Low-Fat Cooking (Great Cooks Cookbooks)

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9781884822346: Low-Fat Cooking (Great Cooks Cookbooks)
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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.

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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.

From the Back Cover:

This universally acclaimed series features the recipes of world famous cook and chefs adapted for the home cook. Each book contains 50 recipes of the masters and up to 50 specifically commissioned luxurious photographs by Tom Eckerle

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Arlene Feltman-Sailhac, Tom Eckerle (Photographer)
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