From: artemis@netcom.com (Michelle Dick)
Subject: low-fat cookbook blurbs
Date: Thu, 30 Jul 92 04:04:47 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

If you've been considering lowering your fat intake to improve your
health and reduce your risk of heart disease and cancer, this is
certainly the year to do it.  There are more non- and low-fat foods on
the market than ever before; evaporated skim milk, non-fat ricotta,
non-fat sour cream and reduced fat cheeses are just a few of the
products available.  Heck, turkey breast has fewer calories from fat
than broccoli and you'll probably find that your supermarket carries
turkey breast whole, sliced, slivered, and ground (just remember: no
skin!). 

Also, low-fat cookbooks are in ample supply.  For cookbook lovers, I
have compiled a list of some low-fat oriented books and have provided
a blurb for the first 10.

Currently, my three favorite low-fat cookbooks are:

	Health Smart Gourmet Cooking by Arlyn Hackett
	Low Fat & Loving It by Ruth Spear
	The Gourmet Gazelle Cookbook by Ellen Brown

I have also cooked from the following:

	Deliciously Low by Harriet Roth
	The Art of Nutritional Cooking by Michael Baskette and
		Eleanor Mainella
	Cookbook for the 90s by Helen Fisher
	Jane Brody's Good Food Gourmet by Jane Brody
	Low Cholesterol Gourmet by Lynn Fischer and W. Virgil Brown
	New Dieter's Cook Book, Better Homes and Gardens
	Cooking Light Cookbook 1992

Lastly, I have browsed these (some look great, some awful):

	The Healthy Gourmet Cookbook, California Culinary Academy
	Mediterranean Light by Martha Rose Shulman
	Low-Fat Cook Book, Sunset Books
	American Heart Association Cookbook
	Eating Light, Better Homes and Gardens
	Low Cholesterol Cook Book, Sunset Books
	Italian Light Cooking by Elisa Celli
	Microwave Lite One-Dish Meals, Microwave Times
	Light and Delicious Cookbook by Karen Taggart
	Low Calorie Cookbook by Darlene Kronschnabel
	Lean and Luscious by Bobbie Hinman and Millie Snyder
	Make it Easy Make it Light by Laurie Burrows Grad

Blurbs:

Title: Health Smart Gourmet Cooking
Author: Arlyn Hackett
Publisher: Hastings House, 1992
ISBN: 0-8083-9345-0
Pages: 259
Recipes: 250
Type: American/International
Categories: Native American, Mediterranean, Southern, Heartland,	
	Colonial,  Asian, Mexican, Cross-cultural
Nutrition Data: Calories, carbohydrates, dietary fiber,
	fat (sat and mono), cholesterol, and sodium.  Calorie source 
	percentages calculated (nice feature)
Other Sections: Chapter on nutrition and cooking tips
Index: adequate
	Arlyn Hacket hosts a show on PBS TV.  This is a cookbook with
	a wide variety of recipes influenced by many cultures.  It is
	a true low-fat book (Hacket spent some time at the Pritiken 
	Center), and also limits sugar and sodium.  Other than Buffalo
	meat, the recipes use mostly common ingredients.  There are
	both quick and time intensive recipes.  My only complaint is
	that the recipes use apple juice concentrate as a sweetening
	agent instead of sugar (I consider that an unnecessary pain, 
	not to mention silly). 

Title: Low Fat & Loving It
Author: Ruth Spear
Publisher: Warner Books, 1991
ISBN: 0-446-39349-5
Pages: 318
Recipes: 200
Type: American
Categories: Breakfast, Appetizers, Soups, Salads, Grains and Beans,
	Pasta, Fish, Poultry, Meat, Vegetables, Desserts, Basics
Nutrition Data: Calories, protein, fat (sat and poly), cholesterol,
	and sodium.
Other Sections: 50 page discussion of fat.  Great graph showing
	correlation between fat intake and mortality from breast cancer.
Index: Adequate
	The fat discussion in this book strengthened my resolve to
	cut fat, especially data on breast cancer.  The recipes are
	basically american with significant italian influence.  Fat
	and sodium are limited.  Some high fiber recipes as well.
	I tend to cut the recipes in half from this book since most
	serve 8 to 10 portions.  I learned about non-fat ButterBuds
	from this book, gives food the taste of butter without fat.

Title: The Gourmet Gazelle Cookbook
Author: Ellen Brown
Publisher: Bantam Books, 1989
ISBN:0-553-35309-8
Pages: 333
Recipes: 180
Type: Gourmet, yuppie
Categories: Soups, Appetizers, Salads, Main Dish, Vegetables, Sauces,
	Breads, Desserts
Nutrition data:  calories, cholesterol, fat, sodium
Other Sections: wine guide, cooking techniques, converting recipes
Index: Adequate
	A fun yuppie gourmet cookbook that relies on a wide variety
	of produce, spices, and alcoholic flavorings.  Time intensive
	recipes.

