THE GOURMET IN THE LOW-CALORIE KITCHEN by Helen Belinkie

THE GOURMET IN THE LOW-CALORIE KITCHEN

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KIRKUS REVIEW

A big, fat cookbook for those trying to get thin, this is probably the first ""standard"" cookbook which substitutes specifically named low-calorie ingredients in a host of well-known recipes; most of them are prepared to serve six people and all give calorie counts per serving. Mrs. Belinkie makes extensive use of an electric frying pan (recommending its exactness of temperature), especially in her numerous recipes for fowl. To add an international touch, there is a chapter giving recipes from others, but they are sparse, and- once again, the standard and typical few from each country included. Especially useful to dieters are the recipes for canning fruits and making preserves by the low-calorie method plus an appended list of ""Sources for Low-Calorie Products Recommended"", giving brand names, companies, and mailing addresses for each product. The one disturbing word in the title of this useful cookbook is ""gourmet""; except for the chapter giving 15 party dinners and the chapter of vegetable recipes, these are not ""gourmet"" dishes.

Pub Date: Oct. 13th, 1961
Publisher: David McKay