The Joslin Diabetes Great Chefs Cook Healthy Cookbook

The latest offering from the authors of the James Beard Foundation Cookbook Award-winner The Joslin Diabetes Gourmet Cookbook contains elegant recipes from well-known chefs, each designed to fit the special dietary requirements of diabetics. The recipes are appropriately ambitious, and sometimes rely on costly ingredients, such as the Leek Terrine with Vinaigrette and Truffles, which requires two truffles (although the authors allow for canned if necessary), or the Medallion of Braised Nandu (Ostrich) on Rose-Hip Sauce with Wild Patagonian Mushrooms, Served in a Nest of Whole-Wheat Pasta, whose name says it all. Because these recipes come from the files of internationally renowned chefs, the simple, five-ingredient dish is a rarity (it's opposite is not: a recipe from the Pulse Sports Club would have home cooks making Basil-Orange Oil, Ginger Juice, Spice Powder, Noodle Salad, Tamarind Coulis and Pepper Brunoise-all to dress a top-quality piece of tuna). But it's a pleasure indeed to know that even people with restricted diets can concoct Steamed Cod on Broccoli Mousse with Red Bell Pepper Salsa, Watercress Pesto, Oven-Dried Celery Root, and Balsamic Reduction and not have to worry about excess carbohydrates or calories. In fact, these recipes will work well for anyone, diabetic or not, who longs to cook healthy meals with four-star flair. 8 pages of color illustrations not seen by PW.