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 necessary diets.
— Fran Rohr, MS RD, Nutrition Specialist, Metabolism Program, Children’s Hospital, Boston

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!
— Sally Haugen, Boulder, CO

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.
— Tracy Keegan, Chicago, IL

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.
— Nga Hong Brereton, MS, RD, IBCLC, Hong Brereton, MS,RD IBCLC, Research Nutritionist, Program Coordinator General Clinical Research Center, Johns Hopkins University

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.
— Charles J. Trefzger, Peoria, IL

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.
— Sharon Corn, Peoria, IL

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!
— Karen R. Dolins, EdD, RD, CDN, Scarsdale, NY

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.
— John Reyzer, Waunakee, WI

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.
— Cris Trahms, MS, RD, nutritionist, PKU & Biochemical Genetics Program, Seattle, WA

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.
— Michele Dial, Arizona PKU and Allied Disorders Network

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.
— Emily Brandenfels, MD, Seattle, WA

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 additional resource.
— Bina George, MS, Project Director, National Kidney Foundation, Kidney Learning System (KLS)

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.
— Sarah and Erik Pearson, Bellingham, WA

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.
— Richard Koch, M.D., Los Angeles, CA

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.
— Jean Koch, Los Angeles, CA

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!
— Debbie Colyer, PKU adult, Sydney, Australia