Title: Healthy Cooking for Two: Low-Fat Recipes With Half the Fuss and Double the Taste
Publisher: Rodale Pr
Publication Date: 1995
Language: English
ISBN 10: 0875962742
ISBN 13: 9780875962740
Binding: Hardcover
Condition: New

About this title

Synopsis

More than two hundred creative, low-fat recipes for smaller households include such favorites as Glazed Pork Chops, Fried Green Tomatoes, Country Gravy, Strawberry Shortcake, and Creamy Chocolate Pudding. Prevention Main.

Review

"At last...a cookbook for us! Plenty of reliable, effortless main dishes."--Catherine Houck, Dieter's Notebook columnist, "Cosmopolitan" magazine
"An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy."--Colleen Pierre, R.D., Nutrition columnist, "Baltimore Sun"
"Frances Price's down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success."--Ginger Johnston, FOODday Editor, "The Oregonian"

At last...a cookbook for us! Plenty of reliable, effortless main dishes. "Catherine Houck, Dieter's Notebook columnist, Cosmopolitan magazine"

An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy. "Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun"

Frances Price's down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success. "Ginger Johnston, FOODday Editor, The Oregonian""

"At last...a cookbook for us! Plenty of reliable, effortless main dishes." --Catherine Houck, Dieter's Notebook columnist, Cosmopolitan magazine

"An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy." --Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun

"Frances Price's down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success." --Ginger Johnston, FOODday Editor, The Oregonian

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