Lighten up!: Low Fat Versions of More than 100 of America's Best-Known, Best-Loved Recipes
Author: Elaine Moquette Mage
Chicago-Style Deep-Dish Pizza, Fettuccine Alfredo, Crispy Chicken with Extra-Creamy Coleslaw, Deep Dark Chocolate Cake, Coffee Pecan Pie...
Are you trying to eat a more healthful diet, but having trouble giving up your favorite foods? Let Elaine Magee come to your rescue with more than 100 delicious recipes that look and taste like the ultimate indulgence but weigh in with far fewer fat grams than you would think. A registered dietitian, Elaine has been creating low-fat versions of America's favorite recipes for more than a decade: she knows the best low-fat recipe starts out with the best high-fat recipe. In Lighten Up! she's taken classic American dishes so loved they have been the favorites of generation after generation, and "enlightened" every one.
How about a decadent Chocolate Cheesecake with Chocolate Truffle Topping? The original recipe contained 19 grams of fat per serving; Elaine's made-over version has 9 grams. And all of the luscious creamy texture and taste. Feel guilty when you nibble on that crispy snack mix? Try Elaine's recipe, with half the fat grams, and see if you can tell the difference. Who said you can't have your cake and eat it too? Savor Crumb Coffee Cake with Broiled Topping with your morning coffee, and enjoy knowing you're consuming about half the fat grams in the original recipe.
Each recipe has a complete nutritional analysis of the original and the lighter version, so you can see how many fat grams and calories you've saved. And in a special chapter, Elaine shares her low-fat cooking secrets so you can transform your own family favorites: how to cut fat without sacrificing taste, texture, orappearance; which cooking methods work best; more healthful substitutes for high-fat and high-calorie ingredients; and much, much more.
Publishers Weekly
No stranger to creating low-fat recipes, Magee (The Fight Fat and Win Cookbook; 200 Kid Tested Ways to Lower the Fat in Your Child's Diet) here presents a reduced-fat comfort-food cookbook. After collecting traditional American recipes from many of the country's food editors (from newspapers mostly) and food companies (e.g., Pillsbury, Quaker Oats, Kraft), Magee set about the task of reducing the fat in such popular favorites as macaroni and cheese, buffalo chicken wings and meatloaf. The recipes, from appetizers to desserts, are familiar fare, though the names are sometimes inadvertantly ludicrous (Fancy Department Store Blueberry Muffins). There's a Prize-Winning Meatloaf whose only reduction comes from using a quarter-cup of fat-free egg substitute. But most of the recipes cut the fat content in half. A Hot Artichoke Dip made with reduced-fat mayonnaise, light sour cream and artichokes cooked in water instead of oil cuts the calories per serving from 197 to 85 and the fat from 19g to 4g. A lighter version of The Silver Palate's Chicken Marbella reduces fat grams from 26.5 to 10.5; the Creme Brule here cuts fat by 75%. The recipes are straightforward, easy and accompanied by nutritional analyses that compare Magee's variations to their original versions. Magee has answered the prayers of those who've wanted to have their Fettucine Alfredo and halve its fat content, too. (June)
Table of Contents:
Contents
Chapter 1 The Search for the Most Famous Recipes in America Chapter 2 The Art and Science of Cooking Light Chapter 3 Appetizers, Dips, and Side Dishes Chapter 4 Breads and Brunches Chapter 5 Entrées Chapter 6 Cookies and Bars Chapter 7 Cakes and Cheesecakes Chapter 8 Pies and Other Desserts Index Metric Equivalencies
Interesting book: Buyology or The Total Money Makeover Workbook
Shelf-Life Evaluation of Foods
Author: C M D Man
The best—selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up—to—date techniques. This book begins with six chapters reviewing the prinicples of shelf—life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready—to—eat ambient—stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Booknews
Containing chapters retained and updated from the first edition, as well as some substantially revised and four completely new ones, this volume provides a thorough reference to the shelf-life evaluation of foods. The first six chapters address basic principles, including scientific principles of shelf-life evaluation; methodology; microorganism prediction; packaging and food quality; hazard analysis critical control point (HACCP) system; and preservation technology and shelf life. The second part, consisting of ten chapters, focuses on particular foods, including fresh and lightly preserved seafood; ambient packaged cakes; chocolate confectionery; ready-to-eat breakfast cereals; ambient-stable sauces and pickles; and minimally- processed, ready-to-eat, and ambient-stable meat products. Contributors consist of industry and academic scientists, primarily from the UK. Includes numerous relevant charts and diagrams. Annotation c. Book News, Inc., Portland, OR (booknews.com)
