The Pennington Cookbook

Overview

As the nutritional chef at the world-renowned Pennington Biomedical Research Center, Kelly Patrick Williams has unlocked the secrets to cooking low-calorie, high-flavor dishes.

At Pennington, Chef Williams collaborates with scientists and dietitians to design healthy alternatives to high-fat meals. She has even created a line of salt-free spices to increase flavor but not sodium.

Now, she presents nearly two hundred flavor-filled recipes that ...

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Overview

As the nutritional chef at the world-renowned Pennington Biomedical Research Center, Kelly Patrick Williams has unlocked the secrets to cooking low-calorie, high-flavor dishes.

At Pennington, Chef Williams collaborates with scientists and dietitians to design healthy alternatives to high-fat meals. She has even created a line of salt-free spices to increase flavor but not sodium.

Now, she presents nearly two hundred flavor-filled recipes that also meet today's nutritional standards. For each, she provides a breakdown of the nutritional information, including calories, total fat, cholesterol, and sodium.

Dishes range from appetizers to desserts, and even cover a multitude of breakfast and brunch foods, which can be particularly difficult to prepare healthily.

Weeks' worth of calorie-conscious menus can be prepared from the recipes found on these pages. Why not start the day with Eggs Sardou, enjoy a Roasted Onion and Garlic Sandwich for lunch, and prepare Beef and Portobello Mushroom Shish Kebabs with Horseradish Mashed Potatoes for dinner? Then, top it all off with a defyingly delicious dish of Sweet Cheese Crepes with Cherries Jubilee that contains only three grams of fat per serving!

So, what are you waiting for? Take this book, grab your apron, and get cooking!

Prior to joining the Pennington Biomedical Research Center, Kelly Patrick Williams worked as a chef at restaurants in Los Angeles and San Francisco. A graduate of The Culinary Institute of America, she has hosted Savor the Regions, a nationally distributed public television cooking program.

The Pennington Biomedical Research Center's mission is to promote healthier lives through nutritional research and preventative medicine. Laboratory results are shared with scientists and spread to consumers through education programs and commercial applications. Opened in 1988 as part of the Louisiana State University system, the Pennington Center includes forty research laboratories and inpatient and outpatient clinics.

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Product Details

  • ISBN-13: 9781565546790
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 10/30/2000
  • Series: Studies in Social Medicine
  • Pages: 240
  • Product dimensions: 8.31 (w) x 9.59 (h) x 0.84 (d)

Table of Contents

Preface 7
Introduction 9
Chapter 1 Appetizers and Hors d'Oeuvress 13
Chapter 2 Breakfast and Brunch 29
Chapter 3 Salads and Sandwiches 39
Chapter 4 Soups and Stews 57
Chapter 5 Vegetarian 71
Chapter 6 Chicken and Poultry 85
Chapter 7 Fish and Seafood 101
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