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Low-Fat Cooking (Great Cooks Cookbooks)

Arlene Feltman-Sailhac

1 ratings by Goodreads
ISBN 10: 1884822347 / ISBN 13: 9781884822346
Published by Black Dog & Leventhal Publishers, 1996
Condition: Good Hardcover
From Books Express (Portsmouth, NH, U.S.A.)

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Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Bookseller Inventory # 1884822347

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Bibliographic Details

Title: Low-Fat Cooking (Great Cooks Cookbooks)

Publisher: Black Dog & Leventhal Publishers

Publication Date: 1996

Binding: Hardcover

Book Condition: Good

Edition: First Edition - may be Reissue.

About this title

Synopsis:

Fifty recipes of the world famous chefs are adapted for the home kitchen. Superb, specially commissioned photographs by Tom Eckerle, all in full-color, illustrate recipes throughout. The recipes are based on the renowned and popular cooking demonstrations of De Gustibus at Macy's. Special tips and techniques cover cooking times, plan-ahead advice, menu strategy, recommended substitutes for hard-to-find ingredients, and more.

From the Inside Flap:

Low Fat Cooking

This books is a collection of low-fat, healthful recipes from the master cooks and chefs. Inside you will find offerings from chefs both famous for their low-fat cooking, and surprises from those not generally known for this health-concious preparation. More than fifty beautifully well-seasoned, delectable dishes are organized by appetizers, soups, salads, side dishes, entrées and desserts. These recipes, bursting with flare and flavor while staying within low-fat guidelines are accompanied by complete nutritional analyses for total grams of fat, saturated fat and percentage of calories from fat. Contributors include:

  • Paul Bartolotta: Spiaggia Chicago
  • Mario Batali: PÛ, New York City
  • Jean-Michel Bergougnoux: L'Absinthe, New York City
  • Daniel Boulud: Restaurant Daniel, New York City
  • Jane Brody: Personal Health Columnist for The New York Times, New York City
  • Ed Brown: SeaGrill, New York City
  • Patrick Clark: Tavern on the Green, New York City
  • Gordon Hamersley: Hamersley's Bistro, Boston
  • Ron Hook: Canyon Ranch Spa, Massachusetts
  • Patricia Jamieson: Head of recipe development and testing for Eating Well Magazine and Eating Well books
  • Emeril Lagasse: Emeril's and Nola, New Orleans
  • Shelia Lukins: Cookbook author, New York City
  • Mark Militello: Mark's Place, North Miami Beach; Mark's Los Olas, Fort Lauderdale
  • Georges Perrier: Le Bec Fin, Philadelphia
  • Douglas Rodgriguez: Patria, New York City
  • Chris Schlesinger: East Coast Bar and Grill, Jake and Earl's and The Blue Room, Cambridge, Massachusetts
  • Sally Schneider: Cookbook author, New York City
  • Nancy Silverton and Mark Peel: Campanile and La Brea Bakery, Los Angeles
  • Marie Simmons: Cookbook author, New York City

From Wild Mushroom Ragout with Roasted Polenta and Caramelized Onion Pizza to Jamaican Jerk Chicken with Banana-Guava Ketchup and Blackberry-Rhubarb Phylllo Tart, Low-Fat Cooking balances ingredients, textures and flavors with a low fat twist.

This book is full of timing and organization tips, preparation techniques, and suggested menus for many occasions. A recipe pantry, as well as a glossary of terms and ingredients round out this all-in-one guide to executing complete menus or individual dishes with ease.

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