An eclectic and practical cookbook that emphasizes a sensuous approach to healthy eating explains how to enhance the color, aroma, textrues, and taste of food while reducing fat, calories, and cholesterol, in a collection of more than one hundred recipes. Reprint.
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Book Description
Editorial Reviews
From Publishers Weekly
Amateur food scientists and avid home cooks will enjoy this latest volume by Kerr. He takes a creative approach to cooking healthful versions of American standards, tapping into real-life recipe makeovers, thanks to viewers of his daily cooking program, The Graham Kerr Show, on the Discovery Channel. Yet, Kerr is also capable of intriguing more knowledgeable chefs with his discussions of the preparation techniques necessary to achieve his trademarked "Minimax"-the nutritional nirvana of peak flavor reached while still reducing consumption of fats, cholesterol, sodium, etc. In this book, photos and quotes from home cooks illustrate the core concept of Kerr's approach: "We can make creative healthy changes that last." That may sound like New Age advice, but Kerr takes a refreshingly direct approach: he showcases techniques that deliver the most flavor possible while enhancing health, and provides suggestions on how to adapt techniques to suit individual tastes. Diagrams accompany many of the 110 recipes, showing how to present dishes with visual appeal. The book is more inspiring than many low-fat or diet cookbooks, emphasizing main dishes that can feed a family of four. Photos not seen by PW. Author tour.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
2 of 3 people found the following review helpful:
4.0 out of 5 stars
A little bit of extra work seems to go a long way,
By Steve West (Adelaide, Australia) - See all my reviews
This review is from: Graham Kerr's Kitchen (Hardcover)
I've only seen the TV show, in which Graham Kerr often refers a lot to this book so I hope that qualifies me to review this book based on the recipes. Graham shows that by going a little bit further in the preperation and ingredient buying of well-known meals a meal can be made not only more delcious but leaner and more nutritious. Kerr offer's healthy variations on american dishes and I don't mean in a "lite" way, when placed side-by-side as he nornally does on the show you can see how much of an improvement Kerr's "Minimax" dishes make over the original.
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