Eat More of What You Love: Over 200 Brand-New Recipes Low in by Marlene Koch

By Marlene Koch

The toughest meals to renounce are those you're keen on most sensible – yet Marlene Koch says, "you don't have to!" Marlene Koch, writer of the bestselling cookbook Eat What you're keen on: greater than three hundred very good Recipes Low in Sugar, fats and Calories, has been dubbed a "magician within the kitchen" in terms of slashing sugar, energy and fats, yet by no means nice taste—and the following she grants with over two hundred brand-new great enjoyable guilt-free recipes (under 350 energy) that everybody will love!

Here Marlene supplies MORE—with outstanding recipes that aren't purely more fit yet extra scrumptious than ever! extra convenience meals like bitter Cream and Onion Smashed Potatoes and Macaroni and Cheese truffles, extra eating place classics like poultry Fettuccine Alfredo (330 energy as opposed to the standard 1,400!) and P.F. Chang-Style Mongolian red meat, extra sluggish cooker recipes like Lazy Day Lasagna, extra fast 'n' effortless recipes like 15-Minute Shrimp Fettuccine and Quick-Fix Carmelized Onions, and many extra truffles together with her outstanding Pecan Pie Cups (with less than a teaspoon of sugar in each!), Raspberry Oat Bars, and 90-Calorie Chocolate Cupcakes.

"Marlene's fast and simple, fool-proof recipes are ideal for everybody and each diet!"

Every recipe comes with whole meals details together with Weight Watcher aspect Comparisons, Diabetic Exchanges and Carb Choices, making Eat extra of What You Love the proper better half for weight reduction and diabetes diets. You'll additionally locate extra thoughts than ever for sweeteners, gluten-free consuming, and scrumptious guilt-free menus.

Show description

Read or Download Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories PDF

Best cooking books

Absinthe Cocktails: 50 Ways to Mix With the Green Fairy

Absinthe Cocktails is dedicated completely to cocktails made with barely-legal absinthe. considering that this spirit used to be legalized within the U. S. in 2007, the absinthe classification has exploded with 34 new manufacturers brought in 2008 and shoppers keen to pay $50 for a bottle. This e-book has whatever to fit everyone's taste—traditionalists will the right way to effectively combine absinthe like an previous seasoned with 30 recipes for traditional cocktails, whereas sleek absinthe fanatics can test with 20 modern drink formulation from trendsetting bars similar to Los Angeles's Varnish and the Lonsdale in London.

Meat: A Kitchen Education

Award-winning writer James Peterson is popular for his instructive, encyclopedic cookbooks—each one a grasp path within the basics of cooking.
Like well-honed knives, his books are necessary instruments for any kitchen fanatic, from the beginner domestic prepare dinner, to the aspiring chef, to the pro expert. Meat: A Kitchen schooling is Peterson’s advisor for carnivores, with greater than one hundred seventy five recipes and 550 images that supply a whole diversity of meat and bird cuts and guidance strategies, awarded with Peterson’s unassuming but authoritative kind.
Instruction starts with an informative precis of meat cooking equipment: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, bankruptcy via bankruptcy, Peterson demonstrates vintage arrangements for all types of meat to be had from the butcher: chook, turkey, duck, quail, pheasant, squab, goose, guinea rooster, rabbit, hare, venison, beef, pork, veal, lamb, and goat. alongside the way in which, he stocks his secrets and techniques for excellent pan sauces, gravies, and jus. Peterson completes the e-book with a variety of selfmade sausages, pâtés, terrines, and broths which are the bottom of such a lot of dishes. His trademark step by step images supply incomparable visible tips for operating with the advanced constitution and musculature of meats and illustrate the entire easy prep techniques—from trussing a complete chook to breaking down an entire lamb.
Whether you’re making plans a brief turkey cutlet dinner, Sunday pot roast supper, informal hamburger cookout, or vacation best rib ceremonial dinner, you’ll locate it in Meat alongside with:
Roast fowl with Ricotta and Sage; Coq au Vin; Duck Confit and hot Lentil Salad; Long-Braised Rabbit Stew; child again Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and pink Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
No subject the extent of your culinary abilities or your measure of kitchen self belief, the recipes and counsel in Meat can help you create rankings of enjoyable nutrition to thrill your loved ones and neighbors. This entire quantity will motivate you to fireplace up the range, oven, or grill and grasp the artwork of cooking meat.

