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The Art of Low-Calorie Cooking

Schneider, Sally

5 ratings by Goodreads
ISBN 10: 1556701578 / ISBN 13: 9781556701573
Published by Stewart Tabori & Chang, Edison, New Jersey, U.S.A., 1990
Condition: Like New Hardcover
From Mountain Books (Kent, CT, U.S.A.)

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Signed by the author. Hardcover, dust jacket excellent. Best Book Winner by James Beard Awards. We ship fast. Size: Tall. Bookseller Inventory # 008986

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Bibliographic Details

Title: The Art of Low-Calorie Cooking

Publisher: Stewart Tabori & Chang, Edison, New Jersey, U.S.A.

Publication Date: 1990

Binding: Hard Cover

Illustrator: Illustrated

Book Condition:Like New

Dust Jacket Condition: Like New

Signed: By Author

Edition: First Edition.

About this title

Synopsis:

A book of visually appealing, low calorie recipes. It includes 125 recipes from smoked salmon tartare, cassoulet, radicchio, orange and grilled onion salad, espresso creme brulee and prune and Armagnac ice cream. Calorie fat and sodium counts are included with each recipe. Whenever possible, variations on a recipe are given as well, with calorie counts, to broaden the possibilities of the recipes and the range of the book. This book is also a source of ideas for entertaining and special occasions as well as for daily meals.

From Publishers Weekly:

Food & Wine columnist and New York City caterer Schneider has crafted a low-calorie cookbook that, in her own words, "is more about cooking creatively than it is about dieting, more about pleasure than denial." The author makes suggestions for a "new wave" of cooking techniques based on coaxing every bit of flavor from high-quality ingredients, many of which would never appear in a dieter's pantry. From a low-calorie version of cassoulet to a ragout of duck legs, a clove- and pepper-cured roast pork, warm cherries with zabaglione, and espresso creme brulee, recipes will surprise and delight weight-watchers who have long forsaken such ingredients as butter, sour cream and salt. Schneider has even devised a method for curing at home a lower-calorie pork-loin prosciutto--to most dieters but a distant pleasure. Another surprise, and a counterpoint to Schneider's elegant formality, are Robledo's warm, casually styled photographs. While many ingredients called for will be unavailable outside of the world's great cities, serious cooks will find the book's radical ideas inspiring.
Copyright 1990 Reed Business Information, Inc.

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Mountain Books
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