500 (Practically) Fat-Free One-Pot Recipes
Author: Sarah Schlesinger
In 500 (Practically) Fat-Free One-Pot Recipes, Sarah Schlesinger has streamlined the cooking process and delivered nutritious, affordable, mouth-watering meals with minimal cleanup. Not only do these recipes all meet the FDA definition of "low fat," with three grams of fat or less per serving, but they are also freezable, reheatable, easy-to-prepare meals for the entire family. Sarah Schlesinger may have cut back on the fat and the pots, but she's kept the flavor with innovative ingredients from around the world - gingerroot, garam masala, curry, hoisin sauce, cumin, salsas, and vinegars. With practically zero fat, one pot, and five hundred recipes, you can prepare a healthful, delectable meal every day of the week.
Table of Contents:
| Introduction | xv |
| About 500 (Practically) Fat-Free One-Pot Recipes | xv |
| Pots and Pans | xvi |
| Appliances | xvii |
| Kitchen Tools | xvii |
| Food Preparation | xviii |
| Cooking Techniques | xix |
| Safety Tips | xix |
| Cleanup | xx |
| Storage and Freezing | xx |
| Finishing Touches | xxi |
| The One-Pot Pantry | xxii |
| Using the Nutritional Analyses | xxxviii |
| Poultry Main Dishes | 3 |
| Seafood Main Dishes | 69 |
| Bean Main Dishes | 103 |
| Vegetable Main Dishes | 135 |
| Stews | 183 |
| Seafood Soups | 227 |
| Chicken Soups | 261 |
| Bean Soups | 267 |
| VegetableSoups | 283 |
| Cold Soups | 333 |
| Salads | 343 |
| Index | 369 |
Jane Grigson's Fruit Book
Author: Jane Grigson
Jane Grigson’s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them á la chinoise. Others, such as the carambola, described by the author as looking “like a small banana gone mad,” will no doubt be happy discoveries. You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
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