Title: Deliciously Low
Author: Harriet Roth
Publisher: New American Library, 1983
ISBN: 0-452-25617-8
Pages: 350
Recipes: 210
Type: American
Categories: Basics, appetizers, soups, salads, fish, game, poultry,
	red meat, casseroles, vegetables, pastas and grains, sweets
Nutrition Data: calories, protein, fat (to tenths of a gram),
	carbohydrates, fiber, cholesterol, iron, sodium, calcium,
	phosphorus, vitamin A, thiamin, riboflavin, vitamin C,
	potassium, zinc, niacin, vitamin B6, vitamin B12, folic acid.
Other Sections: list of low-fat products
Index: adequate
	Another book by a Pritikin soldier (thus very low in fat and
	white-sugar-phobic).  Great recipe for reducing soup stock,
	freezing it in ice cubes and using it to braise food instead
	of stir-frying.  Dishes are nicely spiced.  This book
	introduced me to a good, but hard to find, non-fat cheese
	called Sap Sago (a hard herbed grating cheese from 
	Switzerland).  I like this book, it has some unique ideas
	for reducing fat.

Title: The Art of Nutritional Cooking
Authors: Michael Baskette and Eleanor Mainella
Publisher: Van Nostrand Reinhold, 1992
ISBN: 0-442-00190-8
Pages: 258
Recipes: 180
Type: American
Categories: Breakfast foods, stews and casseroles, meat, poultry,
	seafood, vegetarian, salad, soup, vegetables, appetizers,
	desserts
Nutrition data: none
Other Sections: Spice guide, extensive nutrition guide
Index: adequate
	This is a slim expensive paperback that's not worth the
	money.  That's not to say it's bad.  In fact, the nutrition
	section is excellent and has a nice bibliography.  The
	recipes are fine, but other cookbooks out there offer you
	much more for your money.

Title: Cookbook for the 90s
Author: Helen Fisher
Publisher: Fisher books, 1990
ISBN: 1-55561-038-2
Pages: 244
Recipes: 200
Type: American
Categories: Appetizers, soups, salads, dressings, breads, rice and
	beans, vegetables, fish and seafood, meats, poultry, desserts,
	snacks and sandwiches.
Nutrition data: calories, protein, carbohydrates, fiber, fat, sat fat,
	cholesterol, and sodium
Index: adequate
	A moderate fat, as opposed to very low fat, cookbook.  Most
	recipes use 8 or less ingredients, with no hard to find
	ingredients.  Simple recipes that emphasize the taste of one
	or two ingredients rather than complex flavors.  Sometimes
	unusual combinations, such as chicken and green grapes.

Title: Jane Brody's Good Food Gourmet
Author: Jane Brody
Publisher: Bantam Books, 1990
ISBN: 0-553-35295-4
Pages: 602
Recipes: 500
Type: American
Categories: drinks, appetizers, stocks, hot soups, cold soups, poultry
	fish, meat, barbecue, main-dish soups, pasta, vegetarian,
	bean, salads, pizzas, pancakes and crepes, eggs, salad
	dressings, yeast breads, biscuits, quick breads, muffins,
	cookies, desserts, fruit desserts, sauces.
Nutrition data: none
Index: good
	Jane Brody's books are probably the most well-known healthy
	cookbooks.  Moderate fat recipes.  Encyclopedic and reliable.

Title: Low cholesterol Gourmet
Author: Lynn Fischer and W. Virgil Brown
Publisher: Avon Books, 1989
ISBN: 0-380-70850-7
Pages: 312
Recipes: 200
Type: Gourmet
Categories: appetizers, salads, soups, pasta, red meat, poultry, fish,
	vegetables, breads, desserts and sorbets, breakfast
Nutrition data: cholesterol, saturated fat
Index: poor
	Wide variety of recipes with a short description/discussion
	preceding each (fun to read).  Because only saturated fat
	is controlled, many recipes are high in total fat.

Title: New Dieter's Cook Book
Publisher: Better Homes and Gardens, 1992
ISBN: 0-696-01974-4
Pages: 480
Recipes: 400
Type: American
Categories: salads, pork and ham, lamb and veal, poultry, fish and
	shellfish, meatless main dishes, microwave, side dishes,
	breads and desserts, snacks and beverages, breakfast and
	brunch, take-along lunches
Nutrition data: calories, protein, carbohydrates, fat, cholesterol,
	sodium, potassium.
Index: poor
	Not specifically low-fat, but many are.  This is the book
	for people who want a photograph of what the finished dish
	is supposed to look like; there is a photo for every dish.
	nice glossy pages, big type.  Mundane recipes, but here and
	there a gem (in fact, I am improvising on one of the ice milk
	recipes and am getting close to a truly magnificent dessert).

Title: Cooking Light Cookbook 1992
Publisher: Oxmoor House, 1991
ISBN: 0-8487-1068-1
Pages: 272
Recipes: 400
Type: American
Categories: Breakfast and brunch, quick and easy, microwave,
	entertaining, appetizers and beverages, breads, fish and
	shellfish, grains and pastas, meatless main, meats, poultry, 
	salads, sandwiches, sauces, side dishes, soups, desserts
Nutrition data: calories, protein, fat, carbohydrate, cholesterol,
	iron, sodium, calcium
Index: adequate
	This is an anthology of recipes from the Cooking Light
	magazine.  Some inventive recipes, but I usually have
	to adjust them to get them to turn out right.

--
Michelle
artemis@netcom.com