Product Details

• Amazon Sales Rank: #1182930 in Books
• Published on: 1994-05-24
• Released on: 1994-05-24
• Original language: English
• Dimensions: 9.00" h x 1.00" w x 9.00" l, 1.37 pounds
• Binding: Paperback
• 464 pages

From Publishers Weekly
Dedicated dieters and recovering cardiac patients are often told to lower fat intake--but few people can concoct imaginative low-fat meals to make the dietary change either permanent or pleasurable. Schlesinger ( The Low Cholesterol Olive Oil Cookbook ) offers a valuable resource to those who wish to reduce fat to 10% of caloric intake. A lengthy introduction supplies details on stocking the pantry, cooking techniques used in recipes, and additional sources for diet-related information. Recipes suited for microwave cookery constitute a welcome chapter. Dishes such as Havana beans with rice and ricotta-apricot toastwiches combine plenty of complex carbohydrates. Perhaps the only problem is that some recipes do not give actual serving sizes in ounce or cup measures: for example, the barley and apple pilaf yields "6 servings," but when divided into sixths, serving sizes looked small indeed. Some of Schlesinger's culinary advice leads novice cooks in the wrong direction: baked goods made without fat do stale more quickly, and for this reason, they should be frozen, not stored in the refrigerator as recommended. But oversights are rare: most of the recipes are healthful and easy to prepare, making this book a good addition to the low-fat bookshelf.
Copyright 1994 Reed Business Information, Inc.

Ingram
A taste-tempting collection of easily prepared recipes--all with one fat gram or less--includes delicious and healthful dishes for breakfast, lunch, dinner, and snacks, along with tips on avoiding fats in one's food, shopping for nonfat products, and more. 17,500 first printing. Tour.