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Reviews Cookbook Reviews Healthy Cooking
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Pre-Columbian Mexican cuisine has little in common with what Americans typically think of as Mexican fare, and was in fact low in fat and high in fiber and vitamins. In this book, author Kris Rudolph (who lives and runs a restaurant in San Miguel de Allende, Mexico) goes back to those basics with fifty delicious low fat healthy recipes, vibrant with flavor. Corn, squash, tomatoes, beans, and lean meats are at the heart of this fare. Recipes include counts for calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Whenever possible, Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness. In addition recipes you'll find a short history of Mexican cooking, an overview of healthy eating habits, guides for menu and party planning, as well as information on commonly used ingredients. For the most part, ingredients are available at the average supermarket. Preparation on most recipes is simple, straightforward and relatively quick and easy (often very quick and easy). Chapters include: Secrets of Healthy Eating; Basic Ingredients; Chiles; Working with Chiles; Soups; Salads and Starters; Entrees; Side Dishes; Desserts; Beverages; Do Ahead party Planning; Metric Conversion Chart. |
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