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Joslin Diabetes Great Chefs Cook Healthy Cookbook

Joslin Diabetes Great Chefs Cook Healthy Cookbook

by Frances Giedt, Bonnie Sanders Polin Ph.D, Bonnie Sanders Polin (Joint Author), Alan C. Moses (Foreword by)

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Five-Star Food for People with Diabetes
Living with diabetes doesn't mean you can't enjoy five-star food. With The Joslin Diabetes Great Chefs Cook Healthy Cookbook, you can savor sophisticated, restaurant-quality cuisine at home while maintaining your blood glucose levels and healthy lifestyle. Award-winning authors Frances Towner Giedt and


Five-Star Food for People with Diabetes
Living with diabetes doesn't mean you can't enjoy five-star food. With The Joslin Diabetes Great Chefs Cook Healthy Cookbook, you can savor sophisticated, restaurant-quality cuisine at home while maintaining your blood glucose levels and healthy lifestyle. Award-winning authors Frances Towner Giedt and Bonnie Sanders Polin, Ph.D., and 114 superstar chefs from around the world, in conjunction with the world-famous Joslin Diabetes Center, have come together to produce a cookbook of extraordinary food for special occasions, specifically for people with diabetes. Here are more than 135 delicious recipes from acclaimed restaurants, each with a nutritional analysis that includes a list of carbohydrates, calories, and Joslin Choices provided by Joslin's Nutrition Services Staff.
This book will help you plan for an elegant dinner party or an intimate dinner for two, with sumptuous recipes that include David Paul Johnson's Spicy Lobster Gazpacho with Avocado Crème Fraîche from David Paul's Lahaina Grill, Lahaina, Maui, Hawaii; Asparagus and Gingered Grapefruit Salad from Ris Lacoste of 1789, Washington, D.C.; Broiled Halibut with Spring Mixed Beans and Spicy Thai Lemongrass Broth from Susanna Foo of Susanna Foo, in Philadelphia; Grilled Duck Breast with Sautéed Peaches and Tuscan Bread Salad from Don Pintabona of Tribeca Grill, New York City; Banana Pot Stickers with Mango Lime Sorbet and Roasted Pineapple from Michael Herschman of Mojo Café, in Cleveland, Ohio; and Light Apple and Lime Soufflé from Michel Guérard of Les Prés d'Eugénie, in Eugénie-les-Bains, France.
Eight pages of gorgeous color photographs will convince you to get into the kitchen and start cooking. Whether you're living with diabetes or just love fine restaurant food, The Joslin Diabetes Great Chefs Cook Healthy Cookbook will become a favorite in your culinary arsenal.

Editorial Reviews

Publishers Weekly
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 (Oct. 7) Copyright 2003 Cahners Business Information.
Library Journal
Giedt and Polin, both diabetics themselves, wrote in conjunction with the renowned Joslin Center several other books, including The Joslin Diabetes Gourmet Cookbook. This time they offer a collection of recipes from an impressive roster of three- and four-star restaurant chefs from around the world, including Michel Gu rard, Alice Waters, and many other culinary luminaries. The recipes are sophisticated and elegant-perfect dinner-party fare-but many of them are quite easy to prepare. The authors have grouped main course recipes under "Small Plates" and "Large Plates," along with starters, soups, salads, vegetables and other sides, and desserts. Each recipe, of course, includes nutrition information, and there are many suggested menus scattered throughout. For all subject collections. [Good Cook Book Club alternate.] Copyright 2002 Cahners Business Information.

Product Details

Simon & Schuster
Publication date:
Edition description:
Product dimensions:
7.43(w) x 9.25(h) x 0.68(d)

Read an Excerpt

Warm Mango Soufflé with Coconut Sauce

Kenny Kong, Westin Plaza


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


1/3 cup light coconut milk

1/3 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.


Joslin Choices: 11/2 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

Meet the Author

Frances Towner Giedt is a coauthor of The Joslin Diabetes Gourmet Cookbook, winner of an IACP and James Beard Award; The Joslin Diabetes Quick and Easy Cookbook; The Joslin Diabetes Healthy Carbohydrate Cookbook; The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Low-Carb Quick & Easy, and Low-Carb Slow & Easy. She is a food consultant and author of several other cookbooks. She lives near Dallas, Texas.

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