Includes the current American Diabetes Association Exchange Charts & guidance on carb counting for managing glucose levels.

Sound the alarm: there’s a health emergency, much of it caused by today’s fast-food, carbohydrate-crammed, and sweets-filled diet. More and more people—even very young children—are being diagnosed with diabetes.

Fortunately there’s a solution: sufferers can live longer, healthier lives just by changing the way they eat—and that’s surprisingly easy with “Doctor Chef” Rani Polak’s groundbreaking cookbook. It’s like a Joy of Cooking for diabetics, with superb recipes even gourmets will savor. With these dishes, there’s no compromising on either taste or health. From Roast Sirloin with Mediterranean Mushroom Sauce to Fresh Melon Salad with Plum Granita and Mint, the whole family will happily dig in and no one will feel they are eating diet food. Stunningly illustrated in classic cookbook style, and all in color, this is the one cookbook you’ll want if you have a diabetic in the family. And with these mouthwatering recipes that could be served in any great restaurant, it can be used as the healthy family cookbook.

Bonus: Smart cooking techniques, advice on using spices, food suggestions for diabetic kids, complete family meals, and even tasty pastas and yummy desserts—so no one need ever feel deprived. Plus, this has the current American Diabetes Association Exchange Charts and the lowdown on carb counting—an important new way to manage blood glucose levels by watching the number of grams of carbohydrates in your diet, being careful about portion size, and balancing the carbs with protein and fat. These two methods, together, are the best way to stay on target.

RANI POLAK, MD, is the founder and director of the Center for Healthy Cooking at Hadassah University Hospital in Jerusalem. A Le Cordon Bleu-educated chef, Dr. Polak received the 2005 Hebrew University Kaye Innovation Award for the healthy cooking workshops he designed for people with special dietary needs. He is a member of the Board of Directors of the Israeli Forum for the Prevention of Cardiovascular Disease, has worked with the Israel Institute for Integrated Medicine, and is currently a lecturer at both the Hebrew University’s School of Nutritional Sciences and the School of Culinary Arts, Hadassah College.