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This is a cookbook for anyone who wants to cook good food for any occasion while maintaining a healthy, balanced diet. It contains nearly 200 recipes for a wide variety of dishes to suit all requirements; each one thoroughly tested by Leith's School of Food and Wine, then nutritionally analyzed by Wendy Doyle, research dietician at the Institute of Brain Chemistry and Human Nutrition. Utilizing the latest research, this book offers information on nutrition and diet alongside an array of recipes. There are original ideas for everyday meals, as well as a number of more sophisticated dishes and an expansive collection of puddings. The book caters for all tastes, with an eclectic list of recipes that includes: sardines and butterbean salad, tomato sorbet, grilled aubergine with chickpea paste, pasta with mushrooms and ginger sauce, Chinese-style lamb parcels, Indonesia fish curry, chicken lasagne with red pepper sauce, mushroom risotto, pears in cider, rhubarb and orange terrine, strawberry, raspberry and cardamon granita and honey and rosemary parfait. There is also a section containing 25 suggested menus.
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- VerlagBloomsbury Publishing PLC
- Erscheinungsdatum1997
- ISBN 10 0747528489
- ISBN 13 9780747528487
- EinbandTapa dura
- Anzahl der Seiten256
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