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350 Thai & Chinese Low-Fat Recipes: Tempting, Spicy and Aromatic Dishes from South East Asia, Adapted into No-Fat and Low-Fat Versions, Shown in 1600 Step-by-Step Photographs - Hardcover
Synopsis
The cuisines of Thailand, China and the rest of Asia are the most popular in the world, and can also be included among the healthiest culinary traditions, featuring simple, fresh ingredients, aromatic herbs and spices, and quick cooking techniques which preserve taste and nutrition. This outstanding collection combines healthy classic recipes with low-fat, no-fat versions of popular dishes. Low-fat versions of famous classics include Duck and Ginger Chop Suey, Sweet and Sour Prawns, and Green Chicken Curry, as well as innovative contemporary dishes such as Yakiton Chicken, Stir-Fried Pork with Lychees and Pork on Lemon Grass Sticks.
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About the Author
Jane Bamforth, consulting editor, trained as a home economist and then as a journalist. She has worked as a sub-editor for Good Housekeeping, BBC Good Food and Woman and Home, and as a deputy chief sub-editor on Prima and chief sub-editor on Essentials. Jane now works as a food consultant for Waitrose. She is also a freelance writer and editor and has worked on an extensive range of cookbooks, including titles by TV chefs Gary Rhodes and James Martin, and on subjects ranging from organic and world cooking, to baby food and healthy eating for pregnancy. In this volume she has brought together a definitive collection of low-fat Thai recipes from an expert team of cooks.
Maggie Pannell is an experienced and enthusiastic food and nutrition writer with a keen interest in healthy eating. She trained as a home economist, then spent several years working in the food and diet industry. From there she moved on to a career in journalism and has since written and edited many books, including The Detox Cookbook and Health Plan (Lorenz Books); Amazing Meals for Less Than 2.50 a Person (Reader's Digest); DIVA Cooking (Mitchell Beazley); Eat Well, Weigh Less (Parragon); Taste Australia (Orana) and The High Vitality Cooking for Health (Southwater). She is a member of the Guild of Food Writers and the Guild of Health Writers and has held the position of food editor for several leading consumer magazines.
Jenni Fleetwood is a member of the Guild of Food Writers and the Society of Authors. She is also the author of "Griddle, Sizzle and Sear."
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- PublisherHermes House
- Publication date2016
- ISBN 10 1846812186
- ISBN 13 9781846812187
- BindingHardcover
- Number of pages512
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350 Thai and Chinese Low-Fat Recipes: Tempting, Spicy and Aromatic Dishes from South East Asia, Adapted into No-Fat and Low-Fat Versions, Shown in 1600 Step-by-Step Photographs
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