Jacques Fricker, Anne Deville

Great Cooking with the Flavours of the World Publication date : September 24, 2009

The enjoyment of good food knows no borders. In this round-the-world journey of the world's cuisines, Jacques Fricker shows us how to prepare and enjoy delicious meals that take into account health concerns. The recipes he gleans — from northern and southern Europe, Asia, the Middle East, Africa, and North and South America — are then adapted and made lighter and leaner, in accordance with health requirements. Yet these recipes remain tasty and delicious. They include: salmon carpaccio with grapefruit and mango (Scandinavia), pumpkin curry cream soup cooked in coconut milk (India), lamb tajine with lemon, olives and almonds (North Africa), strawberry tiramisu (Italy), light lemon cheesecake (U.K.) — a total of more than 200 easy-to-prepare recipes for one, for two, or for the whole family.

Also included here are easy menus and organising tips for every occasion: main dishes + desserts, starters + main dishes, slimming menus, festive menus, children's menus, buffet menus. This is a marvellous précis of recipes from around the world to be enjoyed — guilt-free!

Jacques Fricker has widened the successful concept of his earlier book Cuisiner vite et bon (Quick, Delicious Cooking) to cover dishes from around the world. The recipes described here are all simplified, non-fattening versions of traditional dishes from around the world — and they can be enjoyed without worrying about weight gain. Included here are a number of lesser-known recipes, many from northern countries (Germany, the U.K., Scandinavia, Russia). There is a special section devoted to product descriptions, detailing the properties of different spices and of representative products from each nation, with explanations about selecting and preparing them.

A physician specialising in nutrition, Jacques Fricker is the author of such highly successful books on dietetics and slimming as Guide du bien maigrir. He is a nutritionist at Hôpital Bichat, in Paris, and teaches at several medical faculties. He was for many years a research fellow at the Institut National de la Santé et de la Recherche Médicale (INSERM).

Anne Deville is a graduate of the Ecole Hôtelière and holds a degree in dietetics. She has applied her twofold skills to develop a healthy, delicious and light cuisine.