Light Basics Cookbook or Americas Best Chefs Cook with Jeremiah Tower

Light Basics Cookbook: The Only Cookbook You'll Ever Need if You Want to Cook Healthy

Author: Martha R Shulman

Light Basics is an all-in-one cookbook for today's healthy cooking. Filled with step-by-step cooking instructions and more than 250 delicious recipes (each with a complete nutritional analysis), it provides the fundamentals of eating well and eating healthy. Martha Rose Shulman explains how to incorporate fresh foods and more healthful ingredients into your everyday cooking, while cutting down on fat and calories. If you're trying to eat healthy, Light Basics provides a one-stop kitchen companion for beginner and experienced cook alike!

The Cooking Light Basics

Convert your favorite recipes into healthier dishes by cutting the fat Learn healthy poaching, pan-grilling, and roasting techniques Make a delicious low-fat vinaigrette or sauce Enhance the flavor of your food using fresh herbs and spices

The Kitchen Basics

Learn the correct way to hold a knife Master the art of chopping, slicing, and dicing Understand how to store fresh fruits and vegetables properly Learn to follow the guidelines for food and kitchen safety

The Fruit and Vegetable Basics

The secret to keeping tomatoes tasting their sweetest

How to reduce the zing of chile peppers

The easiest way to dice a fresh mango

The Entertaining Basics

Sample seasonal menus

Advance preparation tips to make party-throwing a cinch

Detailed shopping lists and countdown schedules for preparation

Flavorful Meals with Only 1 Tablespoon of Oil

Asparagus and Smoked Trout Frittata Sweet Potato and Butternut Squash Soup with Ginger

Herb and Scallion Quiche Spinach Quesadillas Grilled Fish Steaks with Asian Flavors Hot-and-Sour Shrimp and Rice Soup

Desserts to Devour with Only 1 Gram of Fat

Rhubarb and Strawberry Compote Almond Biscotti Chocolate Meringue Cookies Pears Poached in Ginger-Honey Syrup

Mollie Katzen

Martha is one of the best American cookbook authors writing today. Her recipes are delicious and balanced, her prose informs and always makes sense, and she infuses the experience with warmth, clarity, and encouragement. Take her word for anything!

Deborah Madison

Everything about Light Basics Cookbook is clear and straightforward—as well as healthy and delicious!

Marion Nestle

Martha Rose Shulman cares deeply about how to taste, feel, and think about food, how to make cooking (and even cleanup a pleasure, and how to produce clean, fresh, vibrant—and, of course, nutritious-meals with ease and confidence.

Publishers Weekly

Shulman (Mediterranean Light; Proven al Light) expands her light-and-healthy motif with this fundamental cookbook. Much of the organization here is terrific, like the inclusion of a chapter of Warm-Up Exercises: five easy recipes for dishes like Pasta with Simple Tomato Sauce and Tossed Green Salad with Classic Vinaigrette are recorded in such detail that there are paragraphs dedicated to pressing garlic and peeling tomatoes. Introductory sections on everything from shopping to equipment are also first-rate. Some chapters are more muddled, however, including one on Grains, Beans, Vegetables and Tofu, in which Tomato and Bean Gratin, Spicy Stir-Fried Tofu and Asparagus with Rice, and Corn on the Cob are lumped together. The recipes themselves are uniformly well written and express modern American tastes with lots of poultry (Pan-Cooked Chicken Breasts with Ginger and Soy, Turkey Chili) and fish (Grilled Marinated Swordfish, Fish Fillets with Tomato Caper and Mint Sauce), as well as sections dedicated to pizza and Mexican dishes. (Jan.)

What People Are Saying

Mollie Katzen
Martha is one of the best American cookbook authors writing today. Her recipes are delicious and balanced, her prose informs and always makes sense, and she infuses the experience with warmth, clarity, and encouragement. Take her word for anything.
-- Author of Moosewood Cookbook and Vegetable Heaven

Deborah Madison
Everything about Light Basics Cookbook is clear and straightforward -- as well as healthy and delicious!
-- Author of Vegetarian Cooking for Everyone.

Marion Nestle
Martha Rose Shulman cares deeply about how to taste, feel, and think about food, how to make cooking (and even clean-up) a pleasure, and how to produce clean, fresh, vibrant-and, of course, nutritious-meals with ease and confidence (Marion Nestle, Chair, Department of Nutrition and Food Studies, New York University).

New interesting book: Real World Print Production or Hackers

America's Best Chefs Cook with Jeremiah Tower

Author: Jeremiah Tower

Jeremiah Tower, James Beard Award-winning chef and pioneer of American regional cuisine, cooks with a "who's who" of some of the nation's top chefs in their home kitchens Companion to the PBS television series, America's Best Chefs In the early 1970s, Chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail-blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty-six-part PBS series, America's Best Chefs, Jeremiah Tower visits 13 James Beard Award-winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full-color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah's own creations. The book includes contributions from New York's Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles' Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco's Nancy Oakes (Boulevard), Chicago's Charlie Trotter (Charlie Trotter's) and Gale Gand (Tru), Philadelphia's Jean-Louis Lacroix (Rittenhouse Hotel), Boston's Ken Oringer (Clio), Arizona's Robert McGrath (Roaring Fork in Scottsdale), Wisconsin's Odessa Piper (L'Etoile in Madison), Alabama's Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon's Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia's Patrick O'Connell (The Inn at Little Washington).
Jeremiah Tower (New York, NY) received the James Beard Foundation's Outstanding Chef Award in 1996 and is the author of the JamesBeard Award-winning New American Classics as well as Jeremiah Tower Cooks.