Hamlyn Complete Low Fat Cooking (Hamlyn – 2001 reprint of 1998 volume) Balsamic Glazes showcasing the best of French

showcasing the best of French cooking

the ingredients retain a freshness and texture that cannot be beaten

per the cover notes

there are simple presentations like Greek Salad Salsa with Pita Chips (a fave at our house) to Zinfandel-braised Duck Legs

It can be used on a variety of dishes

Hamlyn Complete Low Fat Cooking (Hamlyn – 2001 reprint of 1998 volume) Balsamic Glazes showcasing the best of FrenchThe book emphasizes consuming fruits, vegetables, whole grains, and low fat dairy products, while limiting sodium, saturated fat, and added sugars. This is a large sized book of 250+ pages. There are lots of photos. Each recipe has nutrition information per serving. Quite a few of the recipes have clipboard a comment or tip. For example, when a soup recipe called for a bouquet garni, the clipboard explained what that was. The book on offer is in very