Review
While running his family fresh pasta business, publishing a magazine (Pasta Press), and eating lots of pasta, something unexpected happened to Chris Gluck: he dropped 20 pounds. Now he's convinced that he has found the answer to weight management. His introductory material about weight loss and calorie consumption should not be taken too seriously. Different people have different metabolisms; not everyone will lose weight following Gluck's high-complex carbohydrate, low-fat diet. Luckily, eating fine pasta doesn't require medical justification. And the 28 recipes Gluck has gathered from more than a dozen culinary experts are fine eating indeed. Recipes in this delightful little cookbook call for readily available ingredients and combine pasta with vegetables, poultry, seafood and liberal amounts of garlic. A separate listing of advance preparation steps will be appreciated, as will the nutritional analysis provided for each recipe (all are under 20% of calories from fat). Practical cooking tips appear in the margins. Another bonus: Master Sommelier Edmund Osterland has selected a wine to complement each dish. John Molenaar's elaborate swirls of pasta and vegetables further enliven the carefully designed 5 x 8 inch pages, that include a glossary, index, and lie-flat binding. Highly recommended. -- From Independent Publisher
