Download PDF , by Peter J. D'Adamo
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, by Peter J. D'Adamo
Download PDF , by Peter J. D'Adamo
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Product details
File Size: 29302 KB
Print Length: 256 pages
Publisher: Berkley; 1 edition (October 1, 2013)
Publication Date: October 1, 2013
Sold by: Penguin Group (USA) LLC
Language: English
ASIN: B00BDQ3AH0
Text-to-Speech:
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Amazon Best Sellers Rank:
#371,215 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Disappointed. Bought this book over a year ago and never used it. I'm an accomplished cook, and capable of scouring the Internet for recipes. Excited and new to the world of "diet" cookbooks, I bought this expecting recipes which were centered around beneficial foods for Type A, with neutrals and no "avoids". I was shocked and dismayed to find them in many of the recipes, and really no emphasis on the beneficials. Later, I read that the cookbooks were written so that families could use them to create recipes to satisfy members of different blood types. Sorry, but that's really lame. This book should have NO AVOID INGREDIENTS IN IT. The whole idea is to stop using those foods, as they are damaging to us. Now, after having gone chiefly paleo and reading the reviews for many guides and cookbooks, I see that poor composition is common. Finally as a Type A I see a need for a cookbook which eliminates coconut, banana, nightshades, cabbage, cauliflower and most cheeses. I may write one.
This is a must have for anybody really trying to follow the A Blood Type diet. Planning meals from this book is so much more relaxed than trying to amend other recipes to fit the blood type diet. It has made grocery shopping and meal planning much easier for me. Plus, the recipes are delicious. The Veggie Lasagna is the best veggie lasagna I have ever had! And some of the meals seem so indulgent compared to how I was trying to follow the blood type diet on my own - especially the Herb-Crusted Turkey Breast, Stone-Fruit Salad, and Fish Tacos. Major props to Chef Kristin O'Conner for developing such healthy, delicious meals!HOWEVER, this book is poorly edited and not appropriate for people just beginning to cook. There is no ingredient index, no sense of how long recipes will take to make, not enough suggestions for pairing food, and too many omissions/typos. One soup recipe says to "add water bring to boil and simmer," but never says how much water. I guessed 4 c. and it worked out. Another says "bake until..." but it never says how long or at what temperature. Some recipe titles mention ingredients that are not in the recipe! This is poor editing, and should be improved for future editions. I would recommend that the publisher create a site for people to report such omissions/ typos.Other suggestions for the next edition.- A list in the introduction of where featured ingredient explanations are located and suggestions for buying and storing rare ingredients.- index!- weekly meal planners with shopping lists that minimize how many ingredients must be bought. Buying many ingredients that I only need small amounts for make following the A blood type diet much more expensive and harder to follow. Build the meal plans with cost and efficiency in mind. (ex: each week have 1 poultry, 1 fish, and 3 veggie dinners, with lunches that take into account leftovers from dinner)All in all I love this cook book! And I highly recommend it to my friends who like to eat and cook healthy meals. But shame on the publishers for not editing it appropriately. Poor editing really reduces the quality and usability of this book - especially for people who are trying to eat and cook healthy for the first time.
This book contains a great amount of recipes. Starting the blood type diet can be confusing, and it's tiring to constantly reference the "good" list of foods when cooking or meal planning. This takes care of that problem. The pictures are pretty lackluster, so I'm not raving about them, but the recipes themselves are solid. There's a section for main dishes, side dishes, snacks and drinks.For beginner cooks, or those not accustomed to cooking with fresh/alternative ingredients (spelt flour, beet sauce, carob chips, adzuki beans, tofu) this will be very challenging. I've been cooking "alternatively" for several years so it wasn't too big of a deal for me, personally, but I've read several reviews stating otherwise. It's nothing anyone cannot tackle, given the time and some research for better understanding.
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