The Low-Cholesterol Olive Oil Cookbook
The Low-Cholesterol Olive Oil Cookbook compiles more than 200 recipes that leverage olive oil for flavor and good health. If you enjoy cooking with olive oil, this cookbook brings you all types of international cuisines from Italian to Moroccan, from Greek to French.
Format: Hardcover with dust jacket, 307 pages.
Author: Sarah Schelsinger
Description: Here, for the first time, olive oil -- with its extraordinary range of flavors and aromas, its taste- and health-enhancing qualities, and its subtle ability to make even the simplest dishes memorable -- is fully presented in a book that brings olive oil recipes from around the world to American tables.
The Low-Cholesterol Olive Oil Cookbook is the first cookbook that not only explains the cholesterol-lowering benefits of olive oil but also proves, through more than two hundred recipes, that flavor and variety are compatible with healthy eating. This is a complete sourcebook for cooking with olive oil, dubbed "Mediterranean gold" by The New York Times.
Following a foreword by Dr. Scott Grundy, the most significant medical researcher in the field of olive oil and other monounsaturated fats, the first chapter tells the health story: the role of cholesterol in heart disease, the difference between saturated, polyunsaturated and mono-unsaturated fats, and the health benefits of eating olive oil. The authors offer a specific plan for substituting olive oil in the diet through the framework of a cholesterol-lowering diet strategy and a system for computing daily mono-unsaturated fat requirements. The differences in olive oils from countries around the world are reviewed. There are practical suggestions for selecting appropriate oils for various dishes and guidelines for general cooking and storage.
The recipes are genuinely mouth-watering dishes from around the world, heart-healthy interpretations of classic American dishes and recipes adapted from the cuisines of Mexico, Spain, Italy, Greece, Puerto Rico, Brazil, France, and Morocco, to name a few. Garlic Chicken Bites, Dilled Lentil Salad, Zucchini Fritters, Lamb-Eggplant Kebabs, Scones with Herbs and Parmesan, even a variety of pestos and inventive ways to prepare sun-dried tomatoes are just a sampling of the recipes found among the appetizers, soups, sauces and marinades, salads and dressings, vegetables and seafood, poultry and meat dishes, breads and desserts in these pages.
While the emphasis is on traditional cooking techniques, the adventurous reader will find sections on grilling and microwaving, as well as such uniquely helpful features as Quick Recipes (requiring thirty-five minutes at most to prepare) and a complete nutritional analysis of each recipe.
Written by a team that understands nutrition and cuisine, The Low-Cholesterol Olive Oil Cookbook is chock full of foods so delicious that no one will believe they are also so healthy.
Condition: Good condition.
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