LIGHT STYLE: The New American Cuisine by Rose; Deborah Kidushim & Mark Wolke Dosti

LIGHT STYLE: The New American Cuisine

Email this review


Of the many cookbooks heralding a ""new"" American cuisine of health gourmet cooking, this one will be the most useful to busy families with growing children. The recipes are Continental favorites which have become classics in many American kitchens: crepes and quiches, enchiladas, lemon chicken, even baklava; but here even the most exotic dishes are prepared with low-calorie margarine, non-fat milk, fructose rather than sugar, and not a grain of salt in any recipe. The authors, two of whom are hospital dieticians, base their approach on the guidelines set by the U.S. Dietary Goals Senate Report, and they urge an imaginative use of herbs and spices, as well as creative menu planning; but the real strength of this book lies in its tips for adapting recipes and ingredients for those with dietary restrictions, for children, and for the elderly. There is a comprehensive chapter on making popular sauces and condiments such as catsup, soy sauce, cream cheese, etc., with low-calorie ingredients, with a listing of brand-name products used in the recipes. Familiar fare in a beneficial new guise.

Pub Date: Oct. 31st, 1979
Publisher: Harper & Row