Proof that low-fat doesn't mean low flavor!

books:


	• 1,001 More Low-Fat Recipes Surrey Books, 2000 - 851 pages average customer review:based on 4 reviews view larger image
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Proof that low-fat doesn't mean low flavor!

I can't say enough good things about this cookbook! From hearty soups and breads to pasta dishes, vegetarian choices, and the all-important desserts, it's got something for everyone. Many of the recipes use commonly-stocked ingredients, and it's a perfect resource for planning a week's worth of healthy meals. I have yet to try a recipe I don't like...and I think I'm on 999! Well worth the money.

Delicious healthy recipes, in bulk!

"1,001 More Low-Fat Recipes," by Sue Spitler (with Linda R. Yoakam, R.D., M.S.), almost measures up to its predecessor ("1,001 Low-Fat Recipes," by the same authors), but not quite.

Nutrition information (approximate, of course) is helpfully provided with every recipe. It includes calories, fat, saturated fat, cholesterol, sodium, protein, carbohydrates--but unfortunately for Weight Watchers POINTS folks, no fiber.

I find that the authors seem to have a good sense for how to blend flavors well, and also have a good sense for when you should allow flavors to blend before eating and for how long (the book says to refrigerate the chutney cheese spread for an hour or two before eating, and you really should--it tastes incredible after it's been in the fridge for a while!). The authors do a wonderful job of helping you tailor recipes to your own tastes. They often pick a few ingredients and give a measurement range for them instead of a strict measurement or directions to use "to taste." I love this because it provides some guidelines to give you an idea of what would taste good, but lets you use more or less as suits you individually.

Some of the recipe textures aren't quite as appealing. It seems like no matter what you do to it, fat-free cream cheese just doesn't come out smooth and creamy. I tried two recipes from this book that used it and both looked and felt slightly off, even if they did taste wonderful. I wish the use of fat-free ingredients had been slightly more sparing.

Most of the recipes are incredibly simple. This is a very straightforward book--more than 800 pages of quick-and-easy recipes. No photos. No fancy glossy paper. No three-page complicated directions. Layout is equally uncomplicated, with straight lists of ingredients and short, numbered instructions. Most recipes only consist of a few steps once you get a bit of chopping or shredding out of the way.

Whether you want to make Vegetable Moussaka, Veal Lady Sharon, Sweet Potato and Tempeh Patties, or plain old Chicken and Noodles, you'll find it here. This is not a vegetarian cookbook; however there's definitely a focus on fruits, legumes and vegetables. There's also more than enough vegetarian fare, I believe, to satisfy a vegetarian, including an entire chapter of vegetarian (not vegan) entrees.

While I don't think this follow-on is quite as stunning as its predecessor, it's solidly good and well worth getting if you want a source of simple, healthy, delicious recipes.

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some good recipes

This cookbook has several good recipes that I've tried, and I'm sure more good ones I haven't tried yet. I honestly think the book would be better if it were more like 500 recipes (less overwhelming than 1,001), and the occasional illustration would be nice. This one is better than her first 1,001 Low Fat Recipes, in part because it has fewer hard to get or obscure ingredients. So if you want to get only one of the two, get this one. Be sure to try the black and white bean chili.

Low Fat Yet Fine Dining!

This cookbook has excellent recipes for the gourmet and for the cook who just has people to feed, plain and simple. It is very "user friendly" and clear and gives those who want or need to keep their fat and caloric intake at a certain level a delicious and easy way to do so. Helps immensely in maintaining a fit weigh of life!

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In 1,001 Low-Fat Recipes, Sue Spitler proved that it's possible for the whole family to eat healthy, low-fat meals without sacrificing flavor, texture, or menu variety. In this book she presents an equal number of all-new recipes that feature fresh ingredients and, in most cases, take less than 30 minutes to prepare. Here are old favorites like Beef Stroganoff and Eggplant Parmesan, along with contemporary dishes like Vietnamese Curried Chicken and Coconut Soup, Pasta with Goat Cheese and Onion Confit, and Caramel Pecan Pumpkin Pie. From appetizers to entrees to snacks and desserts, these recipes are easy to make, fun to try, and deliciously low in fat.

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