This book is a second of its kind. Our first book,The Joslin Diabetes Gourmet Cookbook,originally published nine years ago, allowed people with diabetes to enjoy gourmet foods with their families for the first time. After its publication and becoming the winner of the coveted James Beard Foundation Cookbook Award and a Julia Child Cookbook Award nomination, we received hundreds of letters thanking us for making a person with diabetes feel more like the rest of the world, and for bringing families back to the dinner table where everyone could, and would, share the same meal. We also received countless letters from physicians, diabetes educators, and dietitians who thanked us for helping their patients adhere to regimes that before had been burdensome. Our second and third books are written specifically for those who cook primarily for only one or two people and for those who wish to eat a more plant-based diet. These cookbooks are also proof that healthy food need not be boring or bland.

Now, we are proud to offer a cookbook of recipes from some of the premier chefs of the world who have agreed to share their talents and expertise. Month after month, world-class chefs publish cookbooks for the general population with recipes that cannot be used by those of us with diabetes, because specific nutritional data is not included and the recipes are usually too high in fat and calories.The Joslin Diabetes Great Chefs Cook Healthy Cookbookis a resource for anyone who has felt alienated from other gourmet chef cookbooks because they want or need to cook healthfully yet wish to have beautiful, incredibly flavorful meals.

The Joslin Diabetes Great Chefs Cook Healthy Cookbookincludes recipes that will allow you to count the carbohydrates, exchanges, or calories of your daily diet while enjoying diverse, elegant meals from soups to desserts. It's like having a four-star restaurant in your own home, and is a book to read and reread as you travel around the world of great chefs and their restaurants.

In this new book, you'll find everything from the "super elegant" to the "What's for dinner? I just walked in the door." The chefs, who share these recipes with you for your benefit, have no desire to inhibit your own flair. Read the recipes and you'll see that in many cases, the recipe is for a whole meal -- entrée, supporting starches and vegetables, as well as the tongue-tingling sauces and pretty garnishes that make a dish look like one from a four-star restaurant (which, in most cases, they are). That doesn't mean you have to prepare the entire recipe. You might just wish to make the entrée, adding a steamed vegetable and salad of your own. Another time you might only wish to prepare the supporting starches and vegetables to add to broiled fish or chicken seasoned your own way. Other times you'll want to "dog-ear" a recipe to go back to for a particular sauce or a fancy garnish, to put a crowning touch on a dish of your own. Try a new technique or a different cuisine. Buy a food you've never tried or make an old friend in a new way. In some recipes we have separated out exchanges for various parts of these recipes so you can do just that. You will learn new ways to make old standbys more exciting by adding new sauces and condiments that can be used in your kitchen with many other meals.

The Joslin Diabetes Great Chefs Cook Healthy Cookbookis a book to read and reread. It is a series of cooking classes for anyone interested in learning to cook incredible food that is good for you. It is full of tips to make you a better home cook. We, too, have learned from the generous chefs who shared their cooking secrets. You will note that there is a preponderance of fish and shellfish recipes, but that's actually quite indicative of how the rest of the world and we are now eating -- more fish and less meat.

This has not been an easy book to write. Those of us with diabetes, whether type 1 or type 2, know what we must do to control blood glucose levels on a daily and sometimes hourly basis. Writing our own recipes and being in total control of what we write, is difficult, but routine. Trying to set guidelines for our prospective chefs brought back to us, in the most graphic terms, just how daunting it can be for someone with diabetes or other health issues with dietary considerations to eat in a healthy way. Each recipe is as the chef planned with only some changes in the portion size (no doggy-bagging is allowed or needed with these recipes) plus some minor changes in the amount of fats by only using a limited amount of the sauce or dressing instead of the whole recipe. (This makes for some great leftovers of superb sauces and dressings for other meals.) Guidelines are important, and making the nutrition profile of a glorious recipe conform to healthy amounts of fat, carbohydrates, and protein sometimes led to a recipe being slightly altered, with the chef's approval, or if the recipe could not be changed, regrettably not included. The recipes appearing in the book are always as the chef intended, a personal expression of his or her ingenuity and style of cooking.

