Asian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren't as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie's own creations, including Steam Baked Salmon and Vegetable...
Ghillie James was food editor of Sainsbury's Magazine for five years and now writes freelance for a number of magazines including Delicious, BBC Good Food and the Boston Globe. She is the author of Jam, Jelly & Relish, Fresh from the Freezer and Amazing Grains, which was nominated for a Guild of Food Writers' Award for a work on Healthy Eating.
Although some aspects of Asian cuisine are super healthy, others definitely tip the balance the wrong way. In her new book, food writer Ghillie James applies a few clever tweaks to make dishes lighter, yet still big on incredible tastes and textures.' * Delicious *
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