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Great Good Food: Luscious Lower-Fat Cooking, by Julee Rosso
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Julee Rosso, the co-author of the phenomenally successful The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics, now brings us Great Good Food, the cookbook for the nineties. Great Good Food addresses today's number one food-health concern -- fat -- in a collection of delicious new recipes that don't sacrifice pleasure for nutrition. While Rosso has lowered the fat, she hasn't forgotten that taste is still the driving factor when we make food choices.
In her previous books Julee Rosso's lively original style has helped define home cooking for over a decade. Here, in more than eight hundred delectable recipes, she applies that style to our contemporary palates, which demand flavor along with fitness. Here, in menus designed to be used every day, are dishes built on the grains, beans, and rices that are the foundation of a smart diet; the herbs and fabulous vegetables that now spring up in our gardens and supermarkets; the fresh fish, lean game, and delicate poultry that are being raised for today's table.
Great Good Food is indispensable for the smart cook. Rosso delivers the sizzle without straining the skills of the average home cook. Away from the kitchen, it also is a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, food history and lore, and charming ideas for dressing up the house and catering to your guests.
Lower-Fat Cooking for Five Seasons
Spring Fever
-- Summer, the Season of Plenty
-- Autumn Leaves
Home for the Holidays
-- Winter Wonders
Menus for Celebrating Everything
Shooting-Star Night
-- Mother's Day Tea
-- Black-Tie New Year's Eve
Big-Plate Buffet
-- Halloween Hayride
-- Too Hot to Cook
-- Out on the Beach
Company's Coming
-- White Christmas Eve
International Feasts
Red-Hot Mexico
-- A Moroccan Oasis
-- Spanish Sunshine
Meet Us at the Trattoria
-- The Best of Bistro
-- On a Greek Island
The New Pantry
The Yogurt Culture
-- All About Oils
-- Salsas
-- Marinades
-- Vibrant Vinegars
The Pepper Patch
-- The Herb Garden
-- Great Garlic
-- A Grain of Truth
Use Your Noodle
-- Green Greener Greenest Salads
The New Classics
Magic Mousses
-- Great Good Pestos
-- Salad Spritzes, Splashes, and Sprays
Sunset Sips and Dips
-- Pizza Toss-Up
-- Sweet Nothings
-- Flavored Oils
Nutrition Update
Calories, carbohydrates, protein, and fat analysis for every recipe "Good for You" tips
-- All about fat
-- How to monitor your indulgences
- Sales Rank: #1347796 in Books
- Published on: 1993-04-19
- Released on: 1993-04-19
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 7.75" w x 1.75" l,
- Binding: Hardcover
- 574 pages
From the Inside Flap
Julee Rosso, the co-author of the phenomenally successful The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics, now brings us Great Good Food, the cookbook for the nineties. Great Good Food addresses today's number one food-health concern -- fat -- in a collection of delicious new recipes that don't sacrifice pleasure for nutrition. While Rosso has lowered the fat, she hasn't forgotten that taste is still the driving factor when we make food choices.
In her previous books Julee Rosso's lively original style has helped define home cooking for over a decade. Here, in more than eight hundred delectable recipes, she applies that style to our contemporary palates, which demand flavor along with fitness. Here, in menus designed to be used every day, are dishes built on the grains, beans, and rices that are the foundation of a smart diet; the herbs and fabulous vegetables that now spring up in our gardens and supermarkets; the fresh fish, lean game, and delicate poultry that are being raised for today's table.
Great Good Food is indispensable for the smart cook. Rosso delivers the sizzle without straining the skills of the average home cook. Away from the kitchen, it also is a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, food history and lore, and charming ideas for dressing up the house and catering to your guests.