Why did we persevere? Food is the central part of all of our lives. As people with diabetes we may feel we have had to give up some of our favorite foods. We know that we must eat in a healthy balanced way, and at the same time we want to enjoy the best that is available in terms of recipes and menus. In many cases, the chefs already had an awareness of diabetes by having a loved one or a friend with diabetes, or, in some cases, having it themselves. In other instances, the chefs asked a lot of questions and, on their own, researched diabetes and its dietary requirements before they wrote down their recipes. Some chefs have reported back that they are now cooking healthier and that their customers are responding very positively to the changes.

These chefs believe, as do we, that ingredients are everything in cooking. In most cases the chefs use only organic foods -- ones free of pesticides and growth hormones and all of the other things used by growers and producers to increase productivity but not necessarily guard your health. Whenever you have a choice, consider buying organic. You'll cook and eat better. Nowadays organic foods are offered in local supermarkets as well as in natural foods stores, and in many cases, are only a click of your mouse away via the Internet. See Sources (page 296).

We are very proud to presentThe Joslin Diabetes Great Chefs Cook Healthy Cookbook,an opus dedicated to our chefs and to you our readers, who we know will relish these recipes for years to come. We feel this is the most unique and delectable collection of healthy recipes ever assembled, all written so you can duplicate them in your home kitchen. Enjoy!

-- Frances Towner Giedt and Bonnie Sanders Polin, Ph.D.

A Note from Joslin Diabetes Center

People with diabetes come from all walks of life. Rich or poor, the disease does not discriminate. Those who have had diabetes for 20 or 30 years or longer may remember restrictive meal plans. Perhaps the most restrictive aspect of these meal plans was the ban on sugar. Of course, times have changed. Today, we know that people with diabetes can eat healthily and still enjoy deliciously prepared cuisine. Carbohydrate counting provides a tool for improved blood glucose control. Whether it is used to adjust insulin based on the amount of carbohydrate eaten or to allow people to make consistent carbohydrate choices, people with diabetes have more flexibility than they did 20 years ago. The Nutrition Services Staff at Joslin Diabetes Center believes that everyone in the family, including people with diabetes, can enjoy healthy eating and dining out. General recommendations for healthy eating are the same for everyone in the family: Eat whole grains, fruit, vegetables, and legumes; limit protein portions; decrease saturated fat; and drink plenty of water to keep well hydrated.

Dining out should be a positive experience, not boring or restrictive. People with diabetes can dine at their favorite restaurants and enjoy eating healthful meals. With the ability to check blood glucose frequently, give multiple daily injections of insulin or wear an insulin pump, diabetes no longer means following restrictive meal plans. If on a special occasion you eat more than you had planned, go for a walk. This will help to burn those extra calories for those of you who are watching your weight. It will also help to keep blood glucose under control.

For those who like to take extra time to prepare delicious food, this book will provide you with the epicurean pleasures of fine dining in the comfort of your own home.

Joslin Choices and nutritional information are listed for each recipe using the latest data available from ESHA (The Food Processor, Version 7.7), the United States Department of Agriculture, and, when necessary, manufacturers' food labels. If the ingredient called for is listed with alternative ingredients, the calculations were made with the first ingredients listed. Optional ingredients were not included in the nutritional analysis. Recipes for stock are based on the stock recipes given in this book. To obtain similar sodium counts, use a salt-free, fat-free broth, canned or homemade.

Nutrition is one of the keys to diabetes self-management in addition to exercise and medication. Use this cookbook as a tool to live a healthier lifestyle. Take advantage of the wide variety of delicious recipes and sample menus; make meal planning and dining a creative, enjoyable experience.Bon appétit!

-- Judy Giusti, M.S., R.D., C.D.E., L.D.

Diabetes Nutrition Educator

Joslin Diabetes Center

Judy Giusti, M.S., R.D., C.D.E., L.D., a nutrition educator in Nutrition Services at Joslin Diabetes Center, provided nutrition expertise and analysis for our recipes. Judy is a certified diabetes educator and provides nutrition and diabetes education at Joslin Diabetes Center to adults, adolescents, and young children. She also works in the Joslin Diabetes and Pregnancy Program providing nutrition counseling to pregnant women with type 1, type 2, and gestational diabetes. She is a team member of the Diabetes Outpatient Intensive Treatment Program. Judy has lectured nationally and locally and has written articles for both health professionals and patients.

