Secrets of Fat-Free Chinese Cooking: Over 120 Fat-Free and Fat-Free, Traditional Chinese Recipes - from Egg Rolls to Almond Cookies

Secrets of Fat-Free Chinese Cooking: Over 120 Fat-Free and Fat-Free, Traditional Chinese Recipes - from Egg Rolls to Almond Cookies

by Ying Chang Compestine
     
 
Chinese food has gotten a bad rap in the press for its high levels of fat. American Chinese restaurants often use deep-frying, excessive amounts of meat, and plenty of oil to prepare their dishes. Compestine shows readers a more traditional way to cook Chinese--one that reduces the amount of fat yet retains all the flavor of the best dishes. 130+ recipes. 90

Overview

Chinese food has gotten a bad rap in the press for its high levels of fat. American Chinese restaurants often use deep-frying, excessive amounts of meat, and plenty of oil to prepare their dishes. Compestine shows readers a more traditional way to cook Chinese--one that reduces the amount of fat yet retains all the flavor of the best dishes. 130+ recipes. 90 illustrations.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
To prove that traditional Chinese cuisine does not have to include greasy egg rolls or beef with broccoli in peanut oil, Compestine provides more than 120 recipes using cooking methods (e.g., broiling and steaming rather than frying) and ingredients (vegetables and small amounts of flavored oils) that generally yield less than two grams of fat per serving. Instructions are easy to follow and uncomplicated. Among the predominating vegetable-based dishes are Cucumber and Almond Salad with Spicy Dressing; Dry-Cooked Green Beans in Szechuan Sauce; Asparagus in Orange-Ginger Sauce; and Spinach-Topped Noodles. In other dishes, meat is generally limited to about two ounces per serving: Mu Shu Chicken, with flour tortillas as pancakes; Four-Spice Pork with Spinach. Unexpected dishes include a Green Tea and Beef Soup; Trout with Szechuan Sauce or simple and zesty Bai Zai Chicken from the south of China. Compestine reduces fat content in many foods that dieters would normally shun: Ginger and Scallop Dumplings and Noodles in Peanut Sauce. A glossary describes common and unusual Chinese ingredients; a resource list and advice on dining out are also included. (June)

Product Details

ISBN-13:
9780895297358
Publisher:
Penguin Publishing Group
Publication date:
01/28/1997
Series:
Secrets of Fat-Free Cooking Series
Pages:
160
Product dimensions:
7.58(w) x 9.26(h) x 0.50(d)

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