The New Gourmet Light: Simple and Sophisticated Recipes for the Health-Conscious Cook

Front Cover
Globe Pequot Press, 1998 - Cooking - 324 pages
Recognized as one of the first books ever written on low-calorie cooking, and winner of the Duncan Hines/IACP Best Cookbook of the Year award in its first edition, this classic has been fully revised and updated. Join Greer Underwood as she reveals how to get rid of worthless calories and excess fat while preserving the full, rich flavors of fine food. More than 180 tantalizing recipes - 64 brand-new - for everything from appetizers to desserts illustrate her healthy approach to gourmet cuisine. This popular, innovative cookbook also contains complete nutrition information for each recipe, including cholesterol and total fat content; 'Quick Tips' for food preparation; 'Nutrabytes' about eating healthy to stay healthy; and a new chapter on pizza, pasta, and grains. Whether you are an accomplished cook or new to the kitchen, The New Gourmet Light shows you how to cook light and right.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

The Recipes
15
Bruschetta
29
Caramelized Onion Mushroom and Roasted Red Pepper Tart
43
The Soup Bowl
49
chapter4 Salads and Their Dressings
71
Vegetables
95
Pizza Pasta and Grains
149
Poultry
175
Fish and Shellfish
205
Meats
233
Sweets and Treats
257
chapter n Stocks and Sauces
285
Shopping Sources
294
Glossary
308
Index
311
Copyright

About the author (1998)

Underwood has been a low-cal cooking teacher, as well as creator of Foodstuff, a line of specialty sauces.

Bibliographic information