I'm curious about that other methods people use for tracking their recipes.
Particularly, what are diabetics doing to determine their recipe's
nutritional values?
Do you use written cards, scraps of paper, or notes in cookbooks ? (I'm
converting to electronic but still have two boxes of 3X5 cards)
Have you adopted the use of recipe software? Which program do you use? Do
you gather (and/or share) recipes on the internet ? (I often do, it's fun)
Do you do nutrition analysis yourself or take what the recipe author offers
as gospel ? (I run each recipe through the program then see if it makes
sense to me)

I've been using Big Oven to format, analyze, and organize my recipe
collection for some time now. I'm considering creating yet another cookbook
and it's been a convenient way to gather up the material. It does a pretty
good job for me and was quite moderately priced and well supported. The
nutrition analyzer uses U.S. Dept. of Agriculture data that is frequently
updated. They also maintain a web site where fellow cooks can share recipes,
photos, and tips. I've been quite happy with it.

Also, what do you look for in a cookbook ? If I were writing a book just for
you, as a diabetic, what you like to see in it ?
Would you use one in electronic format or do you want something you can take
to the kitchen and work from? Would you want specific recipes to follow
exactly or general concepts and ideas you can use to create your own
versions ? Are pictures and/or diagrams important ? Do you want to know
about the science behind the foods or just know what to do to get it to work
?


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org