Click on a thumbnail to go to Google Books.
Today's Gourmet: Light and Healthy Cooking for the '90s (edition 1994)
Today's Gourmet by Jacques Pépin
No current Talk conversations about this book.
References to this work on external resources.
Wikipedia in English
Amazon.com Product Description (ISBN 0912333073, Paperback)This array of first courses, main courses, accompaniments and desserts aims to combine the stylish innovations of modern haute cuisine with state-of-the-art nutritional requirements. Without ruling out the occasional indulgence, such as beef carpaccio or chocoloate souffle cake with raspberry rum sauce, the author focuses on ingredients which are both delicious and healthy in themselves, to offer dishes such as crab cakes with avocado sauce and sauteed scallops with mangetouts. Detailed nutritional breakdowns show the protein, carbohydrate, saturated fat, cholesterol and sodium content of every recipe, and give an exact calorie count. Jacques Pepin is a French culinary expert who writes regularly for "The New York Times". His previous books include "La Methode" and "La Technique".
(retrieved from Amazon Thu, 12 Mar 2015 18:25:31 -0400)
No library descriptions found.
Is this you?
Become a LibraryThing Author.