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Low-Fat Cooking to Beat the Clock
by Sam Gugino, Frankie Frankeny, and Frank Frankeny
Available from Amazon
$0.52
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Features
Paperback: 156 pages
Publisher: Chronicle Books December 2000
Language: English
ISBN-10: 0811827127
ISBN-13: 978-0811827126
Product Dimensions:
8.9 x 8.1 x 0.5 inches
Shipping Weight: 1.5 pounds
From Publishers Weekly
Imagine being able to prepare a delicious, low-fat meal from scratch in the same time it takes to order a pizza. It may sound too good to be true butAfor the most partAit's not. Gugino builds on the concept behind his first book, Cooking to Beat the Clock, with all of its time-saving strategies such as filling pots with hot water from the tap to save on boiling time, but reduces the fat for the health- and diet-conscious. For flavor, cooks will need a pantry stocked with such specialties as candied ginger, raspberry vinegar and fish sauce, and for speedy preparation, a food processor (to save time chopping) is critical. For the most part, the recipes are low-fat versions of traditional favorites: Spicy Chicken and Broccoli Stir Fry, Beef Stroganoff and Spaghetti Carbonara with Prosciutto and Peas. Nevertheless, there are a few original surprises with strong, clear flavors, including Pan-Seared Scallops with Napa Cabbage and Gingered Carrots. Disappointingly, many of the recipes consist of meat and a starch or meat and a vegetableAnot necessarily a complete meal. That said, these recipes are clearly written (though the oddly blurry photos don't do the recipes justice) and will be a boon for cooks with little time on their hands. (Jan.)
Copyright 2000 Reed Business Information, Inc.
Book Description
Can low-fat cooking be fast-really fast-and tasty too? You bet! Expanding on the successful formula of Cooking to Beat the Clock, food journalist Sam Gugino is back with Low-Fat Cooking to Beat the Clock. Using clever time-saving (and fat-busting) techniques, Gugino shows busy cooks how to get a healthy dinner fit for a gourmand on the table in 15 minutesincluding the time it takes to chop and prep. Low-Fat Cooking to Beat the Clock drastically cuts the preparation time for meal-sized entrees, while offering creative new ways of thinking about any recipe that will change the way you cook. It's amazing but true: a healthy, great-tasting dinner can be ready in 15 minutes, start to finish!
Reader Reviews
I've cooked for many years, and have probably too large a cookbook collection. This is a great addition. I really like this book. The pantry ideas are good (although you may stock things you normally wouldn't, like canned artichokes in water or tomato paste in a tube...which I'm glad I know of now), the recipes taste good, and they are quickly prepared. Now, 15 minutes? Maybe if you're very organized and your kitchen is set-up perfectly. Mine's not, yet I can still get a meal from raw to the table in 15 to 30 minutes. It's a different way of cooking for me, as I tend to "nurture" my meals, so it's been fun to try a different speed technique. Be warned that most of these are not really whole meals. He is way to light on vegetables, so have some salad or frozen veggies around, or a really fast prep assistant to use raw veggies. I won't use this technique every night, but it's fun to have an extra hour and still enjoy what I've cooked. The only reason I dropped one star is because of the veggie issue. He makes a strong point that these are meals, but I've had to add extra veggies to almost every dish. Easily done, but not quite as advertised. Oh, and what is with the list of ingredients and the recipe on the other side of the page. Not all of them, but enough to be a little frustrating. That said, you'll probably like this.
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Low-Fat Cooking to Beat the Clock
by Sam Gugino, Frankie Frankeny, and Frank Frankeny
Available from Amazon
$0.52
|
|
