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This work contains over 150 step-by-step recipes from Thailand, Burma, Indonesia, Malaysia and the Philippines, each naturally low in fat or in specially created healthy versions. All the traditional recipes are included such as green prawn curry, Thai spring rolls and cashew chicken - all carefully adapted to reduce the fat while retaining all the flavour. It includes a comprehensive guide to the authentic ingredients and culinary techniques of Thailand and south-east Asia, and how to adapt them in the modern low-fat kitchen. It offers exotic and appetizing recipes for every occasion, including appetizers, soups, salads, poultry and meat, vegetables, fish and seafood as well as deliciously tempting desserts. Traditional cooking from Thailand, Burma, Indonesia, Malaysia and the Philippines makes great use of coconut cream, peanuts, pork and beef - ingredients which are conventionally out of the question for those following a fat-free lifestyle. Now, thanks to the specially adapted low-fat versions of these delicious classics developed for this book, mouthwatering recipes such as chicken satay with peanut sauce, special chow mein and fried rice with beef have been reclaimed for the healthy eater. Over 150 classic recipes from Thailand and South-east Asia have been carefully adapted to create low-fat, no-fat versions - healthy eating with all the taste and no loss of flavour. Food from this region is characteristically fresh, beautifully presented and made to be shared. Here you will find snacks and appetizers, soups, poultry dishes, meat dishes, fish and shellfish dishes, vegetable main dishes, rice dishes, noodle dishes, side dishes and accompaniments, salads and desserts.
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About the Author

Consultant Editor Jane Bamforth trained as a home eceomist 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 cookery books, including titles by TV chefs Gary Rhodes and James Martin, and on subjects ranging from organic cooking and world cookery, to baby food and healthy eating for pregnancy.

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