesitate to serve them at dinner parties to folks who were not watching their diets (in fact, I have done so with raves from my guests). My beef with most low-carb cookbooks is that the recipes are often loaded with fat and dairy products (cottage cheese makes me want to hurl), but not this one. Its not entirely free of dairy products, but they are used appropriately (e.g. buttermilk in ranch dressing) without going overboard. While certainly not fat-phobic, the recipes do use trimmed lean cuts of meat (beef or pork tenderloin, chicken breast, turkey, etc...) and encourage the use of lower-fat condiments when appropriate.

The pictures will make you drool--they are gorgeous. The recipes here range in difficulty from quick and easy to sophisticaed gourmet cuisine of the caliber that you would find in the finest restaurants--but they are all innovative--no run-of-the-mill food here. Personally, I think theres a good balance of easy and difficult recipes here. Its fairly easy to cook some of these ahead. for example. the recipe for plum sauce freezes well, so its easy to make up a batch, portion it out and freeze it, so when dinner comes all you have to do it pop a pork tenderloin in the oven and defrost the sauce while you assemble one or two of the carbohydrate side dishes. The author gives storage recommendations for such recipes (length of time the sauce/dressing will keep if refrigerated or frozen), which is handy (most cookbooks I own dont give such information).

The book is divided into protein and carbohydrate sections, making it easy to create balanced meals. My favorite protein dishes are the Moroccan Chicken Thighs, roast chicken with rosemary-garlic rub, Pork Tenderloin with Plum sauce, chicken skewers with almond dipping sauce (like Malaysian satay but even tastier) and turkey patties with apples and smoked leeks, although every other one Ive made has been excellent as well. The carbohydrate dishes include lots of interesting salads (the black bean salad w/ avocado is fantastic), vegetable sautes and roasted vegetables (I made the roasted asparagus with garlic oil the other night and it was amazing.). Desserts are fruit-based and hit the spot when you want something sweet after a good meal without blowing your healthy eating plan (figs with virtual marscapone cheese... YUM.).

Some of the recipes call for smoked vegetables, but not having a stovetop smoker I use roasted vegetables instead with great results. With the focus being on gourmet cuisine there are also a few recipes that call for ingredients that might seem exotic, however any moderately experienced cook can make substitutions with no problem, and your run-of-the-mill grocery store/supermarket will have enough to make probably 80-90pct. of the recipes as-is. (although I do admit, its difficult to find ostrich, but Ive substituted sirloin or beef tenderloin and the recipes come out great). The Internet can also be a good resource for hard-to-find spices or condiments as well.

I am an avid cook, and what I like most about this book is that it inspires me to be creative in cooking lower carbohydrate cuisine even when Im not using it directly. Ive modified some of the recipes and created several of my own after studying the techniques and flavor combinations presented here. Its made me a better cook. My only problem with the book is that the recipes are so good its difficult to stick with a sensible portion size .-)

I hope Dr. Chud comes out with another book...

First - I love this book. The recipies and advice are definitely very good. Ive prepared many of the dishes in here, and have always been pleased.

I just wanted to point out one thing about this book though... I recommended it to a friend who wasnt nearly as happy as I was because they dislike smoked foods. The majority of recipies in this book call for some sort of smoked ingredient. In fact, youll need to get a stovetop smoker to really utilize this cookbook. I personally think that the smoked foods are great, and a stovetop smoker is quite inexpensive (and one of the best additions to my kitchen in a long time) - but I do realize they are not for everyone.

So - if you like the smoked food flavor, and you cook low-carb - this is a great book. If youre not a fan of that smoky taste, keep on looking.

Dr. Chuds lower-carb cookbook The Gourmet Prescription is excellent. I found this book in a catalog and ordered it immediately. My husband is currently on the Adkins Diet and I was interested in expanding the amount of low-carb recipes that I have so he wont lose interest. Dr. Chuds book came to the rescue. It is divided into the Preface, which is worth reading, a section on Proteins, and a section on Carbohydrates. There are recipes for fish, poultry, pork, veal, beef, lamb and ostrich as well as salads and vegetables, beans and lentils, and fruits and fruit desserts. Try the Roasted Salmon with Herbs, the Grilled Chicken Breasts with Sun-Dried Tomato Ketchup, and Fresh Bean Salad with Parsley Buttermilk Dressing to name a few. Dr. Chud offers many recipes using roasting and stove-top smoking. Each recipe offers a nutritional analysis of calories, proteins, carbohydrates, fat, cholesterol, sodium, and fiber. And the photographs are wonderful. If you are on a lower-carbohydrate eating plan or thinking about starting one, buy this book. You will feel wonderful. Hopefully, Dr. Chud will come out soon with a sequel.

Dr. Deborah Chuds The Gourment Prescription is terrific. I started the Zone Diet in late June 2000 after heart surgery. quickly I found that while I was eating healthy, my diet was becoming boring. I knew that this would make it difficult to stick with the diet for the long-term. By accident I stumbled upon this book and was delighted to find the high-flavor recipes that would allow me to stay in the zone and stay satisfied with eating both healthy and tastefully.

