MARC record from Internet Archive

LEADER: 03543cam 2200517 a 4500
001 ocm35731465
003 OCoLC
005 20200519164423.0
008 960821s1996 nyua 001 0 eng d
010 $a 96077555
040 $aTM$beng$cDLC$dTMN$dNLGGC$dBTCTA$dBAKER$dYDXCP$dSMP$dTJX$dOCLCF$dOCLCQ$dOCLCO$dOCL$dNDS$dOCLCQ$dALFLR$dOCLCQ$dTXJAS$dOCLCQ
020 $a1577191021
020 $a9781577191025
035 $a(OCoLC)35731465
042 $alccopycat
043 $an-us---
050 00 $aTX715$b.S5983 1996
082 00 $a641.5/638$221
084 $a49.25$2bcl
100 1 $aSimmons, Richard.
240 10 $aFarewell to fat cookbook
245 10 $aRichard Simmons' farewell to fat cookbook /$cby Richard Simmons ; editorial development by David Ricketts ; art direction and design by Barbara Marks ; recipes by Richard Simmons and Winifred Morice ; photographs by Ed Ouellette.
246 30 $aFarewell to fat cookbook
260 $aNew York, N.Y. :$bGT Publishing,$c1996.
300 $a192 pages :$bcolor illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aThis is not a weight-loss book, but rather a collection of wonderfully delicious recipes to prepare every day in your own kitchen. Simmons has trimmed the fat from these down-home favorites, and throughout the book Richard shares his "Farewell To Fat" wisdom, which has helped so many people to get down the pounds - millions, in fact. Before Simmons jumps into his favorite subject, the recipes, he tells all in chapter 1, "Welcome to My Kitchen." Here he describes the six basic kinds of eaters (he's two of them); the Three Fat Sisters; his Holy Trinity (Sacred Fat, Sacred Sweet, and Sacred Salt); the Portion Patrol; deciphering the new food labels; how to use fresh spices; what basic kitchen equipment you need; and much, much more. And then there's the food. These are recipes steeped in American tradition - dishes passed on from one generation to another, and now updated with flavorful twists from Richard's own kitchen. The recipes are easy to fix; and each one includes preparation time, a nutrition analysis with the percentage of calories from fat, and Richard's personal anecdotes about the food. Throughout the book, Simmons offers easy-to-understand tips and special "tricks" for making everyday food fit into a healthy life plan - no complicated calculations or exotic foods, just Richard at his fun-loving best showing you how to eat well using food you already know. He tells you, among other things how to get the fat out of food, the most effective low-fat cooking techniques, how to meet the butcher, what to do with leftover potato cooking water, and the secret of the special Simmons Roasted Garlic Potion.
650 0 $aCooking, American.
650 0 $aLow-fat diet$vRecipes.
650 7 $aCooking, American.$2fast$0(OCoLC)fst01753224
650 7 $aLow-fat diet.$2fast$0(OCoLC)fst01003201
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aRecipes.$2fast$0(OCoLC)fst01424190
655 7 $aCookbooks.$2lcgft
700 1 $aMorice, Winifred.
700 1 $aOuellette, Ed.
938 $aBaker & Taylor$bBKTY$c12.95$d9.71$i1577196953$n0003323496$sactive
938 $aBaker and Taylor$bBTCP$n96077555
938 $aYBP Library Services$bYANK$n1362502
029 1 $aAU@$b000013035498
029 1 $aNZ1$b3630426
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 635 OTHER HOLDINGS