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Overview
Is your mouth watering for great African-American food, but your conscience reminding you to worry about fat, sodium, and calories? Now you can feed your soul the best Southern, Creole, Cajun, or Island cooking without worrying whether it's good for you - it is! In Low-Fat Soul, Essence magazine food editor Jonell Nash has created wonderful recipes that reflect the way we want to cook and eat today. Low-Fat Soul brings you dozens of easy-to-make recipes for everyday fare, holiday celebrations, and elegant dinner parties. Its wide range of dishes cuts across regional cuisines from the Carolinas to the Texas Gulf, from the Caribbean to New Orleans, but at-a-glance seasoning suggestions let you individualize dishes to accommodate your family's preferences. Plus, Jonell Nash's easy tips help you modify your own family recipes to strip away fat while keeping the flavor - and the soul - intact.Editorials
Publishers Weekly -
With a smart, high-spirited and chatty style, Nash, the food editor of Essence magazine, "shapes up" traditional African American recipes, contending that the "soul" in soul foodfrom gumbo to fried chicken with black-eyed peas and biscuitsis less a result of high-fat ingredients than "a flava" that can be re-created without jeopardizing one's health. Recipes born in Africa, the Caribbean and in the South's plantation days (when fatty foods cheaply fueled slaves) are modernized as Nash replaces such standbys as lard with vegetable oils and liberal lashings of savory ingredients such as chiles, onions and garlic. Newly healthful recipes include Seafood and Sausage Gumbo (the roux made with vegetable oil rather than animal fat); Honey-Pineapple Glazed Yams (butter-free); classic Southern "fish fry" updated to an oven-baked Friday Night Catfish with Tangy Tartar Sauce (made with yogurt); Skinless Fried Chicken (marinated in nonfat buttermilk); and dessert staples like Heavenly Sweet Potato Pie (in which baking, not boiling, the sweet potatoes preserves their flavor). Each of the over 130 recipes is accompanied by caloric and nutritional sidebars. Overall, Nash presents a spirited, informative update of a beloved American cuisine. (Oct.)Library Journal
Nash, the food editor of Essence magazine, stresses that it's possible to cut back on fat in traditional African American cooking and still have real soul food. (LJ 10/15/96)Book Details
Published
March 1, 1998
Publisher
Ballantine Books Inc.
Pages
224
Format
Paperback
ISBN
9780345413635