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Antony Worrall Thompson's GI Diet | 
 enlarge | Authors: Antony Worrall Thompson, Mabel Blades, Jane Suthering
Publisher: Kyle Cathie
Category: Book
List Price: £12.99
Buy Used: £2.48
You Save: £10.51 (81%)
New (30) Used (30) from £2.48
Avg. Customer Rating:  15 reviews
Sales Rank: 1167
Media: Paperback
Pages: 160
Shipping Weight (lbs): 1.2
Dimensions (in): 9.1 x 7.3 x 0.9
ISBN: 1856266117
Dewey Decimal Number: 613
EAN: 9781856266116
ASIN: 1856266117
Publication Date: March 24, 2005
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
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| Customer Reviews: Read 10 more reviews...
 Fails as an everyday diet book August 5, 2008
I have recently been diagnosed with insulin resistance, and 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 and need perishable or unusual ingredients, and 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 table in the front, but over-simplified (for my tastes) into low, medium or high GI and not containing that many foods. Also, bread in 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 and fish have zero GI, and 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, and there are a few useful and adaptable recipes in 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 December 30, 2007
2 out of 2 found this review helpful
I was sceptical about Warrall-Thompson and GI since he seems to endorse everything and anything. But in fact the science bit explaining GI is by an expert and the recipes are by WT and 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 recipes in the book and every single one has been delicious and 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 and that's true (but the fish pie really is worth it!) and some involve overnight marinades but the techniques are not difficult and the results are superb.
Don't be intimidated - these are easy! February 13, 2007
2 out of 2 found this review helpful
I've had this book for a year and use it every week. The recipes are almost all accessible, delicious, and 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! July 24, 2006
23 out of 23 found this review helpful
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 and there are recipes for breakfasts, dinners and even snacks! It is really easy to be on this diet as you are not frustrated, you can eat good food, and you don't have to eliminate any food groups.
The texts are very clear and helped me understand how the GI Diet works and what are its positive effects on my body.
GI and the South Beach Diet May 13, 2006
6 out of 11 found this review helpful
I've been on the South Beach Diet for over a month now (and doing well I hasten to add) and brought this book to liven things up a bit.
The advice in here is bit different to the South Beach (which is based on GI food values) and explains how to combine low to high GI foods to maximise choices.
The recipes look simple enough (and delicous) and overall as a keen cook I am really pleased to find some recipes to suit my diet plan and 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!!!!!!
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