Cooking thin with Chef Kathleen : 200 easy recipes for healthy weight loss / Kathleen Daelemans.

Format:

Book

Author/Creator:

Daelemans, Kathleen.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Reducing diets--Recipes.

Reducing diets.

Genre:

Recipes.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xvi, 400 pages ; 24 cm

Place of Publication:

Boston : Houghton Mifflin, [2002]

Summary:

The Food Network's newest star, Chef Kathleen Daelemans, is living proof that great-tasting food and dramatic weight loss can go hand in hand. A decade ago, she was unexpectedly chosen to become head chef of one of the world's most luxurious spas in Hawaii. One problem: she weighed 205 pounds and was a size 22 -- not exactly an advertisement for the joys of low-fat eating. But Kathleen wasn't about to give up her love of food, and she set out to create a cuisine she could be proud of. Her ground rules were simple. Every dish had to satisfy. Pleasure must rule. No one should have to weigh or measure food. And the "d" word was banned -- unless the "d" stood for outrageously delicious.

Spa guests, movie stars, recording artists, sports figures, and supermodels flocked to the restaurant's tables. Critics from the New York Times, Esquire, Food & Wine, Bon Appetit, and the Los Angeles Times raved. Kathleen herself lost seventy-five pounds. Now, in this book, Chef Kathleen shares her sassy philosophy and the secrets of her weight-loss success story while giving you the tools to make healthy changes for yourself. Falling in love with her food is easy, with recipes like Split-Roasted Chicken and Potatoes, Buttermilk Baked Onion Rings, Sesame Ginger Shrimp, Green Beans with Lemon and Parmesan, and Dark Chocolate Cherry Cheesecake. The book is packed with shortcut tips, comments from real people, and suggestions for transforming one meal into a second, equally delicious one. With Cooking Thin, your journey to vitality starts now.

Contents:

Kathleen's 1-2-3 Guide to the Finish Line 1

Round Up the Tin Pan Bangers, the Spoon Lickers, the Chocolate Chins, and the Dirty Bibs, It's Time to Cook Thin! 63

Breakfast 79

Soups 93

Sandwiches, Pizzas, and Frittatas 115

Side Salads and Savory Slaws 141

Vegetable Sides 163

Pasta, Polenta, Beans, and Rice 201

Sauces, Condiments, and Other Really Cool Things You Ought to Make 239

Light Meals, Vegetarian Entrees, and Entree Salads 267

Fish 297

Meat 309

Desserts 349.

Notes:

Previously published: New York : Regan Books, 2001.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

061822632X

OCLC:

49285413

Online:

Publisher description

Laurie Burrows Grad Collection Home Page