Pete Romfh wrote:
> 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?

I keep a spreadsheet database of the foods I eat with serving size,
carbs, fats, proteins, and total calories. That way I can sort by
which ever of those I wish to find a food I like with the content I
need at the time. I have not found any diabetic specific recipes that
meet my needs yet.

> 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 ?

Lots of recipes that are quick and easy with as few ingredients as
possible.
Serving sizes - so many books leave that out and I really need it.
Data on carbs, fats, proteins, fiber and total calories per serving.
Suggestions of items to complete the meal that are reasonable for
diabetics.

> Would you use one in electronic format or do you want something you can take
> to the kitchen and work from?

Both - I want a book in my kitchen and a CD with it for planning at my
computer.
(It is probably significant here that I have a huge cookbook collection
- some over 100 years old)

Would you want specific recipes to follow
> exactly or general concepts and ideas you can use to create your own
> versions ?

Specific recipes but additional information on substitutions that could
be made to vary the recipe would be perfect.

Are pictures and/or diagrams important ?

Pictures of the fininshed dish - absolutely. Diagrams - space wasters.
I seldom fix a recipe I have not seen a picture of or the dish prepared
by someone else.

Do you want to know about the science behind the foods or just know
what to do to get it to work ?
>
If I want science, I'll watch the science channel. I'm more interested
in taste and texture than where it came from or why.
> --
Hope this helps - the world could use a really good basic cookbook for
our special dietary needs.