Lowfat Cooking For Dummies
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|Format: ||Paperback, 432 pages|
|Other Information: ||illustrations|
|Published In: ||United States, 21 April 1997|
" This is a wonderful, easily digested book to help anyone when it comes to cutting the fat from their diets and maybe their waistlines!" Michael Jacobson, Ph.D., Executive Director, Center for Science in the Public Interest and Publisher: Nutrition Action Healthletter " Lynn provides you with key information without emphasizing a quick weight loss. She shows you that anyone can trim fat by readjusting their diet." Mark White, Television Director, " Low Cholesterol Gourmet" Show
Contains over 150 Lowfat Recipes from Chicken Salad to Chili to Cheesecake!
Do you want to trim the fat from your diet, but don' t know where to begin? Have you prepared lowfat dishes before that have turned out flavorless and dull? Are you searching for an easy way to make lowfat eating a part of your family' s life without sacrificing taste? Well, put on your apron and fire up your stove! Lowfat Cooking For Dummies® is packed with over 150 professionally tested recipes that are easy-to-prepare and taste great! see us at: www.dummies.com for info on other Hungry Minds titles: www.hungryminds.com
Inside, you' ll discover how to:
- Understand why some packaged food is called " reduced fat" and others are considered " lowfat"
- Make lowfat meals in a flash from easy casseroles to one-pot soups to tasty vegetable dishes
- Plan meals for any occasion from holiday parties to five-course meals
- Lower the amount of fat in some of your favorite family recipes in a few easy steps
- Use flavorful herbs and spices to jazz up any dish
- Interpret nutrition labels and shave the fat from your shoppinglist
- Design heart-healthy meals for sodium or cholesterol restricted diets
- Dine out at your favorite restaurants without adding inches to your waist
Table of Contents
Foreword. Introduction. PART I: Getting Started with Lowfat Eating. Chapter 1: Where Fat Really Lurks. Chapter 2: Reading Labels. PART II: Setting Up a Lowfat Kitchen. Chapter 3: Slenderizing Your Kitchen Pantry. Chapter 4: Cooking with Oils, Condiments, and Other Flavorings. Chapter 5: Using Meat, Poultry, Fish, and Eggs in a Lowfat Eating Plan. Chapter 6: Dairy Products: The Easiest Foods to Change to Lowfat. PART III: Over 150 Delicious and Lowfat Recipes Made Easy. Chapter 7: Breakfasts and Brunches. Chapter 8: Appetizers and Snacks. Chapter 9: Salads and Salad Dressings. Chapter 10: One-Pot Soups and Casseroles. Chapter 11: Fish and Shellfish. Chapter 12: Meat and Poultry. Chapter 13: Pasta, Grains, Beans, and Rice. Chapter 14: Sandwiches. Chapter 15: Vegetables. Chapter 16: Sauces and Gravies. Chapter 17: Desserts. Chapter 18: Beverages. PART IV: The Part of Tens. Chapter 19: The Ten Most Important Steps in Lowering Your Fat Intake. Chapter 20: Ten Myths about Fat. Chapter 21: Ten Terrific Web Sites on Healthy Eating. Chapter 22: Ten Healthful Newsletters. Appendix: Glossary. Index.
About the Author
About the Author Lynn Fischer founded The National Women's Health Awareness Forum and is a former medical anchor at WTTG (Fox) in Washington. She hosts the popular cooking series, "Lynn Fischer's Healthy Indulgences" on Public Broadcasting and was formerly known as "The Low Cholesterol Gourmet" on the Discovery Channel. She is coauthor of the bestseller, The Low Cholesterol Gourmet with Dr. W. Virgil Brown, former president of the American Heart Association, and is the author of The Quick Low Cholesterol Gourmet, Healthy Indulgences, The Better Sex Diet, and Fabulous and Fat Free.
John Wiley & Sons Inc|
23.4 x 19.1 x 2.4 centimetres (0.66 kg)|
15+ years |