Winner – 2011 James Beard Cookbook Award – unmarried topic class

Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides

Even if you wish it chilly out of the refrigerator or scorching and crispy on a buttery biscuit, you'll find your new favourite fried bird recipe in Fried & precise, serving up greater than 50 recipes for America's such a lot decadently scrumptious food.

Lee Schrager has left no stone unturned in his quest to discover America's most sensible fried chook. From four-star eating places to roadside fry shacks, you'll the best way to brine your chicken, provide it a buttermilk bathtub, batter or maybe double batter it, season with a great deal of spices, and fry it as much as golden perfection. Recipes to delight in include:

--Hattie B's scorching Chicken
--Yotam Ottolenghi's Seeded fowl Schnitzel with Parsley-Caper Mayonnaise
--Marcus Samuelsson's Coconut Fried poultry with Collards and Gravy
--Jacques-Imo's Fried fowl and Smothered Cabbage
--The Loveless Café's Fried poultry and Hash Brown Casserole
--Blackberry Farm's candy Tea--Brined Fried Chicken
--Charles Phan's difficult Water Fried Chicken
--Thomas Keller's Buttermilk Fried Chicken
--Wylie Dufresne's Popeyes-Style chook Tenders and Biscuits

Sink your tooth into Fried & precise, the resource of your subsequent nice fried bird masterpiece and a tribute to America's such a lot liked culinary treasure.

Gluten-Free 101

It may be frightening and overwhelming to profit that you simply can't consume gluten, or it's good to cook dinner for somebody who can't. Gluten-Free a hundred and one is the consultant to aid make the transition an easy and optimistic swap. It explains find out how to pick out and paintings with the simplest g-free meals from a now wide (and occasionally complicated) product shelf, the best way to proceed consuming healthfully, and the way to grasp easy gluten-free cooking suggestions, akin to cooking g-free pasta and rolling g-free dough.

Extra resources for Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories

Example text

Brush both sides of the bread slices with olive oil, and place them on a baking sheet. Bake for 10 minutes, or until crisp and golden. Cool completely. 2 Preheat the broiler and position the broiler rack 6in (15cm) from the source of heat. Broil the pancetta for about 5 minutes until crisp on both sides. Drain on paper towels. Cut into thin strips. 3 Mix the crème fraîche with the mustard, the capers, the lemon zest, and juice, and black pepper to taste. 4 Place the bread slices on a serving plate, spread with the crème fraîche mixture, and top with strips of smoked salmon, pieces of pancetta, and chives to garnish.

Stack the remaining three sheets on top of the first, giving each a quarter turn before stacking. Fold the filo over the edge of the pan. Brush with oil and bake for 10 minutes, until crisp and golden. 2 To make the filling, broil the peppers, skin side up, until the skin is blackened and blistered. Cool. Peel and cut into thick slices. 3 Heat 1 tbsp oil in a frying pan and cook the chorizo until crisp and browned. Drain on paper towels. 4 Arrange the peppers, onion, and cheese on the tarts. Top with hot chorizo to serve.

4 Bake for 11⁄2 hours, until a meat thermometer inserted in the center reads 165°F (74°C). Transfer the terrine in its mold to a baking sheet. Replace the foil with a fresh sheet. Place another pan to fit inside the terrine, and fill with heavy cans of food. Refrigerate for 24 hours. Unmold, slice, and serve. makes 6 servings prep 5 mins ● Prepare ahead The tapenade can be refrigerated, stored in an airtight container, and filmed with a thin layer of olive oil, for up to 2 weeks. Stir well before serving.

Download PDF sample

Rated 4.21 of 5 – based on 23 votes