Great Good Food: Luscious Lower-Fat Cooking

by Julee Rosso

Julee Rosso, the co-author of the phenomenally successful The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics, now brings us Great Good Food, the cookbook for the nineties. Great Good Food addresses today's number one food-health concern -- fat -- in a collection of delicious new recipes that don't sacrifice pleasure for nutrition. While Rosso has lowered the fat, she hasn't forgotten that taste is still the driving factor when we make food choices.

In her previous books Julee Rosso's lively original style has helped define home cooking for over a decade. Here, in more than eight hundred delectable recipes, she applies that style to our contemporary palates, which demand flavor along with fitness. Here, in menus designed to be used every day, are dishes built on the grains, beans, and rices that are the foundation of a smart diet; the herbs and fabulous vegetables that now spring up in our gardens and supermarkets; the fresh fish, lean game, and delicate poultry that are being raised for today's table.

Great Good Food is indispensable for the smart cook. Rosso delivers the sizzle without straining the skills of the average home cook. Away from the kitchen, it also is a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, food history and lore, and charming ideas for dressing up the house and catering to your guests.

Lower-Fat Cooking for Five Seasons

Spring Fever
-- Summer, the Season of Plenty
-- Autumn Leaves

Home for the Holidays
-- Winter Wonders

Menus for Celebrating Everything

Shooting-Star Night
-- Mother's Day Tea
-- Black-Tie New Year's Eve

Big-Plate Buffet
-- Halloween Hayride
-- Too Hot to Cook
-- Out on the Beach

Company's Coming
-- White Christmas Eve

International Feasts

Red-Hot Mexico
-- A Moroccan Oasis
-- Spanish Sunshine

Meet Us at the Trattoria
-- The Best of Bistro
-- On a Greek Island

The New Pantry

The Yogurt Culture
-- All About Oils
-- Salsas
-- Marinades
-- Vibrant Vinegars

The Pepper Patch
-- The Herb Garden
-- Great Garlic
-- A Grain of Truth

Use Your Noodle
-- Green Greener Greenest Salads

The New Classics

Magic Mousses
-- Great Good Pestos
-- Salad Spritzes, Splashes, and Sprays

Sunset Sips and Dips
-- Pizza Toss-Up
-- Sweet Nothings
-- Flavored Oils

Nutrition Update

Calories, carbohydrates, protein, and fat analysis for every recipe "Good for You" tips
-- All about fat
-- How to monitor your indulgences

Genres: Cookbooks, Cooking, Nonfiction, Food

574 pages, Hardcover

First published April 19, 1993

About the author

Julee Rosso is an American cook and food writer. In 1977 she and Sheila Lukins opened and ran a gourmet food shop in New York City called The Silver Palate. In the 1980s they wrote The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and others. A 25th Anniversary update of the Silver Palate Cookbook was published in 2007.

Reviews

[Joyce · Rating 4 out of 5]

Ah, here's a very good cookbook that I've forgotten. It's an older book and one of the first to introduce the concept of lower fat cooking. The oven puff with fruit is as good as it's presentation. Also good were the black angus and black beans and the upside down peach cake. I better keep this in better spot.

[Allie · Rating 4 out of 5]

Fun cookbook, love her and her other co author of the Silver Palate series.

[Caroline · Rating 4 out of 5]

I bought a copy of this cookbook for our home and for my folks after my father had a massive heart attack in 1996. Mom and I both have used many recipes out of it--some have become staples in my cooking repertoire, especially the lemon roasted chicken. I love that the recipes are organized by season and that special treats are included. Fantastic addition to any cookbook library for any family trying to keep it healthy.

[Kendall · Rating 4 out of 5]

Of all of the cookbooks I own, this is one of the ones I use the most. I love the fact that these are not fat free or low fat recipes--many of them are lower fat, and she has included a few "devil" recipes--high fat things that humans shouldn't live without! It is a great "New Basics" cookbook with lower fat recipes.

[Grainne Rhuad · Rating 5 out of 5]

While I rarely use cookbooks anymore, this one was one of my first cookbooks and one of the most used. Everything is excellent and easily reproduced. A great good starting off point for beginning cooks.

[Sarah · Rating 3 out of 5]

I made a couple of things from this--some pestos that turned out quite good, and some gnocchi that were a flop. I have to take the blame for the second one, as my technique could use some help! It is on my list of things I need to work on making.

[Tracie · Rating 5 out of 5]

Best prime rib recipe EVER

[Tina H · Rating 4 out of 5]

Four stars mostly for nostalgia, as this was the first cookbook I was given when I moved into my first apartment in the 1990s. I think I still have it somewhere. It seemed extremely chic and "classy" to a country girl who, up to that point, had only seen cookbooks printed by church ladies with that weird plastic spiral binding.

[Machelle · Rating 4 out of 5]

Very diverse recipe book with easy to understand recipes.