Co-host of Lifetime's Cook Yourself Thin Allison Fishman shows you how to eat great—and look even better!
In You Can Trust a Skinny Cook, Allison Fishman teaches you how to stay thin and trim without giving up on the good things in life. She shows you how to take control of your health by taking charge in the kitchen with delicious, healthy meals served in the right portions.
You'll learn how to cook with confidence, making your neighbors jealous both for your cooking skills and your great figure. Recipes include handy "Kitchen Tips" that make cooking simple and "Skinny Kitchen Tips" for cutting out the calories without losing the flavor. Recipes like Slow Roasted Salmon with Lemon Dill Sauce, Three Cheese Mac and Cheese, New England Clam Chowder, and even decadent desserts like Berry Cobbler with Buttermilk Biscuits are so good, you'd never know that they're made with healthy ingredients and techniques.
• A smart guide to enjoying great food and great health • From Lifetime and TLC star Allison Fishman, an authority on healthy and delicious cooking • Features recipes that cover every meal of the day, including desserts and snacks • Full of simple cooking instructions and nutritional information per serving
You Can Trust a Skinny Cook is the only guide home cooks need to eat the foods they love in a healthy way. So live it up—without giving anything up!
Fishman, a contributor to Cooking Light magazine and coauthor of Cook Yourself Thin, advocates taking control of your health by learning to cook delicious food that also happens to be low in calories. Among her "10 commandments for your best body" are "never go hungry," "snack between meals," "fill half your plate with vegetables," "have breakfast and make it at least 250 calories," and "Enjoy what you eat. If you don't like it, don't put it in your mouth." The emphasis is certainly on eating, not dieting, though each recipe lists serving size and nutritional information. Breakfast options include crepes with saut ed apples and bread pudding with peaches and blueberries; there's a flourless chocolate cake, berry cobbler, and profiteroles for dessert. In between, there are your run-of-the-mill salads and soups (spinach, Caesar, beet; potato-leek, black bean, carrot-ginger); snacks (deviled eggs, stuffed mushrooms, hummus); pastas; vegetables; sides; and mains (quick chicken mole, shrimp scampi, classic roast beef, seared duck breast, pulled pork). While nothing is particularly groundbreaking, Fishman gets points for her emphasis on enjoying food and eating more in smaller portions, and her "skinny tips" accompanying most recipes are insightful. This is a good book for beginning cooks who want relatively healthy versions of classic dishes.