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Low-Fat Cooking (Great Cooks Cookbooks)
by Arlene Feltman-Sailhac and Tom Eckerle
Available from Amazon
$14.95
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Book Description
Fifty recipes of the world famous chefs are adapted for the home kitchen. Superb, specially commissioned photographs by Tom Eckerle, all in full-color, illustrate recipes throughout. The recipes are based on the renowned and popular cooking demonstrations of De Gustibus at Macy's. Special tips and techniques cover cooking times, plan-ahead advice, menu strategy, recommended substitutes for hard-to-find ingredients, and more.
From the Inside Flap
Low Fat Cooking
This books is a collection of low-fat, healthful recipes from the master cooks and chefs. Inside you will find offerings from chefs both famous for their low-fat cooking, and surprises from those not generally known for this health-concious preparation. More than fifty beautifully well-seasoned, delectable dishes are organized by appetizers, soups, salads, side dishes, entrées and desserts. These recipes, bursting with flare and flavor while staying within low-fat guidelines are accompanied by complete nutritional analyses for total grams of fat, saturated fat and percentage of calories from fat. Contributors include:
- Paul Bartolotta: Spiaggia Chicago
- Mario Batali: PÛ, New York City
- Jean-Michel Bergougnoux: L'Absinthe, New York City
- Daniel Boulud: Restaurant Daniel, New York City
- Jane Brody: Personal Health Columnist for The New York Times, New York City
- Ed Brown: SeaGrill, New York City
- Patrick Clark: Tavern on the Green, New York City
- Gordon Hamersley: Hamersley's Bistro, Boston
- Ron Hook: Canyon Ranch Spa, Massachusetts
- Patricia Jamieson: Head of recipe development and testing for Eating Well Magazine and Eating Well books
- Emeril Lagasse: Emeril's and Nola, New Orleans
- Shelia Lukins: Cookbook author, New York City
- Mark Militello: Mark's Place, North Miami Beach; Mark's Los Olas, Fort Lauderdale
- Georges Perrier: Le Bec Fin, Philadelphia
- Douglas Rodgriguez: Patria, New York City
- Chris Schlesinger: East Coast Bar and Grill, Jake and Earl's and The Blue Room, Cambridge, Massachusetts
- Sally Schneider: Cookbook author, New York City
- Nancy Silverton and Mark Peel: Campanile and La Brea Bakery, Los Angeles
- Marie Simmons: Cookbook author, New York City
From Wild Mushroom Ragout with Roasted Polenta and Caramelized Onion Pizza to Jamaican Jerk Chicken with Banana-Guava Ketchup and Blackberry-Rhubarb Phylllo Tart, Low-Fat Cooking balances ingredients, textures and flavors with a low fat twist.
This book is full of timing and organization tips, preparation techniques, and suggested menus for many occasions. A recipe pantry, as well as a glossary of terms and ingredients round out this all-in-one guide to executing complete menus or individual dishes with ease.
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