Great Good Food: Luscious Lower-fat Cooking - Softcover

Rosso, Julee

3.78

360 ratings by Goodreads

9780297832515: Great Good Food: Luscious Lower-fat Cooking

Softcover

ISBN 10: 0297832514 ISBN 13: 9780297832515

Publisher: Weidenfeld & Nicolson, 1993

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For all those interested in food and cooking, this book combines Rosso's concern for freshness and intense flavour with healthy low-fat eating. There are over 800 recipes, each with a nutritional analysis, divided into five seasons (the last being "holidays"). It is intended for everyday use, but should also be useful for special occasions. The book also contains amusing and helpful drawings, maginalia, tips and idiosyncrasies. Julee Rosso is co-author of "The Silver Palate Cookbook", "The Silver Palate Good Times Cookbook" and "The New Basics Cookbook".

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About the Author:

Julee Rosso is the co-author of the extraordinary Silver Palate cookbooks and The New Basics Cookbook, which total over 4.5 million copies in print. Inducted into the James Beard Foundation's Who's Who in American Cooking, she is a recipient of the Tastemaker Award for The Silver Palate Good Times Cookbook. The Silver Palate Cookbook was named to the James Beard Cookbook Hall of Fame. She lives in Saugatuck, Michigan, where she and her husband own the Wickwood Country Inn.

From the Inside Flap:

the co-author of the phenomenally successful The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics, now brings us Great Good Food, the cookbook for the nineties. Great Good Food addresses today's number one food-health concern -- fat -- in a collection of delicious new recipes that don't sacrifice pleasure for nutrition. While Rosso has lowered the fat, she hasn't forgotten that taste is still the driving factor when we make food choices.

In her previous books Julee Rosso's lively original style has helped define home cooking for over a decade. Here, in more than eight hundred delectable recipes, she applies that style to our contemporary palates, which demand flavor along with fitness. Here, in menus designed to be used every day, are dishes built on the grains, beans, and rices that are the foundation of a smart diet; the herbs and fabulous vegetables that now spring up in our gardens and supermarkets; the fresh fish, lean game, and delicate poultry that

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