A non-traditional healthy cookbook demonstrates how low-fat and low-cholesterol choices can be a part of delicious and satisfying meals and provides a two-week suggested menu schedule that encompasses one hundred seasonal recipes.
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Editorial Reviews
From Publishers Weekly
In this ambitious, successful collaboration, cardiologist Moser (Week by Week to a Strong Heart) and three esteemed chefs-An American Place's Larry Forgione, The Rattlesnake Club's Jimmy Schmidt and Alice Waters of Chez Panisse-go far toward promoting weight management without the deprivation of dieting. Moser offers practical, appealing menu-planning and "fat budgeting" suggestions, but the heart of this book is in its seasonally inspired recipes. Such dishes as Steamed Mussels with Saffron and Spicy Couscous from Schmidt, Waters's Baked (in parchment) Chanterelles with Garlic Toasts and Forgione's Seared Sea Scallops with Cranberries and Hickory Nuts call upon herbs, spices, inventively combined ingredients and technique, rather than flavor-packed saturated fats, to enhance taste. Brimming with vegetables, fruits and grains, with reduced proportions of fish, meat and fats, the recipes open a practical and inviting path to more healthful eating.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
From Booklist
Yale cardiologist Moser surrounds his lecture-circuit, book-tour advice with more than 110 recipes from three of the most respected chefs in the U.S. today. Skip the first few chapters, unless you've been studiously avoiding medical news. Instead, concentrate on the later chapters, which present dishes by New York City's Larry Forgione, Detroit's Jimmy Schmidt, and Berkeley's Alice Waters. All three adhere to the principle that deprivation of fat can actually contribute to eventual weight gain. Strict diets, in other words, don't work. So a selection of wise and tasty recipes for every season could make even Jack Sprat enjoy a few judicious grams of fat. Barbara Jacobs
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