Le Cordon Bleu: Classic Light: Sophisticated Food for Healthy Living - Hardcover

Wright, Jeni

9780304355877: Le Cordon Bleu: Classic Light: Sophisticated Food for Healthy Living

Hardcover

ISBN 10: 0304355879 ISBN 13: 9780304355877

Publisher: Cassell, 2000

Health-conscious gourmets don't have to choose between a healthy feast and an elegant one. A mouthwatering collection of easy-to-prepare recipes, created at the renowned culinary arts institute, Le Cordon Bleu, shows how to cut down on unhealthy foods while enjoying the satisfaction of fine dining. These master chefs offer easy-to-prepare meals with high-quality ingredients. Try the soups and starters like Gazpacho or Spiced Prawn and Squid Skewers. Then sample the Fish and Shellfish chapter that features Mackerel with Peanuts and Chilies; Salmon Fish Cakes with Lemon and Dill; and Clam and Black Bean Salad. For a meat or poultry-based meal, select from the Chicken with Sage and Lemon on Papillote; Slow Cooked Lamb; and Fillet Steaks with Mushrooms and Red Wine. And, that doesn't even include the great salads and desserts! Each dish tastes so good and looks so stunning--and to think they're all good for you!

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Review:

Since 1895, Le Cordon Bleu has taught classic French cuisine to students worldwide. It's not an institution you'd immediately associate with today's low-fat, health-centered dishes, yet Classic Light, the work of the school's chefs and food writer Jeni Wright, presents stellar examples of just such cooking. In the most direct manner possible, the book offers 135 recipes for a wide range of satisfying light and lightened dishes--old favorites like vichyssoise and stir-fried chicken as well as more innovative fare, including Spiced Shrimp and Squid Skewers, Korean Beef Wraps, and Lemon, Parsley, and Pine Nut Pasta. Readers looking for easy yet stylish recipes that work equally well for family and special-occasion cooking should embrace the book.

Chapters cover the basic food groups and courses and include "Vegetables and Salads" and "Pulses, Grains and Pastas." The recipes in these chapters are particularly tempting, such as Spiced Avocado and Strawberry Salad, Summer Pea and Sage Risotto, and Tagliatelle with Fennel, Bell Pepper, and Tomato. Desserts aren't neglected, and Baked Apples and Figs and Iced Minted Blackberry Souffl�s, among others, should satisfy end-of-meal appetites without broadening waistlines. Illustrated with color photos throughout and including food and preparation tips, dish variations, and other useful material, the book offers up-to-date dining from one of the world's most respected culinary practitioners. --Arthur Boehm

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