Thanks to the high visibility of books like "Dr. Atkins's New Diet Revolution," "Protein Power," "The Zone" and "Sugarbusters," a surprising number of Americans have thrown out their low-fat, high-carbohydrate diets for a regimen that is low carb/high protein and often high fat--especially as a way to get through the holiday food fest that is now underway. We're neither sanctioning these programs nor condemning them. But, noting their incredible popularity, we took a look at one of the more interesting cookbooks that reflect these diets. A word of caution: Remember, the recipes are meant to be part of Chud's eating program.

THE BOOK AND AUTHOR: Prompted by an insulin problem that resulted in high cholesterol, a low energy level, weight gain and chronic pain due to excessive exercise, physician and gourmet cook Deborah Chud turned to a low-carbohydrate food plan for help. When she discovered she felt much better (and lost 25 pounds), she began to rework many of the foods she'd cooked for years. The result is "The Gourmet Prescription: High Flavor Cooking for Lower Carbohydrate Diets."

PUBLISHER AND PRICE: Bay Books, $27.95

FORMAT: Chud's program recommends eating lean protein and healthy fat at every meal to balance the hormonal effects of "good" carbohydrates, i.e., those with a low glycemic index. As a result the (very flavorful) recipes are organized along those lines: protein dishes (fish, poulty, meat), carbohydrate dishes (vegetables, beans and lentils, fruits), as well as a section comprising condiments and flavor enhancers for both.

NUMBER OF RECIPES: More than 150

WHO WOULD USE THIS BOOK: Sophisticated eaters and gourmet cooks who are interested in the low-carb approach for insulin modulation and weight loss but who are put off by the high saturated fat in foods encouraged by some of those programs. Dieters who crave high-flavor foods and are willing to spend a little time in the kitchen making them. And people with a stovetop smoker--many of the recipes depend on having one.

Spiced Turkey Kebabs

(4 servings)

The turkey can be skewered with or without the usual shish kebab companions (peppers, onions, cherry tomatoes). The recipe provides plenty of extra spice mixture to use with chicken, duck, lamb, and pork.

From the "Protein Dishes: Poultry" chapter.

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon turmeric

1/2 to 1 teaspoon cayenne pepper

1 tablespoon salt

1 teaspoon freshly ground black pepper

1 tablespoon peanut or canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger root

2 tablespoons minced onion

1 1/3 pounds boneless, skinless turkey breast, cut in 1 1/4-inch chunks

Preheat the grill or broiler on high.

In a small nonstick skillet over medium-high heat, combine the cumin, coriander, turmeric, cayenne pepper, salt and pepper. Cook, stirring, until fragrant, 2 to 3 minutes. Remove from the heat and set aside to cool. Measure out 2 teaspoons (or more to taste) into a medium-size bowl. Reserve the remaining spice mix for another use. (Store the excess in an airtight container in a cool, dark place and use it as needed. It should keep for up to 6 months.)

In a small bowl, combine the cooled spice mix with the oil, garlic, ginger and onion. Whisk to blend. Add the turkey chunks and toss to coat. (The turkey may be covered and refrigerated for up to 24 hours.)

Thread the turkey chunks on metal skewers, being careful not to crowd the pieces. Grill or broil 4 inches from the heat, turning once, until the turkey is cooked through but not dry, about 4 minutes per side. Serve immediately.

Per serving: 208 calories, 38 gm protein, 2 gm carbohydrates, 5 gm fat, 94 mg cholesterol, 1 gm saturated fat, 658 mg sodium, 1 gm dietary fiber

Pork Tenderloin With Plum Sauce

(4 servings)

Most commercial plum sauces contain high-glycemic sweetening agents, such as sugar and high-fructose corn syrup. In addition, their dull flavor rarely makes them worth their 5 or more grams of carbohydrate per tablespoon. This homemade plum sauce contains about 2 grams of low-glycemic carbohydrate per tablespoon and has the bright, tangy flavor of fresh oranges and plums. For variety, try it with sauteed chicken or duck breasts.

From the "Protein Dishes: Pork and Veal" chapter.

For the plum sauce:

1 cup pitted and halved sweet black plums

6 tablespoons orange juice

1 tablespoon fructose

1 teaspoon cider vinegar

For the pork:

2 teaspoons extra-virgin olive oil

1 1/4 pounds pork tenderloin, trimmed of visible fat

Salt and freshly ground black pepper to taste

2 tablespoons cider vinegar

For the plum sauce: In a nonreactive skillet or saucepan, place the plums, cut side down, in a single layer. Add the orange juice, fructose and vinegar. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Turn the plums over and simmer until the plums are very tender and the liquid is syrupy, about 10 minutes. Transfer the mixture to a food processor or blender and puree. Set aside 1/4 cup; reserve the remaining sauce for another use. (The sauce can be covered and refrigerated for up to 1 week or frozen for up to 6 months.)

Preheat the oven to 375 degrees. Brush a roasting pan with 1 teaspoon of the oil. Brush the tenderloin with the remaining 1 teaspoon oil and season with salt and pepper to taste. Place the pork in the pan, folding the thin end under itself to ensure even cooking. Roast until cooked through, 20 to 30 minutes for slightly pink meat with an internal temperature of 150 degrees on an instant-read thermometer inserted into the thickest portion of the meat. Transfer the meat to a platter and let it rest for 5 to 10 minutes. (The temperature will continue to rise during resting).

Add the remaining 2 tablespoons cider vinegar to the roasting pan, stirring to scrape the brown bits. Add the reserved 1/4 cup plum sauce and cook, stirring, over low heat until warm. Season with salt and pepper to taste.

Slice the pork at an angle and drizzle 1 tablespoon of the sauce over each portion. Pass the extra sauce at the table.

