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Reviews and Testimonials for Apples to Zucchini
Apples to Zucchini is a masterpiece...a wealth of information on low
protein cooking that is sure to become a "bible" for those who follow low
protein diets. From the moment I opened the book I was struck by the sheer
volume of recipes, resources, and ideas it contains and by the lovely,
soothing, easy-to-read layout. It is a combination of both art and science… the
art of creative cookery coupled with the science of low protein nutrition and
healthful eating which focuses on incorporating wholesome foods into medically
I just wanted to tell everyone how incredibly AMAZING Apples to Zucchini
is! It is a beautiful cookbook that gives new life and inspiration to the
challenge of living with the PKU diet. Being a long-time vegetarian and
cookbook addict, I have to say this one is right up there with so many of the
"regular" cookbooks I have seen and purchased. I especially appreciate the use
of whole, natural foods rather than expensive and highly processed specialty
foods. I love that so many of the recipes can be made to feed the whole family,
saving lots of time and effort!
Apples to Zucchini is what avid cooks in the PKU community have been
longing for! The book features 562 fresh, healthy recipes that make use of
generally available foods, including heavy emphasis on fruits and vegetables,
and very limited use of special low protein products. Most of the recipes are
ones that you’ll be able to serve to the whole family, which saves precious
time and money. The books is divided into easy-to-use chapters. There are
recipes for comfort foods, gourmet meals, and quick meals, spanning all phe
levels, so people with differing tolerances will all find something delicious.
The book includes hard-to-find recipes, including "Peanutty Butter", low pro
sausage, various recipes for chili, caramel apples, French toast, tortillas,
and much more. Phenylalanine counts are included for each recipe, along with
other helpful nutritional information. My family has tried many recipes from
this book in the few weeks that we’ve owned it, and all dishes have been
fabulous! I highly recommend this cookbook to anyone looking to expand their
low-pro cooking repertoire with easy, healthy meals the whole family can enjoy.
Patients with kidney disease who follow a very low protein diet, (0.3 grams
protein/kg) in combination with an essential amino acid supplement, will find
this book valuable with its wide variety of recipes for salads, soups,
vegetables, rice, pasta, meat substitutes, and low protein breads which help
eliminate taste fatigue. The book also provides information about where to
purchase and how to prepare low protein foods.
Thank you for writing the cookbook Apples to Zucchini. I am 79 years old
and have been on a very low-protein diet, supplemented with amino acids, for
two and a half years. My goal is to stave off the need for dialysis. Before
reading your book, I had been eating the same few safe foods day-in and
day-out. Now I have hundreds of easy-to-follow recipes made from foods I am
allowed to eat that are readily available. The herbs and spices (additions I
would not have experimented with on my own) make ordinary foods taste so much
better. Thank you especially, for including the protein, sodium, potassium, and
phosphorus measures for each recipe.
Thanks for writing a cookbook with such a large number of recipes and variety
geared toward renal patients. As I read through the book, I was very pleasantly
surprised that your recipes are made with regular, healthful, tasty foods. With
the help of this book, my mother can now enjoy many of the same meals she cooks
for my dad, who is on a low protein diet for kidney disease, instead of always
having to prepare separate dishes. Together, my parents keep my dad on his
diet. His health is good, and, thanks to careful eating and regular exercise,
his numbers are stable. I wish that every kidney patient had a chance to try
Dr. Walser's program, which includes a very low protein diet (0.3 grams
protein/kg) supplemented with essential amino acids.
Let's face it. Vegetables aren't always the easiest foods to get children to
eat. Kids with dietary restrictions are not necessarily an exception, as my
daughter with MSUD (maple syrup urine disease) demonstrates. For my kids, part
of the explanation may be found in the fact that my idea of vegetable
preparation is typically cutting up the day's choice and placing it in a
steamer. For that reason, I was thrilled to find Apples to Zucchini so
full of interesting ideas for vegetarian dishes. Items like Halftime Chili and
Vegetable Biryani are delicious entree options our entire family can enjoy,
while cinnamon-sugar sauteed bananas and strawberry-rhubarb compote are
nutrient-rich, low protein desserts that satisfy any palate. This book has not
only broadened the horizons of my MSUD child, but those of my non-restricted
kids as well. Thanks, Virginia and Dorothy!
