The Low-Fat Good Food Cookbook: For a Lifetime of Fabulous Food (Paperback)
From Publishers Weekly
People who must lower their fat content for health reasons have to approach food, eating and exercise in a new way; yet coming up with interesting low-fat meals can be a challenge. The Katahns ( The T-Factor Diet ) here compile recipes to cover virtually any eating situation. In each of the recipes, the total fat, saturated fat, cholesterol, calorie, sodium and fiber content are cited, so that no matter what your dietary concerns, you can tailor a meal to f (more…)
200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are! (Paperback)
God bless the slow cooker! Theres no denying that this kitchen staple of the 60s, 70s and 80s is back with an updated look and a fierce following, but isnt it time somebody saved us from the same old carb-heavy recipes its known for? Dana Carpender to the rescue! No stranger to the busy lifestyle (after all, she penned the bestselling 15-Minute Low Carb Recipes, didnt she?) low-carb maven Carpender offers up a host of delectable nearly carb free “fix it and forget it” (more…)
The United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States (Paperback)
Review
Noted nutrition text author Karen Drummond teams with Joan D’Amico to help you eat and cook your way across the country. The journey begins in New England, travels down the coast to the Mid Atlantic and the South, traverses the Mid- and Southwest, crosses the Rockies and finishes on the Pacific Coast. Easy-to-follow historical facts, state foods and a recipe utilizing these foods provide a fun and different approach to learn about the United States. The solid introduction (more…)
Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) (Paperback)
From Publishers Weekly
Food Network darling Ray wants home cooks to become more “instinctual,” and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring “tidbits” pop up everywhere, and many (more…)
