A fantastic collection of traditional and modern South East Asian recipe, each naturally low in fat or authentically reworked into a delicious low fat healthy version.
Includes a comprehensive introduction to the key cooking ingredients, with guidelines for healthy eating, information on the fat content of different foods, and top tips for fat-free cooking.
Features the tastiest dishes from Thailand, China and South-East Asia, including familiar favourites such as Chicken with Cashew Nuts, Duck with Pancakes, Seafood Chow Mein, and Banana Fritters, as well as contemporary dishes such as Lettuce Parcels, Soft-shell Crabs with Chilli and Salt, Golden Steamed Sponge Cake, and Sweet Mung Bean Soup.
A nutritional analysis of every recipe provides information on calories, fat, cholesterol, carbohydrate, sugar, sodium and other nutrients for at-a-glance guidance.
Delicious spicy and aromatic dishes from South-East Asia in no-fat or low-fat versions, shown in 1600 step by step colour photographs.
About the Authors
Jane Bamforth has worked as a subeditor for Good Housekeeping, BBC Good Food and Woman and Home, including an extensive range of cookbooks, including titles by Gary Rhodes and James Martin.
Maggie Pannell is an experienced food and nutrition writer with a keen interest in healthy eating. She is a member of the Guild of Food Writers and the Guild of Health Writers.
Jenni Fleetwood is a highly experienced food writer and editor. She is a member of both the Society of Authors and the Guild of Food Writers.