Forget about low fat, low cal and low carb, say the authors, join the New Glucose Revolution, a weight-loss plan based on the ""glycemic index,"" (GI for short) which ranks foods by their affect on blood-sugar levels. Low GI cuisine produces ""only gentle rises in your blood glucose and insulin levels,"" which supposedly keeps hunger down and energy up. The authors don't produce any studies to back up these claims, but the diet seems reasonable, as it's high in fiber, low in fat and encourages exercise. But the true test of any cookbook is in the kitchen, and based on this criterion, the book is only a qualified success. The recipes are admittedly superior: they're clearly written, with accurate preparation times and scrupulous nutritional information. The wide spectrum of dishes (chickpea burgers, meat and fish entrees, French toast) will appeal to many tastes, and the food is tasty. The problem is a low-GI diet just doesn't seem easy to follow. The authors do include a section on what to keep in your kitchen, as well as a brief passage about food labeling, but it's difficult to imagine how anyone with a job will have time to keep track of all this information. And, although the authors assert that there are ""no special foods to buy,"" it seems unlikely that you'll find quinoa or chermoula at the Piggly-Wiggly.