Provencal Light
Author: Martha Rose Shulman
A healthy and delicious trove of recipes that capture the heart of Provence but not the fat In Provencal Light, first published in hardcover in 1994, Martha Rose Shulman embraces the glorious essence of Provence as she introduces us to her favorite recipes, rich and redolent with flavor but lightened for today's lifestyles.
Provencal Light takes us on a fantastic culinary tour of the south of France. Nutrition-conscious home cooks can enjoy such culinary marvels as the ravioli of Nice, filled with chard and chicken or herbs with ricotta cheese; nourishing vegetable tortes; creamy Asparagus and Fresh Pea Risotto; Stuffed Summer Vegetables; Pan-Roasted Quail with Quinces and Figs; and luscious Pear and Apple Souffle. Plus there is a scrumptious selection of richly flavored vegetable gratins and ragouts; satisfying pastas and gnocchi; and heavenly, naturally sweet fruit tarts, clafoutis, and sorbets.
Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat content. Provencal Light lets you enjoy the marvelous cuisine of the south of France while adhering to a healthful, hearty diet. This is the perfect marriage of low-fat eating and good taste for everyone with a passion for food.
Colman Andrews
In this glorious catalogue of dishes from Provence and the Cote d'Azur, Martha Rose shulman manages to reduce the heft of the food while leaving its heart intact. —authr of Catalan Cuisine and Everything on the Table
Patricia Wells
The light, fragrance, and zest of Provence shine through on every page. The spirit of Provence has touched Martha Rose Shulman's soul, and she truly is a daughter of that blessed land.
Publishers Weekly
Noting that the cuisine of Southern France is already ``essentially vegetarian,'' Shulman ( Mediterranean Light ) maintains the character of traditional Provencal dishes even while reducing their fat content. Eschewing all meat dishes (and even the traditional bourride, a heavily enriched fish soup) , she cuts the amount of olive oil used in many dishes (down to one or two tablespoons for four to eight servings) and calls for less than usual amounts of such high-fat flavor enhancers as tapenade (olive paste). In a ``relatively low-fat aioli'' much of the garlic mayonnaise's oil is replaced with fromage blanc, cottage cheese or mashed potatoes. While there are only 10 recipes in the poultry and rabbit chapter, the vegetable and soup chapters are as full as a market basket in July. Of note are vegetable ragouts and gratins: tomato, potato and squash, and others in combination--such as artichokes and potatoes, eggplant and tomato, spinach and red pepper--all redolent of garlic and herbs. Sauteed vegetables are cooked with less oil and over a low heat, yielding their flavors surely but more slowly. Desserts highlight fresh fruits, usually in clafoutis or tarts made with crisp, scantily buttered phyllo pastry. These are not diet recipes, but they are reasonably healthful and joyously Provencal. (Apr.)
Library Journal
Shulman, cooking teacher and writer, has lived in France for more than ten years, and she's spent a great deal of that time in Provence. Although she covered some of this same ground in Mediterranean Light ( LJ 4/15/89), now she focuses strictly on Provencal cuisine in all its glory. The Provencal diet lends itself readily to Shulman's lightening, and she offers dozens of recipes for flavorful dishes that are low-fat but still true to the spirit of the ``cuisine of the sun.'' She includes a whole chapter on the region's famous fish soups, along with lots of delicious vegetable dishes, zesty salads and starters, breads, pizzas, pastas, and a variety of fruit desserts. Definitely not a ``diet'' book, this is highly recommended.
Interesting book: Uses of Haiti or The Politics of Jesus
Cielo de chocolate: Deleite su paladar con una gran variedad de exquisitas recetas con chocolate
Author: Edimat
For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.
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