A sumptuous 432-page volume features more than five hundred delicious, innovative, low-fat versions of classic dishes, representing the finest in international cuisines, organized in traditional cookbook categories.
Book Description
Editorial Reviews
From Publishers Weekly
This excellent, comprehensive primer on reducing the use of fat in one's culinary repertoire contains more than 500 recipes for courses ranging from appetizers to desserts. In accord with the American Heart Association's recommendations, fat content in each recipe is no more than 30%. Fresh ingredients serve to highlight flavor and wholesomeness; low- or nonfat versions of sour cream or mayonnaise are also called upon to a lesxser extent. Cooks with little time to spend in the kitchen can opt for such interesting quick-prep main dishes as Turkey with Penne, Feta & Sun-dried Tomatoes and Porcini-crusted Salmon. Vegetarians and fans of ethnic fare will also be pleased by meatless and Mexican, Italian and Chinese offerings (including brief sections on pesto, salsas and foccacia). Such dishes like Ravioli with Gorgonzola; Herb-roasted Game Hens with Saffron Orzo; and Rum Raisin Creme Brulee demonstrate that elegance and panache need not be sacrificed in a low-fat regime. Many recipes reach beyond the expected fare: Ruote & Meatball Soup features spiced turkey meatballs, fresh spinach and pasta in a peanut-flavored broth; Crab Lasagne includes layer of fennel, mushrooms and fontina cheese. Most valuable are simple notes on cooking techniques (broiling, grilling, steaming, braise-deglazing) and substitutions that will inspire fat-conscious cooks to experiment beyond this volume.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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Most Helpful Customer Reviews
28 of 28 people found the following review helpful:
5.0 out of 5 stars
No Bland and Dry Recipes Here!,
By A Customer
This review is from: Complete Book of Low-Fat Cooking (Low-Fat Cookbook Series) (Hardcover)
If you're tired of trying new low-fat recipes that turn out tasting too much like boring diet food, this is a great book! Have tried several excellent seafood recipes, and they're all great. The mango salsa (p. 169) went fabulously with the porcini crusted salmon (p. 170), and the snapper Veracruz (p. 165) got rave reviews and requests for the recipe. Note: I made a quadruple recipe of the salsa for a double recipe of the fish and had almost nothing left over. I'm going to give a couple of these as holiday gifts.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Low-Fat Good Food,
By
This review is from: Complete Book of Low-Fat Cooking (Low-Fat Cookbook Series) (Hardcover)
This book is for everyone. But will be very helpful to those who are just starting to reduced the fat in there diet. The recipes are easy and TASTE very good. Also has large number of desert options. This book is a good addition to anyones collection.
5.0 out of 5 stars
Complete book of low fat cooking,
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Amazon Verified Purchase(What's this?)
This review is from: Complete Book of Low-Fat Cooking (Low-Fat Cookbook Series) (Hardcover)
If you are looking to loose weight, this is the book for you. Lots of healthy receipes and much instruction about a low fat diet.
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