THE LOW-FAT COOKBOOK FOR GOURMETS

by Helen Belinkie ‧ RELEASE DATE: N/A

A successor to The Gourmet in the Low-Calorie Kitchen (1961) might, once again according to your palate, question the word gourmet (Chicken Fried Hush Puppies for breakfast--chicken stuffed with fruited kraut) but there are all kinds of dishes here of international origins. Indicating that some fat is necessary for health, Mrs. Belinkie uses vegetable oil consistently and other substitutes (sucaryl; skim and dry ilk, etc.) and there are calorie and cholesterol counts for each serving. From hearty breakfasts on, this is generous in its recommendations and variations although one must indicate the polysaturation of the market.

Pub Date: N/A

ISBN: N/A

Page Count: -

Publisher: McKay

Review Posted Online: N/A

Kirkus Reviews Issue: June 15, 1964

Categories: NONFICTION