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Julee Rosso, the co-author of The Silver Palate Cookbook brings us the cookbook for the '90s, focusing on today's number-one food-health concern: reducing fat. Rosso offers a broad collection of more than 800 delicious and easy, new recipes and a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, and food history and lore. Illustrations.
- Sales Rank: #1670840 in Books
- Brand: Clarkson Potter
- Published on: 1993-04-19
- Released on: 1993-04-19
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.14" h x 1.59" w x 7.30" l,
- Binding: Paperback
- 608 pages
- Great product!
From the Inside Flap
Julee Rosso, the co-author of The Silver Palate Cookbook brings us the cookbook for the '90s, focusing on today's number-one food-health concern: reducing fat. Rosso offers a broad collection of more than 800 delicious and easy, new recipes and a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, and food history and lore. Illustrations.
From the Back Cover
Lower-Fat Cooking for Five Seasons
Spring Fever
-- Summer, the Season of Plenty
-- Autumn Leaves
Home for the Holidays
-- Winter Wonders
Menus for Celebrating Everything
Shooting-Star Night
-- Mother's Day Tea
-- Black-Tie New Year's Eve
Big-Plate Buffet
-- Halloween Hayride
-- Too Hot to Cook
-- Out on the Beach
Company's Coming
-- White Christmas Eve
International Feasts
Red-Hot Mexico
-- A Moroccan Oasis
-- Spanish Sunshine
Meet Us at the Trattoria
-- The Best of Bistro
-- On a Greek Island
The New Pantry
The Yogurt Culture
-- All About Oils
-- Salsas
-- Marinades
-- Vibrant Vinegars
The Pepper Patch
-- The Herb Garden
-- Great Garlic
-- A Grain of Truth
Use Your Noodle
-- Green Greener Greenest Salads
The New Classics
Magic Mousses
-- Great Good Pestos
-- Salad Spritzes, Splashes, and Sprays
Sunset Sips and Dips
-- Pizza Toss-Up
-- Sweet Nothings
-- Flavored Oils
Nutrition Update
Calories, carbohydrates, protein, and fat analysis for every recipe "Good for You" tips
-- All about fat
-- How to monitor your indulgences
About the Author
Julee Rosso is the co-author of the extraordinary Silver Palate cookbooks and The New Basics Cookbook, which total over 4.5 million copies in print. Inducted into the James Beard Foundation's Who's Who in American Cooking, she is a recipient of the Tastemaker Award for The Silver Palate Good Times Cookbook. The Silver Palate Cookbook was named to the James Beard Cookbook Hall of Fame. She lives in Saugatuck, Michigan, where she and her husband own the Wickwood Country Inn.
From the Hardcover edition.
Most helpful customer reviews
25 of 26 people found the following review helpful.
This cookbook was a real disappointment
By A Customer
I have an extensive cookbook collection, and Great Good food has been a big disappointment. I have The New Basics and The Silver Palate, and each of them, while not favorites, have provided me with recipes which I have enjoyed. Both are also fairly easy to use. However, Great Good Food has never provided me with anything that I really wanted to make again. Moreover, searching for a particular type of recipe is a chore. Recipes are broken up into "menus" and "seasons". When, for example, I want to look for appetizers or a soup, I don't want to have to spend an hour flipping through the whole book looking to see whether I've missed anything. Convenient it is not.
12 of 12 people found the following review helpful.
Can't live without this book
By Nancy
I was thrilled to find Great Good Food. I used to make everything out the of the Silver Palate cookbooks and New Basics. However, all of the recipes were so calorie-laden. So, now I make many of my old favorites only lighter (and better). I also apply her "lightening" methods to recipes from the original books. Rosso's grouping of the recipes by season is nothing new. The Silver Palate Good Times cookbook is also organized in this fashion, and it is rated one of the best cookbooks. Familiarize yourself with the index (very complete), and you will be more than satisfied. As for the ingredients not being readily available, if one does any kind of cooking, these are things that you already have, or needed an excuse to buy.
10 of 10 people found the following review helpful.
Needs an editor -- badly!
By Needsahouseboy
So many of the recipes contain errors that I find I can't trust the book in general. Case in point: a vegetable stock recipe that does not include or refer to any liquid whatsoever. This is fine for those with experience, but is a shocking oversight for a book touted as easy to use. Two TABLESPOONS of vanilla flavoring in a batch of one dozen small muffins? Gimme a break! With these kinds of errors, I can't say that I use the book much. However, it does have some interesting ideas as starting points for your own recipes.....
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