Low-Fat Cooking

Low Fat Cooking

This books is a collection of low-fat, healthful recipes from the master cooks and chefs. Inside you will find offerings from chefs both famous for their low-fat cooking, and surprises from those not generally known for this health-concious preparation. More than fifty beautifully well-seasoned, delectable dishes are organized by appetizers, soups, salads, side dishes, entrées and desserts. These recipes, bursting with flare and flavor while staying within low-fat guidelines are accompanied by complete nutritional analyses for total grams of fat, saturated fat and percentage of calories from fat. Contributors include:

• Paul Bartolotta: Spiaggia Chicago
• Mario Batali: PÛ, New York City
• Jean-Michel Bergougnoux: L'Absinthe, New York City
• Daniel Boulud: Restaurant Daniel, New York City
• Jane Brody: Personal Health Columnist for The New York Times, New York City
• Ed Brown: SeaGrill, New York City
• Patrick Clark: Tavern on the Green, New York City
• Gordon Hamersley: Hamersley's Bistro, Boston
• Ron Hook: Canyon Ranch Spa, Massachusetts
• Patricia Jamieson: Head of recipe development and testing for Eating Well Magazine and Eating Well books
• Emeril Lagasse: Emeril's and Nola, New Orleans
• Shelia Lukins: Cookbook author, New York City
• Mark Militello: Mark's Place, North Miami Beach; Mark's Los Olas, Fort Lauderdale
• Georges Perrier: Le Bec Fin, Philadelphia
• Douglas Rodgriguez: Patria, New York City
• Chris Schlesinger: East Coast Bar and Grill, Jake and Earl's and The Blue Room, Cambridge, Massachusetts
• Sally Schneider: Cookbook author, New York City
• Nancy Silverton and Mark Peel: Campanile and La Brea Bakery, Los Angeles
• Marie Simmons: Cookbook author, New York City

From Wild Mushroom Ragout with Roasted Polenta and Caramelized Onion Pizza to Jamaican Jerk Chicken with Banana-Guava Ketchup and Blackberry-Rhubarb Phylllo Tart, Low-Fat Cooking balances ingredients, textures and flavors with a low fat twist.

This book is full of timing and organization tips, preparation techniques, and suggested menus for many occasions. A recipe pantry, as well as a glossary of terms and ingredients round out this all-in-one guide to executing complete menus or individual dishes with ease.