Chinese & Thai 400 Healthy Recipes for modern living
Soft cover, 512pages, 2008, new
Contributed Editors: Jane Bamforth, Maggie Pannell and Jenni Fleetwood.
Delicious spicy and aromatic dishes from South-East Asia in no-fat or low-fat versions, showing in 1600 step-by-step colour photographs.
A fantastic collection of traditional and modern South-East Asian recipes, each naturally low in fat or authentically reworked into a delicious, low-fat, healthy version.
Includes a comprehensive introduction to the key cooking ingredients, with guidelines for healthy eating, information on the fat content of different foods, and top tips for fat-free cooking.
Features the tastiest dishes from THAILAND, CHINA and SOUTH-EAST ASIA including familiar favourites such as CHICKEN WITH CASHEW NUTS, DUCK WITH PANCAKES, SEAFOOD CHOW MEIN, and BANANA FRITTERS, as well as contemporary dishes such as LETTUCE PARCELS, SOFT-SHELL CRABS WITH CHILLI AND SALT, GOLDEN STEAMED SPONGE CAKE, and SWEET MUNG BEAN SOUP.
A nutritional analysis of every recipe provides information on calories, fat cholesterol, carbohydrate, sugar, sodium and other nutrients for at-a-glance guidance.