Copyright © 2002 by Frances Towner Giedt, Bonnie Sanders Polin, Ph.D., and Joslin Diabetes Center

Carpaccio Vegetariano(Vegetarian Carpaccio)

Maristella Innocenti,I Coppi

New York City

Whether dining in the warm interior or the lush garden, you might think you're actually eating in Tuscany. Maristella Innocenti came from Florence to cook for her sister Lorella and her husband John Brennan, owners of this delightful East Village restaurant, using their family recipes. This carpaccio is very simple, relying on the freshest of ingredients and a drizzle of good extra-virgin Tuscan olive oil for its superb intermingling of earthy flavors.

2 medium zucchini, very thinly sliced

8 large button mushrooms, very thinly sliced

salt (optional)

freshly ground pepper

4 teaspoons pine nuts

1 8-ounce piece Grana Padano cheese or Parmigiano, thinly shaved

4 teaspoons extra-virgin olive oil

4 teaspoons finely chopped parsley

Arrange the zucchini on a large serving plate and top with the mushrooms.

Season with a little salt (if using) and pepper to taste. Sprinkle with the pine nuts and cheese shavings.

Drizzle with the olive oil, sprinkle with the parsley, and serve.

MAKES 4 SERVINGS

Joslin Choices:2 medium-fat protein, 1 vegetable, 1 fat

Per Serving:212 calories (61% calories from fat), 15 g total fat (6 g saturated fat), 15 g protein,

6 g carbohydrate, 2 g dietary fiber, 22 mg cholesterol, 533 mg sodium, 467 mg potassium

Copyright © 2002 by Frances Towner Giedt, Bonnie Sanders Polin, Ph.D., and Joslin Diabetes Center

Gulf Coast Shrimp Gazpacho

Todd Phillips,Reata

Alpine and Fort Worth, Texas

Praised by everyone fromTexas Monthly to Martha Stewart Living,this popular Texas restaurant with Todd Phillips at the kitchen helm combines cowboy cooking with uptown flavors. The Alpine restaurant, named for the mythical ranch in the legendary 1956 movieGiant,starring Elizabeth Taylor and James Dean, still thrives, but the Fort Worth location on the thirty-second floor overlooking downtown Fort Worth was badly damaged in the 1998 tornado that devastated much of the surrounding area. Reopening just six weeks later after millions spent on repairs and redecorating, the restaurant was again shut down in late 2000, when the building was closed to the public by the city. That last weekend thousands of devoted patrons waited for up to five hours to get inside to eat a final meal. We were one of them and now eagerly wait for their opening in a new location. In the meantime, we have settled for Reata on the Road, catering to parties, street fairs, and festivals.

SHRIMP:

16 large raw shrimp, about 1 pound total

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon crushed dried thyme

2 large cloves garlic, minced

2 tablespoons kosher salt (optional)

1Ž4 cup olive oil, plus extra for brushing grill grid

GAZPACHO:

4 medium cucumbers, peeled

4 ribs celery, cut into quarters

1 large red bell pepper, seeded

1 medium red onion

2 cups loosely packed cilantro leaves

2 1Ž2 cups tomato juice (see Note, page 39)

juice of 1 large lime

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1 teaspoon salt (optional)

1 teaspoon freshly ground pepper, plus extra for garnish

2 tablespoons extra-virgin olive oil

Peel and devein the shrimp. Using a spice grinder or a mortar and pestle, grind the paprika, cumin, garlic powder, and thyme together until very fine. In a mixing bowl, toss the shrimp with the paprika mixture, the garlic, the salt (if using), and the 1Ž4 cup olive oil. Cover and marinate for at least 12 hours or overnight.

