The Best Light Recipe, packed with more than 100 illustrations and 16 pages of full-color photos, also includes naturally healthy recipes tweaked to be even lighter and healthier.
America's Test Kitchen
On Sale: March 8, 2006
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Let's face it. In America's Test Kitchen our goal has
always been clear: develop the best recipe possible. Only
rarely have we stopped to consider the fat or calorie
content of the food we make--until now.
The Best Light
Recipe is different. In response to the increasing interest
from our readers to shed the same obsessive attention the
right ingredients and techniques for the guaranteed
foolproof recipe for lighter foods, we are pleased to offer
more than 300 guaranteed foolproof full-flavored, lower fat
and reduced-calorie recipes, 95% of which are completely
new! Each recipe lists calories, fat, saturated fat,
cholesterol, protein, fiber and sodium per serving to help
you cook smart.
From chunky guacamole to brownies,
from macaroni and cheese, lasagna, and spaghetti and
meatballs to blueberry muffins and even chocolate cake and
cheesecake, we tested and retested our favorite recipes
until we arrived at the best recipes that cut calories and
fat without sacrificing flavor. We also recognized that we
couldn't do the impossible- so if we weren't satisfied with
the results in our kitchen, the recipe didn't make it into
the book. Nor did we include recipes that relied on smoke
and mirrors to reduce fat and calories, like beef stew with
only a forkful of beef or cookies the size of quarters.
The Best Light Recipe, packed with more than 100
illustrations and 16 pages of full-color photos, also
includes naturally healthy recipes tweaked to be even
lighter and healthier, like gazpacho, poached salmon,
stir-fry chicken, grilled tuna burgers, and pan-roasted
asparagus. And the healthy techniques you'll learn,
including using milk and cornstarch instead of cream and
butter to make a simple pan sauce (trust us, it really
works), or reserving the good olive oil to lightly drizzle
on your pasta before serving (when you use less and get the
most flavor), will last over a lifetime of healthy cooking.
The Best Light Recipe also features objective
equipment ratings and ingredient tastings, from the best
muffin tin and Dutch oven to the best soy sauce and chicken
broth, as well as illustrated tips and techniques, from
slicing flank steak for stir fries, to creating the best
deep-fried crust without actually frying. In short, it is
your essential guide to lighter, great-tasting recipes that
deliver every time.
Today - April 25, 2006
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