Synopsis
More than two hundred recipes from the author's nationally syndicated column stress reduced sodium, fat, calories, and cholesterol and are accompanied by complete nutritional breakdowns. By the author of Cook It Light.
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Reviews
While the premise of this volume is timely--updating old standbys with new, lighter versions--the latest entry from columnist Jones ( Eating Smart ) may frustrate even the most die-hard fans. Yes, there are certainly good ideas here (Maryland crab cakes reinforced with whole wheat bread and tofu, and molasses brownies), yet the work seems a hastily pulled-together assortment of unrelated recipes. And yes, nutritional information is included, but when portion sizes for entrees alone (the basis of the nutritional analysis) bounce from 1121/2 -cup servings to 121/2 -cup and 343/4 -cup servings, the nu- tritional guide becomes suspect. (A recipe for light pancakes gives ingredients for a five-pancake batch and a nutritional breakdown for one pancake.) Explanations of recipes and ingredients are woefully sparse. Jones presents a fine idea for a light aioli, for example35 , but without explanation or introduction, novice cooks (presumably the book's target audience) will likely be confused about how and when to serve this south-of-France staple. Literary Guild alternate.
Copyright 1992 Reed Business Information, Inc.
Jones, author of a number of cookbooks, also writes "Cook It Light," an extremely popular nationally syndicated column. Many of her readers write to her requesting "healthy" versions of their favorite recipes, and the best of her "fixes" are included here, along with some of her own creations. All the recipes are low-cal, low-fat, and low-cholesterol, although some are high in sodium. Jones is a knowledgeable cook, and in fact her own creations are far more interesting than the revised dishes (Dairy-Free Cheddar Asparagus Soup, for example) included here. But these revisions are what her many readers want. Expect demand.
Copyright 1992 Reed Business Information, Inc.
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