Low-fat, High-flavor CookbookBook - 1995
One of the most common beliefs among consumers concerning low-fat food is that it has no flavor. Low Fat, High Flavor shows them that certain low-fat foods and seasonings are the keys to replacing flavor lost when fat is reduced. The book centers on key ingredients that make low-fat food taste good--flavored vinegar, infused oils, herbs, spices and more. Photos.
Publisher: Birmingham, AL : Oxmoor House, c1995.
Branch Call Number: 641.5 Oxm
Characteristics: 240 p. : col. ill. ; 28 cm.