The Richard Simmons Farewell to Fat Cookbook
Author:
Genre: Cookbooks, Food & Wine
Book Type: Hardcover
Author:
Genre: Cookbooks, Food & Wine
Book Type: Hardcover
5 1/2 stars at amazon
By Angela Potter (Derby, CT) -
This review is from: The Richard Simmons Farewell to Fat Cookbook (Hardcover)
I know, I know - am I REALLY going to try to get away with extolling the virtues of a Richard Simmons cookbook? YES! This is a great cookbook, filled with recipes anyone can make, tips for healthier cooking and living, and lots of cute stories and jokes from "Mr. Slimmons" himself.
I picked this up after thumbing through it in a bookstore one afternoon, and I haven't been disappointed yet. It's got everything - appetizers, main and side dishes, desserts. Throughout the book are tips on different cuts of meat and how to ask for them, substitutions for certain ingredients you may cook with, and comparisons of some foods that have many different types, like rice, potatoes, and hot peppers. Everything is presented in easy steps, and none of the recipes have such exotic ingredients that you can't find them in your everyday grocery store. The pictures are bright and every recipe is preceeded by Richard's 'background' on it's origin. My favorite so far has to be the Maple-Glazed Roast Turkey Breast in a Cornbread Nest. Soooo good.
Although I am not a die hard Richard Simmons fan, I would reccomend this book to anyone who wants to lose weight but still eat some really delicious food. In my house, this book is the ying to Emeril's yang!!!
Editorial Reviews
From Booklist
We are now so familiar with Simmons as a diet and exercise guru that just a tiny leap of imagination lands us in his kitchen--for more than 80 recipes of low-fat, low-cholesterol eating. Although certainly not so polished a heart-healthy chef as Graham Kerr, Simmons packs his own brand of American cooking: simple-to-fix down-home recipes with the "evil" stuff omitted. And he also wields a quirky, pun-filled sense of humor, evident both in the text and in the names of dishes. Any reader's comfort level will be increased further by the up-front times shown for preparation and cooking, baking, broiling, and marinating, as well as by the innumerable sidebars on mustards, hams, pasta shapes, and other culinary information. Expect library patrons to make reservations for this title. Barbara Jacobs
By Angela Potter (Derby, CT) -
This review is from: The Richard Simmons Farewell to Fat Cookbook (Hardcover)
I know, I know - am I REALLY going to try to get away with extolling the virtues of a Richard Simmons cookbook? YES! This is a great cookbook, filled with recipes anyone can make, tips for healthier cooking and living, and lots of cute stories and jokes from "Mr. Slimmons" himself.
I picked this up after thumbing through it in a bookstore one afternoon, and I haven't been disappointed yet. It's got everything - appetizers, main and side dishes, desserts. Throughout the book are tips on different cuts of meat and how to ask for them, substitutions for certain ingredients you may cook with, and comparisons of some foods that have many different types, like rice, potatoes, and hot peppers. Everything is presented in easy steps, and none of the recipes have such exotic ingredients that you can't find them in your everyday grocery store. The pictures are bright and every recipe is preceeded by Richard's 'background' on it's origin. My favorite so far has to be the Maple-Glazed Roast Turkey Breast in a Cornbread Nest. Soooo good.
Although I am not a die hard Richard Simmons fan, I would reccomend this book to anyone who wants to lose weight but still eat some really delicious food. In my house, this book is the ying to Emeril's yang!!!
Editorial Reviews
From Booklist
We are now so familiar with Simmons as a diet and exercise guru that just a tiny leap of imagination lands us in his kitchen--for more than 80 recipes of low-fat, low-cholesterol eating. Although certainly not so polished a heart-healthy chef as Graham Kerr, Simmons packs his own brand of American cooking: simple-to-fix down-home recipes with the "evil" stuff omitted. And he also wields a quirky, pun-filled sense of humor, evident both in the text and in the names of dishes. Any reader's comfort level will be increased further by the up-front times shown for preparation and cooking, baking, broiling, and marinating, as well as by the innumerable sidebars on mustards, hams, pasta shapes, and other culinary information. Expect library patrons to make reservations for this title. Barbara Jacobs
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