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Lighten Up: A New Healthier Way to Cook

Lighten Up: A New Healthier Way to Cook (Paperback)

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"Lighten Up" is a refreshing new approach to modern healthy eating. It is not a diet book, but it is a book for all food lovers who believe good food can be good for you. Containing over 100 recipes, there are chapters on Sustaining Breakfasts, Scrumptious Salads, Nourishing Soups, Spicy Food, 'Veggo' Food, Fast Food that's good for you, Slow Food that cooks itself, Easy Food, Pure Steamy Food and Fruity Food to round off a meal, plus a selection of dishes for special occasions. The balance in Jill's cooking has shifted away from meat meals and dairy produce towards fish, fruit, salads, grains and veggies. She still looks to provide big flavours, creamy textures and crisp edges, but without the cream, the pastry, refined sugars and animal fats. The recipes are essentially simple and easy to prepare, with tempting dishes such as Tagliatelle with Salmon, Lemon and Rocket; Grilled Chicken with Salsa Verde; Japanese Mushroom Noodles; and Pineapple and Coconut Souffle. Throughout the book are features on key ingredients and techniques, whilst stunning recipe photographs make the food look irresistible.

Food & DrinkHealth & wholefood cookery Publisher: Quadrille Publishing Ltd Publication Date: 21/09/2007 ISBN-13: 9781844004898  Details: Type: Paperback Format: Books
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Born in Australia, Jill now lives in London. A self-taught cook, she was The Times Cook for six years and is one of our most inspiring food writers. Behind her trademark of simple, modern, healthy recipes lies a wealth of culinary knowledge gathered from her travels and enormous enthusiasm for good food. Jill often appears on TV, doing guest stints on Saturday Kitchen, Saturday Cooksand Great Food Live. She also contributes regularly to delicious. magazine in Australia, the UK and The Netherlands. Jill is the author of 14 cookbooks including Simple Food, Very Simple Food, Totally Simple Foodand Good Cooking. In 2002 she received the British Cookery Journalist of the Year Award from the Guild of Food Writers.

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