The Ultimate Low-Fat Mexican Cookbook: All the Flavor Without All the Guilt - Softcover

If anyone could take the fat out of Mexican food and still make it taste good, it's probably Greer, author of two excellent Southwest cookbooks, including Foods of the Sun: Cooking of the West and Southwest (LJ 2/15/88). (Actually, many of the recipes in this book are more Southwestern or Tex-Mex than Mexican.) Queso dip made with light processed American cheese and nonfat cream cheese may not please everyone, but the chile heat in many of these dishes no doubt disguises some of these low-fat ingredients, and there are certainly many good, uncontrived recipes here for salsas, entrees, and other dishes. Besides, the title alone ensures demand. For most collections.
Copyright 1995 Reed Business Information, Inc.