Title: A Scientist Yes, A Cook No
Review: The first section of this book is an excellent introduction to using the glycemic index as it relates to insulin resistance and all the other carbohydrate and diet related issues which are so hot today. The second half of the book is an awful cookbook. The recipes which call for 95% fat free chop meat for instance betray a lack of knowledge of what makes food taste good. If I had the book in front of me I could site more examples but in general I was struck by the author's desire to offer both low calorie recipes along with ones that avoid foods high on the glycemic index without regard to the flavor of the end result. What you get is a pretty standard low calorie diet minus the baked potatoes and the breakfast cereal. My advise would be to read the first portion of the book and then use the information to modify recipes written by real cooks.
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