DESCRIPTION: Hardcover with dust jacket, 6 1/2" x 9 1/2", 276 pp. including index
BLURB/FLYLEAF: Calories do count, and Pierre Franey knows it. Here's a revolutionary new approach to low-calorie cooking by one of the country's most renowned chefs.
Ever since Pierre Franey achieved fame in what was then the best restaurant in New York City (Le Pavillon), he has been making news about cooking, and, as resident chef of The New York Times, he has continued to break ground. For example, when Craig Claiborne needed to lower his weight, his salt intake, and his cholesterol, Franey co-invented the hugely successful Gourmet Diet. And then, of course, he invented the 60-Minute Gourmet.
Now he's on to something new - Pierre Franey's Low-Calorie Gourmet, which is based on the theory that lots of people want to cut their calories without punishing their taste buds. In creating this new approach to food, Franey has invented 250 recipes that cover every food group and every course. They use no cream, no flour-based sauces, relatively little butter, and only a touch of salt, but they still taste wonderful. And best of all, the recipes are simple and can be prepared quickly - usually within 60 minutes. There are also inventive sections on equipment, technique, and presentation, and each recipe is accompanied by a calorie count.
With its lighter approach to classic cuisine - including such enticing recipes as Sauteed Shrimp with Tomato Sauce, Potato Leek Soup with Curry, Salmon Salad with Ginger and Dill, Chicken Breasts Duxelle, Veal Chops with Morels, Brochettes of Pork with Herbs, Oriental Beef Stew, Spaghetti with Clam Sauce, even Apple Souffle - this cookbook promises to be his most popular cookbook to date.
CONDITION BOOK: Very Good+, with tight and square binding, clean and bright pages; some eraser marks FFEP.
CONDITION DUST JACKET: Very Good-, with overall shelf wear, rubbing/scuffing, rips/chips/tears.