Complete Book of Low-Fat Cooking: Over 500 Recipes

Sunset Books, Author Sunset Publishing Corporation $29.95 (432p) ISBN 978-0-376-02487-9
This excellent, comprehensive primer on reducing the use of fat in one's culinary repertoire contains more than 500 recipes for courses ranging from appetizers to desserts. In accord with the American Heart Association's recommendations, fat content in each recipe is no more than 30%. Fresh ingredients serve to highlight flavor and wholesomeness; low- or nonfat versions of sour cream or mayonnaise are also called upon to a lesxser extent. Cooks with little time to spend in the kitchen can opt for such interesting quick-prep main dishes as Turkey with Penne, Feta & Sun-dried Tomatoes and Porcini-crusted Salmon. Vegetarians and fans of ethnic fare will also be pleased by meatless and Mexican, Italian and Chinese offerings (including brief sections on pesto, salsas and foccacia). Such dishes like Ravioli with Gorgonzola; Herb-roasted Game Hens with Saffron Orzo; and Rum Raisin Creme Brulee demonstrate that elegance and panache need not be sacrificed in a low-fat regime. Many recipes reach beyond the expected fare: Ruote & Meatball Soup features spiced turkey meatballs, fresh spinach and pasta in a peanut-flavored broth; Crab Lasagne includes layer of fennel, mushrooms and fontina cheese. Most valuable are simple notes on cooking techniques (broiling, grilling, steaming, braise-deglazing) and substitutions that will inspire fat-conscious cooks to experiment beyond this volume. (Aug.)
Reviewed on: 07/29/1996
Release date: 08/01/1996
Genre: Nonfiction
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