Steven Raichlen's High-Flavor Low-Fat Cooking by Steven Raichlen

  • Eggplant cake

    from Steven Raichlen's High-Flavor Low-Fat Cooking Steven Raichlen's High-Flavor Low-Fat Cooking by Steven Raichlen

    • Categories: Appetizers / starters; Low fat; Vegetarian
    • Ingredients: eggplants; onions; red peppers; green peppers; zucchini; tomatoes; tomato paste; balsamic vinegar; mixed herbs; breadcrumbs; egg whites; ground cayenne pepper
    • Accompaniments: Tomato vinaigrette
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • French herbed cheese dip

    • DDPGirl001 on October 01, 2023

      A bit thinner than I expected, though to be fair, it is a “dip”, so probably just my desire for it to be thicker based on a “cheese” mindset. Good flavor, excellent on seasoned tortilla chips, veggies, and I bet it would be great for dipping pizza crusts into and even using as a Ranch dressing substitute on salads.

  • Quinoa pilaf

    • Laura on April 28, 2012

      Pg. 102. This is simple and quick and healthy, and a good side for meat or fish dishes. On its own it would be pretty boring.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 014024123X
  • ISBN 13 9780140241235
  • Linked ISBNs
  • Published Aug 27 1998
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Penguin Books Australia

Publishers Text

Award winning Los Angeles Times food writer Steven Raichlen presents 200 delectable, low-fat recipes for seafood, poultry, meat, and vegetable-centered meals. Lavishly illustrated with full-color photographs. "Raichlen has definitely traded fat for flavor."--John Mariani, author of America Eats Out.

Other cookbooks by this author