Low-Fat Soul: More than 100 Recipes That Still Have the Flava without the Fat!

Low-Fat Soul: More than 100 Recipes That Still Have the Flava without the Fat!

by Jonell Nash, Essence Magazine
     
 
Is your mouth watering for great African-American food, but your conscience keeps reminding you to worry about fat, sodium, and calories? Now you can feed your soul the best Southern, Creole, Cajun, or Island cooking without worrying whether it's good for you--it is! In Low-Fat Soul, Essence magazine food editor Jonell Nash has created wonderful recipes that reflect

Overview

Is your mouth watering for great African-American food, but your conscience keeps reminding you to worry about fat, sodium, and calories? Now you can feed your soul the best Southern, Creole, Cajun, or Island cooking without worrying whether it's good for you--it is! In Low-Fat Soul, Essence magazine food editor Jonell Nash has created wonderful recipes that reflect the way we want to cook and eat today.
Indulge yourself with a rich, hot, and spicy Creole Seafood and Sausage Gumbo ladled over steaming bowls of rice. Reawaken summer memories of naturally sweet Creamy Corn Pudding lying golden on your plate next to Crispy Baked Chicken. Enjoy getting your fingers sticky as you devour Hot Buffalo Chicken Rolls as tangy as the classic, winged version. Or enjoy that slice of Heavenly Sweet Potato Pie--without the guilt!
Low-Fat Soul brings you dozens of easy-to-make meals for every day, holiday fare, and elegant dinner parties. Its wide range of dishes cuts across regional cuisines from the Carolinas to the Texas Gulf, from the Caribbean to New Orleans, but at-a-glance seasoning suggestions let you individualize dishes to accommodate your family's preferences. Plus, Jonell Nash's easy tips help you modify your own family recipes to strip away fat while keeping the flavor--and the soul--intact.
Nothing says "home" more powerfully than the dishes we all grew up enjoying. Now you can continue this important cultural legacy in Jonell Nash's brilliant low-fat adaptations: the traditions and flavors you don't want to live without in authentic tasting versions you can live with--in good health.


From the Trade Paperback edition.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
With a smart, high-spirited and chatty style, Nash, the food editor of Essence magazine, "shapes up" traditional African American recipes, contending that the "soul" in soul foodfrom gumbo to fried chicken with black-eyed peas and biscuitsis less a result of high-fat ingredients than "a flava" that can be re-created without jeopardizing one's health. Recipes born in Africa, the Caribbean and in the South's plantation days (when fatty foods cheaply fueled slaves) are modernized as Nash replaces such standbys as lard with vegetable oils and liberal lashings of savory ingredients such as chiles, onions and garlic. Newly healthful recipes include Seafood and Sausage Gumbo (the roux made with vegetable oil rather than animal fat); Honey-Pineapple Glazed Yams (butter-free); classic Southern "fish fry" updated to an oven-baked Friday Night Catfish with Tangy Tartar Sauce (made with yogurt); Skinless Fried Chicken (marinated in nonfat buttermilk); and dessert staples like Heavenly Sweet Potato Pie (in which baking, not boiling, the sweet potatoes preserves their flavor). Each of the over 130 recipes is accompanied by caloric and nutritional sidebars. Overall, Nash presents a spirited, informative update of a beloved American cuisine. (Oct.)
Library Journal
Nash, the food editor of Essence magazine, stresses that it's possible to cut back on fat in traditional African American cooking and still have real soul food. (LJ 10/15/96)

Product Details

ISBN-13:
9780345413635
Publisher:
Random House Publishing Group
Publication date:
01/01/1998
Pages:
224
Product dimensions:
7.42(w) x 9.21(h) x 0.50(d)

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