Feast or Famine or Joslin Diabetes Great Chefs Cook Healthy Cookbook

Feast or Famine: Food and Drink in American Westward Expansion

Author: Reginald Horsman

This first comprehensive account of food and drink in the winning of the West describes the sustenance of successive generations of western pioneers. Drawing on settlers' and travelers' journals, Horsman records food preparation techniques as well as components of their diets. Not only were buffalo, deer, and wild turkey plentiful, pioneers also gathered greens such as purslane, dandelion, and pigweed—as well as wild fruits, berries, and nuts. Horsman also reveals the willingness of Indians to convey their knowledge of food. He covers regional frontiers, as well as the cuisines of groups such as fur traders, soldiers, miners, and Mormons, and discusses food shortages that resulted from poor preparation, temporary scarcity of game, marginal soil, or simply bad luck.

Interesting book: Diabetic Cooking for Seniors or Best Summer Weekends Cookbook

Joslin Diabetes Great Chefs Cook Healthy Cookbook

Author: Frances Towner Giedt

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 ofgorgeous 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.

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.

Table of Contents:

	Foreword	ix
	Introduction	1
	Starters, Soups, and Salads	5
	Small Plates--300 Calories and Under	75
	Large Plates--Over 300 Calories	148
	Extra Touches: Vegetable Sides, Breads, and Condiments	252
	Fruit and Light Desserts	264
Appendix 1	Joslin Diabetes Center and Its Affiliates	284
Appendix 2	Joslin Diabetes Center's Food List for Meal Planning	287
Appendix 3	Sources	296
Appendix 4	Metric Conversion Table	297
	Index	299