There are several that I like:

My number-one favorite is Nourishing Traditions, by Sally Fallon of the Weston A. Price Foundation. It gives modern ways of using traditional cooking ingredients and methods from the historically healthiest cultures from around the world; plus lots of sidebar information on nutrition.

My other favorite is actually a series by author Dana Carpender. The recipes taste like food you'd get a nice casual restaurants, and sometimes really elegant restaurants, again from all around the world. The recipes are written for people who want a whole, fresh foods approach, and are low-carb and diabetic-healthy, and can easily be made gluten-free by watching labels on ingredients because there are no grains in them. The cool thing about them is that you can definitely use them with a family or groups: for those who can eat grains and other starchy, sugary foods, you can easily make a side containing that, like serving their portion over noodles or rice.

Dana's cookbooks include 500 Low Carb Recipes; The Low Carb Slow Cooker Cookbook; The Low Carb 15 Minute Cookbook; The Low Carb Barbecue Cookbook; The Low Carb Smoothie Book; 500 More Low Carb Recipres; and several other titles. Most of her books have over 200 titles. She also has a blog, Hold The Toast .

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