350 Thai and ChineseAuthor: Jenni Fleetwood Jane Bamforth Maggie Pannell
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: julio 2007
375 delicious classic and traditional Thai, Chinese and Asian recipes, each naturally low in fat or authentically reworked in a special healthy version Classic and contemporary recipes range from soups and appetizers, light bites, vegetarian main courses, fish and shellfish, chicken and duck, meat dishes, rice and noodles, vegetables and salads, and desserts A comprehensive introduction to the Asian kitchen illustrates every kind of ingredient with guidelines for cutting down on fat, information on the fat content of different foods, and top tips for fat-free cooking as well as advice on regional ingredients, choosing equipment, preparation and much much more 1600 beautiful colour photographs, including easy-to-follow, step-by-step instructions and glorious portraits of every finished dish A magnificently comprehensive collection of recipes drawing on the wealth of Asian cuisine, including such familiar favourites as Chicken with Cashew Nuts, Duck with Plum Sauce, and Sweet and Sour Pork, as well as exciting contemporary dishes including Clay Pot of Chilli Squid, Piquant Prawn Laska and Mini Phoenix Rolls Nutritional analysis of every recipe provides full data on calorie count, fat, cholesterol and carbohydrate content plus information on sodium, salt and other nutrients for at-a-glance guidance The cuisines of Thailand, China and the rest of Asia are the most popular in the world, and can also be included among the healthiest culinary traditions, featuring simple, fresh ingredients, aromatic herbs and spices, and quick cooking techniques which preserve flavour and nutrition. This outstanding book combines classic dishes that are fat free by nature, with low-fat, no-fat versions of popular favourites, specially created for this magnificent volume. The resulting collection shows how easy it can be to enjoy all the delicious authentic tastes, textures and aromas of these cuisines while maintaining a healthy low-fat eating plan. A lively introduction provides comprehensive information about the ingredients, flavourings and equipment of the region, as well as explaining the secrets of the low-fat cooking techniques and suggesting many healthy alternatives to everyday foods that are high in fat. Beautiful colour photographs show in detail the herbs, spices and flavourings, the vegetables, fruits, nuts and seeds that make this style of cooking unique.The recipe section comprises 375 exciting dishes, all shown in step by step photography with a glorious colour picture of every finished dish. There are appetizing ideas for light lunches, formal dinner parties and family suppers, including delicious recipes for soups and appetizers, light bites, vegetarian main courses, fish and shellfish, chicken and duck, meat dishes, rice and noodles, vegetables and salads, and desserts. Cook's tips and variations allow for greater scope, encourage experimentation and provide useful titbits of information about ingredients and techniques. Low-fat versions of famous classics and familiar favourites include Duck and Ginger Chop Suey, Sweet and Sour Prawns and Green Chicken Curry. Innovative contemporary dishes include Yakiton Chicken, Stir-Fried Pork with Lychees and Pork on Lemon Grass Sticks. For lovers of tasty low-fat food, this book is the ultimate in tempting cookery ideas for healthy living.