Hold the fat, sugar, and salt
1984
Silverman, Goldie | Williams, Jacqueline B.
Abstract: A gradual approach to cutting back on fat, sugar, and salt is recommended in this cookbook designed for those persons on special diets as well as others interested in eating in a healthier way. Suggestions are provided for adjusting familiar recipes to reduce fat, sugar, and salt without sacrificing flavor. Recipes for "basics" which can serve as the foundation for many dishes, including stocks, sauces, seasonings, and salad dressings are introduced. Additional recipes are included for breakfasts, entrees, starches, vegetables, and desserts. Food preparation techniques, cooking methods, and recipe ingredients that can be modified to provide dishes reduced in fat, sugar, and salt are discussed. Charts compare fat, cholesterol, sodium, calories, and nutrient content of some common foods. (aj).
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