Magic Herbs or Chefs Compendium of Professional Recipes

Magic Herbs: More Than 200 Delicious & Healthy Recipes That are Naturally Low-Fat & Fat-Free

Author: Julie Metcalf Cull

A natural remedy for monotonous meals. In ancient times herbs were thought to heal and perform other wonders. While their magic powers may be just folklore, herbs do provide health benefits—like regulating blood sugar and appetite and raising levels of "good" (HDL) cholesterol. But the real magic of herbs lies in the distinctive flavors they add to foods. They transform low-fat, low-salt meals from, dull to delicious. Magic Herbs is a collection of over 200 recipes that make it easy to spice up your diet, using more than 50 types of herbs in savory dishes that are naturally low-fat and fat-free. Mouthwatering creations include:

• Arugula and Turkey Stuffed Mushrooms
• Dill Weed and Thyme Whole Wheat Herb Bread
• Grilled Porterhouse Steaks and Basil Tomatoes
• Bay Leaf and Cayenne Shrimp Creole
• Nutmeg Orange Marinated Chicken
• Easy Chive and Garlic Twice-Baked Potatoes
• Cinnamon Pumpkin Torte
• Bergamot Strawberry Iced Tea

Each easy-to-make recipe provides preparation time and complete nutrition analysis and exchange information. This unique book also features a "dictionary" of herbs, tips on growing and drying your own, and suggestions for using herbs in decorating and gift-giving.

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Chef's Compendium of Professional Recipes

Author: Edward Renold

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen.

Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.

Well-established reference and textbook
This new edition presents essential recipes based on traditional and classic methods

Table of Contents:

Culinary basics, stocks and sauces; Cold preparations; Soups; Eggs, pastas and rice; Fish; Meat, poultry and game; Vegetables; Pastry and sweets; Savouries and supplementary breakfast dishes; Glossary.