[PDF] Secrets Of Fat Free Chinese Cooking eBook

Author : Ying Chang Compestine
Publisher : Penguin
Page : 198 pages
File Size : 43,74 MB
Release : 1996-11-30
Category : Cooking
ISBN : 9780895297358

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Gathers recipes using little or no fat without compromising flavor, including crabmeat dumplings, Kung Po beef, spring rolls, and fortune cookies

Author : Sandra Woodruff
Publisher : Penguin
Page : 241 pages
File Size : 13,61 MB
Release : 1996-07-01
Category : Cooking
ISBN : 0895297485

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With Secrets of Fat-Free Italian Cooking, you'll learn how to make your favorite Italian dishes without all of the unwanted fat. The recipes utilize the latest, healthiest, and tastiest products, as well as the most natural ingredients, in order to insure great taste and nutrition.

Author : Sandra Woodruff
Publisher : Penguin
Page : 200 pages
File Size : 31,95 MB
Release : 1995-01-01
Category : Cooking
ISBN : 9780895296689

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Many no- and low-fat cookbooks on the market that reduce fat and calories by using artificial fat substitutes, sweeteners, and highly refined processed foods. Secrets of Fat-Free Cooking is a very different kind of cookbook. The over 150 kitchen-tested recipes were designed to help you create low- and no-fat dishes that are easy to prepare, taste delicious, and are high in nutritional value. Delight your family and friends at breakfast, lunch, dinner, and special occasions with this wide range of soups, salads, breads, hors d'oeuvres, and desserts. Find the secrets to making Golden French Toast, Fresh Corn Chowder, Pot Roast with Sour Cream Gravy, Hearty Oven Fries, Cranapple Acorn Squash, Refreshing Fruit Pie, and more—most with less than 1 gram of fat per serving, and all totally delicious. Best of all, Secrets of Fat-Free Cooking shows you how to eliminate the fat in your own recipes so that you and your family can enjoy new, healthier versions of family favorites.

Author : Jenni Fleetwood
Publisher : Southwater Publishing
Page : 0 pages
File Size : 40,46 MB
Release : 2007
Category : Cooking, Asian
ISBN : 9781844763320

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Chinese cooking is based on fresh, nutritious ingredients combined with punchy flavors and fast cooking methods. This makes it the ideal cuisine for a low-fat diet plan, and this book is packed with ideas that will make your mouth water. A comprehensive introduction provides guidelines for healthy eating, with advice on planning a low-fat diet, fat-free cooking methods, and maintaining a healthy eating lifestyle. A directory then provides information about the preparation, usage, and storage requirements of the main ingredients used in Chinese cooking. More than 100 recipes put these principles into practice, with each dish rated for its fat content using a three-tier star system designed to provide an at-a-glance reference for meal planning and recipe choice. The specially adapted dishes range from traditional favorites, such as Cantonese-style Egg Foo Yung, to dishes with a dash of daring, such as Clay Pot of Chili Squid. All the recipes are shown in step-by-step photographic sequences for easy cooking. With over 500 pictures, information about materials, techniques, and ingredients, and a collection of specially developed and tested recipes, this is the ultimate book for all lovers of Chinese food who want to indulge their passion while eating sensibly. - Dust jacket.

Author : Deborah Bernstein
Publisher : Penguin
Page : 244 pages
File Size : 34,39 MB
Release : 1998
Category : Fiction
ISBN : 9780895298065

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More information to be announced soon on this forthcoming title from Penguin USA

Author : Ng Siong Mui
Publisher : Landmark Books Pte Ltd
Page : 15 pages
File Size : 49,59 MB
Release : 2014-10-02
Category : Cooking
ISBN : 9814189235

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This is the much-awaited revised edition – complete with a fresh design and more enticing food photography – of a book that has found a place in the canon of Singapore cookbooks. Originally published as Secrets of Nutritional Chinese Cookery, its clear and easy-to-follow recipes produce delicious and fortifying Chinese food based on principles that date back 4,000 years. It shares how the basic techniques of stir-frying, steaming, simmering, double-boiling and stewing coaxes the best from choice and humble ingredients to produce nutritional dishes suitable for everyday meals and banquets. The key of this book is the Chinese belief that food is eaten not just to fuel the body, please the palate and satisfy the soul, but also eaten to promote good health. It is therefore a practical guide to eating nutritional food and maintaining good health the Chinese way.