| Details | | Publication Date: | 1997-05-01 | | Editor: | David Joachim, Matthew Hoffman, Prevention Magazine Health Books | | Edition Description: | Illustrated |
| Size | | Length: | 598 pages | | Height: | 9.8 in | | Width: | 8.0 in | | Thickness: | 1.2 in | | Weight: | 39.2 oz |
Publisher's Note
Welcome to America's newest, most authoritative kitchen companion! Prevention's The Healthy Cook is the only cookbook you'll ever need for preparing low-fat food that's not only good for you but super-delicious. The food editors of Prevention Magazine Health Books spent more than three years taste-testing recipes, trying new techniques and revising old ones. The result: 600 pages of easy-to-follow recipes, time-saving tips, health-building hints and meticulous step-by-step illustrations. Prevention's The Healthy Cook covers all the basics, from choosing the best cookware and keeping knives sharp to making delicious low-fat soups, main courses, side dishes and desserts. You'll discover hundreds of solutions for problems that may have stumped you in the past. To make this book even more exciting, we asked the country's top chefs - including Jacques Pepin, Charlie Trotter and Jean-Louis Palladin - to contribute their own favorite low-fat recipes, tailored for the home cook. The tastes will amaze you! So will the simplicity of these winning dishes. To make your time in the kitchen even easier, Prevention's The Healthy Cook contains hundreds of attractive step-by-step illustrations. You'll see at a glance exactly what you need to do to fillet a fish, skim fat from broth, sprout beans, cut onions, flute a pie crust, decorate a cake and lots more.
Industry Reviews
Health-conscious cooks will be attracted by the 450 low-fat recipes, plus numerous variations, in Prevention's new kitchen resource, but any cook will find useful information and ideas here. This impressive volume offers dozens of charts, boxes, lists, and sidebars in an attractive, accessible format, along with hundreds of diagrams and step-by-step drawings. The introductory chapters provide guidelines on how to set up a well-equipped kitchen, from buying the best pots and pans to stocking the spice cabinet, followed by descriptions and illustrations of basic cooking methods. The recipes include both old favorites and contemporary dishes from a variety of cuisines (each section has a guest appearance by a well-known chef), and many are highlighted as quick to prepare. Highly recommended.
Ives
This comprehensive book aims at being everything to everyone seeking healthful and appetizing cuisine for every occasion. Abundant sidebars, charts and drawings depict prep and cooking techniques, as well as such basic skills as knife-sharpening and wielding chopsticks. Familiar arguments against fat and in favor of herbs and spices are calmly made, and fat-free egg substitute and nonfat yogurt, sour cream and mayo are frequently specified. Aspiring hosts will find big-party plans and such savory hors d'oeuvres as Sesame Chicken Skewers. On a smaller scale, there's a three-pound Roast Chicken with Winter Vegetables that can (barely) serve six. Cassoulet will clog fewer arteries when made with low-fat turkey sausage and smoked turkey breast. Skinny Shrimp Scampi eliminates nearly all oil and adds freshly squeezed orange juice. Guest chefs contribute further flair: David Burke offers an enticing Potato Rye Bread, and Chris Schlessinger presents his East Coast Grill Spice Mix for lamb, beef or chicken. Fruit desserts include Saut? of Sliced Apples and Almonds. When it comes to chocolate, of course, go for cocoa instead of the solid stuff, and replace fat with apple sauce in Cherry Chocolate Cake. All in all, this is a notable resource for salutary fare presented in an appealing and easy-to-use format. (Apr.)
Lopate
This comprehensive book aims at being everything to everyone seeking healthful and appetizing cuisine for every occasion. Abundant sidebars, charts and drawings depict prep and cooking techniques, as well as such basic skills as knife-sharpening and wielding chopsticks. Familiar arguments against fat and in favor of herbs and spices are calmly made, and fat-free egg substitute and nonfat yogurt, sour cream and mayo are frequently specified. Aspiring hosts will find big-party plans and such savory hors d'oeuvres as Sesame Chicken Skewers. On a smaller scale, there's a three-pound Roast Chicken with Winter Vegetables that can (barely) serve six. Cassoulet will clog fewer arteries when made with low-fat turkey sausage and smoked turkey breast. Skinny Shrimp Scampi eliminates nearly all oil and adds freshly squeezed orange juice. Guest chefs contribute further flair: David Burke offers an enticing Potato Rye Bread, and Chris Schlessinger presents his East Coast Grill Spice Mix for lamb, beef or chicken. Fruit desserts include Saut‚ of Sliced Apples and Almonds. When it comes to chocolate, of course, go for cocoa instead of the solid stuff, and replace fat with apple sauce in Cherry Chocolate Cake. All in all, this is a notable resource for salutary fare presented in an appealing and easy-to-use format. (Apr.)
Publishers Weekly (02/03/1997)
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