Welcome

Jacques Fricker, Anne Deville

Great Light Cuisine

It is now generally accepted that diet is one of the pillars of health, the key to staying slim, and the best way of preventing cardiovascular diseases and of increasing life expectancy. But it is not always easy to find your way through the sometimes conflicting advice given by nutritionists and health officials. So what can you do to eat well and healthily, in spite of the ubiquity of packaged foods and the demands of a busy schedule?
In this book, Jacques Fricker, an experienced nutritionist and discerning gourmet, will make you discover the joy of preparing delicious, non-fattening meals based on sound nutritional guidelines. The concepts he stresses are pleasure, health and organisation.
Assisted by a dietician and cook, who is also a young mother, Fricker has made a selection of more than forty ingredients among the most common foodstuffs, explaining their nutritional value and how to prepare them in 160 tasty, light and easy-to-prepare recipes. These include bruschetta with artichokes and parmesan, tomato-and-parmesan crumble, cod-and-aubergine tandoori, lemon cake, and even a double-chocolate pie. The recipes, which can be prepared for one person, for two, or for a whole family, show that it is possible to make appetizing meals easily and quickly.

The author describes the basics of non-fattening cuisine.
The book contains 160 tested, easy-to-prepare recipes that are both delicious and non-fattening. There are recipes for everyone and for all occasions: starters; all-vegetable dishes; main courses based on starches, meat or fish; desserts; children’s meals. Also included: menus for thirteen weeks, for the whole family.
Vegetables, fruit, meat and fish, milk products, starches: more than forty ingredients are explained and identified, making it easier to know when and how to use them. Helpful tips on preparation and organisation are also included here: cooking, preserving, freezing.

Jacques Fricker is a nutritionist. He works at Hôpital Bichat, in Paris, and teaches at several medical schools. He was for many years a research fellow at the Institut National de la Santé et de la Recherche Médicale (INSERM). He is the author of many best-selling books on nutrition and slimming, such as Le Guide du bien maigrir.