Customer Reviews
Fails as an everyday diet book - By: Mayfly, 05 Aug 2008 
I have recently been diagnosed with insulin resistance, & told I needed to follow a low GI diet. A recipe book created by a chef who was also diagnosed as insulin resistant seemed like an obvious choice, but I was very disappointed for several reasons.
First, most of the recipes do not seem practical for everyday living. Many of them have long cooking times & need perishable or unusual ingredients, & therefore need forward planning.
Second, I feel there is not enough information to enable the reader to make their own low GI recipes. There is GI tablein the front, but over-simplified (for my tastes) into low, medium or high GI & not containing that many foods. Also, breadin particular may be low, medium or high GI depending on variety - again, I'd have liked more information.
Third, I felt many of the recipes were a bit of a cop-out. Meat & fish have zero GI, & a good few of the recipes are meat/fish with vegetables or salad, served with boiled new potatoes. I don't need new ways of cooking meat, I need ways to avoid boiled new potatoes with every meal. Also, almost all the deserts are based on stewed fruits.
All that having been said, I really liked the soup section, & there are a few useful & adaptable recipesin here. I particularly liked the idea of using pearl barley to make risotto. It's a good 'special occasions' book, or an addition to other GI books you may have; just don't try using it as a diet book unless you have a lot of spare time!
fantastic GI recipes - By: A. J. Gauld, 30 Dec 2007 
I was sceptical about Warrall-Thompson & GI since he seems to endorse everything & anything. Butin fact the science bit explaining GI is by an expert & the recipes are by WT & tweaked by another expert to make them lower GI. The result is a set of recipes that are simply great. We have made about half of the recipesin the book & every single one has been delicious & we will make them again. Unlike some other cookery books, if you follow the instructions, the recipes just work. (The only criticism is that he doesn't always give a heat setting - do I fry the fish cakes at a high or medium heat?) Another reviewer mentioned that some take a while & that's true (but the fish pie really is worth it!) & some involve overnight marinades but the techniques are not difficult & the results are superb.
Don't be intimidated - these are easy! - By: Dr Winston O'Boogie, 13 Feb 2007 
I've had this book for a year & use it every week. The recipes are almost all accessible, delicious, & by no means as time-consuming as you might think. I've lost the half-stone I intended to, but have stuck with this new way of eating as I find it a pleasure.
Eventually a non-frustrating diet! - By: Emma, 24 Jul 2006 This book with stunning photography is nothing like a diet book. I really like it because all the recipes of the book are easy to prepare, delicious & there are recipes for breakfasts, dinners & even snacks! It is really easy to be on this diet as you are not frustrated, you can eat good food, & you don't have to eliminate any food groups.
The texts are very clear & helped me understand how the GI Diet works & what are its positive effects on my body.
GI and the South Beach Diet - By: HW256, 13 May 2006 I've been on the South Beach Diet for over a month now (and doing well I hasten to add) & brought this book to liven things up a bit.
The advicein here is bit different to the South Beach (which is based on GI food values) & explains how to combine low to high GI foods to maximise choices.
The recipes look simple enough (and delicous) & overall as a keen cook I am really pleased to find some recipes to suit my diet plan & hobby. There is now a new book out on the GL diet (boy do they like to confuse us) based on Glycaemic Load! I may try that next!!!!!!
