99% Fat-Free Italian Cooking: All your favorite dishes with less than one gram of fat (Hardcover)

~ (Author), Kevin Morrissey (Author)

Editorial Reviews

From Publishers Weekly

Bluestein and Morrissey (The Bountiful Kitchen) return with their fourth 99% fat-free regimen, this time using standard ploys?sauteing ingredients in broth or water or simply in a dry nonstick pan; spraying food lightly with olive oil instead of cooking in it; using meat as accents rather than mainstays?to create flavorsome, low-fat alternatives to traditional Italian fare. Many recipes (the Broiled Scallops appetizer or Eggplant Crostini in which vegetable slices replace bread) are the essence of simplicity. For Butternut Squash Soup, ingredients are oven baked in stock before pureeing. Almond-Glazed Panettone is coated not with nuts but ground Grape-Nuts flakes flavored with almond extract. Bucatini alla Carbonara acquires richness with nonfat liquid-egg substitute and achieves lower fat with turkey bacon replacing pancetta, while seafood comes to the rescue in Monkfish Osso Buco. Salad dressings are creative blends of balsamic vinegar and maple syrup or honey and orange juice. Even Sausage Calzone has a low-fat filling of turkey breast tenderloin, fennel seeds and other herbs and spices. One of the most audacious offerings is Chocolate Tiramisu made with a fat-free "mascarpone" of drained nonfat yogurt flavored with buttermilk. Those needing to cut fat intake will find much to applaud here.
Copyright 1999 Reed Business Information, Inc.

From Library Journal

Even the most rigid of the food police acknowledge that some dietary fat is necessary, and most experts agree that an overall 30 percent of calories from fat is acceptable. Nevertheless, Bluestein and Morrissey's almost fat-free formula has served them well (The 99% Fat-Free Cookbook, LJ 4/15/94; 99% Fat-Free Meals in 30 Minutes, LJ 2/15/98), and they are back with elegant and sophisticated Italian fare containing barely a trace of fat. They use fat-free dairy products, egg substitutes, and very little meat or poultry (six ounces of quail in a ragu to serve six). But what is Italian food without olive oil? For collections where the earlier titles have been popular.
Copyright 1999 Reed Business Information, Inc.

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Product Details

• Hardcover: 288 pages
• Publisher: Broadway; 1st edition (March 16, 1999)
• Language: English
• ISBN-10: 038548545X
• ISBN-13: 978-0385485456
• Product Dimensions: 9.6 x 8.4 x 0.9 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #288,367 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

18 of 19 people found the following review helpful:

5.0 out of 5 stars Delicious recipes, May 2, 2000

By	Angel Lee "Liocorno Amethyst Moonstone" (Cleveland, OH United States) - See all my reviews (TOP 500 REVIEWER)

This is a great book for anyone who loves Italian food. The low-fat recipes are delicious, use mostly common ingredients and are easy to make. The only illustrations are a small selection of photos in the middle.

The book starts out with a brief description of the ingredients and some suggested menus. Fat & calories are listed for each dish. Each recipe has a sidebar with severing suggestions, recipe variations, or background on the ingredients.

Recipes include appetizers, soups, breads, fresh pastas, sauces, polenta, salads, pizzas, desserts, and liqueurs. There are also many main dishes with vegetables, seafood, meat, and poultry.

Some of my favorite dishes include the spinach calzone, lemon risotto and chicken piccata. My friends loved the ricotta & basil tortellini. The chocolate and raisin biscotti served with coffee is also divine.