Light Basics Cookbook: The Only Cookbook You’ll Ever Need If You Want T…


  • Full Title : Light Basics Cookbook: The Only Cookbook You’ll Ever Need If You Want To Cook Healthy
  • Autor: Martha R. Shulman
  • Print Length: 
  • Publisher: William Morrow Cookbooks
  • Publication Date: December 16, 1998
  • Language: English
  • ISBN-10: 0688155499
  • ISBN-13: 978-0688155490
  • Download File Format | Size: pdf | 42,82 Mb

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Light Basics is an all-in-one cookbook for today’s healthy cooking. Filled with step-by-step cooking instructions and more than 250 delicious recipes (each with a complete nutritional analysis), it provides the fundamentals of eating well and eating healthy. Martha Rose Shulman explains how to incorporate fresh foods and more healthful ingredients into your everyday cooking, while cutting down on fat and calories. If you’re trying to eat healthy, Light Basics provides a one-stop kitchen companion for beginner and experienced cook alike!

The Cooking Light Basics

Convert your favorite recipes into healthier dishes by cutting the fat

Learn healthy poaching, pan-grilling, and roasting techniques

Make a delicious low-fat vinaigrette or sauce

Enhance the flavor of your food using fresh herbs and spices

The Kitchen Basics

Learn the correct way to hold a knife

Master the art of chopping, slicing, and dicing

Understand how to store fresh fruits and vegetables properly

Learn to follow the guidelines for food and kitchen safety

The Fruit and Vegetable Basics

The secret to keeping tomatoes tasting their sweetest

How to reduce the zing of chile peppers

The easiest way to dice a fresh mango

The Entertaining Basics

Sample seasonal menus

Advance preparation tips to make party-throwing a cinch

Detailed shopping lists and countdown schedules for preparation

Flavorful Meals with Only 1 Tablespoon of Oil

Asparagus and Smoked Trout Frittata

Sweet Potato and Butternut Squash Soup with Ginger

Herb and Scallion Quiche

Spinach Quesadillas

Grilled Fish Steaks with Asian Flavors

Hot-and-Sour Shrimp and Rice Soup

Desserts to Devour with Only 1 Gram of Fat

Rhubarb and Strawberry Compote

Almond Biscotti

Chocolate Meringue Cookies

Pears Poached in Ginger-Honey Syrup

 

From Publishers Weekly

Shulman (Mediterranean Light; Provencal Light) expands her light-and-healthy motif with this fundamental cookbook. Much of the organization here is terrific, like the inclusion of a chapter of Warm-Up Exercises: five easy recipes for dishes like Pasta with Simple Tomato Sauce and Tossed Green Salad with Classic Vinaigrette are recorded in such detail that there are paragraphs dedicated to pressing garlic and peeling tomatoes. Introductory sections on everything from shopping to equipment are also first-rate. Some chapters are more muddled, however, including one on Grains, Beans, Vegetables and Tofu, in which Tomato and Bean Gratin, Spicy Stir-Fried Tofu and Asparagus with Rice, and Corn on the Cob are lumped together. The recipes themselves are uniformly well written and express modern American tastes with lots of poultry (Pan-Cooked Chicken Breasts with Ginger and Soy, Turkey Chili) and fish (Grilled Marinated Swordfish, Fish Fillets with Tomato Caper and Mint Sauce), as well as sections dedicated to pizza and Mexican dishes.
Copyright 1998 Reed Business Information, Inc.

From Library Journal

The prolific author of more than a dozen cookbooks, Shulman is perhaps best known for her “Light” series (e.g., Provencal Light, LJ 3/15/94). She has a talent for creating “healthier” recipes that taste good while staying as true as possible to the spirit of the various cuisines she explores. No doubt this is in part because, as she says, she is “not an ascetic cook,” and she doesn’t hesitate to use a little butter, for example, when necessary for flavor. With dozens of delicious recipes, her thoughtful and imaginative new book will not be limited in appeal to those looking for low-fat food. The first chapter, “How To Cook,” is an extensive guide to everything from shopping to how to chop an onion. “Warm-Up Exercises” includes ten recipes designed to cover a broad range of techniques. The 200 or so recipes that follow are arranged by category; each lists necessary equipment as well as advance preparation, and the readable headnotes, along with charts, lists, and boxes scattered throughout the text, offer shortcuts, variations, and even more information on ingredients and techniques. Highly recommended.
Copyright 1998 Reed Business Information, Inc.

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