The Joslin Diabetes Great Chefs Cook Healthy Cookbook
320
The Joslin Diabetes Great Chefs Cook Healthy Cookbook
320Paperback(Reprint)
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Overview
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.
Product Details
| ISBN-13: | 9780743215886 |
|---|---|
| Publisher: | Simon & Schuster |
| Publication date: | 10/01/2003 |
| Edition description: | Reprint |
| Pages: | 320 |
| Product dimensions: | 7.50(w) x 9.25(h) x 0.70(d) |
About the Author
Bonnie Sanders Polin, Ph.D., a psychologist, is a Type 1 diabetic. After being diagnosed she successfully set about adapting recipes she and her family could enjoy for her nutritional needs —preserving the integrity and taste of all her favorite foods.
Read an Excerpt
Warm Mango Soufflé with Coconut Sauce
Kenny Kong, Westin PlazaSingapore
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:
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.
MAKES 6 SERVINGS
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
Table of Contents
Contents
ForewordIntroduction
Starters, Soups, and Salads
Small Plates — 300 calories and under
Large Plates — over 300 calories
Extra Touches:
Vegetable Sides, Breads, and Condiments
Fruit and Light Desserts
Appendix 1: Joslin Diabetes Center and Its AffiliatesAppendix 2: Joslin Diabetes Center's Food List for Meal Planning
Appendix 3: Sources
Appendix 4: Metric Conversion Table
Index
Introduction
Introduction
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 Cookbook is 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 Cookbook includes 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 Cookbook is 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 present The 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