Show 339, August 31, 2019: Chef Amy Riolo with The Mediterranean Diet Cookbook, 2nd Edition Part One

Cookbook Author Amy RioloAmy Riolo is a recognized authority on culinary culture as well as an award-winning, best-selling author, chef, television and radio personality and educator. Amy is known for sharing history, culture and nutrition through global cuisine as well as simplifying recipes for the home cook. A graduate of Cornell University she is a considered a culinary thought leader who reports on the way we think about food.

Her latest cookbook (The Mediterranean Diabetes Cookbook, 2nd edition, May 20, 2019, American Diabetes Association, $22.95) is the new edition of her best-selling book which was a recipient of the Nautilus Silver Award and dubbed “Best. Diabetes. Cookbook. Ever.” by DiabetesMine.com.

We’re in the kitchen with Amy.

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Show 339, August 31, 2019: Chef Amy Riolo with The Mediterranean Diet Cookbook, 2nd Edition Part Two

Cookbook Author Amy RioloAmy Riolo is a recognized authority on culinary culture as well as an award-winning, best-selling author, chef, television and radio personality and educator. Amy is known for sharing history, culture and nutrition through global cuisine as well as simplifying recipes for the home cook. A graduate of Cornell University she is a considered a culinary thought leader who reports on the way we think about food.

Her latest cookbook (The Mediterranean Diabetes Cookbook, 2nd edition, May 20, 2019, American Diabetes Association, $22.95) is the new edition of her best-selling book.

“Amy began promoting the benefits of the Mediterranean lifestyle after spending time with relatives in her ancestral homeland of Crotone, Italy. When she noticed the healthful and enjoyable traditions that enabled her family to live better, longer, she decided to make it her life’s mission to share their secrets (along with those of other Mediterranean cultures). She named her culinary philosophy after the popular Egyptian expression “bilhanna we shefa” which means “with pleasure and health” and is said prior to eating in place of “bon appetit.” Since Amy grew up preparing diabetes-friendly recipes for her mother that her whole family enjoyed, she began collaborating with the American Diabetes Association to help others enjoy eating healthful, mouth-watering Mediterranean dishes that just so happen to be diabetes-friendly.”

“Named “Best Overall Diet” in 2019 by US News and World Report, experts agree that a Mediterranean-style eating pattern is one of the best for people with diabetes. The new edition of The Mediterranean Diabetes Cookbook enables you to easy implement and enjoy the nutritional benefits and exciting flavors of Mediterranean cuisine. With an emphasis on fresh, seasonal ingredients and healthful cooking methods, this collection delivers over 200 new and revised recipes that are delicious, authentic, and naturally nutritious. Get inspired by amazing dishes from Southern Europe, the Levant, and North Africa including: Roasted Beet, Tahini, and Greek Yogurt Dip, Valencian Seafood Paella, Orzo with Lemon, Artichokes, and Asparagus, Corsican Prawns with Chickpea Cream, Moroccan Style Tuna, Strawberry Mascarpone Parfaits and Mango Tiramisu to name a few.”

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Show 117, April 11, 2015: Karen Page – The Vegetarian Flavor Bible Continues…

Karen Page and Andrew DornenburgAfter losing members of her family to cancer, the author – an established culinary professional – was shocked to learn that the number-one cause of death in America is nutritionally controllable diseases such as cancer, heart disease, and diabetes. A lifelong omnivore who grew up eating meat “two and often three times a day,” Page was motivated by nutrition studies to experiment with vegetarianism. She eventually eliminated meat from her diet, losing digestive aches and pains and more than twenty pounds in the process, while gaining new vitality and even joy – and she pours here newfound passion into this book.

Page shares what she’s learned about making dishes with the most healthful, nutrient-dense ingredients available (vegetables, fruits, legumes, grains, nuts, and seeds) taste so delicious that their meatlessness is entirely beside the point.

At the heart of The Vegetarian Flavor Bible are the A-to-Z listings of hundreds of ingredients (from acai to zucchini blossoms), and the herbs, spices, and other seasonings that best enhance their flavor. Searching by ethnic cuisine or flavor or season, the reader will find endless inspiration for harmonious combinations.

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