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

By Steven Raichlin
192 Pages
Hardcover
Viking
$29.95
ISBN: 0-670-88388-3
Review by Cheri Sicard
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James Beard Award winning author Steven Raichlin's, well known for his terrific books High Flavor, Low Fat Cooking and High Flavor Low Fat Vegetarian Cooking, continues his series by turning his attention South of the Border.

For many people, Mexican food means fat laden dishes, dripping with cheeses and packed with hearty pork or beef. The typical chili rellenos dish contains as much fat as 27 slices of bacon!

Luckily, Mexican cuisine doesn't have to be unhealthy to still be tasty. Steven has focused on traditional dishes that are naturally low in fat, like salsas, ceviches, tortillas and salads, as well as created lighter versions of some high fat classics. For instance, by using a technique known as "bake-frying" he cuts 80% of the fat from a traditional empanada recipe, but still manages to keep the flavor.

If you've been cutting back on nachos, taquitos, quesadillas, enchiladas or other South of the Border staples, it's time to have a party. With such versatile raw ingredients as fresh tortillas, explosive chiles, beans, grains, herbs and fresh vegetables, you too can create low fat meals that are truly memorable.

Throughout the book are Steven's tips for preparing the dishes and cutting fat while retaining flavor. Beautifully produced, there are lots of gorgeous full-color photos and a nutritional breakdown for each recipe with calorie, fat, saturated fat, carbohydrate, sodium, cholesterol and protein counts. The recipes go far beyond the basics into the realm of truly fine cuisine, such as pork in Mexican Pumpkin-sed sauceMahi-Mahi with a Mayan marinade or shrimp and green chile tamales. If you like Mexican food and are determined to eat healthy, you owe it to yourself to check out this book.

Steven Raichlin's High Flavor, Low Fat Mexican Cooking. Save w0% off the publisher's price and get this book for only $23.96 (regular price $29.95). Usually ships in twenty-four hours.