| Details | | Publication Date: | 1999-01-01 |
| Size | | Height: | 10.5 in | | Width: | 8.3 in | | Thickness: | 1.2 in | | Weight: | 44.0 oz |
Publisher's Note In these recipes culled from the magazine's "Low-Fat Cooking" column, the food is wholesome, not chemically-enhanced; the techniques are traditional, not gimmicky; and higher-fat ingredients are used sparingly, but to good effect. Thus bread is caramelized, not fried, for crispy french toast (page 231); five cloves of garlic and a little olive oil give Garlic Mashed Potatoes fantastic flavor (page 206); and the buttery topping for Peach and Blackberry Crisp is baked separately and sprinkled on at the end for just enough flavor and crunch without much fat. The results are so good, you'll need to check the nutritional information at the bottom of the page to believe they're truly trim. With full-color photos, wine recommendations, and helpful tips and techniques throughout, there's nothing trimmed down about this cookbook. It's a delicious way to say hello to good eating and goodbye to guilt.
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