TO MAKE THE GAZPACHO: Cut the cucumbers in half lengthwise and, using a small spoon or melon baller, scoop out and discard the seeds. Thinly slice the cucumbers on the diagonal. Chop the celery, bell pepper, and onion. Place the vegetables in a mixing bowl. Add the cilantro leaves, tomato juice, lime juice, Worcestershire sauce, Tabasco, salt (if using), and pepper. Cover and refrigerate for at least 12 hours or overnight.

Preheat the grill to high and brush the grid with olive oil. Remove the shrimp from the marinade and thread onto skewers. Grill for 2 to 3 minutes per side, turning once, until the shrimp are bright pink and firm to the touch. Remove the shrimp from the skewers and set aside.

TO SERVE: Place 1 cup of the chilled gazpacho into each of 4 chilled soup plates. Drizzle 1Ž2 tablespoon of the olive oil on each plate of the gazpacho. Place 4 grilled shrimp in the middle of each serving. Freshly grind some pepper over the shrimp and serve at once.

MAKES 4 SERVINGS

Joslin Choices:1 medium-fat protein, 1 carbohydrate (bread/starch), 2 fat

Per Serving:249 calories (50% calories from fat), 15 g total fat (2 g saturated fat), 10 g protein, 24 g carbohydrate, 6 g dietary fiber, 47 mg cholesterol, 721 mg sodium, 1,164 mg potassium

Note:If you're on a low-sodium diet, use low-sodium tomato juice. It will lower the sodium content per serving to 188 mg.

Copyright © 2002 by Frances Towner Giedt, Bonnie Sanders Polin, Ph.D., and Joslin Diabetes Center

Baby Spinach and Arugula Salad with Granny Smith Apples, Chèvre, and Tomatoes with a Balsamic Vinaigrette

Brian Partelow,Emerson Inn by the Sea

Rockport, Massachusetts

Whether you choose to dine in the elegant turn-of-the-century dining room or outside on the oceanfront veranda, looking out over the rock gardens and sweeping view of the Atlantic Ocean, the food lives up to the unparalleled ambience of the restaurant. This salad is a wonderful example of Chef Partelow's uncanny talent to take ordinary ingredients and come up with something very special.

VINAIGRETTE:

6 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

2 teaspoons honey

1 large clove garlic, minced

1 shallot, minced

salt (optional)

freshly ground pepper

3Ž4 cup canola oil

8 ounces baby spinach, washed and dried

8 ounces baby arugula, washed and dried

4 ounces chèvre, diced

2 medium tomatoes, diced

1 large Granny Smith apple, cored and diced

In a blender, combine the vinegar, mustard, honey, garlic, shallot, salt (if using), and pepper to taste. With the motor running on medium speed, slowly add the canola oil through the lid opening until the dressing is emulsified.

In a large salad bowl, combine the spinach and arugula with 1Ž4 cup of the dressing. Top with the chèvre, tomatoes, and apple. Divide among 8 large plates and serve. Refrigerate remaining dressing for another use.

MAKES 8 SERVINGS

Joslin Choices:1 vegetable, 1 fat

Per Serving:102 calories (60% calories from fat), 7 g total fat (2 g saturated fat), 5 g protein, 6 g carbohydrate, 2 g dietary fiber, 7 mg cholesterol, 89 mg sodium, 358 mg potassium

Copyright © 2002 by Frances Towner Giedt, Bonnie Sanders Polin, Ph.D., and Joslin Diabetes Center

Grilled Duck Breast with Sautéed Peaches and Tuscan Bread Salad

Don Pintabona,Tribeca Grill

New York City

We have eaten this delicious salad at this restaurant, which occupies the first two floors of the Tribeca Film Center building. Owned by Oscar-winning actor Robert De Niro in partnership with restaurateur Drew Nieporent, Tribeca Grill under the guiding hand of Chef Pintabona offers the cross-cultural creative influences of many different cuisines. No wonder it's become one of New York City's most popular restaurants.

