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Gathers low-fat recipes for French, Mediterranean, Asian, Caribbean, Mexican, and dessert sauces
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In keeping with the trends of the '90s, where "diet" means eating healthy-a shift from red meat and dairy products to grains, herbs, pasta, fresh vegetables and low-fat substitutes-is this volume by Klein, who ranges beyond the realm of American cuisine and borrows from other cultures. Some of the rewards: heavenly mango sauce, Italian fennel sauce and apple shallot sauce. While some meats (chicken, fish, pork, beef) remain, it's the sauces and marinades that add appeal, zest and flair to even the most ordinary accompaniment, such as Jamaican chicken wings, fruited island pork chops, and peach sweet-and-sour shrimp. While most readers are familiar with the USDA Nutritional Data-per serving amounts of saturated fats, cholesterol, calories and sodium for each ingredient-Klein neglects to explain what exchanges are, or how they are derived. Nevertheless, Klein's collection guides us in making healthful and necessary changes to diet.
Copyright 1994 Reed Business Information, Inc.
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Book Description Surrey Books. PAPERBACK. Condition: New. 0940625830 NEW: Packaged Carefully & Shipped Promptly. 100% Satisfaction Guaranteed!. Seller Inventory # MON0000017687
Book Description Surrey Books, 1994. Paperback. Condition: New. Never used!. Seller Inventory # P110940625830
Book Description Surrey Books, 1994. Condition: New. book. Seller Inventory # M0940625830
Book Description Surrey Books. PAPERBACK. Condition: New. 0940625830 New Condition. Seller Inventory # NEW7.1470448