Nonfiction Book Reviews
Page Two of TwoGuilt-Free Frying by Barry Bluestein and Kevin Morrissey
HPBooks, Oct., 1999.Hardcover, 273 pages.
ISBN: 1557883181.
Ordering information:
Amazon.com.
Guilt-Free Frying is a unique cookbook
that provides low-fat recipes for the
fried foods that have the taste we all love,
but the fat grams we all hate.
The first part of the book provides
instruction on cooking foods that taste like their
high-fat fried cousins, including the tools
and ingredients you need and how to use them.
The second part of the
book, the recipe section, contains recipes
for foods including meats, poultry,
shellfish, fish, vegetables, grains,
eggs, sweets and sauces.
Each recipe listing includes ingredients,
cooking instructions and the amount of fat,
protein, carbohydrates and calories
per serving.
Some delicious recipes in the book are
Chicken-friend Steak, Hush Puppies,
Spicy Onion Rings, Breakfast Burrito,
Savory Turkey Pastries, Classic Maryland
Crab Cakes, Smoked Salmon Cakes, Vinegar
and Salt French Fries, Vegetable Fried
Rice, Wild Rice Pancakes, Strawberry
French Toast and Jelly Doughnuts.
Barry Bluestein and Kevin Morrissey, authors of The 99% Fat-Free Cookbook, offer another winning collection of low-fat recipes in Guilt-Free Frying. With this many delicious low-fat versions of your favorite fried foods, you can have your chicken fried steak and eat it too.
Steven Raichlen's High-Flavor, Low-Fat Mexican Cooking by Steven Raichlen
Viking, November 1999.Hardcover, 192 pages.
ISBN: 0670883883.
Ordering information:
Amazon.com.
This treat from two time James Baird Award-winning author
and chef Steven Raichlen contains low-fat Mexican food recipes.
Some tasty recipes in the book include
Stuffed Jalapeno Peppers, Nachos,
Quesadillas, Mexican Salsa, Tortilla Soup,
Huevos Motulenos, Roasted Mushroom Burritos,
Red Chili Chicken Tamales, Mesquite-Grilled Tuna,
Chicken A La Mexicana, Carnitas, Mexican-Style
Rice and Refried Beans.
Each recipe includes detailed instructions,
an ingredients list, fat and calorie information
and tips on tasks unique to Mexican
cooking (such as how to seed and dice an
Avacado).
Full-color photographs are also included
for some of the recipes.
Raichlen also includes a guide to chilies
and a list of mail-order sources.
Steven Raichlen is an expert on Mexican cooking and his advice and details on creating favorite Mexican dishes that are also good for you will be welcomed in any home that counts Mexican food as a favorite. This wonderful collection of low-fat Mexican recipes with easy-to-follow instructions is sure to be a much-used reference on your cookbook shelf.
Nonfiction Reviews
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Return to the March 2000 issue of The IWJ.
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