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
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Notes about Recipes in this book

  • 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.

  • 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.

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  • ISBN 10 0944475310
  • ISBN 13 9780944475317
  • Published Oct 01 1992
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Canada
  • Publisher Camden House Publishing (Ontario, CA)
  • Imprint Camden House Publishing (Ontario, CA)

Publishers Text

A high-spirited, sophisticated collection of over 200 low-fat recipes distinguished by their robust flavor. Designed first and foremost to delight the palate, all recipes in this lavishly illustrated volume include nutritional analysis, listing calories, protein, carbohydrates, cholesterol, sodium, and fat content. Four color throughout.

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