BREAD SALAD:

1Ž2 1-pound baguette, diced

2 medium ripe peaches, peeled and diced

2 teaspoons sugar

20 black olives

2 large beef steak tomatoes, diced

1 medium red onion, finely minced

2 tablespoons capers, rinsed and drained

1Ž2 cup chiffonade-cut fresh basil

1 tablespoon minced garlic

1Ž4 cup red wine vinegar

1Ž4 cup extra-virgin olive oil

1Ž4 cup sugar

salt (optional)

freshly ground pepper to taste

6 5-ounce duck breasts

Preheat the oven to 300°F.

Arrange the bread cubes in a shallow roasting pan and place in the oven until the bread is nicely toasted, about 10 to 15 minutes. Stir the bread cubes occasionally for even toasting. Set aside.

While the bread is toasting, sauté the peaches, sprinkled with the 2 teaspoons sugar, in a nonstick pan until lightly glazed. Set aside.

Mix all the remaining salad ingredients together and set aside.

Light a grill.

Remove the skin and any fat from the duck breasts. Lightly score the breasts with a sharp knife. When the coals are hot, grill the duck breasts to medium-rare, about 2 to 3 minutes per side.

While the duck is grilling, mix the bread, peaches, and salad ingredients, tossing to evenly coat the bread with the wet ingredients. Let sit at least 1 minute (do not mix too far in advance or the salad will become soggy).

Divide the salad among 6 large plates. Slice the duck breasts and serve over the salad. Serve at once.

MAKES 6 SERVINGS

Joslin Choices:3 medium-fat protein, 3 carbohydrate, 2 fat

Per Serving:581 calories (44% calories from fat), 28 g total fat (5 g saturated fat), 32 g protein, 49 g carbohydrate, 4 g dietary fiber, 154 mg cholesterol, 584 mg sodium, 348 mg potassium

Copyright © 2002 by Frances Towner Giedt, Bonnie Sanders Polin, Ph.D., and Joslin Diabetes Center

Warm Mango Soufflé with Coconut Sauce

Kenny Kong,Westin Plaza

Singapore

Chef Kong is the executive pastry chef at this fine hotel located at the crossroads of Singapore's business, cultural, and shopping districts. What a wonderful way to enjoy this delectable fruit! Another time try the sauce on baked apples or fresh berries.

1 teaspoon unsalted butter

2 large firm, ripe mangoes

1 tablespoon finely ground white cornmeal

grated zest and juice of 1 large lemon

3 large egg whites

2 tablespoons light brown sugar

COCONUT SAUCE:

1Ž3 cup light coconut milk

1Ž3 cup skim milk

2 tablespoons sugar

1 tablespoon finely ground white cornmeal

Preheat the oven to 350°F. Lightly butter 6 1-cup soufflé dishes. Set on a baking sheet.

Peel and cut the flesh off 1 of the mangoes, discarding the seed. Puree the flesh in a food processor or a blender. Combine with the cornmeal in a small saucepan. Bring to a boil and add the lemon zest and juice. Remove from the heat and set aside. Peel and dice the flesh of the remaining mango, discarding the seed. Set aside.

Using an electric mixer on high speed, whip the egg whites with the brown sugar until the mixture forms stiff peaks. Gently fold into the puree mixture, then fold in the diced mango. Spoon the mixture into the prepared soufflé dishes and bake for 17 minutes until puffed and lightly browned.

While the soufflé is baking, in a small saucepan over medium heat, whisk together the coconut milk, skim milk, sugar, and cornmeal. Cook, stirring, until heated and slightly thickened. Remove from the heat.

To serve: Place each soufflé dish on a dessert plate lined with a folded linen napkin. Transfer the Coconut Sauce to a serving dish. At the table, ladle 1 tablespoon of the sauce into the center of each soufflé.

MAKES 6 SERVINGS

Joslin Choices:11Ž2 carbohydrate (fruit)

Per Serving:106 calories (12% calories from fat), 2 g total fat (1 g saturated fat), 3 g protein, 23 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 47 mg sodium, 189 mg potassium

Copyright © 2002 by Frances Towner Giedt, Bonnie Sanders Polin, Ph.D., and Joslin Diabetes Center

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Excerpted from The Joslin Diabetes Great Chefs Cook Healthy Cookbook by Frances Towner Giedt, Bonnie Sanders Polin
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.