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Elegant Low-Calorie Cooking

Elegant Low-Calorie Cooking

by Mary Harrison Carroll, Michael Lamotte, Hal Straus

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Carroll offers an assortment of recipes that are sophisticated and enticing even as they hold the calories to a minimum. Information on diet management is merely token, however, and the real strength is in the recipes themselves. Some are revisions of classics, such as a reduced-fat fettuccine Alfredo with zucchini added for flavor and texture. Various cuisines are tapped as in the Indian-influenced curried vegetables with cucumber raita and ginger-apple chutney. There are also a few less-familiar ingredients like the Japanese seaweed in barley-stuffed cabbage rolls with ginger sauce. The dishes require some preparation time and a well-stocked pantry but are not excessively difficult. Curried acorn-squash bisque, German-style potato salad with minced onions, pecan burgers on whole-wheat buns, chicken baked with tomatoes and herbs in parchment, marinated beef kabobs and sauteed salmon fillets with red pepper may well be deemed worth the effort. Carroll is a cooking instructor and food writer. Photos not seen by PW. (Oct.)

Product Details

Meredith Books
Publication date:
California Culinary Academy Ser.

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