Nonfiction Book Reviews

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Guilt-Free Frying by Barry Bluestein and Kevin Morrissey

HPBooks, Oct., 1999.
Hardcover, 273 pages.
ISBN: 1557883181.
Ordering information:
Amazon.com.


Guilt-Free Frying
by Barry Bluestein and Kevin Morrissey 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.


Steven Raichlen's High-Flavor, Low-Fat Mexican Cooking
by Steven Raichlen 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.


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