Imagine a world where everyone ate lighter and healthier foods from all parts of the globe. This is what author Carol Devenot has been working towards since she published her first cookbook, Island Light Cuisine (2003) and continues with her new book, Global Light Cuisine. Traveling the world has given her the opportunity to try many different cuisines and it is her constant quest to find foods that are not only delicious, but healthy and nutritious.
Carol has tested each recipe and cuts down on the fat and the sugar whenever possible, without losing the integrity of the original recipe. She uses many different herbs and spices to create interesting flavors - brown rice syrup, maple syrup, stevia, and agave are used as substitutes for sugar. She is always on the lookout to find healthy, new ingredients and whenever possible, she includes variations and tips on ingredients, and where to purchase them.
Global Light Cuisine was written as a response to many of Carol's Honolulu Advertiser "Light & Local" column readers' requests to write another cookbook, showcasing recipes from her column. Fully illustrated, it contains 2004-2007 column excerpts, recipes of local and worldwide dishes, as well as a few of the favorites from Island Light Cuisine.
About the Author
Carol Devenot is a Honolulu native and growing up in Hawai'i has given her a unique perspective into the many cultures and ethnicities that make up Hawai'i's "melting pot". She earned her undergraduate degree from San Jose State University and her Master's degree from the University of Hawai'i. She had taught at Kalaheo High School for over 20 years and in 1987, was chosen WindwardDistrict Teacher of the Year. Since 1993, she has worked with Dr. Terry Shintani of Honolulu to help create nonfat, vegetarian dishes for his cookbooks, seminars and other health projects. Her column "Light & Local" has been a regular feature in the Honolulu Advertiser since 2004.
|Publisher:||Blue Sea Publishing|
|Product dimensions:||6.40(w) x 8.50(h) x 1.00(d)|