Low-Fat No-Fat Chinese CookingAuthor: Maggie Pannell Jenni Fleetwood
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: May 2006
Over 200 enticing and tasty authentic Chinese recipes, each naturally low in fat or in a specially devised healthy version Every recipe is photographed in colour with easy-to-follow, step-by-step instructions and a glorious large-format picture of the finished dish, plus complete nutritional information Expert advice on healthy eating, with guidelines for cutting down on fat, information on fat content and on fat-free cooking techniques Includes recipes for soups and starters, fish and seafood, poultry, pork and beef, vegetable dishes, rice, noodles and desserts A lively introduction provides cook's tips and advice on regional ingredients, choosing equipment, preparation, cooking techniques and storage Familiar favourites, such as chicken with cashew nuts, duck with pancakes and sweet-and-sour pork as well as less well known ideas such as monkfish and scallop skewers, gong boa prawns and savoury chiffon custards Chinese cuisine 01-05-not be the first food to come to mind when considering a no-fat eating regime, but this book shows that it is possible to enjoy all the flavours, textures and fabulous tastes of Chinese cooking while maintaining a healthy, low-fat eating plan. It uses the enticing herbs, spices and rich regional ingredients of traditional favourite recipes and with just a few simple changes, reduces the level of fat. For the first time you can enjoy Far Eastern meals that are so tasty you will simply not believe you are allowed to eat them - like stuffed chillies, duck with pineapple, sticky pork ribs and tomato and beef soup.A comprehensive introduction includes everything you need to know about ingredients, flavourings and seasonings. A techniques section explains the secrets of preparing and cooking chinese ingredients and there is an invaluable guide to equipment. The recipe section includes over 200 fabulous ideas for every occasion from quick-and-easy to formal meals, including fabulous recipes for soups and starters, fish and shellfish, poultry, vegetables, rice and noodles and desserts. Famous, classic and familiar favourites, such as chicken with cashew nuts, duck with pancakes and sweet-and-sour pork are offered in specially low fat versions, these are matched by innovative newly-developed dishes like monkfish and scallop skewers, gong boa prawns and savoury chiffon custards, included because they are healthy without sacrificing deliciousness and flavour.For lovers of good fresh food using exotic, robust ingredients, who also care about their health and the fitness and vitality of their families and friends, this books provides the ultimate in tempting, indulgent cooking ideas that are mouth-watering, easy to make and good for your heart and good for your tastebuds at the same time.