Cook It Light Pasta, Rice, and Beans - Hardcover

Jones, Jeanne

9780025597730: Cook It Light Pasta, Rice, and Beans

Hardcover

ISBN 10: 0025597736 ISBN 13: 9780025597730

Publisher: Macmillan Pub Co, 1994

A collection of favorite recipes that have been altered to adhere to today's health concerns includes recipes for appetizers, soups, main dishes, and desserts and a nutritional breakdown of the calorie, fat, cholesterol, and sodium content for each recipe.

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From Publishers Weekly:

Jones's ( Cook It Light Classics ) syndicated column, "Cook It Light," is popular in part because the recipes unveiled there cut back on our common enemies: sodium, fat, calories, cholesterol. Her latest book provides fresh additions to that general roster, and healthful "revisions" of forbidden fruits requested by her readers. Her recipe for a "lightened" chicken fettuccine Alfredo, for example, calls for margarine, olive oil and low-fat milk, rather than the expected butter, cream and egg yolks; the per-serving calorie count is a mere 388. Elsewhere, the versatile bean is a frequent ingredient, whether with red snapper, salmon, or in numerous side dishes (bright beet risotto, spring vegetable stew, fava bean salad, black bean bisque with crab, and various chilis). The 200 recipes are new, not recycled, and should bring more of the faithful into the heat of Jones's kitchen. Desserts are not included; bread is. Photos not seen by PW.
Copyright 1993 Reed Business Information, Inc.

From Booklist:

Legumes + grain = complete protein. That equation, drummed into our heads by both the new USDA food pyramid and innumerable food writers, forms the basis of yet another Jeanne Jones compendium and addition to her Cook It Light series. Though it's certainly no difficult task to string her newspaper columns into a bound format, she begins her excursion into pasta, rice, and beans by explaining cooking techniques and defining the varieties for these three foodstuffs that are available. More than 200 recipes later, it's clear that this trio of ingredients is not for vegetarians only. She twists both old favorites and new tastes into light, healthier versions (all including counts for calories, cholesterol, fat, and sodium): macaroni and cheddar soup, peanut apple slaw, roasted chile cheese custard with rice and tomatoes, jambalaya, turkey lasagna rolls, beef and bean frittata, southwestern cornbread pizza. Barbara Jacobs

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