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The Practically Meatless Gourmet by Cornelia Carlson (1996, Paperback) 
The Practically Meatless Gourmet by Cornelia Carlson (1996, Paperback)
Publisher: Berkley Pub Group
Publication Date: 1996-01-01
Language: English
Format: Paperback
ISBN-10: 042515131X
ISBN-13: 9780425151310
Product ID: EPID2133536
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The Practically Meatless Gourmet : Cornelia Carlson (Paperback, 1996)
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The Practically Meatless Gourmet : Cornelia Carlson (Paperback, 1996)
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The Practically Meatless Gourmet : Cornelia Carlson (Paperback, 1996)
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The Practically Meatless Gourmet : Cornelia Carlson (Paperback, 1996)
FINE Trade Paperback-042515131X D [CARLSON, CORNELIA] PRACTICALLY MEATLESS GOURMET.
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Details
Publication Date:1996-01-01

Size
Length:256 pages
Height:7.5 in
Width:6.0 in
Thickness:0.8 in
Weight:9.6 oz

Publisher's Note
The concept is simple--using meat as an ingredient in cooking rather than as the centerpiece of a meal. The results are delicious and healthy--enhancing taste with the best flavor meat has to offer and reducing fat at the same time.

With recipes for more than 200 dishes, including pasta with peppers and ham, beef empanadas, Mexican pozole, bamboo shoots and pork, The Practically Meatless Gourmet shows how seasoning with meat can add texture and taste without putting one over the limit for fat and cholesterol.

Industry Reviews
The meatlessness suggested in this cookbook's title is greatly exaggerated: there is only one truly vegetarian recipe (Basic Tomato Sauce) in the entire collection. The rest of the 200-plus recipes support what Carlson calls ``a meat-seasoned diet,'' with dishes containing no more than 20% fat and promising that at least 60% of the serving's calories will be from carbohydrates. Carlson actually adds meat or fish to many classic meatless recipes, such as the chicken stock used in Peppered Polenta, the sea bass in Macaroni Salad, a beefed-up Borscht and diced lamb in Tibetan Buckwheat Noodles. The recipes are diverse in ethnic origin, healthful in their low-fat emphasis and loaded with high-flavor ingredients, e.g., cocoa in Chili Colorado and a hint of vanilla in Quinoa Pilaf with Baked Chicken Legs. Carlson's use of meat as flavoring rather than main ingredient is laudable. The problem here is the title, which misrepresents the collection as a whole and does a disservice to the author's actual accomplishment. (Feb.)
Publishers Weekly (01/08/1996)

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