500 Low-Cholesterol Recipes: Flavorful Heart-Healthy Dishes by Dick Logue

By Dick Logue

A low-cholesterol cookbook that gives virtually the total spectrum of flavors for the tastebuds! 500 Low-Cholesterol Recipes proves that slicing ldl cholesterol doesn’t suggest slicing style or variety—or spending hours within the kitchen on advanced recipes. filled with every thing from savory stews to candy treats, you’ll locate low-cholesterol models of the entire meals you concept you needed to quit, like mouthwatering burgers, fluffy omelets, and creamy cakes. You’ll additionally discover a good selection of foreign cuisines, from Cajun and Mexican to Italian and Asian. Make staying at the low-cholesterol path easy—and delicious!—with 500 Low-Cholesterol Recipes.

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Additional info for 500 Low-Cholesterol Recipes: Flavorful Heart-Healthy Dishes Your Whole Family Will Love

Example text

Are these lists simply an upwelling of popular carnavalesque spirit? Has Rabelais painstakingly transcribed 300 culinary terms simply with a view to poking a jab at Catholic rituals? The sheer number of references at hand and the striking specificity of the culinary language employed suggest that another impetus lies behind the culinary richness of the Gaster episode: a dialogic relationship with contemporary culinary literature already in full flower when the Quart livre appears before the public.

In these dishes is most often placed everything that is soft or liquid and should be served hot such as stews, fricassees, hashes, and salads. This first course is named the appetizer. The second course is made up of roasted and boiled meats, from several kinds of flesh, as many birds as other terrestrial animals, knowing full well (as it is said) that fish is out of the question on meat days. But even if it is a fish day, the order of service will be the same as that for meat days so much so that the same service is made for the appetizer, for the second course, and for desert which we more or less hold in common with the Ancients.

10 Lazare Sainéan’s Langue de Rabelais (1922) and his earlier Histoire naturelle et les branches connexes dans l’oeuvre de Rabelais (1921) are the only texts to seek both literary and culinary sources for Rabelais’s rich gastronomy. However, Sainéan’s study generally privileges medieval cookbooks. Following in the footsteps of Pichon and Vicaire, he in fact attributes La Fleur and its related texts to the Middle Ages, suggesting that they are mere reprints of the medieval Viandier. While his work is useful as a catalogue of culinary vocabulary in Rabelais’s text, his conclusions about specific foods or dishes often require updating based on recent scholarship on culinary history.

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