The Art of Low-Calorie Cooking

by Sally Schneider

Book Overview

A book of visually appealing, low calorie recipes. It contains 125 recipes, including smoked salmon tartare, cassoulet, radicchio, orange and grilled onion salad, espresso creme brulee, and prune and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1556701578
• ISBN13: 9781556701573
• Release Date: January 1990
• Publisher: Stewart, Tabori, & Chang
• Length: 256 Pages
• Weight: 3.85 lbs.
• Dimensions: 1.0" x 8.9" x 11.3"

Customer Reviews

Great book, but get her newer one instead

The other reviews are on target: this book is full of great food that never feels like "diet" food. I would recommend Sally Schneider's work to anyone who loves to cook, especially to tackle "project" cooking, but is looking for tricks for cutting fat and calories. That being said, I was a little disappointed when I received this book. I already owned the much larger, more recent "A New Way to Cook," and most of the recipes in this volume (especially the best ones) are repeated in that one. Not to say these aren't great, but A New Way to Cook is a far superior book: vast collection of recipes with tips on changing them by taste and availability of ingredients, plus a huge chapter on sauces, techniques, marinades and the like, etc. So between the 2, I would definitely recommend A New Way to Cook. As for this book, I've enjoyed the cajun meat loaf, though I usually modify just a little (eg., add green peppers back in) and the greens and rice. I tried the soda bread, and maybe I made mistakes, but it came out heavy and dry. Reminded me of that scene from About a Boy where he hits the duck with the loaf of bread.

One of the Best

This is one of our most used cookbooks in our house. The Cajun Meat Loaf and the Shrimp Ragout are outstanding. Takes some time but it is worth every minute. I agree with others that the title is somewhat misleading as dieters are likely to look into the book. I find that when I entertain one of her dishes is always on the table. Have recommended this book to all of my friends that love to cook.

I love this book!

I love everything about this book - the pictures, the recipes, the low-fat aspect of it! This is a fabulous cookbook period, lowfat or not! Actually because it is a lowfat cookbook, the delicious recipes deserve even more credit. This is the only lowfat cookbook I have that actually consistently delivers delicious results that do not in the least bit taste lowfat.

you'll never cook the same again

I too would've never bought this book based on the title. Lucky me, a friend gave it as a present. Ok, favorite recipe: the roast chicken with a pierced lemon in its cavity is so tasty, I dare you pass up on the skin! I make it all the time. Oh, and it works with a small orange just as well. Then there's the polenta recipes, and the chicken pot pie...God bless this woman because she loves food and finds ways to prepare delicious food that's healthy. She's experimented plenty in order to deliver flavorful recipes for dishes that are low in fat, sodium and calories. I think anyone who loves food and cooking should own this book. And anyone who's on a restricted diet should definitely try this cookbok.Finally, I have to say that I think Maria Robledo is the best food photographer in the business. It's impossible to look at her pictures and not feel like making and/or eating the food in them. It's no wonder that they've teamed up again. Bravo to both women on an excellent cookbook!

lousy title, fabulous cookbook

I am an avid cookbook collector and cook, and I am not kidding when I say that this is one of my most often used and enjoyed cookbooks. It was given to me by a dear friend, I would never have bought a low-calorie cookbook on my own. This is not a great low-calorie cookbook, it is a great cookbook, period.There are wonderful recipes for a home smoked salmon, a great Irish Soda Bread, and a few brilliant ideas for duck that have become favorites in my house.I love her general approach to eating. She does not promote the use of "diet" ingredients like margarine or artificial sweeteners, but encourages judicious use of the real thing. She has tested the recipes carefully to determine just how much of the "fattening" ingredients are necessary to make a dish, like cassoulet, for example, taste good without the outrageous amount of fat that is usual for that dish. She also provides nutritional info for each recipe.My only concern about this book is that the only readers who are likely to look at it (because of the title) are dieters, and that's a shame because it's likely to be appealing to a much broader readership is they only knew to check it out!