By Stella H. Lyons. Price, $2. Pp. 94. New York: Alfred A. Knopf, 1932.
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The foreword of this book is written by Logan Clendening, M.D. He expresses his apprecation of the author as a cook and explains that the little book is in no sense intended to supplant the physician's instructions to the patient. The diabetic patient will do well to bear this in mind as he reads, for the author says that her real mission is to remove food scales from the layman. Such teaching may be safe for the patient with mild diabetes "on the shady side of forty," as Dr. Clendening writes, but it may also be disastrous to the patient with severe diabetes, be he young or old.
Seventy of the ninety-four pages are filled with recipes and directions for the preparation of food. Ingredients for recipes are measured, but in the end the author ventures to give the food value of single portions of some recipes in fractions of
A Diabetic's Own Cook Book. Arch Intern Med (Chic). 1932;49(6):1099–1100. doi:10.1001/archinte.1932.00150130222025
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