400 Thai and Chinese: Delicious Recipes for Healthy Living, Tempting Spicy and Aromatic Dishes from South-east Asia Adapted into No-fat and Low-fat Versions, Shown in 1600 Step-by-step Photographs (Heftet (myke permer))

Jane Bamforth has worked as editor on numerous food magazines and has written and edited many cookbooks. Maggie Pannell is an experienced food and nutrition writer with a keen interest in healthy eating. She has written and edited many books. Jenni Fleetwood is a highly experienced food writer and editor and has contributed to many cookbooks published by Southwater.

This is a fantastic collection of traditional and modern South-East Asian recipes, each naturally low in fat or specially reworked into a low-fat, healthy version. It includes a comprehensive introduction to the key ingredients, with guidelines for healthy eating, information on the fat content of different foods, and top tips for fat-free cooking. It features the tastiest dishes from Thailand, China and South-East Asia, including familiar classics such as Chicken with Cashew Nuts, Duck with Pancakes, Seafood Chow Mein, and Banana Fritters, as well as contemporary dishes such as Lettuce Parcels, Soft-shell Crabs with Chilli and Salt, and Sweet Mung Bean Soup. A nutritional analysis is provided for each recipe. The cuisines of South-East Asia are among the most popular in the world and, with their fresh ingredients and quick cooking techniques, they are also among the healthiest. This book brings together 400 delicious recipes that show how easy it can be to enjoy the tastes, textures and aromas of South-East Asian cooking while maintaining a healthy diet.Chapters cover soups; appetizers; light bites; vegetarian main courses; fish; shellfish; chicken and duck; lamb, pork and beef; rice; noodles; vegetables and side dishes; pickles and salads; cold desserts; and hot desserts. Beautifully illustrated with 1600 photographs, this is the perfect volume for lovers of healthy, tasty, aromatic food.