Per serving: 237 calories, 34 gm protein, 11 gm carbohydrates, 6 gm fat, 84 mg cholesterol, 2 gm saturated fat, 187 mg sodium, 1 gm dietary fiber

Lamb Chops Marinated in Spiced Yogurt

(4 servings)

Out of respect for the tandoor and the rich tradition of its use, I do not call this preparation tandoori. It is merely a humble and affordable approximation. For best results, use a charcoal grill. You can substitute skewered, cubed boneless leg of lamb for the chops, but grilling time will require adjustment.

From the "Protein Dishes: Beef, Lamb and Ostrich" chapter.

For the spice mixture:

2 teaspoons kosher salt

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

For the lamb:

2 cups nonfat plain yogurt

2 tablespoons minced garlic

2 tablespoons minced ginger root

1 tablespoon extra-virgin olive oil

8 4-ounce bone-in loin lamb chops, 1 1/4 inches thick, visible fat removed

For the spice mixture: In a cast-iron skillet over medium heat, combine the salt, cumin, coriander, turmeric, cayenne pepper, cloves, cinnamon and cardamom, stirring, until fragant, about 2 minutes. Remove from the heat and set aside to cool.

For the lamb: In a large measuring cup, combine the yogurt, garlic, ginger, oil and spice mixture and blend well. Pour half of the yogurt mixture into a nonreactive container just large enough to hold the meat. Add the lamb chops and pour the remaining marinade over the top. Turn to coat on all sides. Cover and refrigerate overnight.

Prepare a hot fire in the grill. Scrape off most of the marinade, leaving only a thin coating on the chops. Discard the remaining marinade. Grill until desired degree of doneness, about 4 minutes per side for medium-rare meat (130 degrees). Serve immediately.

Per serving: 198 calories, 26 gm protein, 2 gm carbohydrates, 9 gm fat, 83 mg cholesterol, 3 gm saturated fat, 213 mg sodium, trace dietary fiber

Curried Slaw With Fruit and Pistachios

(6 servings)

This slaw goes beautifully with Spiced Turkey Kebabs and other dishes with an Indian flair. It also complements plain grilled pork and duck. The dressing is excellent with crudites, salads and cold steamed vegetables, as well as poached chicken or fish.

From the "Carbohydrate Dishes: Salads and Vegetables" chapter.

1/2 cup orange juice

1/2 cup nonfat plain yogurt

2 tablespoons low-fat mayonnaise

1 teaspoon grated orange zest

1 tablespoon chopped fresh mint

1 teaspoon curry powder

1/2 teaspoon salt or to taste

4 cups finely shredded green cabbage

1/4 cup thinly sliced red onion

1/4 cup halved red grapes

3/4 cup peeled, diced apple tossed with 1 teaspoon lemon juice

1/4 cup shelled, dry-roasted and salted pistachios

Salt and freshly ground black pepper to taste

For the dressing: In a small saucepan, bring the orange juice to a boil. Reduce the heat to medium and cook until the orange juice is reduced to 2 tablespoons, about 20 minutes. Remove from the heat and set aside to cool. Reserve 1 1/2 teaspoons; reserve the remaining orange syrup for another use.

In a small bowl, whisk the orange syrup with the yogurt, mayonnaise, orange zest, mint, curry powder and salt.

In a large bowl, combine the cabbage, onion, grapes, apple and pistachios. Add the dressing and toss to coat. Add salt and pepper to taste and serve immediately.

Per serving: 84 calories, 3 gm protein, 13 gm carbohydrates, 3 gm fat, trace cholesterol, trace saturated fat, 246 mg sodium, 3 gm dietary fiber

Broiled Swordfish With Red Pepper-Orange Sauce

(4 servings)

Roasted bell peppers possess many virtues: intense color, rich flavor, vitamin A, high fiber content and low carbohydrate density. Here they are pureed with roasted pepper oil, orange juice and ume plum vinegar to enhance broiled swordfish steaks.

From the "Protein Dishes: Fish and Shellfish" chapter.

For the Red Pepper-Orange Sauce:

2 large red bell peppers

2 teaspoons roasted pepper oil or extra-virgin olive oil

1/4 orange, peeled, seeded and coarsely chopped

1 tablespoon ume plum or red wine vinegar

Salt and freshly ground black pepper to taste

Pinch cayenne pepper (optional)

For the swordfish:

1 1/4 pounds swordfish steaks, cut into 4 pieces

Salt and freshly ground black pepper to taste

2 teaspoons roasted pepper oil or extra-virgin olive oil

1 clove garlic, peeled and crushed

1 teaspoon grated orange zest

1/4 cup coarsely chopped fresh basil

Preheat the broiler.

For the sauce: Roast the peppers by thoroughly charring the skins under the broiler. Transfer the peppers to a paper bag, close and set aside to steam for 10 to 15 minutes to loosen the skins. Remove and discard the stems, skins, seeds, and membranes. Coarsely chop.

In a blender or food processor, combine the roasted peppers, pepper oil, orange and vinegar and puree. Season with salt, black and cayenne peppers to taste. Set aside.

For the swordfish: Season the swordfish on both sides with salt and pepper to taste. In a small bowl or measuring cup, combine the oil with the garlic and orange zest. Brush the swordfish lightly with the oil mixture. Set aside.

Place the fish on a nonstick broiler pan. Broil 4 inches from the heat until barely cooked through, about 4 minutes per side.

Serve the fish hot, at room temperature, or chilled. Garnish each portion with a tablespoon of the sauce and the basil. Pass the remaining sauce on the side.

Per serving: 229 calories, 29 gm protein, 5 gm carbohydrates, 10 gm fat, 55 mg cholesterol, 2 gm saturated fat, 245 mg sodium, 2 gm dietary fiber