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High-Flavor, Low-Fat Vegetarian Cooking

Raichlen, Steven

26 ratings by Goodreads
ISBN 10: 0670857823 / ISBN 13: 9780670857821
Published by Viking, New York, 1995
Condition: good, good
From Ground Zero Books, Ltd. (Silver Spring, MD, U.S.A.)

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About this Item

285, illus. (some in color), index, front DJ flap price clipped, DJ somewhat worn and soiled, minor page soiling Award-winning author Raichlen presents 225 recipes for grain, bean, and soy dishes, from appetizers to desserts, that do not rely on high-fat dairy products for their flavor. Each recipe, such as Eggplant Caviar, Polenta Paprikas, and Peking Tacos, is accompanied by a nutritional analysis. Bookseller Inventory # 44415

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Bibliographic Details

Title: High-Flavor, Low-Fat Vegetarian Cooking

Publisher: Viking, New York

Publication Date: 1995

Illustrator: Greg Schneider, photographer

Book Condition: good, good

Edition: First Edition. First Printing.

About this title

Synopsis:

An award-winning cooking instructor offers 225 delicious vegetarian recipes, ranging from appetizers to desserts, that do not use high-fat dairy products but still taste wonderful due to their artistic blending of herbs and spices. National ad/promo. Tour.

From Publishers Weekly:

Raichlen, whose Miami Spice won the 1993 I.A.C.P. Julia Child Award for Best Regional American Cookbook, admits that college vegetarianism of "soybeans and brown rice" turned him into a "committed carnivore." But age, health and experience caught up with him, and the result is this collection of 225 recipes relying on such "big-flavored" ingredients as herbs, spices and chiles and flavor-intensive cooking methods like smoking and grilling. Recipes, drawn from a wide range of culinary traditions, are occasionally straightforward translations (Vietnamese-Style Spring Rolls), but most are modified to lessen fat (the Fishless Ceasar Salad uses no-fat sour cream instead of eggs), and some reflect Raichlen's imagination (Pineapple Gazpacho). Appetizers, salads, soups, desserts et al. get their own chapters, while entrees are organized by main ingredient, e.g., pasta, beans, grains and vegetables. This may slightly frustrate the browser: Chiles Rellenos are found with vegetable dishes, Tamales with grains, Enchiladas with beans. Nevertheless, Raichlen is a helpful guide, dealing out tips (Florida avocados have less fat than the California variety) and trucs (turning a wok into a stovetop smoker) as he delivers on the promise of his title. Author tour.
Copyright 1995 Reed Business Information, Inc.

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