Ruth Spear proves that balanced eating isn't boring in this collection of nutritional tips and 200 delicious recipes that trade high-fat foods for low-fat ones--without sacrificing taste. "Food . . . so delicious I'd love eating it even if fat didn't matter".--Gael Greene, restaurant critic, New York magazine.
Ruth Spear gives clear, sensible advice on nutrition, including a chapter on fat and cholesterol, then follows it up with recipes: Roasted New Potatoes with Thyme and Garlic, Balsamic Glazed Chicken Breasts, Yellow Rice and Black Bean Pilaf, Anchovied Potatoes, and many more--all delicious but low-fat.
Whether the goal is dinner parties that are the talk of the town, or easy, epicurean treats for the family, this "outstanding cookbook" (Craig Claiborne) offers a wonderful variety of recipes from one of the hottest resorts in the United States.
Take the sting out of onions . . . extend the shelf life of milk . . . shell pecans and walnuts with ease . . . The author of the popular What Can I Do with My Microwave now offers more than 150 additional tips and shortcuts to make the most out of the miracle appliance.
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