Jacques Pepin's Simple and Healthy Cooking
Author: Jacques Pepin
World-famous chef Jacques Pepin presents a selection of over two hundred healthy recipes. Included are lighter versions of favourite recipes, and low-fat menu plans for every occasion.
Publishers Weekly
The current food scene's emphasis on healthy eating and low-fat consumption has led Pepin, a chef linked most frequently with classic French cuisine, to jump aboard the health bandwagon. Pepin feels it is the responsibility of chefs to guide us in creating low-fat meals. Yet the book is not-strictly speaking-a diet book. The 200 recipes provided are drawn from classic French cuisine. Pepin hasn't totally eliminated high-fat items (e.g., cream), but they appear in smaller proportions than classic cuisine calls for. The author admits that to achieve a balanced diet with 30% or fewer of calories from fat is difficult, and offers tips and shortcuts. His recipes can be combined to create three-course, low-fat lunches and dinners for those who want to lower their fat intake. Each recipe contains a caloric breakdown so readers can pick and choose freely. Recipes are well-written, and many have useful notes. Most recipes can be tackled by anyone, but some are time-consuming. Prevention Book Club main selection. (Sept.)
Library Journal
Ppin's latest book is a collection of recipes that are "not too taxing to the waistline or the heart." His low-fat, low-cholesterol dishes are flavorful, imaginative, and international in inspiration, ranging from Cold Tzatziki Soup to Chicken African-Style to Orecchiette with Red Onion. And many of course are variations or new versions of homey French classics. Almost all are easy to make, and many can be prepared in advance. In addition to 100 color photographs, whimsical watercolor illustrations by Ppin himself appear throughout the book. An essential purchase. [BOMC Homestyle Club main selection.]
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Vegetarian Suppers from Deborah Madison's Kitchen
Author: Deborah Madison
I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.
—from the Introduction
The author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week.
What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.
These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. Theemphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.
Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.
Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again.
Publishers Weekly
Celebrated vegetarian chef Madison's latest warmly written gem offers everything from quickie suppers to subtle, sophisticated dinner-party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas with Plenty of Parsley and Garlic comes together in a flash, and is enlivened by the addition of Beluga lentils, a suggestion she makes in her "Variations" column. (It will also convince anyone that whole wheat pasta can be delicious.) The Onion and Rosemary Tart with Fromage Blanc is rich, creamy and gorgeously smooth, with a crisp and flavorful shell. And the Brussels Sprout and Mushroom Ragout with Herb Dumplings employs fresh tarragon to brilliant effect (it flavors both the ragout and the dumplings) to make a kind of sophisticated comfort food that's only slightly too heavy on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts and Black Kale seems too ambitious for a Tuesday night, there's always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich. Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers, numerous gratin pans and casseroles) and some hard-to-find ingredients (fromage blanc, blanched nettles, Thai basil), but they're flexible enough to allow for substitutions. Though not as broad as Madison's James Beard-winning Vegetarian Cooking for Everyone nor as detailed as her classic The Greens Cookbook, this volume is a wonderful addition to any vegetarian or "vegophile" kitchen. (On sale Mar. 29) Copyright 2005 Reed Business Information.
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