The 99% Fat-Free Cookbook (99% Fat-free Series)
Bluestein and Morrissey, authors of several other low-fat cookbooks, put forth the unremarkable premise that "fat-free eating derives from fat-free cooking." To this end, they have developed these almost-no-fat recipes, going so far as to use canned peas in some recipes because they have less fat than fresh peas (which are one percent fat). Their recipes are upscale, with a nouvelle cuisine pedigree; some are quite complicated and time-consuming. There are some nice ideas, but the authors' extremism becomes grating. Good low-fat cookbooks abound; Sally Schneider's The Art of Low-Calorie Cooking (LJ 9/15/90) is still one of the best for sophisticated health-conscious cuisine.Copyright 1994 Reed Business Information, Inc.