i love this book! There are great recipes that are easy to prepare and very delicious.

Lots of very good information. Haven't finished reading the information part and haven't tried any of the recipes yet, but they look good.

The recipes in this book look scrumptuous! This is hard to find in some vegetarian cookbooks.

I bought this book expecting to learn how to identify and use low-GI ingredients.

Why I'm disappointed:

(1) The recipes for more substantial dishes have a lot of rice and pasta. While technically these are low-GI, their glycemic load is high because portion sizes of these are typically largish and/or they have a lot of available carbs. I had hoped to learn about alternatives to these kinds of ingredients.

The photos are attractive and the recipes sound good and aren't too complicated. But too many of the use foods that I want to diminish in my diet. They are pretty conventional in the sense that no light bulbs went off as I read through the recipes.

I hope this helps.

Just got this book today, so haven't tried any of the recipes, but I'm very much let down. I'm not a vegetarian, yet I live and eat a healthy, low-carb, high-fat diet. I was looking for interesting vegetarian meals that fit into that lifestyle, but this was the wrong place to look. The carb count for a serving of, say, "Moroccan Bean and Pumpkin Tagine" (a main dish) is 98 carbs (less 7grams fiber...so 91 carbs) is insane. I live with 2 Type-1 diabetics, my hubby and son. Feed them something like this, and their blood sugars would sky-rocket, low GI or not. We try to keep total carbs per meal less than 30, and that's pushing it.

I notice the authors of this diet are young...many vegetarians are young and idealistic. Heck, I ate what I wanted when I was their age, and went through a similar period as a vegetarian. Hit about 40-50 where you can't eat a ton of carbs without gaining a ton of weight, and you have to be more realistic about what you put in your mouth. I prefer realistic. I also prefer Kat James diet in her book "The Truth About Beauty." Low-GI, healthy diet plans abound, without the trade-off of excessive carbs. To its benefit though, this is a beautifully prepared book...lovely photos with scrumptious-looking foods. I wish I could eat this way, but it's not what I consider healthy.

As one who has been an off-again, on-again vegetarian for 30 years or so, I have been delighted with this cookbook! Yes, I know the gorgeous pictures can qualify as food porn, but my creations come out looking just as good, and tasting even better. The penne with tomatoes, buffalo mozzarella and basil, which takes under thirty minutes from start to finish, is a great "company dish", yet couldn't be easier. I am giving copies to my two daughters, and to all the foodies I know, whether or not they are vegetarian by disposition.

At last, a cookbook for diabetics that isn't warmed-over green beans with almonds and steak portions the size of your hand. Off with the shuck of suggesting that smaller portions of not-so-good food can be good for you, if you've got a blood sugar disease.

These recipes are great, and they are vegetarian. Gone is the animal fat, grown with chemicals, slaughtered when kneeling, and served to you at full consumer risk. These recipes borrow from international cuisine, have all the nutrition information at the bottom, and are proportioned for those who are counting their glucose. And they are very, very tasty. Non-diabetics would love them, too. They fit with a healthy diet, and a healthy weight loss diet, as well.

It's revealing that the authors are not Americans. These Aussies answer the need of people (diabetic and not) looking for great veggie cuisine that maintains good health.

Let me preface the following by stating that I've never been a "dieter", I've always just tried to eat as healthy as I can. And, as a life-long vegetarian I'd never really been able to participate in most fad-diets anyway (I need my carbs!). But, I'd noticed over the past year that even though I work out pretty consistently, my metabolism was changing and I had dramatic drops in blood sugar that left me feeling tired, light headed and nauseous a lot. I read an article about the low GI diet in one of my fitness mags, and it sounded like something I could actually try as a vegetarian. My husband read the same article and felt it was something he could do without eating "diet" foods.

I first bought the "new glucose revolution book" and read it cover to cover. After trying a few recipes in there, I wanted to expand my collection. This particular book is great because it explains the science behind it and also has a bunch of recipes and GI values for most foods. I've found that after doing it for 2 full months, I can pretty much make foods without recipes just by being able to judge whether it's a high or low-GI food. My favorites include the asian stir-fry, black bean soup, and whole-wheat pizza.

I would definitely recommend this book - and lifestyle - for anyone who is just trying to be, feel, and look more healthy overall without typical diet constraints.

This is an excellent cook book. Well written with beautiful photos. I recommend it for anyone on a healthy eating path.

I did enjoy this book and have made some items out of it. My only issue is that it does call for ingredients I had never heard of and had a hard time finding them in the store. I did ask for help, but of course no one in the store knew what I was talking about. Other than that, the food is VERY good in this book, they are easy to make, and are good for you!

This book has alot of pretty pictures and a little bit of information and
a few receipes and a big price tag.

I bought this cook book when I decided to become vegetarian although I don't eat much dairy I love the recipes in this cookbook . this cookbook also has suggestions on sample menues foe vegetarian and vegan adults, teenagers and children. so far all the recipes I have tried have tasted great . my favorite recipe is 3 bean chili served with a spicy tortilla crisps.

After 20 years of ovo-vegetarian living, I embraced this book. It offers a lot of delicious and new (to me) vegetarian recipes, and also presents helpful information about low GI eating and sound nutritional habits. Overall, the selections I've prepared have been consistently good and not too fussy. A favorite is the buckwheat pancakes with tofu, basil, and sun-dried tomato.
The book's shortcomings are that (1) it's not especially friendly if you're cooking for one, as many of the recipes don't keep well, and (2) some of the nutritional information provided is a little unbelievable (i.e., black bean soup on p. 94 has 624 calories per serving???).

The book was pretty informative and there were lots of recipes. However, most of the ingredients are items no one really has in their kitchen - and wouldn't even be able to find very easily. The pictures made the food look really tasty, but not very many simple, "every-day" kind of dishes. I wasn't very impressed with this book; but I was looking for something a little more "down-to-earth". This just wasn't it.

This book has given us lots of information on managing glucose levels (be sure to read all the introductory materials on nutrition) as well as some delicious recipes. We've also used many of them as starting points to venture out into being creative with new foods and ideas (who knew a Shepherd's Pie with lentils and sweet potatoes would be so excellent?!)