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200 Low Fat Dishes: Hamlyn All Colour Cookbook Kindle Edition

3.9 out of 5 stars 102 customer reviews

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Length: 240 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Product Description

Book Description

People are becoming more aware of what they eat and want to eat healthy food: sales of Sainbury's high-fat ready meals such as chicken madras have fallen 40% since it started its nutritional labelling scheme. Consequentially, sales of lower-fat foods such as Spinach and Ricotta Cannelloni and Carrot and Coriander Soup from Sainbury's Be Good to Yourself range are up by 142% and 123% respectively.

About the Author

Cara Hobday has been passionate about cooking from a young age, and after attending catering college began exploring the different culinary cultures of Europe and Asia. She has been a professional food journalist and stylist for 14 years and is a mother of two young girls. She is the author of Hamlyn's Kids' Healthy Lunchbox.

Product details

  • Format: Kindle Edition
  • File Size: 24297 KB
  • Print Length: 240 pages
  • Publisher: Hamlyn (15 April 2008)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B004H4XD0O
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 3.9 out of 5 stars 102 customer reviews
  • Amazon Bestsellers Rank: #472,886 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Paperback Vine Customer Review of Free Product ( What's this? )
There are two sorts of cookbooks. The first is the kind that guide you through how to make the familiar favorites well. The second type offers up a selection of recipes that you will not have experienced before. These recipes are in the latter category.

The book is divided into the folowing sections

Everyday

In what sense these are everday I don't understand. I cetainly won't be reguarly spending an hour and precious gas boiling pearl barley, to make lamb and prune tagine with barley. Not least because it is probably better with cous cous. I was also surprised that having lectured the reader on how healthy and lean skinned chicken breasts are, we are then asked to baste them in butter.

Quick

The quick recipes take anything up to 45 mins to prepare. In fact they seem to be typically no quicker, than most of the other reipes in the book. The recipes in this section are simpler and plainer than the everday recipes and I will be more likely to use them.

Something Special

These recipes are only slightly more luxurious than the other recipes and will be just as easy to repair. For example, chicken with paprika is made "special" simply by drowning it in a pint of red wine.

Vegeterian

These recipes are amongst the most sensible in the book. They are not quite staples, but if your are entertaining a vegetarian then they may come in handy.

Salads

Plenty of vairety. Again recipes for entetaining rather than staples.

Deserts

The desert recipes look the most inviting of all the recipes. Whatever it happens to taste like, the mixed berry chocolate roulade looks to be an exciting improvement over a sickly shop bought yule log.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
**Update**

Cara Hobday DOES write a superb introduction to this book, encouraging a change of attitudes towards fatty foods and giving solid nutritional advice. But the recipes themselves completely contradict this advice!

Just 5 recipes into the book and we've consumed Peanut Butter, Butter and Coconut Milk! How 'Low fat' is that, Eh?

And your Penne with Roasted Tomatoes is not a complicated-sounding dish. I expect we could all manage that one without any fatty ingredients. But not Cara -she whops in OLIVE OIL, CREME FRAICHE, RICOTTA and PARMESAN!! I trick you not! Excuse me, but is this not exactly the OPPOSITE of 'low fat'? eg. Taking a traditionally low-fat dish and packing it with saturated gunk! What is she thinking?

I grant that it is oft suggested throughout the book to use 'low fat' variants of ingredients like 'half fat cheddar' but do consider that, at 30% fat, cheddar cheese still does not qualify as low fat in its half fat variant of 15% fat. Not in my book, anyway; I'm looking at anything under 2% to qualify as low fat, frankly.

This book could have been called 'low-ER fat' dishes instead of low fat dishes. Unless it was qualified with nutritional breakdowns of each recipe which it is not. Fat chance!

Some dishes here do look tasty and one or two look genuinely healthy but the bewildering inclusion of saturates in a book of this title is lunacy.

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

I don't eat meat, which I should have thought about before getting this book. But looking at the veggie dishes, the author seems to have fallen into the trap of using eggs and cheese to substitute for meat. Not very healthy really.
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By Benjamin TOP 500 REVIEWER on 30 Dec. 2011
Format: Paperback Vine Customer Review of Free Product ( What's this? )
The brief introduction discusses fat in the diet, pointing out the health benefits of reducing fat and that it is unrealistic and unhealthy to eliminate fat altogether. It goes on to explain how to reduce the amount of fat in the diet, mentions some useful equipment, looks at cooking methods, and offers some serving suggestions to make meals more appealing.

In the same format as other books in this series the recipes are clearly explained and laid out one recipe to a page, with the facing page showing a full colour photograph of the finished dish. The recipes are grouped under the headings: everyday, quick, something special, vegetarian, salads, and desserts. The book includes an index, but as with other books of the series each recipe is listed just once and not always where you might expect it to be; unless you know the name given to the recipe it can be difficult to find what you want.

The recipes that include meat in the ingredients specify low fat cuts, this obviously helps achieve the low fat aim, but I wonder how much flavour is lost; my experience with such cuts is that they can be dry and tasteless, although with really good quality meat it is perhaps less of a problem. Cheese features in a number of recipes but it tends to be goat cheese - OK if you like goats cheese, but I find it can be insipid. The desserts might include quark, or low/half fat versions of either fromage-frais, crème-fraîche, yogurt (yoghurt) or cottage cheese.

While I am something of a fan of these handy little books I don't think I will be making a great deal of use of this particular one, but no doubt those seeking to reduce fat in the diet will find plenty to choose from, for as with the the other books there is a great deal of variety here, and the dishes certainly look appealing from the photographs.
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