Prevention's The Healthy Cook: The Ultimate Kitchen Guide to Great Low-Fat Food

Hoffman, Matthew, Joachim, David

ISBN 10: 0875963102 / ISBN 13: 9780875963105

Published by Rodale Books (edition First Edition), 1997

About this Item

It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Seller Inventory # 0875963102-8-18

Bibliographic Details

• Title: Prevention's The Healthy Cook: The Ultimate Kitchen Guide to Great Low-Fat Food
• Publisher: Rodale Books (edition First Edition)
• Publication Date: 1997
• Language: English
• ISBN 10: 0875963102
• ISBN 13: 9780875963105
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good

About this title

Synopsis

A new kitchen companion is packed with healthful and nutritional tips from top chefs, including Jacques Pepin and Sarabeth Levine, and features recipes, illustrations and tables, and twenty-eight chapters covering every nuance of low-fat food preparation. Tour.

Reviews

Health-conscious cooks will be attracted by the 450 low-fat recipes, plus numerous variations, in Prevention's new kitchen resource, but any cook will find useful information and ideas here. This impressive volume offers dozens of charts, boxes, lists, and sidebars in an attractive, accessible format, along with hundreds of diagrams and step-by-step drawings. The introductory chapters provide guidelines on how to set up a well-equipped kitchen, from buying the best pots and pans to stocking the spice cabinet, followed by descriptions and illustrations of basic cooking methods. The recipes include both old favorites and contemporary dishes from a variety of cuisines (each section has a guest appearance by a well-known chef), and many are highlighted as quick to prepare. Highly recommended.
Copyright 1997 Reed Business Information, Inc.

The war against animal fats continues with Prevention's new, comprehensive guide to low-fat cookery. If it is true that eliminating saturated fats from the American diet and cutting back other fats will result in long, healthy lives, then this volume is sure to be popular. The recipes try to ensure that eradicating fats doesn't purge foods of flavor. In addition to the editors' own recipe selections, there are featured dishes from celebrated chefs that reflect low-fat emphasis. Most of the recipes highlight steamed and poached light meats and seafood in broths and infusions that add almost no fat and precious few calories. Numerous tables, charts, and illustrations make the book functional for the tyro cook by providing a wealth of culinary as well as nutritional information. Mark Knoblauch