Apples to Zucchini opens the door to a variety of new and exciting
dishes for the whole family, not just those whose diets are restricted.
Although commercially made low protein products have improved dramatically over
the years, I still enjoy recipes that focus on fruits and vegetables because
the entire family can enjoy them. I have lived with PKU for almost 33 years
now, and this cookbook is a welcome new development.
This volume is a gift to those of us who work with persons who require a daily
protein restriction to remain healthy. The most wonderful aspect of the book is
that all of the recipes use 'real food', that is, they use the wide variety of
fruits and vegetables that support good health and nourishment for all of us.
The recipes are exciting to read and more fun to actually cook. The preparation
techniques are clearly described and helpful to novice and experienced cooks
alike and the results, of course, are delicious. We have demonstrated recipes
in our PKU Clinic cooking class and even the most committed non-
vegetable-eater children loved the Autumn Harvest Soup.
As a mom of a child with PKU, I waited to buy a cookbook and now I am glad for
this one. The book is pleasing to the eye and beautifully arranged. There are
so many yummy sounding recipes that I can't wait to try them. I am looking
forward to wearing out this book.
Apples to Zucchini is the only cookbook I know of that has ever gotten
me consistently excited about making dinner every night. As a physician, a
vegetarian, a mother of three and most importantly, the mother of a child with
PKU, this book is a dream come true. The recipes are nutritious and appropriate
for everyone in the family, and even better, they are interesting and many are
very quick to prepare. Corry and Schuett have done all of the hard work of
calculating the nutritional contents which are pertinent in PKU, as well as
coming up with a tremendous array of recipes. The authors provide helpful
general tips related to acquisition of optimal ingredients, preparation, and
storage, punctuated by delightful factual tidbits about ingredients.
Thank you for the opportunity to review the cookbook, Apples to Zucchini.
Although the book is not specifically geared to the kidney patient, meal
planning will be made easier for this population by the inclusion of nutrient
content for potassium, phosphorus, soduim and of course, protein. This will be
especially helpful for the items that are traditionally restricted for the
kidney patient, enabling them to make healthy and informative choices. The
information included was very helpful and the recipes were easy to follow.
Thank you for going the extra mile to provide kidney patients with an
Apples to Zucchini is a fun, attractive, and reliable cookbook. Many
helpful hints are included—some relevant to the inexperienced cook and/or new
PKU parent and some great ideas even for the seasoned cooks and PKU experts!
The greatest thing about this book is that most recipes use ordinary,
accessible ingredients that aren't overly expensive and can therefore serve the
whole family! This book has liberated us from making different dinners for
those on diet and not.
I have just reviewed the new recipe book, Apples to Zucchini by Virginia
Schuett and Dorothy Corry. The 511 pages are packed with recipes for every
occasion and for every age. In the past, anyone who had a metabolic disorder
that necessitated a diet low in natural protein was delegated to mealtime
boredom, eating salad after salad, or some other unappetizing dish. In many
cases, teenagers simply gave up because of peer pressure and the drudgery of
the diet. Those days should be delegated to the past. This book is a valuable
addition to any kitchen, not only for the large array of low protein recipes,
but for just the average person, who wants to lead a healthier lifestyle.
Virginia Schuett and Dorothy Corry have produced a fantastic new low protein
recipe book, Apples to Zucchini. While it can be a godsend for people
with PKU, it can also be a boon to people with other metabolic disorders, who
must follow a diet low in natural protein. These recipes can bring a refreshing
change to diets that were boring and repetitive in the past. The inclusion of
zippy Indian spice dishes and subtly flavored Thai foods will certainly awaken
the taste buds of people who have munched their way through salad after salad
or the same old pasta dishes night after night. The nutritional information is
a welcome addition, especially for those who must count every bit of protein.
Since maintaining good general health is so important for all of us it is great
to know that there are people who are so dedicated in wanting to make such a
positive difference in our lives. Virginia Schuett and Dorothy Corry have
created a new cookbook, appropriately named Apples to Zucchini, which
has over 500 healthy recipes based on mainly fruits, salads, and vegetables
with a few low protein products included. There are some great hints and tips,
plus loads of other necessary information for everyday cooking. Many of the
recipes are so quick and easy to prepare which is so necessary for our active
lifestyles. I really recommend this book highly to everybody!