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Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond
(Hardcover, 1998)
Other Editions...
Author: Steven Raichlen
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LIST PRICE
$29.95
Save 85%
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Format: Hardcover
ISBN-10: 0875964974
ISBN-13: 9780875964973
Oct 1998
Publisher: St Martins Pr
410 pages
Language: English |
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In general items shipped via Media Mail should arrive in 2-9 days (excluding Alaska and Hawaii) from the time of shipping
* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Details
| Size | | Length: | 410 pages | | Height: | 9.5 in | | Width: | 7.5 in | | Thickness: | 0.8 in | | Weight: | 33.6 oz |
Industry Reviews
In trimming a cuisine notoriously high in fats and cholesterol, James Beard and IACP Award winner Raichlen (Miami Spice) relies on today's popular approaches, increasing the ratio of vegetables and fruits to meat, and creating rich flavors with herbs, spices and chicken and vegetable stock. Nutritional data is provided for each recipe as it's usually prepared and for Raichlen's revision. To lighten his Jalape?o Poppers, Raichlen employs a favorite method he calls bake-frying, whereby food, lightly sprayed with oil, is oven-baked rather than deep-fried (reducing the per-popper fat from 11.3 grams to 1.4). Guacamole contains half the usual fat when lightened with tomatillos. Tostones plantain slices usually fried twice are simmered first in chicken stock and then bake-fried. Paella is healthier with reduced oil, skinless chicken breasts and dry-cured country ham instead of pork sausage. Huevos Rancheros are made with egg substitute; Picadillo becomes Turkey Picadillo with ground turkey breast substituting for beef. Grains and vegetables receive their due in dishes like Quinoa Salad and Yuca with Garlic-Lime Sauce. For fans of Latin fare who must cut their fat intake, Raichlen's latest collection offers comfort food. Photos not seen by PW. Author tour. (Oct.)
Divakaruni
In trimming a cuisine notoriously high in fats and cholesterol, James Beard and IACP Award winner Raichlen (Miami Spice) relies on today's popular approaches, increasing the ratio of vegetables and fruits to meat, and creating rich flavors with herbs, spices and chicken and vegetable stock. Nutritional data is provided for each recipe as it's usually prepared and for Raichlen's revision. To lighten his Jalape¤o Poppers, Raichlen employs a favorite method he calls bake-frying, whereby food, lightly sprayed with oil, is oven-baked rather than deep-fried (reducing the per-popper fat from 11.3 grams to 1.4). Guacamole contains half the usual fat when lightened with tomatillos. Tostones plantain slices usually fried twice are simmered first in chicken stock and then bake-fried. Paella is healthier with reduced oil, skinless chicken breasts and dry-cured country ham instead of pork sausage. Huevos Rancheros are made with egg substitute; Picadillo becomes Turkey Picadillo with ground turkey breast substituting for beef. Grains and vegetables receive their due in dishes like Quinoa Salad and Yuca with Garlic-Lime Sauce. For fans of Latin fare who must cut their fat intake, Raichlen's latest collection offers comfort food. Photos not seen by PW. Author tour. (Oct.)
Publishers Weekly (09/07/1998)
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