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Diabetics often have a difficult time finding foods that are attractive, tasty, and healthful. Thompson sets out to remedy that situation in his latest book of recipes inspired by a generous cross-section of the world�s cuisines. Indian food gets special emphasis for its strong spicing, which helps make smaller food quantities more satisfying. For snacks, he turns to Australian-inspired dried apricots stuffed with cheese, mint, and pine nuts. Kale and barley add to the goodness of naturally lean venison. Thompson is a great advocate of low glycemic-index foods, whose slower release of sugars mutes sudden changes in blood-sugar levels. He also recommends plenty of fruits and vegetables in daily consumption both for their essential good nutritional balance and their vast variety of flavors. But he suggests generally eschewing artificially compounded �diabetic foods� with artificial sweeteners. Each recipe concludes with a nutritional analysis. --Mark Knoblauch Taking its cues from global cuisine, this recipe collection is liberating for those who must monitor what they eat. --Washington Post's Top Cookbooks of 2010, November 30, 2010
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