Great Recipes For Good Health (Hard Cover)

More than 450 original recipes designed to prove that eating healthy does not have to mean denial. The recipes featured are low in calories, cholesterol and salt, but flavor is preserved through the use of herbs and spices. 138 4-color photos.

Top reviews from the United States

LB5.0 out of 5 stars This book made me into a pro when I was just a kid!Reviewed in the United States on March 15, 2009Verified PurchaseWe got this book as part of a subscription to Reader's Digest WAY back when I was just starting to learn about things like cholesterol, sodium, etc... (I'm 30 now)... let me tell you, it was one of the most fascinating and awesome things that ever hit my eyes. The beginning of the book gives great information on what spices are good to use *instead of just salt* for your own cooking and takes away so much fear people have by demystifying all those herbs... There are quick pale and dark green squares (for fairly low and extremely low quantities) for sodium, sugar, and fat, and all of the recipes are EASY.

Now one thing that's evolved as I've aged is that I've gotten far more interested in middle eastern and Asian (from Thai to Indian, everything really) and African flavors, too... so I've adapted things... and for, say, the stuffed zucchini, I often find myself putting raisins and some curry components in there... then again, since I've been sniffing, tasting, and contemplating spices since I was in preschool or before, I have a pretty good handle on the contribution of each thing... so I do sub out some stuff...

What this is great for, though, is the technique... flawless, consistent techniques that give anyone a good starting point... and might I mention that their pictures make me positively salivate? Even as a kid, I wanted SO much to make the strawberry chiffon cake with ladyfingers... because it's so pretty! :)

Given its cheap cost, for anyone interested in how to make full meals or just substitutes for things like hollandaise sauce or mayo... this is such a steal that you'd be crazy not to buy it. It has practical use and doesn't take up 2 of your hours just trying to figure out what this or that French term means... they keep it simple just in case the reader is not exactly a culinary master... and people get really confused when I show them one of only 2 books (Gand's butter sugar flour eggs is the other!) that I use as cooking aids!