Chef Smith was diagnosed with Type I diabetes while attending the Culinary Institute of America and interning at a four-star hotel. After teaching cooking seminars for diabetics, Smith developed this marvelous book for the discriminating palates of the diabetic population. Mouthwatering recipes are divided by season to reflect the abundance of fresh foods available at different times of year. Emphasis is placed on the use of the freshest meats and vegetables for optimum flavor. All ingredients should be easily found at any grocery store, and instructions are clear, concise, and easy to follow. Complete dietary data, including exchanges, are included with each recipe. The bulk of the recipes are for meats, main dishes, and vegetables, with a smattering for salads and desserts. Some condiments are also included, as are chef's hints and definitions of food terms (fat free, nonfat, low fat, etc.). A wonderful addition to any collection.--Janet M. Schneider, James A. Haley Veterans' Hosp., Tampa, FL Copyright 2000 Cahners Business Information.