Cooking Jonell Nash Low-Fat Soul

ISBN 13: 9780345401564

Low-Fat Soul

3.71 avg rating
( 7 ratings by Goodreads )
 
9780345401564: Low-Fat Soul

Is your mouth watering for great African-American food, but your conscience keeps 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.
Indulge yourself with a rich, hot, and spicy Creole Seafood and Sausage Gumbo ladled over steaming bowls of rice. Reawaken summer memories of naturally sweet Creamy Corn Pudding lying golden on your plate next to Crispy Baked Chicken. Enjoy getting your fingers sticky as you devour Hot Buffalo Chicken Rolls as tangy as the classic, winged version. Or enjoy that slice of Heavenly Sweet Potato Pie--without the guilt!
Low-Fat Soul brings you dozens of easy-to-make meals for every day, holiday fare, 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.
Nothing says "home" more powerfully than the dishes we all grew up enjoying. Now you can continue this important cultural legacy in Jonell Nash's brilliant low-fat adaptations: the traditions and flavors you don't want to live without in authentic tasting versions you can live with--in good health.

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Review:

Soul food is the culinary proof of a people's ability to take lemons and make lemonade. Brought to America in shackles and fed on scraps and leftovers from their masters' tables, African slaves took pigs' cheeks, hocks, and tails, supplemented them with what they could catch (possum, rabbit, or squirrel) and what they could grow (okra, greens, or lima beans, for example), and worked a kind of culinary alchemy, creating a cuisine that was both filling and tasty. No one worried in those days about too much fat or sugar in their diets, since field work had a tendency to burn off excess calories in a hurry. Times have changed since then, however, and modern lifestyles don't do as well with soul food's high-fat, high-calorie content. Enter Low-Fat Soul, the answer to every health-conscious, soul-food-loving cook's prayer.

Low-Fat Soul offers up an exciting blend of old and new: Hoppin-John and Moroccan Vegetable Stew, catfish that's oven-fried instead of deep-fried, Southern Cornbread Dressing with half the calories and all the flavor, and much more. Sometimes it's the ingredients that have changed, and sometimes it's the cooking method, but the more things change, the more they stay the same. Low-Fat Soul helps you keep the traditions and the flavors--the soul--of your favorite dishes and stay healthy at the same time.

From the Publisher:

I'm no Julia Child. In fact, when it comes to cooking, I can barely boil an egg. But recently, in a desperate act to break away from my dull dietary routine, I began searching through my cookbooks. I was in search of something new, different, exciting; something that would stir my senses as well as my soul. I spotted a bright yellow spine squeezed between Meals in Minutes and Cooking With Two Fat Ladies. I pulled it out. The bright colors on the cover certainly evoked excitement. It was LOW-FAT SOUL. "Soul food," I thought. "Great!" This was something new and different. But I had my doubts about the "low-fat" part. After all, how tasty can low-fat food be?

Nevertheless, I perused the pages and found my spirits lifting as I scanned the (over 100) mouth-watering dishes. Then something caught my eye. It was Senegalese Chicken Yassa, a West African dish with "unique exciting flavors," as the caption said. Now I was really getting excited--especially since most of the ingredients were so basic, they were already in my cupboard. As I started cooking, I immediately sensed the wonderful aroma of chicken bathing in a marinade of sweet onions, garlic, and lemon juice, to name a few. And the taste. Well it was unique. The spices blended to form a sweet yet tangy sensation over a bed of fluffy white rice. It was truly an exotic experience! My guests couldn't guess what was in it. And I came out looking like The Frugal Gourmet. However, I must caution; if you don't like your food spicy and hot, cut down on the chili pepper.

For recipes that are low in fat, low in price, low in fuss but BIG on flava, LOW-FAT SOUL is a must-have in your kitchen.

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