Keyword:
Author:
Region:
Course:
Diet/Seasonal:
Search My Cookbooks
High Flavor, Low-fat Pasta Cookbook
by Steven Raichlen
ISBN-10: 0670865818
ISBN-13: 9780670865819
ISBN-13: 9780670865819
Region: USA
Publisher: Penguin Books
Publication Date: January, 1996
Publishers Information
About High Flavor, Low-fat Pasta Cookbook
Publisher Web Link: http://www.penguin.com/
In the Tower of Babel of the world’s cuisines, one dish is universally understood: pasta. Savored around the world, pasta and noodle dishes have exploded on the American scene in the last decade - fueled by our growing health consciousness and our desire for satisfying, inexpensive, nutritious meals that can be prepared quickly and easily. Beginning with new, healthy versions of classic sauces like pesto and bolognese, High-Flavor, Low-Fat Pasta features expert low-fat remakes of perennial favorites such as A New Spaghetti with Clams and Pepper Confetti Macaroni and Cheese. The book is also filled with the highly spiced international recipes that have become Raichlen’s trademark. Using fresh herbs, tongue-tingling chilies, and tangy condiments from Asia and the Caribbean, Raichlen creates exciting dishes with greatly reduced fat, ranging from Thai Noodle “Bouillabaisse” to Curried Orzo Salad and Tex-Mex Arrabbiata. Complete with nutritional analyses and punctuated by stunning photographs, the forty recipes presented here demonstrate why pasta is considered by many to be the perfect food.
Author Information
About Steven Raichlen
Author Web Link: http://www.barbecuebible.com/
Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series (4 million copies in print) and The Primal Grill and Barbecue University™ TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.
Raichlen’s obsession with live fire cooking began with The Barbecue Bible (Workman, 1998), an IACP/Julia Child Award-winning encyclopedic study of global grilling chronicling his 4-year, 200,000-mile odyssey on the world’s barbecue trail. In 2000, Workman published How to Grill, the world’s first step-by-step guide to live fire cooking, with more than 1000 color photographs, hailed by the New York Times as “astute, approachable, and eminently appealing.” How to Grill won an IACP Award and has more than 1.5 million copies in print.
BBQ USA (2003) is Raichlen’s 780-page, 650-photograph, 425-recipe love song to regional American barbecue and won a 2004 James Beard Award. His most recent book, Raichlen on Ribs (Workman, 2006), celebrates what for many people is the most iconic and quintessential barbecue—ribs—in all their global glory.
Raichlen’s 28 books include Barbecue Bible Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice (Workman Publishing), and the James Beard Award-winning Healthy Latin Cooking published in English and Spanish by Rodale. In all Raichlen has won 5 James Beard Awards and 3 IACP awards, and his books have been translated into 12 languages, including French, Russian, and Japanese.
Raichlen’s TV shows include the popular Barbecue University™ and the sizzling new Primal Grill, which debuts on PBS in May, 2008. He has appeared on virtually every major national TV show, from The Today Show, Good Morning American, and CNN to Oprah, the View, and Regis and Kelly. In 2000, Raichlen created Barbecue University, a unique cooking school hailed by the Food Network as the “#1 Barbecue Experience in the U.S.” The 2008 sessions will take place at the ultra-luxurious Broadmoor resort in Colorado Springs, Colorado, on June 1-4, and 4-7. Raichlen also created the Best of Barbecue line of grilling accessories, manufactured by the Companion Group.
In August, 2003, Raichlen battled—and defeated—Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. He is currently working on two books: one is a novel—and, no, it has nothing to do with barbecue. The other is Planet Barbecue, which is scheduled for publication next year. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris. Raichlen lives with his wife, Barbara, in Miami, Florida. (http://www.barbecuebible.com/)
Cookbooks by Steven Raichlen
Recipe Index
Recipe index coming soon.