Dr. Chud has a knack for creating innovative dishes by weaving together the right spices, cooking methods, and preparations that are generally easy to prepare. The recipes are clearly written, easy to follow, and replete with scrumptious pictures that make you want to prepare the foods and more importantly feast on them. While the cookbook has plenty of variety, there is an emphasis on Asian and Hispanic dishes. I hope that in the next edition Dr Chud will consider innovating with selected Italian dishes.

If you buy this book, and have not cooked these foods before, you will need to place some trust in the cookbook and have some patience in stocking your pantry with spices. some of which I have never cooked with but am not having difficulty finding in local markets (for the most part). The vegetable and protein dishes are equally extraordinary in taste. I have learned to trust Dr Chuds judgment whole-heartedly. I found it hard to believe, but today I prepared charred tomato ketchup. This recipe required more cooking preparation than most of the recipes Ive tried so far - however, the results were nothing short of spectacular. Its hard to believe that I had been consuming grilled hamburgers over the past few months without this terrific new complimentary flavor. While I am using this cookbook as a bible for staying in the zone, let me be clear that I would not hesitate for a moment, in preparing the elegant meals from this cookbook for guests who are not on the zone diet.

I am happy to say that I have shed over 30 pounds using the Zone, Dr. Chuds cookbook, and exercise in a 2.5 month period. Thank you Drs. Sears and Chud.

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 arent 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 dont know if kids would like this kind of food if they arent 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 isnt 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 Ill want to prepare a special meal using the high flavor techniques described in this book, The Gourmet Prescription.

Have you tried the lower-carbohydrate, insulin-conscious diets and been bored by the menus and recipes youve found So was Dr. Deborah Friedson Chud, who decided to remedy the situation by writing her own recipe book. The book is organized into protein dishes and carbohydrate dishes. Protein dishes include a variety of innovative fish and shellfish recipes, such as Crab Bundles with Avocado-Ginger Sauce, Clams in Black Bean Sauce, and Smoked Shrimp Fajitas (wrapped in lettuce leaves instead of tortillas). Poultry dishes include Chicken Kebobs with Spicy Lime Sauce, Chinese Brined and Grilled Ducks, and Smoked Turkey Tenderloins with Raspberry-Chipotle Sauce. Meat dishes include Pork Tenderloin with Plum Sauce (made from scratch with oranges and plums), Porcini-Laced Veal Roast, and even five recipes for ostrich. If youre a meat lover, youll salivate at the artful photographs. The carbohydrate recipes emphasize high-fiber vegetables, legumes, and fruits--no sucrose, potatoes, flour, or grains. A chapter titled Condiments and Flavor Enhancers includes recipes for a number of flavorful smoked and roasted vegetables. Each recipe includes a nutritional analysis.--This text refers to the Hardcover edition.

From Library Journal
Several years ago, Chud, a doctor and gourmet cook, became a fan of Barry Searss 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 shed 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, Chuds book is sure to be in demand.
Copyright 1999 Reed Business Information, Inc.--This text refers to the Hardcover edition.

From Booklist
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 bodys 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 diets 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--This text refers to the Hardcover edition.

Atlanta, GA Journal - Constitution. September 12, 2002
Zone dieters, take note. This book is for you... a real testament that one can eat healthy and eat well.

Lets Live, October 1999
Its not always easy...to figure out the glycemic index of different foods or how to put together a high-protein, low-carb meal. A new book, The Gourmet Prescription. High Flavor Cooking sic for Lower Carbohydrate Diets by Deborah Friedson Chud, M.D. (Bay Books, 1999), comes to the rescue...The recipes are appetizing, flavorful, and of course, low-carb and high-protein. While the book is loosely based on the Zone diet, the recipes are flexible enough to conform to other diets and each person at a meal can adjust his or her portions and flavorings.--This text refers to the Hardcover edition.

Book Description
In this truly sophisticated lower-carbohydrate cookbook, Deborah Friedson Chud offers 163 enticing, full-flavored recipes geared toward a range of dietary results. lower insulin, increased fat-burning capacity, more energy, and weight loss. In an approach that marries her gourmet palate and extensive medical knowledge, Chud presents savory fare with international flair. Recipes emphasize high-fiber vegetables and fruits instead of sucrose, potatoes, and grains. Chud combines a talent for gourmet cooking and a knowledge of Zone Diet principles with the wisdom of Hippocrates. Dr. Barry Sears, author of The Zone

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 Chuds THE GOURMET PRESCRIPTION translates that message into inspired sophisticated, exuberant food.

RECOVER FROM THE CARBOHYDRATE EXCESS OF THE PAST DECADE. Dr. Chuds 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. Chuds cooking provides a life sustaining way of fine eating for todays 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.--This text refers to the Hardcover edition.

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 Eicotechs medical editorial consultant, she has contributed to numerous projects involving healthcare providers, patients, and consumers.--This text refers to the Hardcover edition.