Fresh Start is a guide for beginning a healthy, lower-fat lifestyle with step-by-step help in changing old eating habits to newer, better ones. "In Fresh Start you'll find four weeks of menus designed to get those of you who strive to understand low fat cooking off to a fresh start and give those of you who already have begun the healthy eating habit hundreds of new ideas," says Julee. Rosso has succeeded once again in creating simple, bold-flavored recipes that reflect her approach to cooking, an approach that ...
Fresh Start is a guide for beginning a healthy, lower-fat lifestyle with step-by-step help in changing old eating habits to newer, better ones. "In Fresh Start you'll find four weeks of menus designed to get those of you who strive to understand low fat cooking off to a fresh start and give those of you who already have begun the healthy eating habit hundreds of new ideas," says Julee. Rosso has succeeded once again in creating simple, bold-flavored recipes that reflect her approach to cooking, an approach that has made her a familiar voice, trusted and loved by millions of home cooks.
In Fresh Start, Julee's intense, fabulous-tasting cooking style shines in more than 200 recipe favorites that minimize the fat and intensify the flavor. Organized into four weeks of easy-to-follow daily menus, including snacks and low-fat substitutes, and packed with valuable guidelines on healthful, nutritious cooking, Fresh Start is designed to make a daily commitment to good health deliciously satisfying.
In a lengthy introduction, Rosso (Great Good Food) gives out all sorts of sound-if not revolutionary-advice for eating healthfully. Recommendations include increasing flavor while decreasing fat, consuming fewer animal products and basing one's diet on complex carbohydrates. Four weeks' worth of menus and recipes follow and comprise the body of the book, which seems to lack cohesiveness and to run in many, sometimes contradictory, directions. The daily menu format itself counters the flexibility that Rosso advocates, while the pages, chockablock with recipes, nutritional analyses, menus, charts, sidebars, statistics and illustrations, are more confusing than lively. A box explaining nutritional labeling advises, "Pay close attention to serving size. It may be larger than a pyramid portion or so small it's ridiculous." But in the two-page spread on dips, nutritional analysis is given per one-teaspoon serving. Rosso gathers such useful information as charts listing food values for frozen desserts and common bread spreads, and offers valuable everyday suggestions, as the recipe for a multi-purpose Nonfat Blend (blended nonfat plain yogurt blended with nonfat cottage cheese) that will keep in the fridge for a week. But in general the unexceptionable recipes are familiar, e.g., Pasta Primavera (sauced mainly with the water used to steam the vegetables), White Lightning Chicken Chili, Silver Dollar Corn Cakes and Orange Custard. Major ad/promo; author tour.(May)
In her second solo effort, Rosso, of Silver Palate fame (e.g., The Silver Palate Cookbook, LJ 6/15/82), offers what she calls "a primer" for healthier cooking and eating, with a month of menus and lots of nutrition information, charts, sidebars on ingredients, tricks for reducing calories and fat, and more. Recipes are of the upscale type that attracted so many fans to the earlier books. It seems odd, however, that the three-meals-a-day menus don't acknowledge the working world; it would have been helpful to have had lunch recipes and suggestions for food that can be made ahead and carried rather than so many recipes for food that must be served "immediately." And while Rosso talks about reducing sodium, a number of the daily totals are substantially higher than the recommended amount. Nevertheless, her stylish but low-fat recipes, in an appealing if cluttered information- and tip-packed format, guarantee a wide audience. (Although many in the food world complained that the recipes in Rosso's last book, Great Good Food, Crown 1994, were inadequately tested, it went on to sell more than 400,000 copies.)
From Barnes & Noble
From the author of Great Good Food and co-author of The Silver Palate Cookbook comes a month's worth of menus and 200 flavorful low-fat recipes for breakfast, lunch, and dinner. Includes nutritional counts, charts, cooking lore, tips, and techniques. Twp-color illustrations.
With more than 5.5 million books in print and nearly thirty years of food and cooking experience, Julee Rosso has become one of America's most established and well-respected cooking authorities. Her best-selling cookbooks, including Great Good Food (Crown, May 1993), her first to focus on low-fat, healthy cooking, have won her a devoted following. The Washington Post says, "Rosso is the first cookbook writer who has made lower-fat cooking fun as well as sensible--and has gone out of her way to make it taste absolutely terrific. It's what food fans across the country have come to expect from her."
As an original co-founder from 1977 to 1988 of The Silver Palate, the first real gourmet take-out food and catering shop in Manhattan, Julee and her co-founder introduced the big, bold intensely flavored dishes that have become so popular over the past fifteen years. By 1989, she achieved international culinary fame as the co-author of The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics Cookbook.
Great Good Food, her first solo effort, has sold more than 400,000 copies and Publishers Weekly recently listed it as one of the ten best-selling classic cookbooks. Since the enormous success of Great Good Food, people all over the country have been eagerly awaiting Julee's next cookbook to focus on healthy eating. In FRESH START (Crown, May 1996), Julee offers twenty-eight days of menus, which include recipes that will appeal to everyone--food lovers, long-time healthy eaters, dieters, cookbook lovers, and others--and she proves that healthful cooking is simple and delicious enoughto become a daily habit and a lifetime commitment.
Julee has appeared on many national television and radio programs, including NBC's "Today" show, ABC's "Good Morning America," and "20/20." In addition, over the years, Julee has earned an incomparable reputation in the world of food. Her contributions to the specialty food business have been recognized through such prestigious awards as the "Ocean Spray Cranberry Salute to American Food," "Business Woman of the Year for Gourmet Takeout" by the New York Small Business Administration, as well as the "Pacesetter Award for The Roundtable for Women in Foodservice," and "The Metropolitan Home Design 100 Award." Inducted into the James Beard Foundation's "Who's Who in American Cooking," she is the recipient of the "Tastemaker Award" for The Silver Palate Good Times Cookbook, which also won the 1985 Duncan Hines/IACP award for "Best Entertaining Cookbook of the Year." In 1992, The Silver Palate Cookbook was named to the James Beard Cookbook Hall of Fame.
Today, Julee and her husband, Bill Miller, live on the shore of Lake Michigan where, among other things, they own the award-winning Wickwood Inn in Saugatuck, Michigan, which Bon Appétit and Country Inns magazines recently named as one of the ten best inns in America. Also, Mid-Western Living readers cited the inn as their favorite in all of the midwest. In addition to overseeing the inn, Julee writes, lectures, and teaches cooking classes for fund-raisers throughout the United States.