Lower-Fat Cooking for Five Seasons
Spring Fever
-- Summer, the Season of Plenty
-- Autumn Leaves
Home for the Holidays
-- Winter Wonders
Menus for Celebrating Everything
Shooting-Star Night
-- Mother's Day Tea
-- Black-Tie New Year's Eve
Big-Plate Buffet
-- Halloween Hayride
-- Too Hot to Cook
-- Out on the Beach
Company's Coming
-- White Christmas Eve
International Feasts
Red-Hot Mexico
-- A Moroccan Oasis
-- Spanish Sunshine
Meet Us at the Trattoria
-- The Best of Bistro
-- On a Greek Island
The New Pantry
The Yogurt Culture
-- All About Oils
-- Salsas
-- Marinades
-- Vibrant Vinegars
The Pepper Patch
-- The Herb Garden
-- Great Garlic
-- A Grain of Truth
Use Your Noodle
-- Green Greener Greenest Salads
The New Classics
Magic Mousses
-- Great Good Pestos
-- Salad Spritzes, Splashes, and Sprays
Sunset Sips and Dips
-- Pizza Toss-Up
-- Sweet Nothings
-- Flavored Oils
Nutrition Update
Calories, carbohydrates, protein, and fat analysis for every recipe "Good for You" tips
-- All about fat
-- How to monitor your indulgences
From the Back Cover
Lower-Fat Cooking for Five Seasons
Spring Fever
-- Summer, the Season of Plenty
-- Autumn Leaves
Home for the Holidays
-- Winter Wonders
Menus for Celebrating Everything
Shooting-Star Night
-- Mother's Day Tea
-- Black-Tie New Year's Eve
Big-Plate Buffet
-- Halloween Hayride
-- Too Hot to Cook
-- Out on the Beach
Company's Coming
-- White Christmas Eve
International Feasts
Red-Hot Mexico
-- A Moroccan Oasis
-- Spanish Sunshine
Meet Us at the Trattoria
-- The Best of Bistro
-- On a Greek Island
The New Pantry
The Yogurt Culture
-- All About Oils
-- Salsas
-- Marinades
-- Vibrant Vinegars
The Pepper Patch
-- The Herb Garden
-- Great Garlic
-- A Grain of Truth
Use Your Noodle
-- Green Greener Greenest Salads
The New Classics
Magic Mousses
-- Great Good Pestos
-- Salad Spritzes, Splashes, and Sprays
Sunset Sips and Dips
-- Pizza Toss-Up
-- Sweet Nothings
-- Flavored Oils
Nutrition Update
Calories, carbohydrates, protein, and fat analysis for every recipe "Good for You" tips
-- All about fat
-- How to monitor your indulgences
About the Author
Julee Rosso is the co-author of the extraordinary Silver Palate cookbooks and The New Basics Cookbook, which total over 4.5 million copies in print. Inducted into the James Beard Foundation's Who's Who in American Cooking, she is a recipient of the Tastemaker Award for The Silver Palate Good Times Cookbook. The Silver Palate Cookbook was named to the James Beard Cookbook Hall of Fame. She lives in Saugatuck, Michigan, where she and her husband own the Wickwood Country Inn.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Finally, some low fat recipes I can serve to company!
By A Customer
As a wine buyer and amateur cook, my guests expect a special feast when they come to my home. The wine industry has been hard on my waistline and I find this book to be a nice marriage of low fat and flavorful recipes that I can cook from for special occasions and everyday. I have cooked from this book extensively and I have not encountered any of the errors in recipes that some other folks have.The only part I'm not crazy about is the organization of recipes by holiday or season. It is a little tough to reference. Even still, this is a well worn member of my cooking library. Check it out for yourself.
9 of 11 people found the following review helpful.
It's a treasure to be opened!
By A Customer
I was given this book as a gift in maybe 1994 but never had the counterspace to make its recipes on until I got married in 2000! Since then, my husband and I have often enjoyed meals from it. In a nutshell, it is a fabulous means of eating healthy but flavorfully and without a lot of fat! Some of its pros: with each recipe is given the calorie, fat, cholesterol, and carb content of it as well as how many people it serves; it offers an abundance of informative, health-conscious information on some of its pages (such as a section listing a variety of fruits and vegetables and the nutritional benefits of each one, as well as a section that defines and explains things about cholesterol, fat, sodium, etc. in relation to the body); on pages throughout, complete meal menus using recipes that complement each other well are suggested; the recipes are quaintly classified by seasons, holidays, and even by day and time of day--i.e., morning/breakfast, "Afternoon Tea", "Mother's Day Brunch", "Sunday Evening Dinner," etc. Recipes involve more prep time than your average cookbook recipe (like Betty Crocker, for instance), but that's because every single ingredient you use is FRESH! NO CANNED and NO FROZEN stuff. So, your body is guaranteed optimum taste and nutrition! I must add that my husband has never been big on vegetables; yet, whatever vegetable side I've made from this book so far, he has scarfed it down with a smile! I never truly enjoyed cooking until I started using this book. It revealed to me that I CAN make gourmet-tasting meals, and THAT by itself is a swell reward!
9 of 9 people found the following review helpful.
Great recipes, badly organised
By A Customer
The things I've made so far from this book have turned out very well. However, finding recipes seems to be a problem... the organisation is a real mess. Organising it by American public holidays doesn't make much sense for a book which is published internationally, anyway.
There was also a glaring inaccuracy in the index, with one whole section given page numbers which applied to another. My book is a few years old so this may have been rectified now.
The recipes do tend to contain lots of ingredients and can be time-consuming to put together. However results are consistently good, as long as you have some time on your hands. So, I'd recommend the book on the strength of the recipes. They're well worth it... when you can find them!
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