This is a cookery book with more than 200 recipes for healthy and flavoursome meals. It covers appetizers, soups, pastas, pizzas, vegetables and grains, poultry, beef, lamb and pork, fish, breads, pies and desserts. Dishes included are Roquefort, Coq au Cidre and Jamaican chicken.
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Editorial Reviews
From Publishers Weekly
Sophisticated fare for the health-minded, moderately practiced cook is served up in this collection of 237 recipes that range from simple (Quick Cajun Catfish, with a cornmeal coating; Rhubarb Fool, made with nonfat yogurt; Lamb Osso Buco) to such elegant dishes as lightly tomato-sauced Aeolian Swordfish Birds stuffed with bread crumbs, olives, capers, pine nuts and raisins and Goose with Kumquat Sauce. Fat content of recipes is reduced to 30% or less, often quite ingeniously (the phyllo dough used for Sesame and Poppy Seed Straws is brushed with a mixture of egg white and olive oil, not butter); flavor is emphasized by drawing on the spices and ingredients of a global variety of regional and ethnic cuisines: Cold Carrot Soup with Sichuan Seasonings includes ginger, lime, soy sauce and peanut butter; Shellfish Lasagne is brightened with anise-flavored liqueur. Photos enhance the presentation here, but the real stars are the recipes.
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
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7 of 7 people found the following review helpful:
5.0 out of 5 stars
More Delicious LowFat Recipes,
By A Customer
This review is from: The Eating Well New Favorites Cookbook: More Great Recipes from the Magazine of Food & Health (Paperback)
The Eating Well New Favorites Cookbook continues the excellent Eating Well tradition of delicious recipes for lower-fat eating. I have never made a dish that hasn't been satisfying and extremely tasty. The book has recipes from pizza and pasta, chicken fish and meat, soups and salads, to desserts such as chocolate cake and Tiramisu. The recipe instructions are clear and easy to follow and vary in terms of difficulty. There are also beautiful photographs to inspire any chef. While the book is out of print, I would recommend that anyone try and track one down. This book and it's companion, The Eating Well Cookbook, are essential volumes on anyone's cookbook shelf.
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