Today's Gourmet: Light and Healthy Cooking for the 1990s by Jacques Pépin

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  • Irish lamb stew

    • chawkins on March 28, 2020

      I used this recipe only as a guideline, as I cooked it in the IP and I used cut up lamb shoulder steaks. I browned the steaks first on Saute, then cut into bite-size pieces, returned to the pot together with a bit of onion, carrots, celery, c-bliss and a cup of chicken broth and water mix, HP for 20 minutes, NR for 15 minutes, removed the mushy vegetables, added cut up fresh ones, HP for another 5 minutes, QR, added back the mashed up mushy veggies to thicken the sauce and then the peas and parsley. Quite good.

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  • ISBN 10 0563369477
  • ISBN 13 9780563369479
  • Published Jun 17 1993
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom

Publishers Text

This array of first courses, main courses, accompaniments and desserts aims to combine the stylish innovations of modern haute cuisine with state-of-the-art nutritional requirements. Without ruling out the occasional indulgence, such as beef carpaccio or chocoloate souffle cake with raspberry rum sauce, the author focuses on ingredients which are both delicious and healthy in themselves, to offer dishes such as crab cakes with avocado sauce and sauteed scallops with mangetouts. Detailed nutritional breakdowns show the protein, carbohydrate, saturated fat, cholesterol and sodium content of every recipe, and give an exact calorie count. Jacques Pepin is a French culinary expert who writes regularly for "The New York Times". His previous books include "La Methode" and "La Technique".

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