Art of Low-Calorie Cooking

Overview

Here is a book of visually appealing, low calorie recipes for passionate eaters and home cooks with sophisticated palates who seek to balance the pleasures of the table with the need to limit calories. Whenever possible, variations are given as well -- with calorie counts -- to broaden the possibilities of the recipes and the range of the book. Includes 80 fulll-color photographs.
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Overview

Here is a book of visually appealing, low calorie recipes for passionate eaters and home cooks with sophisticated palates who seek to balance the pleasures of the table with the need to limit calories. Whenever possible, variations are given as well -- with calorie counts -- to broaden the possibilities of the recipes and the range of the book. Includes 80 fulll-color photographs.
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Editorial Reviews

From Barnes & Noble
This James Beard Award-winning book is possibly the best low-fat book ever published, and the only one I know of that raises low-calorie food to the level of haute cuisine. Sally Schneider works miracles on traditional, elegant, high-fat favorites like duck rillettes, country pork terrine, pot-au-feu, and even pastry dough. She also includes plenty of creative, up-to-date dishes like salmon marinated in sake lees and miso, or a truly decadent lobster sandwich with roasted yellow-pepper sauce. The stylishly minimalist photos that illustrate the book are absolutely gorgeous as well. The Art of Low-Calorie Cooking is the place to turn for recipes to impress guests at your most elegant dinner party, and they will never, ever suspect you've fed them something healthy as well as utterly delicious.
Publishers Weekly - Publisher's Weekly
Food & Wine columnist and New York City caterer Schneider has crafted a low-calorie cookbook that, in her own words, "is more about cooking creatively than it is about dieting, more about pleasure than denial.'' The author makes suggestions for a "new wave'' of cooking techniques based on coaxing every bit of flavor from high-quality ingredients, many of which would never appear in a dieter's pantry. From a low-calorie version of cassoulet to a ragout of duck legs, a clove- and pepper-cured roast pork, warm cherries with zabaglione, and espresso creme brulee, recipes will surprise and delight weight-watchers who have long forsaken such ingredients as butter, sour cream and salt. Schneider has even devised a method for curing at home a lower-calorie pork-loin prosciutto -- to most dieters but a distant pleasure. Another surprise, and a counterpoint to Schneider's elegant formality, are Robledo's warm, casually styled photographs. While many ingredients called for will be unavailable outside of the world's great cities, serious cooks will find the book's radical ideas inspiring.
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Product Details

  • ISBN-13: 9781556703607
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 4/28/1994
  • Pages: 256
  • Product dimensions: 8.53 (w) x 11.03 (h) x 0.61 (d)

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