Boston Globe Cookbook: A Collection of Classic New England Recipes

Gone forever are sugar-laden desserts and high fat, high cholesterol recipes. This substantive revision shows cooks how to reduce fats, cholesterol, sugar and salt without sacrificing the delicious tastes of the treasured dishes submitted by Boston Globe readers. 10 color photographs.

A longtime favorite in New England and Beyond, The Boston Globe Cookbook has made its way into more than a quarter-million kitchens, where its emphasis on solid Yankee cooking, practical advice, and flavorful recipes has been revered. Now this venerable resource moves into the health-conscious and time-conscious realm of the 1990s. With a sensitivity toward a balanced diet, this wonderful collection of nearly 500 kitchen-tested recipes combines the best traditional regional cookery with the techniques and ingredients demanded by contemporary cooks. Emphasizing foods that have reduced amounts of fats, cholesterol, sugar, and salt, editor Helen Wilbur Richardson has added more than two dozen new recipes that do not tax your time, budget, nutrition - or taste. These new recipes, combined with the old favorites, will satisfy the demands of the most discriminating chefs. (8 X 8, 376 pages, index)