Cooking for Special Diets, Cooking with Specific Ingredients, Cooking Fundamentals & Reference, General & Miscellaneous Cooking
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Overview
In her seventh book, Sarah Schlesinger, the author of the bestselling 500 Fat-Free Recipes has created hundreds of easy-to-prepare hot and cold main dishes and side dishes for all occasions, using a wide array of pastas, wild rice, brown rice, white rice, couscous, and other grains. Each recipe conforms to the FDA's low-fat guideline of 3 grams of fat or less per serving. Ranging from soup to dessert, the recipes include traditional favorites made with a healthy new twist and innovative combinations of fresh ingredients, herbs, and spices. In one volume, you'll find the largest collection of low-fat vegetarian pasta, rice, and grain recipes available in a single cookbook as well as many others featuring poultry, seafood, and fruit. A cook's guide to preparing pasta, rice, and grains is included, as well as a shopping guide to the heart-healthy ingredients used in the recipes. Each of the 500 quick, great-tasting, light recipes includes estimated preparation time, cooking time, and a nutritional analysis.Continuing her exploration of low-fat and fat-free cooking, Sarah Schlesinger (500 Fat-Free Recipes) has compiled 500 (Practically) Fat-Free Pasta Recipes, a boon to those who want to have their macaroni (and rice and grains as well) and keep their figures too. Boasting three grams of fat or less per serving, these recipes for sauces and accompaniments range from appetizers and soups to main dishes and vegetables; each recipe includes a nutritional analysis. Schlesinger discusses low-fat cooking techniques, ingredients for a low-fat pantry and useful cooking equipment in this fine addition to the "healthful" section of the cookbook shelf.
Editorials
Library Journal
Woodruff is the author of several other "Secrets of Fat-Free" cookbooks, including Secrets of Fat-Free Cooking (Avery, 1995), most of which have been immensely popular. Here she offers quick and easy low-fat recipes for Balsamic Three-Bean Salad, Eggplant Rollatini, and others. She uses a variety of reduced-fat ingredients to lighten up these Italian dishes, and some revisions seem more successful than others (e.g., Fettuccine Alfredo made with nonfat parmesan, evaporated skim milk, and butter-flavor sprinkles). And some recipes don't seem particularly Italian. But, overall, this is a nice collection for those who want their favorite Italian dishes but want them low-fat, too. Schlesinger's book is another in the series that includes 500 Fat-Free Recipes (Villard, 1995). Despite the title, there are more like dozens of recipes here, all with three grams of fat or fewer per serving for rice and grain dishes as well as pastas. Many are easy, and most are fairly sophisticated. For libraries where the earlier titles have been popular.Book Details
Published
January 1, 1997
Publisher
Villard Books
Pages
448
Format
Hardcover
ISBN
9780679456643