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Prevention's the Healthy Cook: The Ultimate Kitchen Guide to Great Low-Fat Food
     

Prevention's the Healthy Cook: The Ultimate Kitchen Guide to Great Low-Fat Food

by Prevention Magazine Editors, David Joachim (Editor), Matthew Hoffman (Editor), Prevention Magazine Health Book Staff, Jean Rogers
 

Editorial Reviews

Publishers Weekly - Publisher's Weekly
This comprehensive book aims at being everything to everyone seeking healthful and appetizing cuisine for every occasion. Abundant sidebars, charts and drawings depict prep and cooking techniques, as well as such basic skills as knife-sharpening and wielding chopsticks. Familiar arguments against fat and in favor of herbs and spices are calmly made, and fat-free egg substitute and nonfat yogurt, sour cream and mayo are frequently specified. Aspiring hosts will find big-party plans and such savory hors d'oeuvres as Sesame Chicken Skewers. On a smaller scale, there's a three-pound Roast Chicken with Winter Vegetables that can (barely) serve six. Cassoulet will clog fewer arteries when made with low-fat turkey sausage and smoked turkey breast. Skinny Shrimp Scampi eliminates nearly all oil and adds freshly squeezed orange juice. Guest chefs contribute further flair: David Burke offers an enticing Potato Rye Bread, and Chris Schlessinger presents his East Coast Grill Spice Mix for lamb, beef or chicken. Fruit desserts include Saut of Sliced Apples and Almonds. When it comes to chocolate, of course, go for cocoa instead of the solid stuff, and replace fat with apple sauce in Cherry Chocolate Cake. All in all, this is a notable resource for salutary fare presented in an appealing and easy-to-use format. (Apr.)
Library Journal
Health-conscious cooks will be attracted by the 450 low-fat recipes, plus numerous variations, in Prevention's new kitchen resource, but any cook will find useful information and ideas here. This impressive volume offers dozens of charts, boxes, lists, and sidebars in an attractive, accessible format, along with hundreds of diagrams and step-by-step drawings. The introductory chapters provide guidelines on how to set up a well-equipped kitchen, from buying the best pots and pans to stocking the spice cabinet, followed by descriptions and illustrations of basic cooking methods. The recipes include both old favorites and contemporary dishes from a variety of cuisines (each section has a guest appearance by a well-known chef), and many are highlighted as quick to prepare. Highly recommended.

Product Details

ISBN-13:
9780875963105
Publisher:
Rodale Press, Inc.
Publication date:
05/01/1997
Pages:
608
Product dimensions:
7.85(w) x 9.42(h) x 1.50(d)

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