The Diabetic Pastry Chef will be featured in the December 2011 issue of Better Homes and Gardens’ magazine, Diabetic Living. The article will debut The Diabetic Pastry Chef’s new line of baking mixes! If you don’t already have a subscription to this great, informative magazine, please pick up an issue at your local newsstand. Issue is available November 1st.
Special thanks to the L.A. Times for featuring my cookbook, The Diabetic Pastry Chef! Here’s the link to the article: http://www.latimes.com/sns-food-books-health,0,386153.story
“In The Diabetic Pastry Chef, Stacey Harris proves what I have been saying for years. You can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”
––Alan L. Rubin, M.D., author of Diabetes for Dummies
and Diabetes Cookbook for Dummies
My cookbook (diabetic baking book) has been released by my publisher, Pelican Publishing Company, and is now in bookstores nationwide, including via online booksellers.
However, please note that not every bookstore has my book on their shelves. In order to not have to special-order it from your bookstore (which is time-consuming), please kindly request your store to generously stock it. Thank you!!!
With Nutritional Information readily listed for each and every recipe, The Diabetic Pastry Chef cookbook features close to 200 recipes that range from down-home classics (Sourdough Biscuits, Cinnamon Pancakes, Banana Bread, Sweet Potato Pie, Red Velvet Cake, Gingerbread-Jam Muffins, Coconut Custard, Marbled American Brownies and beyond) to international (Flan, Pavlova, Tres Leches Cake, creamy Italian Love Cake, Nutella® Cupcakes, Pandan Chiffon Cake, etc.) to the more sophisticated (French Pears, Apricot Mousse, Madeleines, luscious Crème Brûlée, Earl Grey Bundt Cake with Chocolate Sauce, flaky Coconut Scones, Amaretto Cheesecake, Rose Petal Cake, Chocolate Truffle Cookies and more). Treats for everyone!
The cookbook can be ordered online at many venues, including Pelican Publishing Company.
It is now available to order also as an eBook!
It can also be ordered online via Amazon, Barnes & Noble, Borders, as well as other standard and niche online book outlets. The book is also available in Canada, including via Amazon’s Canada site as well as worldwide.
The Diabetic Pastry Chef book is a thoughtful and “tasteful” gift.
Your loved ones will love it!
I had a lot of fun giving this interview for The Pittsburgh Tribune-Review news feature on The Diabetic Pastry Chef!
Whole-Wheat Oatie Chocolate Chip Cookies
Orange Flower Bundt Cake
“Think medically restricted diets are bland and boring? A grocery bag full of new cookbooks will make you eat your words.” – Buffalo News
http://www.buffalonews.com/340/story/951498.html
“The Diabetic Pastry Chef, an impressive 192-page culinary compendium of pastry dishes.” – Midwest Book Review http://www.midwestbookreview.com/lbw/jan_10.htm
“The Diabetic Pastry Chef is a wonderful cookbook with more than just recipes.” – Haley Mathiot
http://haleymathiot.blogspot.com/2010/02/review-diabetic-pastry-chef.html
The July 2009 issue of the American Diabetes Association (ADA) magazine, Diabetes Forecast, includes an article mentioning The Diabetic Pastry Chef
~ For UPCOMING MEDIA EVENTS (interviews, book signings, baking demos), check out my Events Calendar in the right sidebar under Pages
~ In addition to Facebook, you can also follow The Diabetic Pastry Chef on Twitter at: http://www.twitter.com/DiabeticPasChef
~ I’d like to give special thanks to The Bayer Corporation, who stumbled upon my blog, and have offered to sponsor me to provide baking demonstration classes to the public.
~ I’d also like to give thanks to my additional sponsors and supporters: Health Craft, Giant Eagle Market District, Chocolate Graphics (sugar-free chocolates) and Diabetic Cooking.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
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