Chef Jamie's Modern Comforts,
by Jamie Gwen and Myles Bader, takes an unusual approach to healthy, low-fat cookery. Each recipe appears in a fairly standard format, using customary ingredients. Then, in an afterword, Gwen lists substitutions that the cook may make to produce a low-fat rendition of the dish. An advantage of this approach is that the home cook may choose among all the substitutions in reducing fat levels. For example, in Sweet Potato Pie, one can leave in the whole eggs but use nonfat milk, and so forth. Gwen notes the effects of some substitutions on the dish's outcome. Recipes are for typical American main courses and desserts: meat loaf, chili, chicken tetrazzini, and pumpkin pie. Nutritional analyses for both standard and low-fat versions run parallel for easy comparison. Mark KnoblauchCopyright © American Library Association. All rights reserved
About the Author
Few chefs are more admired than Jamie Gwen. Not only does this graduate from the prestigious Culinary Institute of America host her own live radio program, ChefTalk with Jamie Gwen, she also serves as the food correspondent for Fox Television, where she has an audience of millions, and was the food producer and stylist for the NBC series Emeril. In addition, Jamie is spokesperson and culinary consultant for Smart & Final Stores (with hundreds of affiliates nationwide) and has been featured in Newsweek magazine and on Access Hollywood.